An easy recipe for gluten-free zucchini bread. Easily made in one bowl and no mixer is required for this super moist zucchini bread. The recipe is also dairy-free.
I really enjoy cooking and baking with zucchini. One of my favorite ways to use zucchini is to make gluten-free zucchini bread.
No, you can’t taste the zucchini in the zucchini bread. Zucchini is a really mild vegetable and helps bring moisture to baking. So it adds a lot of moisture to baked goods and quick bread without a vegetable flavor.
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Yes, I always keep on the skin on the zucchini before I grate it. I really like seeing the green flecks of the zucchini in the bread.
Zucchini bread can be easily frozen. Wrap the bread in plastic wrap or aluminum foil and then place in a plastic freezer bag.
This gluten-free zucchini bread is made with an all-purpose rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
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Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it already has xanthan gum in the blend, do not add any extra xanthan gum to the recipe or you will get gummy baked goods!
Gluten-free flour is different than traditional wheat flour. I feel that the best way to measure gluten-free flour is the easy “spoon & level” method.
Gluten Free Zucchini Bread (dairy Free)
I use a large spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you may end up with more flour than is called for in the recipe.
Baking with granulated sugar and brown sugar not only sweetens your baked goods but also helps them to be soft. I have not tested this recipe using honey or pure maple syrup.
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I have also not tried this recipe with sugar-free replacements, such as Stevia, Splenda, or Monk Fruit. So I cannot tell you whether they would work with the recipe. If you try it, please let me know how it turns out.
Sure you can! I know a lot of people like to add chocolate chips, nuts, or raisins to their zucchini bread. I would add 1 cup of your favorite mix-in to the batter.
This gluten-free zucchini bread is also naturally dairy-free because I used vegetable oil in the recipe. Most of my family is also dairy-free, so I always try and have a dairy-free option for my recipes.
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Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond, cashew, or coconut milk. I also like baking with Smart Balance butter.
This gluten-free zucchini bread recipe is whipped up in a just few minutes and has a few simple ingredients. It can easily be doubled, made into muffins, and freezes beautifully.
Serving: 1 serving | Calories: 211 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 8 g | Cholesterol: 31 mg | Sodium: 159 mg | Potassium: 61 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 66 IU | Vitamin C: 2 mg | Calcium: 34 mg | Iron: 1 mg
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© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.A couple of years ago our local CSA (Community Supported Agriculture) sent out an email recapping the feedback they’d received from members. The CSA apologized for sending so much zucchini and said they would send less in the coming season. My sister and I were floored. Two or three zucchini a week wasn’t very much, first of all, and second of all, there can never be too much zucchini! Beets, on the other hand …
One of my family’s favorite uses for zucchini is this Zucchini Bread recipe from our dear friend and neighbor, Renee. When our oldest kids were small, Renee would often bring her zucchini bread into the backyard for snack time. We could almost track the growth of all the neighborhood children by zucchini bread consumption: first a few slices, then half a loaf, suddenly a whole loaf was disappearing at a time. These days I think we’d need to make a double batch, which would be four loaves of bread!
I have tried other zucchini bread recipes over the years, but this one is my favorite. It’s very tender and mildly spiced. I did add some wheat flour for nutrients and increased the salt to balance the sweetness. I also recommend shredding the zucchini in a food processor to release more moisture and to hide it better from kids. You can also freeze the shredded zucchini in measured amounts to save for later.
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We think this delicious bread is sweet enough as is, but you can whisk some powdered sugar with a dash of vanilla and a little water to make a quick icing, if desired.
Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.Moist and tender, this easy gluten-free dairy-free zucchini bread recipe is a great way to use up your summer zucchini bounty! Simple to make, ready in about an hour, this yeast-free quick bread makes an easy breakfast and an anytime snack that you’re going to love!
I’m a huge fan of homemade bread, and yeast breads are my passion (some of our favorites are this fluffy gluten-free bread, this delicious buckwheat bread, and this tender brown rice bread).
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However, there are days that I don’t have time or the patience to wait for the bread dough to rise, and that’s where quick breads come in handy. When I want something to eat soon (usually within the hour), I like to makes quick breads such as our super popular honey oat bread, this easy corn flour bread, or this vibrant carrot bread.
While it’s possible to find zucchini in the supermarkets almost all-year round, there is an abundance of zucchini especially during the hot summer season. And when you’ve got zucchini growing crazily in your backyard, or there’s an insanely good offer for zucchini at the farmer’s market, it’s time to make zucchini everything!
I usually use zucchini in savory recipes, such as these crispy air fryer zucchini fries, or a vegetarian zucchini noodle stir fry, or even in a healthy zucchini noodle soup.
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However, I recently made these amazing zucchini muffins and since they were such a hit, I decided to use the same batter to make this gluten and dairy-free zucchini bread!
(Tip: You may also line the loaf pan with parchment paper to make it easier to remove the bread if you prefer
Wash and grate the zucchini, making sure to squeeze out as much liquid as possible (you can either use anut milk bagor acheese cloth).
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Bake for 50 to 60 minutes, until the gluten-free dairy-free zucchini bread is golden brown on top and a toothpick inserted in the center of the loaf comes out clean.
Let the gluten-free zucchini bread cool for a few minutes in the pan before removing and allow it to finish cooling at room temperature on a wire rack.
For storage, place the cooled gluten-free and dairy-free zucchini bread in anairtight containerand store in the refrigerator for up to 5 days.
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Yes, you can! To freeze, place the gf df zucchini bread in a freezer-safe container or wrap the loaf in various layers ofplastic wrapand freeze for up to 2 months. Let the bread thaw overnight in the refrigerator before eating.
Usually, zucchini bread is made with wheat flour and dairy-products (such as milk or butter), so it often contains gluten and dairy, and is not safe for Celiacs or those with gluten or lactose intolerances, unless it is specifically stated gluten-free and dairy-free.
If you prefer not to use vegetable oil, feel free to use olive oil, avocado oil, or even meltedcoconut oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.
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Sunflower Oil: I like using sunflower oil because I always have a bottle of
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