Perfect for using up that garden bounty, here’s my tried and true recipe for gluten-free zucchini bread – an easy and delicious quick bread recipe! You can make this a gluten-free dairy-free zucchini bread too! This recipe makes two loaves of gluten-free zucchini bread.
Last year I didn’t grow any zucchini so I was happy to snag some from a neighbor. I used one very large zucchini and with it I made our favorite gluten-free zucchini brownies and this recipe for two loaves of gluten-free zucchini spice bread.
I love that this recipe makes TWO large loaves of gluten-free zucchini bread. If you’re feeling generous, you could gift one to a neighbor – maybe the one that brings you zucchini! 🙂
Healthy Gluten Free Zucchini Bread
If you enjoy nuts, you can absolutely add chopped nuts of your choice to this recipe. I would start with 1 cup and then see if you’d prefer more. Toasting the nuts a bit before adding will make them most flavorful.
If you can have dairy, use a regular vanilla yogurt and melted butter. If you can’t have dairy, use a non-dairy yogurt alternative and your choice of oil to make this dairy-free zucchini bread. I often use corn oil since it’s a flavorless oil I usually have on hand.
The 1 and 1/2 sticks of butter is equal to 3/4 cup of oil. The yogurt to non-dairy yogurt is a straight swap.
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I’ve also seen recipes that call for straining the zucchini which I personally think is a pain, lengthens your prep, and can provide inconsistent results. My solution to avoid having to strain and also to avoid the results being too soggy, is to just make sure to cut the seedy center out of the zucchini.
First you need to decide whether you want green flecks from the zucchini’s peel in your bread or not. I always do. But if you are don’t, go ahead and peel before you cut in half.
NowI use a good knife to cut my zucchini into manageable chunks. This particular garden zucchini was the size of a kids chunky bat, so I definitely needed to cut it to smaller chunks of about 8″ long to work with.
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Next I use a grapefruit spoon to quickly and easily scoop out the seedy centers. I put this into a bowl and compost it.
I like to use my food processor to shred the zucchini. First I cut the zucchini up to skinnier strips so I can put them through the food processor feeder:
I have a large 10 cup food processor, and when I pull it out I go ahead and shred all of the zucchini – more than what I need for this recipe.
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Then I measure out what I need for this recipe and save any extra to make more loaves of zucchini bread later in the week, or to make gluten-free zucchini brownies with instead.
Lightly spray your loaf pans with cooking spray and start your oven preheating to 375°. I baked these in my favorite loaf pans – 9x4x4 USA Pan Loaf Pans. They make beautiful straight-sided loaves with that are just right for slicing.
In a large mixing bowl, add your dry ingredients: gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and allspice.
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In a large mixing bowl, add the melted butter and sugar. Whisk together the butter and sugar. It’ll look like this when done:
Alternate adding some of the flour mixture and some of the shredded zucchini to the mixing bowl, gently folding/stirring with a rubber spatula.
Continue alternating adding some flour mixture and zucchini until all is gently stirred in. Be sure to use your spatula to scrape bottom and sides of bowl so there aren’t any clumps of flour left behind.
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Divide the zucchini bread batter evenly between two greased loaf pans. Note, if you only have small loaf pans, evenly divide between more of them, and adjust baking time down a lot and check often for doneness.
Place the baking pans in your preheated oven and set timer for 43 minutes. The zucchini loaves I bake in these pans are usually done in the 45-50 minute range, so I recommend starting checking at 43 minutes. I highly recommend using an oven thermometer so you know your oven is at the proper temperature for all baking.
Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 45-50 minutes.
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Baking time WILL VARY based on the pans you use – the size and shape of them. So peek to check on them! If you have chosen to divide between mini pans, you’ll definitely need a much shorter baking time. Give it a guess on time and check often!
You want to let the loaves cool completely before slicing if you want nice clean cuts. If you don’t care about that, then go for it on having some warm slices!
I think you’re going to love this gluten-free zucchini spice bread! If you have more zucchini leftover, you can also make these gluten-free applesauce banana zucchini muffins, brown sugar grain-free zucchini muffins, or gluten-free double chocolate zucchini bread! Lots of choices for using up all of that zucchini before the season is over! Let me know what you make!
Gluten Free Zucchini Bread
Looking for more recipes to help you use up all the zucchini you have? Head over to this round-up of more than 30 gluten-free zucchini recipes here.
You can wrap a cooled loaf of gluten-free zucchini bread tightly with foil and place in a gallon freezer bag to freeze for up to six months. This is a great option if you have a ton of zucchini to use up and you want to make a few batches of this bread.
It’s so nice to be able to pull out some loaves of it in a few months for a nice breakfast or snack! Last year, I pulled a couple out of the freezer to bring with me to visit family for Thanksgiving and everyone loved it.
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If you make this gluten-free zucchini bread recipe and love it too, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
*I've tested this with gfJules flour, King Arthur Measure for Measure gluten-free flour blend, and Gluten-free Mama's Almond blend and recommend any of those!
**If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.As always, be sure to double-check your ingredients for gluten.
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Just made this recipe! My family and I just loved the texture and flavor. No grittiness! I'll be making more. The zucchini just keep coming!
This zucchini bread is very flavorful. Don’t make the mistake I made. If you don’t have the straight sided 9 x4x4 loaf pan—bakers would use to make a sandwich loaf— definitely use a 9x5 pan. This recipe makes a lot of batter. I missread the directions and used 8 1/2 x 4 1/2 loaf pans and they filled to the top and overflowed. I used Bobs Red Mill gluten free 1 to 1 baking flour plus one Tbs. Coco nut flour with good results. I did not have vanilla yogurt so I added 2tsp. vanilla extract Almond flour would be yummy, but terribly expensive. As she explained coconut flour had the amazing property of absorbing lots of extra liquid.
I LOVE this recipe!!! I followed the recipe exactly as you have it. But I made it into jumbo muffins. It’s so easy for my kids to grab and go! I have one question though, one of my daughters requires gluten free, while the rest of the family does not. I was wondering if you have ever made this recipe with regular all purpose flour?
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I’ve made this recipe twice and it has been great!! It’s a wonderful way to use up that massive garden zucchini! Your notes about chopping and scooping out the middle of the zucchini helped us a lot. And we even had to chop off some skin because it had grown so tough. But then it shreds perfectly and isn’t too moist for the recipe!! I have used butter once, and I used melted coconut oil once. Both turned out good! Also we decrease the sugar a tad down to 2 cups total and believe it’s enough. I even use plane yogurt and add drops of vanilla cuz I don’t have vanilla yogurt in the house ever. I love that it makes two loaves. Seriously great recipe !We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s
This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!
We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or
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