Gluten Free Zucchini Bread is soft, tender, and dairy free too! This lower fat, healthier zucchini bread recipe will be a hit all summer long.
“This gf zucchini bread is so delicious! It is so fluffy and moist. Finally have my favorite way to use the zucchini in my garden that I forget to pick until it’s the size of my arm.”
When I think of the foods that defined my childhood summers, they include countless scoops of Pasta Salad, sliced tomatoes with lots of salt, drippy Bomb Pops, endless Dirt Cake, and fat slices of Zucchini Bread slathered with butter.
I asked my Mom to send me the Zucchini Bread recipe she used when we were kids, then swapped the flour called for in the recipe with gluten-free all-purpose flour.
Guess what? It’s JUST as amazing as the original!
Gluten-Free Zucchini Bread is moist, tender, and spiced with cozy cinnamon. It gets softer as it sits on the counter all week, and is the perfect use for summer’s zucchini bounty!
Gluten Free Zucchini Bread
Summer is the perfect season to keep this easy gluten-free quick bread on the counter at all times. It’s made with everyday gluten-free baking ingredients plus fresh zucchini, which will be coming out of our ears all summer and fall long.
Not only is it simple to whip up, but it’s naturally dairy-free and I use a simple swap to keep the fat a bit lower.
Main Ingredients Needed
- Grated zucchini: grated using the large side of a box grater, or with the grating attachment on your food processor.
- Gluten-free baking flour blend: with a binder, such as xanthan gum. This recipe has been tested with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
- Leavening agents: baking soda and baking powder help the gluten free zucchini bread rise.
- Cinnamon: will fill your home with the most amazing scent!
- Eggs: provide structure and richness to the gluten-free zucchini bread.
- Sugar: sweetens every slice.
- Oil: keeps the zucchini bread exceptionally tender and moist. You can use vegetable oil, canola oil, or coconut oil that’s been melted then cooled slightly.
- Unsweetened applesauce: allows us to cut down on the amount of oil in the original recipe, and adds additional moistness.
Gluten-Free Zucchini Bread FAQ
Do I need to squeeze the liquid out of the shredded zucchini first?
Generally, no, you don’t need to squeeze or wring out excess moisture from the shredded zucchini before adding it to the batter.
That said, if your grated zucchini is clearly dripping with liquid, gather it in your hands, then give it a squeeze over the kitchen sink. Otherwise it’s fine to add to the batter undrained.
Do I need to peel the zucchini?
No, you do not need to peel the zucchini before grating it. The skin of the zucchini is what holds the flesh (the insides) of the zucchini together, so whether you’re baking, sauteing, or roasting zucchini, leave the skin on otherwise your cooked zucchini will turn to mush.
Can I Freeze Gluten-Free Zucchini Bread?
Yes! Cool the zucchini bread to room temperature then wrap the loaf in plastic wrap, then foil, then place inside a Ziplock freezer bag and freeze for up to 6 months. Thaw in the refrigerator.
Alrighty, raid your garden, the Farmer’s Market, or the grocery store for some zucchini and let’s get to baking!
Try Gluten-Free Banana Bread
How to Make Gluten-Free Zucchini Bread
Step 1: Mix the wet ingredients.
Start by beating together sugar, eggs, unsweetened applesauce, oil, and vanilla in a stand mixer or large mixing bowl if using a handheld mixer, until smooth and creamy, about 1 minute.
Step 2: Mix the dry ingredients.
Next add a gluten-free flour blend with binder, salt, baking soda, baking powder, and cinnamon to a large bowl then whisk to combine.
Step 3: Combine the wet and dry ingredients.
Add the dry ingredients to the wet ingredients in 2 batches, mixing until just combined before adding the next batch.
Step 4: Shred then add zucchini to the batter.
Lastly, grate a small zucchini on the large side of a box grater, or in a food processor using the grating attachment.
Again, generally there is no need to squeeze or drain the grated zucchini before adding to the batter if it’s not dripping wet!
Step 5: Bake then cool.
Fold the zucchini shreds into the batter then pour into a nonstick sprayed loaf pan and bake in a 350 degree oven for 55-60 minutes, or until a skewer inserted into the center comes out clean. I prefer using a skewer vs toothpick because a skewer is long enough to get all the way into the center of the zucchini bread.
How to Prevent Over-Browning
Check on the zucchini bread at the halfway mark. If the top is browned, place a piece of foil gently on top – no need to crimp around the sides of the pan – then continue baking.
Let the gluten free zucchini bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Store wrapped in plastic wrap, or inside a Ziplock bag.
Try This for the Softest Zucchini Bread
Like most gluten-free baked goods, Gluten-Free Zucchini Bread gets softer and more tender as it sits on the counter.
That said, as tempting as it is to dig into the bread while it’s still warm, your patience will be rewarded if you can wait at least 6-8 hours before digging in!
More Gluten Free Baked Goods
- Gluten Free Pumpkin Muffins
- Gluten Free Banana Bread
- Gluten Free Strawberry Muffins
- Almond Flour Blueberry Muffins
- Gluten Free Cinnamon Rolls
- Gluten Free Pumpkin Bread
- Baked Oatmeal Cups
Equipment
Ingredients
- 1-1/2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil, or canola oil, or melted/cooled coconut oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup packed grated zucchini
Directions
- Preheat oven to 350 degrees then spray a 9×5” loaf pan with nonstick spray and set aside. Add gluten free flour, cinnamon, baking soda, baking powder, and salt to a mixing bowl then whisk to combine and set aside.
- Add eggs, sugar, oil, applesauce, and vanilla extract to the bowl of an electric stand mixer, or to a large glass bowl if using a handheld mixer, then beat until smooth and creamy, 1 minute. Add dry ingredients in two batches, mixing until just combined before adding the next batch. Add zucchini then mix on low speed until just combined.
- Scoop batter into prepared loaf pan then bake for 55-60 minutes or until a skewer inserted into the center comes out clean. Check on the loaf at the halfway mark — if the top is brown, place a piece of foil on top (no need to crimp) and continue baking.
- Let Zucchini Bread cool for 15 minutes then remove from pan and place onto a cooling rack to cool completely. Slice then serve with salted butter, if desired. This bread is best served on day 2 or 3 after it’s had a chance to soften. Store wrapped in plastic wrap or in a Ziplock bag.
Notes
- To freeze: cool loaf completely then wrap tightly in saran wrap followed by foil then place in a Ziplock freezer bag and freeze for up to 6 months. Thaw in the refrigerator.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
This was delicious and didn’t last long in my house! I followed recipe as written. IGE was spot on when she said day 2 and 3 it softens up…so yummy. Thanks IGE!
YES!! So glad you could see the difference (I feel very validated, lo). ;) Thank you so much for your feedback and recipe rating – thrilled you loved this recipe Lori!
One of our favorite recipes to make! Especially for my 4 year old with celiac.
I’m so very happy to hear this, Sarah!! Thank you so much for your feedback and recipe rating!
I made this recipe this morning and used it to make 9 zucchini muffins. They baked at 375 F. for 17 minutes and turned out great. It’s always so nice when I can find GF recipes that my husband enjoys, too. Thank you, Kristin!
I’m thrilled to hear this, Karen! Love the muffin idea. :) Thank you so much for your feedback and recipe rating!
I love a recipe that I can modify and it still turns out great. I’m adding this one to my cookbook!
I subbed eggs for Bob’s Egg Replacer (flax would work too, I’m sure) and cut the sugar to a heaping half cup. I subbed applesauce for half a small banana since I’m apple intolerant too. It came out great! Even ready to eat warm. My toddler is a fan too.
LOVE to hear this, Leah!! Thank you so much for your feedback and recipe rating!
Is it 1, or 1 1/2 c gf flour in your recipe ?
It’s confusing if you look at the 2x, it says 2-1 c….I’m doubting myself here…..lol
Hi Chrissy! It’s 1 plus 1/2 cup flour so if you doubled the recipe it would be 3 cups total. The 2x/3x calculator is not always reliable (unfortunately a side effect of the particular plugin that most recipe websites use) so in instances like this you’ll want to verify the calculations yourself!
This is the best recipe, doesn’t taste gluten free at all. My family loves it. Can I replace the zucchini with apples for fall?
This gf zucchini bread is so delicious! It is so fluffy and moist. Finally have my favorite way to use the zucchini in my garden that I forget to pick until it’s the size of my arm. 🙂
Ahh, so happy to hear that, DoriAnne! Thank you so much for your feedback and recipe rating!