By Wendy Stoltz / Last Modified On January 15, 2023
You can make tender and perfectly sweet gluten-free zucchini bread that is easy to make and a terrific way to sneak veggies in. With a few simple steps you'll be making this quick bread all zucchini season. Only one zucchini and a few kitchen staple ingredients are needed for you to enjoy it with your morning coffee or tea!
This gluten-free zucchini bread recipe has the same texture and flavor as zucchini bread that uses an all-purpose flour. I also recommend you look at 5 of the BEST gluten-free bread machines for you to consider. I have also included a buyer's guide, so you know what to look out for when buying a bread maker.
If you'd prefer the muffin version, check out my Gluten-Free Zucchini Muffins. If you like this gluten-free zucchini bread, you might also enjoy my Gluten-Free Banana Bread. Here's another simple gluten-free zucchini recipe for my Paleo Chocolate Zucchini Muffins.
GLUTEN-FREE ZUCCHINI BREAD RECIPE
My husband made lasagna using zucchini as the "noodles" the other day and we ended up with one zucchini leftover. One.
What the heck do you do with one zucchini? You make gluten-free zucchini bread, of course.
When my kids asked me what I was making, I told them GF zucchini bread and they turned their little noses up at me. I had to explain to them that zucchini bread doesn't taste like zucchini. If you look at the photo below, you can hardly even see the zucchini.
I'm not a big breakfast eater, but I do like to enjoy a little bit of something with my coffee in the morning, and this GF zucchini bread was so good!
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE ZUCCHINI BREAD
It doesn't taste like zucchini - Zucchini, unlike bananas, doesn't add flavor to baked goods. They mostly add moisture, and some much-needed vitamins. My girls loved the gluten-free zucchini bread and agreed that it did not in fact taste like zucchini.
They asked that I mix in the chocolate chips and add more of them next time. I'm not surprised. We love adding gluten-free chocolate chips to this gluten-free zucchini bread recipe.
Great hidden veggies - Use this bread to add some much-needed hidden veggies for those fussy eaters. With other baked goods you sometimes get a veggie-like flavor, but not in this gluten-free zucchini bread recipe.
No yeast and done in under 1 hour - No yeast is required, and this loaf bakes up in under 1 hour.
INGREDIENTS IN GLUTEN-FREE ZUCCHINI BREAD
Eggs - 3 large eggs at room temperature.
Sugar - ⅓ cup white sugar and ½ cup brown sugar packed.
Oil - Vegetable oil or oil of choice.
Vanilla Extract - Use a decent quality gluten-free vanilla extract.
Flour - 2 cups gluten-free flour blend. I use Bob's Red Mill 1-to-1 flour blend or Ryze Gluten Free Flour blend. Don't use baking flour. Xanthan gum needs to be added if your flour blend doesn't have it in. Xanthan gum improves the texture of gluten-free baked goods. This recipe has not been tried with either almond or coconut flour.
Salt - I've used table salt.
Baking soda - ½ teaspoon baking soda.
Baking powder - ½ teaspoon gluten-free baking powder.
Zucchini - 1 medium grated zucchini (about 2 cups), gently pressed between paper towels.
Optional - 1 cup gluten-free, dairy-free chocolate chips for Chocolate chip zucchini bread.
EQUIPMENT NEEDED FOR THIS GLUTEN-FREE ZUCCHINI BREAD
Mixing bowls - These Pyrex mixing bowls are useful.
Loaf pan - I like to use a 4 cavity mini loaf pan. You can use a standard loaf pan too.
If you have any questions about making gluten-free zucchini bread, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE EASY GLUTEN-FREE ZUCCHINI BREAD
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour blend, salt, baking soda, baking powder, and mix until well combined.
- Add in the grated zucchini and chocolate chips (optional). TIP: Use a box grater for the grated zucchini.
- Stir until combined.
- Pour the zucchini bread batter into the prepared mini loaf pans, or larger loaf pan.
- Bake until the center is set.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free zucchini bread, please see the complete recipe below.
TIPS FOR MAKING EASY GLUTEN-FREE ZUCCHINI BREAD
Cook it correctly - Cook it for the correct amount of time and at the correct temperature. If it is gummy, it is undercooked.
Remove excess moisture - Press the zucchini gently between two paper towels to remove the excess moisture.
WHAT OTHER FLOURS CAN I USE TO MAKE GLUTEN-FREE ZUCCHINI BREAD?
I've used Bob's Red Mill 1-to-1 gluten-free flour blend to make this gluten-free zucchini bread. Before they came out with their 1-to-1 I used my own gluten-free flour blend recipe.
SHOULD YOU SQUEEZE WATER OUT OF ZUCCHINI FOR BREAD?
I gently press it between two paper towels to remove the excess moisture from the zucchini bread batter.
HOW DO I STORE GLUTEN-FREE ZUCCHINI BREAD?
You can store it at room temperature for 3 days. Ensure it is in an airtight container or in plastic wrap out of direct sunlight.
CAN I FREEZE GLUTEN-FREE ZUCCHINI BREAD?
Yes, you can freeze gluten-free zucchini bread. Make sure to place it in a zip-lock bag or an airtight container. You can freeze zucchini bread for up to 3 months.
CAN I MAKE THIS GLUTEN-FREE ZUCCHINI BREAD AHEAD OF TIME?
Yes, you can either store this dairy-free zucchini bread for 3 days or freeze it and take it out when you are ready to use it.
GLUTEN-FREE ZUCCHINI BREAD ADD-INS
There are several ingredients you can add to your gluten-free zucchini bread recipe to add more texture or flavor. The following is a list of my favorite add-ins.
½ cup chopped nuts - A lot of bakers love to add some chopped nuts into their zucchini bread. Some of my favorites include walnuts and pecans. Macadamia nuts are also a great option and have a wonderful crunch to them. Make sure the nuts are fresh, and not rancid, before you add them. To add nuts to your zucchini bread, stir them in with a spoon, or fold them in, try not to mix the batter too much.
½ cup shredded coconut - Similar to nuts, coconut adds a nice flavor and texture. You can use unsweetened coconut, sweetened coconut, or toasted coconut in zucchini bread. Make sure to fold the coconut into the zucchini bread batter, not to mix it too much. If you like coconut, you're going to love this coconut pecan banana bread.
½ cup chocolate chips - We love adding chocolate chips to make chocolate chip zucchini bread, but we understand that not everyone does. You can leave them out. If you do add them, make sure to spoon mix them in or fold them into the batter.
1 teaspoon cinnamon - A little bit of cinnamon goes a long way! We love adding cinnamon to quick breads, like gluten-free zucchini bread. This gluten-free zucchini bread recipe only needs a little cinnamon, but you can add as much as you like.
WORKING WITH GLUTEN-FREE FLOURS
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.
DO YOU TAKE THE SKIN OFF OF ZUCCHINI TO MAKE BREAD?
You don't need to peel zucchini before you make zucchini bread. When you shred the zucchini, the peel is fine enough that it softens after cooking. If you like this zucchini bread, you'll be sure to love my Gluten-Free Carrot Muffins.
WHY IS MY ZUCCHINI BREAD GUMMY?
It usually means that you need to bake your GF zucchini bread for a little longer. The gumminess is due to it being undercooked.
CAN YOU TASTE ZUCCHINI IN ZUCCHINI BREAD?
No, it adds moisture, and some much-needed vitamins. My girls said it did not in fact taste like zucchini.
WHAT SUBSTITUTIONS CAN I MAKE TO THIS GLUTEN-FREE ZUCCHINI BREAD?
Dairy-free - This is naturally dairy-free zucchini bread.
Egg-free - I have not tried an egg replacer but I don't see why it wouldn't work.
MORE GLUTEN-FREE QUICK BREAD RECIPES
If you love zucchini bread recipes, you'll love these:
- Paleo Chocolate Zucchini Muffins - Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly.
- Gluten-Free Zucchini Muffins - You can make tender gluten-free zucchini muffins in a few simple steps.
- Chai Spice Zucchini Bread - I love this recipe because it doesn’t rely on nut flour, instead of using coconut flour. Yes, there are a lot of eggs in this recipe, but the bread is quite filling, and a couple of slices toasted with some butter makes for the perfect breakfast.
- Gluten-Free Pumpkin Bread - Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.
- Gluten-Free Chocolate Banana Bread - Rich, fudgy, tender Easy Gluten-Free Chocolate Banana Bread that's better than any bakery style bread.
- Gluten-Free Banana Bread - Use your overripe bananas to bake up this quick and simple gluten-free banana bread recipe.
- Gluten-Free Lemon Bread - Easy Gluten-Free Lemon Bread that's tender, bursting with lemon, and the perfect quick bread for lemon-lovers. You are going to love this gluten-free lemon bread recipe.
- Gluten-Free Cornbread - Crumbly, sweet, and filling - Gluten-Free Cornbread is sure to be a staple in your gluten-free kitchen. This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.
- Paleo Pumpkin Bread - This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?
- 3 large eggs, room temperature
- ⅓ cup white sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or oil of choice)
- 1 teaspoon gluten-free vanilla extract
- 2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
- Optional: 1 cup gluten-free, dairy-free chocolate chips
- Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 ½" x 4 ½" metal loaf pan; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the zucchini and chocolate chips (optional).
- Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
- Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
- Once cooled, slice and serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- I've tested this recipe with Bob's Red Mill 1-to-1 Gluten Free Flour and Pamela's Gluten Free Flour.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
- You don't need to peel the zucchini before shredding it.
- You can use your oil of choice in this recipe.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
Amount Per Serving: Calories: 260Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 271mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.