You can make tender gluten-free zucchini bread in a few simple steps.
Only one zucchini and a few other ingredients needed before this stunning gluten-free zucchini bread recipe is baking in your oven.
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 like my Gluten-Free Banana Bread.
f you would like to try another simple gluten free zucchini recipe you'll love my Paleo Chocolate Zucchini Muffins.
Gluten-Free Zucchini Bread
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.
Zucchini, unlike bananas, don't add flavor to bakes goods. They mostly add moisture, and some much needed vitamins.
Sometimes you get a veggie-like flavor, but not in this gluten free zucchini bread recipe.
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 took them asking me as an excuse to make myself a couple of mini loafs for my trip. I'm not a big breakfast eater, but I do like to enjoy a little bit of something with my coffee in the morning.
Gluten-Free Zucchini Bread Recipe
This gluten-free zucchini bread recipe has the same texture and flavor as zucchini bread that uses an all-purpose flour.
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.
What other flours can I use to make gluten-free zucchini bread?
I've also 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.
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 (depending if your freezer is frost free, or not).
How to make gluten-free zucchini bread
- 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.
- Add in the zucchini and chocolate chips (optional).
- Stir until combined.
- Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- Bake until the center is set.
These steps match the photos above for illustration purposes. See the printable gluten free zucchini bread recipe below for the full list of ingredients and steps.
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 are 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 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, 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 banana 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 our quick breads, 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 peel zucchini when you make zucchini 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.
More Gluten Free Quick Bread Recipes:
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 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.
Did you make this gluten free zucchini bread? Please leave a comment below letting me know what you thought.
Gluten-Free Zucchini Bread
Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 272mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 5g
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.
Gluten Free Zucchini Bread
Rebecca @ Strength and Sunshine
I can't wait for some summer zucchini bread!
Amanda
I used to make zucchini bread all the time. My husband is not a big fan of zucchini, but he loves zucchini bread! I'm sure with the added chocolate chips, he will love this one!
chrystal
You'll love this one! He may even too 😉
Kelly @ TastingPage
The bread looks so moist. Love the zucchini add to make it even healthier!
chrystal
Thank you!
Lynn
I am just sitting here enjoying a nice warm piece of this bread. Truly wonderful and easy. Used Bob's 4 in one flour. Thanx so much!
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Alisa Fleming
What a beautiful bread! My husband would be won over by those chocolate chips and the fact that it's gluten-free!
chrystal
Thank you Alisa. This bread is currently our favorite breakfast 😉
Sharon @What The Fork
I love zucchini anything, and this recipe is no exception! Nice photos too!
Natalie
Just wondering what would be a good sub for eggs as I have to be vegan as well due to chronic illnesses. Also wondering if you think vegetable oil would be okay subbed with coconut oil. I love to bake and enjoy all your awesome recipes...just trying to tweak them so that I can eat them myself.
chrystal
Hi Natalie,
Have you tried flax egg and applesauce for an egg replacement in quick breads? It won't be as fluffy, but it will still be wonderful. For this recipe use 2 flax eggs and 1/4 cup applesauce. Also, vegetable oil and coconut oil work wonderful in this recipe.
Best,
Chrystal
Norma
I made it today and was amazed how light and moist it. This is a keeper!
chrystal
Awe, I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Jen
Hello, is the estimated calories per slice 357? That is if it's cut into 10 slices?
Thanks
chrystal
The approximate cal count is 242 if you cut the loaf into 12 slices. The nutrition calculator does an estimate.
Best,
Chrystal
Jessica
I would have never thought to put chocolate chips in my zucchini bread. Genius! This recipe was amazing, as always. Thank you.
chrystal
I am so glad you like it! Thanks for stopping by.
Best,
Chrystal
Nicky
Hi, would this work as well with carrot? If I wanted to make muffins out of it would I add more baking soda or baking powder? Thanks 🙂
chrystal
Hi Nicky,
You can use finely shredded carrots in this recipe.
Best,
Chrystal
Amelia
Can you make two loaves at once? I have a lot of zucchini I need to use and it would be nice to do more than one loaf at a time. The bread will freeze, right?
chrystal
Hi Amelia,
Yes, this zucchini bread feezes well. Just wrap it up and make sure it's in a sealed container or zip lock bag.
Best,
Chrystal
Amanda
Delicious! I must admit since I like spiced zucchini breads, I added 1 teaspoon of cinnamon and 1 teaspoon of allspice.
My kids smelled it baking and were waiting when if was finished. They approved.
chrystal
I am so glad they liked it. Thank you for stopping by to let me know.
Best,
Chrystal
Laura
Hello. Maybe this is a silly question but can I use yellow zucchini? Instead of the green colour?
chrystal
Not silly at all! You can use yellow zucchini. Make sure to fine grate it 🙂
Best,
Chrystal
Melanie Mack
Made this with dried cranberries and it was amazing! My family didn’t believe it was gluten free.
chrystal
I am so glad they loved it. Thank you for letting me know.
Best,
Chrystal
christy hegarty
i had to pull some of my pumpkins due to the cold here in colorado today, so, i baked a couple of the small ones and made pumpkin puree and made your pumpkin bread. while i was at it i have been freezing zucchini and trying a few different recipes, both are excellent!! they will both be my go to especially now that i have a freezer full of what i need from the garden 🙂
chrystal
I am so glad you like them both. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Meg
Oh me oh my, what a lovely recipe! We so enjoyed this bread. My often picky four-year-old said, "This tastes like love."
For inquiring minds, we used 1 cup Bob's Red Mill Brown Rice Flour and 1 cup Tapioca Flour. Fabulous!
chrystal
Hi Meg,
I am delighted that you love it. Thank you for sharing what flours you used.
Best,
Chrystal
Mims
This is an amazing recipe. I shredded enough zucchini for 3 batches. I froze 2 of the batches of shredded zucchini so make more bread later. Non GF eaters can't tell it's GF. I use King Arthur GF Measure For Measure Flour. It works well in all recipes.
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
John
I want to try this recipe! Can I substitute with Swerve granulated sugar and Swerve Brown sugar?
chrystal
Hi John,
I haven't tried it myself, but it should work.
Best,
Chrystal
Alana
This is the perfect zucchini bread! My husband normally hates my gluten-free food, but this he loved! I was wondering if I could freeze it and if it would stay good? Thanks!
chrystal
I am so glad you like it. You can freeze it. It will stay good.
Best,
Chrystal
Alana
I made this last night and my family is obsessed! It's perfect for my gluten free husband that the rest of the family can enjoy as well. I want to make it for my sister and her family, but she's vegan. Do you have an idea for the best substitute for the eggs that wouldn't effect the recipe too much? Thanks!
chrystal
Hi Alana,
Some readers have used Bob's Red Mill Egg replacer in this recipe and loved it. I haven't personally tried it myself.
Best,
Chrystal