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Gluten-Free Zucchini Bread

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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.

gluten free zucchini bread slices on a white plate

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.

a loaf of gluten free zucchini bread on a white plate

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).

collage of six numbered photos showing the steps on how to make gluten free zucchini bread

How to make gluten-free zucchini bread

  1. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
  2. Add the flour, salt, baking soda, baking powder, and mix until well combined.
  3. Add in the zucchini and chocolate chips (optional).
  4. Stir until combined.
  5. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
  6. 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.

a collage of two photos of gluten free zucchini bread

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.

Did you make this gluten free zucchini bread? Please leave a comment below letting me know what you thought.

Yield: 12 slices

Gluten-Free Zucchini Bread

gluten free zucchini bread slices on a white plate

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
  2. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
  3. Add the flour, salt, baking soda, baking powder, and mix until well combined.
  4. Stir in the zucchini and chocolate chips (optional).
  5. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
  6. 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.
  7. Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
  8. Once cooled, slice and serve.
  9. 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:

12

Serving Size:

1
Amount 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.

© Chrystal
Cuisine: Breakfast / Category: Breads/Muffins
a collage of three photos of gluten free zucchini bread

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Reader Interactions

Comments

  2. 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!

    Reply

  4. What a beautiful bread! My husband would be won over by those chocolate chips and the fact that it’s gluten-free!

    Reply

  6. 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.

    Reply

    • 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

      Reply

  7. I would have never thought to put chocolate chips in my zucchini bread. Genius! This recipe was amazing, as always. Thank you.

    Reply

  8. 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 🙂

    Reply

  9. 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?

    Reply

    • 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

      Reply

  10. 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.

    Reply

  13. 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 🙂

    Reply

  14. 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!

    Reply

  15. 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.

    Reply

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