This tender and moist gluten-free zucchini bread is a beloved recipe by everyone! It’s completely dairy-free, easy to make, and makes two loaves at a time. It’s the perfect way to use up all of your garden zucchini!
Want to make this recipe in muffin form? Try these tasty gluten-free zucchini muffins.
Why You’ll Love This Recipe
- It’s spiced and sweetened just right
- Has a moist, tender crumb
- This recipe makes two loaves
- Uses up all the zucchini from your garden
- Uses simple ingredients
Recipe Ingredients
Here are the ingredients needed to make this gf zucchini bread:
- Olive Oil– Olive oil is light and rich in flavor. If you need a substitute, try melted coconut oil or another light-tasting oil.
- White and Brown Sugar– The blend of these sugars create the best flavor, color, and texture.
- Vanilla Extract– I recommend using natural vanilla extract in this recipe vs. artificial stuff!
- Eggs– Eggs are the backbone structure of this gluten-free quick bread.
- Gluten-Free Flours, Starch, and Xanthan Gum– This flour and starch blend produces the perfect tender crumb without being overly drying or dense.
- Vanilla Extract– I recommend using natural vanilla extract in this recipe vs. artificial stuff!
- Sea Salt– Adds flavor.
- Baking Soda– Provides leavening.
- Cinnamon and Nutmeg– Cinnamon has a warm and robust profile, while nutmeg adds depth to this recipe.
- Grated Zucchini– Keeps this bread moist, as it has a high water content.
Step By Step: How To Make Gluten Free Zucchini Bread
Now that you have all your ingredients gathered, here is the method we’ll use to make the recipe:
- Preheat the oven to 350 degrees (F). Line two 8.5 x 4.5″ bread pans with parchment paper and generously grease.
- Whisk together the olive oil, organic cane sugar, brown sugar, vanilla extract, and eggs in a large mixing bowl.
- Whisk together the tapioca starch, sorghum flour, brown rice flour, xanthan gum, sea salt, baking soda, ground cinnamon, and ground nutmeg in a separate mixing bowl.
- Add the dry ingredients to the wet, and mix until well combined.
- Stir in the grated zucchini.
- Divide the batter between the two prepared bread pans. Bake for 45-55 minutes until a toothpick inserted into the loaf’s center is mostly clean.
- Allow the loaves to cool for 10 minutes in the pans before removing them and placing them on wire racks. Cool completely before slicing.
Storage and Freezing Instructions
Store gluten-free zucchini bread at room temperature in an air-tight container or a plastic storage bag. Consume within 3 days.
To freeze, cool the zucchini bread completely after baking. Slice the loaf, wrap it in plastic, and place it in an air-tight freezer bag. To thaw after freezing, leave it at room temperature for a few hours or pop it in the microwave.
Gluten Free Zucchini Bread Recipe FAQS
Do I need to peel the skin off the zucchini
You do not need to peel the green skin off the zucchini. Those beautiful green flecks give the zucchini bread its distinct look.
Do I need to squeeze the moisture out of the grated zucchini
Do not squeeze the liquid from your zucchini! This recipe needs added moisture.
I don’t have 4.5″x 8.5″ bread pans; can I use 9″x5″ instead
I bake this recipe in two 4.5″ x 8.5″ bread pans for nice tall bread. You can use 9″ x 5″ pans, but they will make shorter loaves that can cook more quickly. The larger pans take 35 to 45 minutes in the oven, so you’ll want to check for doneness 5 minutes earlier than the recipe states.
Can I add chocolate chips and/or nuts to this recipe
For true dessert bread, add about ¾ to 1 cup of dark or semi-sweet chocolate chips (dairy-free, if needed). If you prefer a little crunch and aren’t allergic to nuts, add about 1 cup of chopped pecans or walnuts. Stir these dry additions in with the zucchini.
More Gluten-Free Zucchini Recipes
- Sesame Zucchini Noodle Salad
- Gluten-Free Zucchini Fritters
- Paleo Chocolate Zucchini Bread
More Gluten-Free Quick Bread Recipes
- Gluten-Free Pumpkin Bread
- Gluten-Free Corn Bread (also dairy-free!)
- Gluten-Free Vegan Banana Bread
This recipe was originally published in July 2019. Blog post and recipe card updated to include better instructions and notes in June 2023.
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
Gluten Free Zucchini Bread
This tender and moist Gluten-Free Zucchini Bread is a beloved recipe by everyone! It's dairy-free and makes 2 loaves at a time.
Ingredients
- 1 cup olive oil (or coconut oil, melted)
- 1 cup organic cane sugar
- 1 cup organic brown sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 ¼ cup tapioca starch
- 1 ¼ cup sorghum flour
- 1 cup brown rice flour
- 1 ¼ teaspoon xanthan gum
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground nutmeg
- 4 cups grated zucchini
Instructions
- Preheat the oven to 350 degrees (F). Line two 8.5 x 4.5″ bread pans with parchment paper and generously grease.
- Whisk together the olive oil, organic cane sugar, brown sugar, vanilla extract, and eggs in a large mixing bowl.
- Whisk together the tapioca starch, sorghum flour, brown rice flour, xanthan gum, sea salt, baking soda, ground cinnamon, and ground nutmeg in a separate mixing bowl.
- Add the dry ingredients to the wet, and mix until well combined.
- Stir in the grated zucchini.
- Divide the batter between the two prepared bread pans. Bake for 45-55 minutes until a toothpick inserted into the loaf’s center is mostly clean.
- Allow the loaves to cool for 10 minutes in the pans before removing them and placing them on wire racks. Cool completely before slicing.
Notes
Do I need to peel the skin off the zucchini?
You do not need to peel the green skin off the zucchini. Those beautiful green flecks give the zucchini bread its distinct look.
Do I need to squeeze the moisture out of the grated zucchini?
Do not squeeze the liquid from your zucchini! This recipe needs added moisture.
I don't have 4.5"x 8.5″ bread pans; can I use 9"x5" instead?
I bake this recipe in two 4.5″ x 8.5″ bread pans for nice tall bread. You can use 9″ x 5″ pans, but they will make shorter loaves that can cook more quickly. The larger pans take 35 to 45 minutes in the oven, so you'll want to check for doneness 5 minutes earlier than the recipe states.
Can I add chocolate chips and/or nuts to this recipe?
For true dessert bread, add about ¾ to 1 cup of dark or semi-sweet chocolate chips (dairy-free, if needed). If you prefer a little crunch and aren't allergic to nuts, add about 1 cup of chopped pecans or walnuts. Stir these dry additions in with the zucchini.
Recommended Products
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 251mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 3g
Gluten Free Zucchini Bread
This tender and moist Gluten-Free Zucchini Bread is a beloved recipe by everyone! It's dairy-free and makes 2 loaves at a time.
Ingredients
- 1 cup olive oil (or coconut oil, melted)
- 1 cup organic cane sugar
- 1 cup organic brown sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 ¼ cup tapioca starch
- 1 ¼ cup sorghum flour
- 1 cup brown rice flour
- 1 ¼ teaspoon xanthan gum
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- ¾ teaspoon ground nutmeg
- 4 cups grated zucchini
Instructions
- Preheat the oven to 350 degrees (F). Line two 8.5 x 4.5″ bread pans with parchment paper and generously grease.
- Whisk together the olive oil, organic cane sugar, brown sugar, vanilla extract, and eggs in a large mixing bowl.
- Whisk together the tapioca starch, sorghum flour, brown rice flour, xanthan gum, sea salt, baking soda, ground cinnamon, and ground nutmeg in a separate mixing bowl.
- Add the dry ingredients to the wet, and mix until well combined.
- Stir in the grated zucchini.
- Divide the batter between the two prepared bread pans. Bake for 45-55 minutes until a toothpick inserted into the loaf’s center is mostly clean.
- Allow the loaves to cool for 10 minutes in the pans before removing them and placing them on wire racks. Cool completely before slicing.
Notes
Do I need to peel the skin off the zucchini?
You do not need to peel the green skin off the zucchini. Those beautiful green flecks give the zucchini bread its distinct look.
Do I need to squeeze the moisture out of the grated zucchini?
Do not squeeze the liquid from your zucchini! This recipe needs added moisture.
I don't have 4.5"x 8.5″ bread pans; can I use 9"x5" instead?
I bake this recipe in two 4.5″ x 8.5″ bread pans for nice tall bread. You can use 9″ x 5″ pans, but they will make shorter loaves that can cook more quickly. The larger pans take 35 to 45 minutes in the oven, so you'll want to check for doneness 5 minutes earlier than the recipe states.
Can I add chocolate chips and/or nuts to this recipe?
For true dessert bread, add about ¾ to 1 cup of dark or semi-sweet chocolate chips (dairy-free, if needed). If you prefer a little crunch and aren't allergic to nuts, add about 1 cup of chopped pecans or walnuts. Stir these dry additions in with the zucchini.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 251mgCarbohydrates: 39gFiber: 2gSugar: 20gProtein: 3g
Alexis Hillyard says
Thank you! I just picked a large zucchini from my garden so I’m going to make this! Can you suggest a vegan alternative for the eggs? I was just going to use flax or chia…? Thank you!!! A.
Megan says
Hi Alexis, I actually wouldn’t try this recipe with an egg-free substitute. 4 is a lot of eggs to try to replace. I’d maybe look for another recipe that is already written as egg-free, like this vegan recipe from Sarah Bakes Gluten Free.
Valerie says
It’s been a rainy day here in northern B.C. but the garden is exploding with zucchini. Perfect time to warm up the house with some baking. This turned out perfect! I substituted brown sugar with cane sugar but otherwise followed the recipe to a T. So far his is the best gluten free zucchini bread I’ve been made. Thanks
Megan says
You’re very welcome, Valerie! That’s a HUGE compliment! Thank you so much for coming back here and letting us know you tried it.
🙂 Megan
Valerie says
I’ve been making this regularly since we have so much zucchini but now the zucchini Is done and the garden is full of carrots. I made it substituting carrots for zucchini. Still coming out great!
Megan says
That’s awesome to know, Valerie! Thank you!
Susan says
Trying this out right now! Looks delicious! One question, I have a banana that needs used, can I just add it, or would you suggest any changes?
Megan says
Hi Susan, that’s a great question! This bread is moist enough… if you added a banana, I’d maybe try pulling back on the olive oil by 2 tablespoons? But that’s just an educated guess. I hope you love this recipe as much as we do! 🙂
Pele says
Stumbled across your recipe today after doing a search for gluten-free zucchini bread. I have been ‘burned’ by other recipes online for such things which usually end up being a waste of flour, BUT…your recipe was FANTASTIC. I was overjoyed at how delicious it turned out. It made THIRTEEN 2″ x 4″ mini loaves and they were light and airy and delicious. I love that I didn’t have to drain the zucchini and how you incorporated the wetness of it into your recipe. There was a point where I wondered if that was going to work or not, but after I mixed it in and it rose so beautifully in the oven, you made me a believer. I can’t wait to try your other recipes. You really won over this picky baker! Stay healthy and safe <3 🙂
Mēgan says
Pele, thank you for leaving me such a sweet comment! Made my day! I’m very happy you enjoyed this recipe.
Rhiannon says
This recipe was a big hit with my family. Even got great reviews from the picky toddler. For anyone debating which pan to use: I baked it in both a metal and a ceramic pan and I found the ceramic pan had better rise and a better overall bread. Thank you for sharing! Can’t wait to make another batch.
Mēgan says
That’s great information – thank you for sharing that, Rhiannon!
Vernice Nunez says
I have try several recipes and mix GLUTEN FREE flour’s but even me been a culinarian I have to play and check on others people trick’s and my beautiful lady Meghan comes with this MASTERPIECE RECIPE. IT’S S SO FAR THE BEST I NEVER TRY OR BAKED. IM GLUTEN SENSITIVE AND NUT ALLERGIC I HAVE TO BE VERY CAREFUL WITH MY OWN FAMILY TOO. BUT THIS IS THE BEST TWO LOAF BREAD I NEVER HAVE IN MY ENTIRE LIFE THANKS SO MUCH FOR TEACH ME SOMETHING DIFFERENT ITS A SHAME I DIDN’T FIND THIS SOON ENOUGH ON PAST YEAR BUT IM GLAD I KEEP SEARCHING AND LOOKING FOR GREAT RECIPES LIKE THIS ONE. GREAT SUCCESS I DID 1/2 CUP OLIVE OIL ORGANIC AND 1/2 CUP AVOCADO OIL. PERFECTION TO THE TEETH. THANKS AGAIN. NOW TO ENJOY WITH CHAI TEA OR A HOT CUP OF COFFEE. MY RESPECTS IM A CHEF BUT THIS RECIPE ITS SO SUPERB. GOOD JOB.
Mēgan says
Vernice, you are so sweet! Thank you so much for coming back here and leaving me this comment. Made my day. 🙂 I’m so happy to hear you love it!
Becca Nelson says
These turned out great!! We made them into muffins— can’t remember how long I baked them but just waited until I could smell them and then checked a few of the centers with a tooth pick.
I also subbed coconut sugar for the brown sugar and monk fruit sugar for the white. Did half avocado and half olive oil. Next time I’ll add a little more salt, but we’re all so happy with how they turned out!
Thank you for sharing a yummy treat!!
Mēgan says
Hi Becca! Thanks so much for coming back here and leaving me a comment with your thoughts! Happy you enjoyed the recipe. 😉