A Classic Gluten Free Zucchini Bread recipe that’s moist and full of flavor. It’s easy to make with only a few simple steps. There’s a dairy free option too!
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥
Gluten Free Zucchini Bread
Happy 1st birthday to my cookbook, The Gluten-Free Quick Breads Cookbook! I can’t believe it’s been an entire year already!
To celebrate the release date anniversary, I wanted to do a little something special. I’m releasing a very special recipe, one that’s been a top reader requested recipe over the last year.
Gluten Free Zucchini Bread! It’s finally time this tasty bread gets to make it’s delicious debut!
This old fashioned gluten free zucchini bread is exactly what you need in your life. While it’s not quite zucchini season yet, it will be here before we know it. And I seriously can NOT wait because I’m ready for all things summer.
I usually make my double chocolate zucchini bread (because you can never go wrong with chocolate!) but I have really been in the mood for zucchini bread that reminds me of how my grandma makes it. This one totally fits that bill!
It’s moist, has a healthy dose of zucchini, and it has a wonderful flavor thanks to brown sugar and cinnamon. If I could describe the flavor in one word, I would say it tastes like home. And that is exactly what I was going for!
This recipe doesn’t contain nuts but you can add chopped walnuts, which I love. They’d give a good crunch and nice contrast in texture to the soft bread.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
What You Need To Know About This Quick Bread Recipe:
An easy zucchini bread recipe is right up there with those staple recipes you need to have, like Banana Bread or biscuits.
Everyone has their own favorite family recipe for Zucchini Bread, this is my version made gluten and dairy free.
If you’re looking for even more quick bread recipes to make, check out my complete list of gluten free quick bread recipes found on my blog. And of course, there’s my entire cookbook dedicated to quick breads – The Gluten-Free Quick Breads Cookbook.
As an Amazon Associate I earn from qualifying purchases.
Key Ingredients for Zucchini Bread
- Fresh Zucchini – use freshly grated zucchini. I haven’t tested this recipe with frozen/defrosted zucchini so I can’t guarantee the results will be the same.
- Ground Cinnamon – cinnamon gives the most amazing flavor to zucchini bread. Don’t leave it out!
- Gluten Free Flour – I use my Nightshade-Free Gluten Free Flour Blend in this recipe with great results. If you use a flour blend with xanthan gum already included, omit what I called for in the recipe.
Equipment Needed to Make Quick Breads
- Loaf Pan – I use a 9 x 5 inch loaf pan in this recipe.
- Box Grater – I use this Box Grater to easily grate my zucchini. I like the texture of grated zucchini more than zucchini run through the food processor.
How to Make the Best Zucchini Bread
Step 1. Preheat the oven to 350°F and spray a 9×5-inch (23×13-cm) loaf pan with non-stick spray or coat with homemade pan release then line with parchment paper.
Step 2. In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and cinnamon. Set aside
Step 3. In a medium bowl, whisk together the eggs, brown sugar, coconut milk, oil and vanilla extract.
Step 4. Pour the wet ingredients into the dry ingredients. Mix until just combined, then fold in the grated zucchini.
Step 5. Transfer the batter to the prepared baking pan. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Cool in the pan for 20 minutes then remove the bread from the pan, remove the parchment paper and cool completely on a wire rack before slicing.
Tips for Making Homemade Gluten Free Zucchini Bread
- Let the bread cool completely before slicing. If you slice it while it’s still warm, it will crumble. The bread needs that cooling time to firm up.
- Don’t squeeze the moisture out of the zucchini. You need the moisture from the zucchini for the bread.
- Don’t add extra milk, oil, or eggs. The zucchini will provide enough moisture to make a nice, moist loaf. Just trust the recipe.
- Don’t over-measure your flour. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.
Other Zucchini Bread Recipes To Try
- Lemon Zucchini Bread – found in The Gluten-Free Quick Breads Cookbook
- Chocolate Zucchini Bread
- Zucchini Banana Bread – found in The Gluten-Free Quick Breads Cookbook (linked above)
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this Gluten Free Zucchini Bread recipe, be sure to follow me on social media so you never miss a post:
| Facebook | Twitter | Pinterest | Instagram | Youtube | Newsletter |
Gluten Free Zucchini Bread Recipe
A Classic Gluten Free Zucchini Bread recipe that’s moist and full of flavor. It’s easy to make with only a few simple steps. There’s a dairy free option too!
Ingredients
- 2 cups (260 g) Gluten-Free Flour Blend (see notes)
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoon (4 g) ground cinnamon
- 2 large eggs, room temperature
- 2/3 cup (149 g) light brown sugar, packed
- ½ cup (120 ml) regular milk or unsweetened coconut milk beverage, room temperature
- 1/3 (80 ml) cup avocado oil
- 1 teaspoon pure vanilla extract
- 2 cups (200 g) grated zucchini
Instructions
- Preheat the oven to 350°F and spray a 9x5-inch (23x13-cm) loaf pan with non-stick spray or coat with homemade pan release then line with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and cinnamon. Set aside
- In a medium bowl, whisk together the eggs, brown sugar, coconut milk, oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, then fold in the grated zucchini.
- Transfer the batter to the prepared baking pan. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Cool in the pan for 20 minutes then remove the bread from the pan, remove the parchment paper and cool completely on a wire rack before slicing.
Notes
- I use my Nightshade-Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit what I called for in the recipe.
- Keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap then freeze in a freezer-safe bag for up to 3 months.
- There’s no need to take the extra step of squeezing out any extra liquid from the zucchini. This recipe relies on that moisture.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 182
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 slices.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Christina
Wednesday 3rd of August 2022
Hello
Am I able to omit the eggs and use soy milk instead of cow or nut milk?
Cindy L Walley
Sunday 2nd of January 2022
Hey Shay so I have made this recipe about 5 or 6 times and while the first time I made it it was very good rest of the times I made it just seemed real dense and to moist almost like it was not baked all the way thru. Most times I made it I substituted the avocado oil for coconut oil and I use lactose free milk I was using baking soda that was not aluminium free. So this time I followed the recipe exactly using the exact items it called for. I did use the lactose free milk again as that's what's we use. And even though I had sea salt to use unfortunately there was something gross in the container when I purchased it. So I used edible rock salt instead. It had less taste then usual and was very moist again.
To note when I say moist the spots where zucchini is not it is definitely baked. Also once I did think it was not fully baked and I put it in for a bit longer and dried out.
What am I doing wrong...?
Dorsie Hathaway
Monday 6th of September 2021
Baked these GF and DF from your cookbook using the muffin instructions and they are wonderful.