GLUTEN-FREE ZUCCHINI BREAD
on Feb 07, 2025, Updated Jul 22, 2025
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A perfectly fluffy and moist loaf of Zucchini Bread is the ideal baked good to make during the summer months when you have more zucchini than you know what to do with!
This Gluten-Free Zucchini Bread is simple to make and will use up a few zucchini from your (or your neighbor’s) bountiful summer garden.
Because while I love eating zucchini in savory dishes like my Loaded Veggie Salsa Verde Chicken Chili, I especially love it in baked gluten-free goods!
Zucchini has a mild flavor when baked, and the additions of cinnamon, nutmeg, and vanilla really shine through.
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If you’re new to baking, this is an easy recipe to start with. Everything is added to the same bowl, making for extra easy cleanup.
Pop the loaf in the oven and wait for it to completely cool before slicing into it. Bake one or two loaves for yourself and your generous, gardening neighbors. Enjoy!
Ingredients for Gluten-Free and Dairy-Free Zucchini Bread
Got zucchini? Grab these ingredients during your next grocery run so you can make this yummy loaf ASAP!
- Eggs: I haven’t tried this with an egg substitute, such as a flax egg. Let me know if you try it!
- Nut Milk: Any type of nut milk will do, but I tend to use unsweetened almond milk. Regular milk is fine too if you aren’t dairy-free.
- Avocado Oil: Canola oil is typically used in many quick breads, but I swapped it for healthier avocado oil to keep this loaf light and moist.
- Coconut Sugar: This natural sweetener is my go-to for baked goods!
- Applesauce: Use an unsweetened variety so that you can fully control the amount of added sugar in this recipe.
Pin this recipe for later!
Pin It- Shredded Zucchini: I like to shred whole zucchini on a box grater. No need to strain it or ring it out before adding it to the batter.
- Gluten-free Flour Blend: @bobsredmill 1:1 baking flour and @kingarthurbaking gluten-free flour are both great!
- Baking Powder and Baking Soda: Both are needed to give the bread enough lift and rise.
- Cinnamon, Nutmeg, and Vanilla: A delicious blend with so much warming flavor.
- Salt: A must for any baked treat.
How to Make Gluten-Free Zucchini Bread
To start, preheat your oven to 350°F.
Grease a 1-pound loaf tin with coconut oil or cooking spray and set aside. For reference, my tin is 8.5 inches x 4.5 inches.
Grab a large mixing bowl. Add the eggs, nut milk, avocado oil, coconut sugar, applesauce, and vanilla extract and whisk or beat with a hand mixer until well combined.
Stir in the shredded zucchini. No need to ring out the excess water from the zucchini ahead of time.
To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and stir gently until just incorporated. Avoid over-mixing as this will create tougher bread.
Carefully pour the zucchini bread into your prepared loaf tin and bake for 45 to 50 minutes, or until the outside has deepened in color and a toothpick inserted comes out clean.
Allow the bread to cool on a wire rack.
Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely – I promise it’s worth it as you’ll get a nice clean slice.
When cooled, serve and enjoy!
FAQ and Recipe Variations for Zucchini Bread
I use either @bobsredmill 1:1 baking flour or @kingarthurbaking gluten-free flour for this recipe. If you aren’t gluten-free, you could use either all-purpose flour, whole wheat flour, or paleo flour.
While this is a common step in many zucchini bread recipes, I didn’t do it for mine! An extra step that I don’t think is necessary here.
It sure will! Make sure to use muffin tin liners or coat the tin before adding the batter. Adjust the baking time to 20 to 30 minutes.
More Gluten-Free Breads
- The Best Healthier Classic Banana Bread
- Gluten-Free Double Chocolate Zucchini Blender Bread
- Gluten-Free Pumpkin Bread
- Gluten-Free Cornbread
GLUTEN-FREE ZUCCHINI BREAD
Ingredients
- 2 large eggs, at room temperature
- ¼ cup nut milk, at room temperature
- ¼ cup avocado oil
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ⅓ cup applesauce
- 2 cups shredded zucchini
- 1 ½ cups gluten-free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Grease a 1-pound loaf tin with coconut oil or cooking spray and set aside. My tin is 8.5 inches x 4.5 inches.
- To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, and vanilla extract and whisk or beat with a hand mixer until well combined.
- Stir in the shredded zucchini.
- To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and stir gently until just incorporated.
- Pour the zucchini bread into your prepared loaf tin and bake for 45 to 50 minutes, or until the outside has deepened in color and a toothpick inserted comes out clean.
- Allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely. Slice and serve. Enjoy!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
