Name: Gluten-Free Zucchini Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 cups grated zucchini (squeezed dry); 1 cup gluten-free all-purpose flour blend; 3/4 cup sugar (coconut sugar optional); 2 large eggs; 1/3 cup vegetable oil (or melted coconut oil); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder

Jump to Recipe·Print Recipe

You ever wake up craving something delicious, but your stomach’s like, “nope, not gonna happen if there’s gluten involved”? Yup, that’s me a lot, and honestly, gluten free zucchini bread is just the thing for those days. It hits that perfect spot between cake and quick bread, but my usual recipes never work for my gluten-sensitive buddies. And to top it off, if you’re avoiding dairy—no stress, there’s a killer fix for that. So, after a lot of experimenting (and a few sad, sunken loaves), I figured out a version that’s fuss-free, super moist, and still feels like a five-star restaurant treat. You’re gonna want to bookmark this.

Why gluten-free

Let’s be totally real—there are so many reasons people need gluten-free eats nowadays. First, there’s the obvious: folks with celiac. Even a tiny crumb can mess up their day. Then you have people like me, maybe not full-on allergic, just sensitive. Eating regular bread feels like you swallowed a rock.

But here’s what gets me: some gluten-free bakery goods taste kinda sad. Dry. Bit gritty. Or just “off.” Gluten free zucchini bread, done right, genuinely tastes good. The zucchini brings crazy moisture, so you won’t get a dry mouthful, and the flavor is anything BUT bland. My friends, even the gluten eaters, love it. You might honestly forget it’s gluten-free half the time. Kinda wild.

I also got into gluten free baking just to mix things up. It’s more creative! All the “rules” of regular baking—like, throw ‘em out the window. Makes for some real adventures in the kitchen, lemme tell ya.

Ingredients

Some gluten free zucchini bread recipes call for a million and one ingredients. Mine keeps it laid-back. You probably have this stuff in your pantry already (minus maybe the zucchini).

1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
1 cup gluten-free all-purpose flour blend (use one with xanthan gum!)
¾ cup sugar (I go with coconut sugar sometimes, totally works)
2 large eggs
⅓ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

Pro tip: Don’t skip squeezing that zucchini, unless you enjoy soggy bread. I’ve learned the hard way.

Steps

I’m all about keeping it simple. No fussy stand mixers or any of that. Just a couple bowls, one grater, and you’re set.

First, preheat your oven to 350. Grease a loaf pan. Grab a big bowl, mix your flour, baking soda, baking powder, salt, and cinnamon. You know, all those dry bits.

In a different bowl, beat eggs, sugar, oil, and vanilla. Adds some pep, right? Fold in the shredded zucchini. It’ll look weird for a second, but that’s normal.

Add the dry stuff to the wet. Not all at once—go slow and mix until you don’t see streaks of flour. Don’t overmix or your loaf will be dense and weird. Scoop the batter into your pan, pop that sucker into the oven.

Bake for about 45 minutes. Stab it with a toothpick. If it comes out pretty much clean, you’re good. If not, pop it back for 5 more minutes. You want it golden and set, not wobbly. Cool completely (or if you’re like me, slice it warm and burn your tongue).

Dairy-free swaps

Honestly, most of the time I make this gluten free zucchini bread, I skip dairy just to keep it lighter on my stomach. My easy swaps? Sub melted coconut oil or vegan butter for the fat. They do the same job as regular oil or butter. And no one can tell the difference, promise.

Also, double check your gluten-free flour. Some blends sneak in milk powder. Yikes. So always read your labels (yes, it’s annoying—but worth it for no tummy aches).

If you want a bit more richness, a splash of dairy-free milk (like oat or almond) won’t hurt your batter. Maybe a tablespoon or two if your mix looks dry. Don’t get carried away or you’ll swing to soggy-town.

Bonus—this bread works dangerously well with a handful of dairy-free chocolate chips. I seriously recommend this if you have a sweet tooth. Not required, but your taste buds will thank you.

Troubleshooting tips

Okay, confession: my first tries with gluten free zucchini bread were, uh, interesting. I learned a few things the hard way, so here’s my own rescue plan for when stuff goes sideways.

Don’t panic if your loaf comes out sticky in the middle. You might’ve used too much zucchini, or not drained it enough. Squeeze the heck out of that shredded zucchini next time (wrap it in a kitchen towel and twist till your arms hurt).

Crumbly bread got you down? Might be too little binder. Eggs help a lot here. Don’t swap them with something weird unless you have to for allergies.

Got that funky, gritty texture? Sorry, but your flour might be the culprit. Go for a brand that actually says “fine blend” or something trustworthy. If your bread’s bland, add more cinnamon or try a pinch of nutmeg.

Also, don’t go rogue and mix it up too much. Overmixing gluten free batter makes it weird and dense. Gentle with the spoon!

“I seriously thought gluten free zucchini bread was going to be a disappointment, but this recipe is crazy moist and doesn’t taste ‘gluten free’ at all. My kids ask for it every week now!” – Beth R.

Serving Suggestions

You probably think gluten free zucchini bread only works with coffee, but get creative. Here’s my top picks:

Toasted, slathered in almond butter and a drizzle of honey.
Crumbled over Greek (or dairy-free) yogurt for breakfast.
Packed in lunchboxes for a better-than-average snack.
Warm with a scoop of vanilla ice cream (go on, live a little).

Common Questions

Can you freeze it?
Totally. Slice it first, then freeze. That way you can just grab a piece when you want it.

How do I store leftovers?
Keep it in an airtight container. On the counter for a couple days, or fridge if it’s extra humid out.

Can I add nuts or chocolate chips?
Do it! Walnuts or pecans are great. So are chocolate chips, as long as they’re gluten free and dairy-free if you need.

What flour brands work best?
I’ve had the most luck with Bob’s Red Mill 1-to-1 and King Arthur. If it has xanthan gum built in, even better.

Is there a way to make it vegan?
You could probably try a flax “egg,” but I gotta be honest, I haven’t found a vegan version that’s as light and fluffy.

Give this a go, seriously

If you’re still nervous about gluten free zucchini bread, just trust me—and the universe of happy reviewers on legit sites like Gluten-Free Zucchini Bread – Meaningful Eats. It’s such a straight-up crowd-pleaser, even if you’re not usually a “zucchini in bread” kinda person. Remember, the real secret’s in squeezing the zucchini and not overmixing. Try it your way, tinker a little, and I bet it’ll become your new go-to snack. If you want more gluten free inspiration or step-by-steps, check out that link… and then come back here to tell me how yours turned out!