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This is my family’s favorite recipe for gluten-free zucchini bread. It’s made with fresh zucchini, sweetened with brown sugar and perfectly spiced with cinnamon. Just like my Easy Gluten-Free Banana Bread recipe, this gluten-free quick bread is easily made in one bowl and you don’t need a mixer. Not only is this zucchini bread gluten-free but it’s also naturally dairy-free.
Gluten-Free Zucchini Bread Recipe
Summer is the perfect season to try my easy gluten-free zucchini bread recipe. This gluten-free quick bread recipe is made with a just few simple ingredients, including fresh zucchini. Baking with zucchini adds a lot of moisture to baked goods without a vegetable flavor. You will love how baking with zucchini keeps your bread moist for days.
You can see just how easy it is to make my zucchini bread recipe in the recipe step photos and the recipe video in the recipe card below.
Ingredients
Grated Zucchini: 1 medium zucchini. The zucchini keeps the bread super moist.
Large Eggs: Help bind everything together and give the structure of the quick bread.
Vegetable Oil: Adds moisture to the bread. The use of oil in the recipe also makes this zucchini bread naturally dairy-free.
Granulated Sugar and Brown Sugar: These ingredients add sweetness and also help keep the bread moist.
Pure Vanilla Extract, Ground Cinnamon, Lemon Peel, and Salt: These ingredients enhance the flavor of the zucchini bread. The lemon peel is optional and you can also use dried lemon peel.
Baking Soda and Baking Powder: These work together to help the bread rise a little and have a nice crumb.
Gluten-Free All-Purpose Flour with Xanthan Gum: My preferred brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Step by Step Instructions
- Preheat your oven to 350°F.
- Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
- Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini. (photo 1)
- In a large mixing bowl, whisk the eggs together with the oil, sugar, brown sugar, and pure vanilla extract. (photo 2)
- Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum leave out if your flour already has it in it). (photo 3)
- Stir in the shredded zucchini. (photo 4)
- Pour the zucchini bread batter into a greased loaf pan. (photo 5)
- Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean. (photo 6)
- Please watch your zucchini bread because all ovens are different.
- Cool completely before slicing. Enjoy!
Tips And Suggestions
- Do not peel the zucchini before grating. You want to see the green specks in the bread.
- The easiest way to grate a zucchini is to use a box grater. I use the OXO Good Grips Box Grater.
- One medium-sized zucchini makes 1 cup of grated zucchini.
- Do not salt, pat, or squeeze the liquid from the zucchini.
- Gluten-free flour is different than traditional wheat flour. I feel that the best way to measure gluten-free flour is the easy “spoon & level” method. Scooping the flour directly out of the bag may cause you to end up with more flour than is called for in the recipe.
- You can easily add chocolate chips, nuts, or raisins to the zucchini bread. I would add 1 cup of your favorite mix-in to the batter.
Storage Instructions
Storage: Store leftovers in an air-tight container for 1-2 days at room temperature or up to 1 week refrigerated.
Freezing: Zucchini bread can be easily frozen. Wrap the bread in plastic wrap or aluminum foil and then place it in a plastic freezer bag. The zucchini bread can be frozen for up to six months. Defrost the zucchini bread overnight in the refrigerator.
More Gluten-Free Bread Recipes To Try!
- Gluten-Free Pumpkin Bread
- Gluten-Free Sweet Cornbread
- Easy Gluten-Free Bread
- Gluten-Free Bread Machine Bread
Gluten-Free Zucchini Bread Recipe
Ingredients
- 1 cup grated zucchini, 1 medium zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried lemon peel/zest (fresh or dried), Optional you can also use dried lemon peel.
- 1 tablespoon ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum, My preferred brand of gluten-free flour is Pillsbury gluten-free flour.
Instructions
- Preheat your oven to 350° F.
- Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
- Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini. Do not peel the zucchini before shredding. Also, do not squeeze out any of the liquid.
- In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
- Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour.
- Stir in the shredded zucchini.
- Pour the zucchini bread batter into a greased loaf pan.
- Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Please watch your zucchini bread because all ovens are different.
- Cool completely before slicing. Enjoy!
- Store in an air-tight container for 1-2 days at room temperature or for up to 1 week in the refrigerator.
Video
Notes
- Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
- You can add 1 cup of chocolate chips, nuts, or raisins to the zucchini bread batter.
- To store: Store in an air-tight container at room temperature for 2 days or up to a week refrigerated.
- To freeze: Wrap the bread in plastic wrap or aluminum foil and then place it in a plastic freezer bag. The zucchini bread can be frozen for up to six months. Defrost the zucchini bread overnight in the refrigerator.
- Mama says “Check all of your labels.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good recipe! I used Cup 4 Cup flour. It’s delicious! Love your recipes!
Always love your recipes!! I made two swaps on this one. I switched the vegetable oil for coconut oil (still 1/2 cup) and the sugar for honey (1/2 cup total). This made the recipe less inflammatory but still so yummy!
This is amazing. I’m making it for the 3 time today. So moist and the flavors just work perfectly together. I highly recommend this recipe.
I was short on shredded zucchini so used 1/2 c. zucchini (frozen, thawed & drained) and 1/2 c. unsweetened granny smith applesauce. I used GF King Arthur cup for cup flour. I subbed avocado oil for the oil but all else was per recipe. It turned out great! Hubby liked it, too, and he isn’t GF. This is a keeper recipe. Will make as written next time. Thanks @mamaknowsglutenfree.
So easy to make and it came out perfect! My husband is a big fan of your banana bread recipe and now has a second favourite. These are his mid morning snack daily. It’s nice to give him options and healthy ones too!
This is the best GF recipe I have come across in the 4 years I’ve gone GF for health reasons.
I’ve been making Zucchini bread for almost 50 years and I’m telling you, this is better than regular. I did not use the lemon zest but I added 1/4 C Walnuts and it was AMAZING!!
Next time I will add Raisins also!!
Recipe turned out well – really yummy! I used rice and almond flour & just the white sugar. I didn’t have brown sugar so omitted it & it was still soft & sweet. I also substituted cardamon for cinnamon and the flavor reminded me of yummy Indian desserts.
Will make again.
The Gluten Free Zucchini Bread recipe was super easy to make and very delicious. Very moist and wonderful. I added chocolate chips and the grandkids loved it! I will make it again!
I made this recipe next week. Came out perfect! I skimped on the cinnamon but won’t the next time. Easy to follow instructions.
Zucchini totally not noticeable except for the moistness of the loaf.
I’ll make this one again and it’s now in my recipe binder
This was phenomenal! I made exactly as is (minus the lemon) and it turned out perfect. Less than 24 hours later and only a couple slices left between my husband and I…
Best zucchini bread ever!! The whole family loves this recipe! I made this 3 times in one week.
Perfect gluten, dairy, and even soy-free zucchini bread! I had oranges on hand so I used that instead of the lemon zest. It was amazing! My husband who does not have any food intolerances enjoyed this too. He said you cannot tell it’s gluten-free. Will be making it again!
This is the best zucchini bread recipe ever! It’s easy to do and the flavor is fantastic! This is my go to recipe for zucchini bread. All of your bread recipes are delicious from your dairy, free and gluten-free cookbook! Keep up the good work
I don’t usually leave comments but I have tried sooooo many gluten free baked goods recipes and they have never turned out as yummy as this! THANK YOU, my family thanks you! 🙂
Best Zucchini bread recipe I have found! I doubled the recipe and used 2 flax eggs + 2 regular eggs which made light the bread light and fluffy.
I am gluten free and my whole family is dairy free. I used King Arthur Gluten Free flour, fresh lemon zest and added walnuts. I made these into muffins and they took almost as long to bake as a loaf pan. DELISH!
These were perfect. I followed the recipe exactly. I used Namaste Gluten free flour (available at my Costco). I have made this recipe several times this “Zucchini Season”, I even made muffins, the recipe made 12 muffins. Really terrific, thank you!
So amazing!! The cinnamon really made the flavor pop! Made mine with chocolate chips and made it exactly as described. So impressed. By far the best zucchini’s bread I’ve ever made
I have zero baking skills but made this recipe as is except replaced white sugar with maple syrup and used coconut oil instead of vegetable oil. it was spectacular and will definitely become a staple.
absolutely amazing recipe!!! made two loaves for a friendsgiving, added dark chocolate chips to one loaf and let the other one be. they were to die for – nobody could believe they were gluten free and said it was the best bread they’ve ever had! recently found out I have a gluten sensitivity so this came in at the perfect time 🙂
I made this for the first time tonight…A. MA. ZING!!! Loved it now looking forward to trying more of your recipes 😁😃
Turned out great! My fiancé actually preferred this one to the “gluten-full” loaf I made the same day. I used 1/2 cup honey, 1/2 cup agave, and 1 Tbsp molasses instead of the sugar and the taste and texture were still great. I also added ginger, clove, and nutmeg to bring it more into the “spice bread” family and it was lovely!
First gluten free zucchini bread I’ve made that isn’t soggy in the middle. This one is absolutely delicious and my husband who isn’t gluten free loved it too.
Kid and zucchini hater approved! This was easy and delicious. I made a couple of changes, but I am sure it is perfect just the way it is. I reduced the sugar by 1/3 for the health reasons of who I was sharing it with, used half King Arthur gluten free and half Pillsbury gluten free because that is what I had on hand, used fresh lemon zest, and I added walnuts. I think next time I will top it with icing!
I had an abundance of zucchini from our garden so I was happy to find this recipe. I used duck eggs as I am allergic to chicken eggs. This turned out great and my teenage son said he even liked it better than my banana bread!
The bread is delicious! I made a double batch so I did end up changing things just a tad. I only used 2-1/2 cups of GF flour. I don’t use vegetable oil ever so I used a 1/2 cup of applesauce and some coconut oil (not sure how much maybe 3/4 cup). I also added blueberries. I used 1/2 cup of brown sugar, that’s all I had, and maybe a cup of erythritol. Not much of a measurer I guess. As other commenters said, this is a superior GF quick bread recipe. Thank you. Definitely making it again. Casey PS I got rave reviews on your banana bread too (also with blueberries)
Love this recipe! Thank you! The only suggestion I have is to have the ingredients and the recipe at the top of the page.
At the top of the recipe page, you can click “Jump to Recipe” and it takes you right to it, if that helps any. I always appreciate it when they put that there. Love this recipe. Someone gave me a giant zucchini so I am glad the bread freezes so well. The only thing I did was to add some nuts and ground flax seed.
Sooooo good!
In my five years gluten free I’ve tried so many quick bread recipes and have never been happy with the results. They always produced a globby dense center and tasted like either baking powder or just way too much sugar. This recipe is by FAR the best one I’ve tried! The zucchini bread had a perfect crust, a nice light crumb, and the flavor I want in zucchini bread. I will make this all summer am so excited to try your other recipes!
I make these into muffins sometimes instead of a loaf and it’s equally as delish and perfect for our camping trips!!
Absolutely delicious! Doesn’t taste gluten-free at all! My daughter is gluten-free and just visited from out of state. I surprised her and made this recipe. She said it was the best bread she has had in years! Those of us who are not gluten-free still loved it, too! Thank you!
I made the zucchini bread,,,, but…..I used a rich butternut squash,,,,,,,it was to die for. I and the family loved it!!
Delicious! Thank you for sharing the recipe. I did decide to swap the oil for the same amount of applesauce instead and it was so delicious. Thought it would be to dense but it was light and airy. Cooked it in a 8×8 glass dish as well for @35 minutes and just so delicious 😋 This recipe is a keeper.
this bread is SO fluffy yet dense, light but rich. and SO easy to make!!
Audrey made this today. Easy to follow recipe. Amazing !!! Printed it so I could add to your cookbook. Thanks
This was amazing! I used pure maple syrup instead of sugar and coconut oil instead of vegetable oil. It turned out great!
This was a very good recipe! The bread is delicious and i will make it again!
Awesome recipe. Can not tell it is gluten free. Added raisins and pecans. Helps to use up my garden bounty of zucchini. My husband is self diagnosed gluten free and I try to find recipes we both like. This is a keeper. Just made my second go of a double batch (eat one and freeze one). Thank you so much for going the extra mile to share with others!!!! P.S. I never fail when using gfJules flour
This turned out so well. I added raisins because my husband asked for them. So many GF bread recipes end up wet and with poor texture. Not this one. I will use this recipe again and again.
Amazing, delicious, we make it again and again! Thank you for your wonderful recipes! Your site has helped our family immensely as I had to go dairy & gluten free. My husband purchased your cookbook for my birthday, I use it all the time!
This is a wonderful recipe. My daughter can’t have brown sugar so I used 1/8 cup maple syrup.
We both loved it! Thanks for sharing!!
This is amazing bread! It will be my “go to” recipe from now on! Do you freeze zucchini to bake bread after growing season ends? If so, how do you freeze it and what process do you use when you get it out of the freezer? Thank you so much!
Toddler-approved recipe! I used Bob’s Red mill flour and substituted coconut oil for the vegetable oil. I also added a handful of shredded carrots. My bread took closer to 60 minutes to be finished. Great texture and taste!
I used fresh lemon zest because I did not have dried. I used Bob’s Red Mill baking flour. This was amazing thank you!! I made 2 loaves and everyone in my family loved it. I really appreciate these recipes. I have also made some other recipes and they are equally good.
Thank you so much Tina for the wonderful 5-star recipe review! I am so happy that you enjoyed the zucchini bread and the other recipes you have tried. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipe I make for my family. Thank you again!
Love this recipe! I send loaves to my son in California who has to eat a gluten free diet. He loves it! 5 stars!! Thank you!😊
Fantastic recipe! I made this for my gluten free step daughter and the whole family loved them! They were easy to make too! We added chocolate chips and pecans, per your suggestion. Yum!
Thank you so much Amy for the wonderful 5-star recipe review! I am so happy that your whole family loved the zucchini bread. Thanks again!
Love it! This is the third time I’ve made this recipe. Thank you for helping my GF baking easier. ❤️
Thank you so much Misty for the awesome 5-star recipe review! I am so happy that you enjoy the zucchini bread and have made it several times. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
This is delicious! I didn’t have any dried lemon zest and I used dark brown sugar but I followed your recipe with great success! My 17 year old daughter made yummy noises and declared you couldn’t tell that it was different from a zucchini bread made with wheat flour. Success! Thank you for your recipe and your blog! I had to take a photo of my breakfast! https://photos.app.goo.gl/fn3nyU3Lbe1wEmyy9
Thank you so much Debbie for the awesome 5-star recipe review and your sharing your photo! I am so happy that you and your daughter enjoyed the zucchini bread, especially that she could not tell that it was gluten-free. You are so welcome, I love sharing what I make for my family. Thanks again!
These look and taste so great! Thank you! I loved the detailed directions, such as how long to beat the eggs, etc. I used King Arthur’s gluten free All-Purpose flour and coconut oil with none of the extras. But extra nutmeg and cinnamon, because I love them soo much!
next time ill add some chochips too 😛
Again, thank you so much for a great recipe!!
Thank you so much Alicia for wonderful 5-star recipe review! I am so happy that you enjoyed the zucchini bread. I love adding chocolate chips to the bread too. Thanks again!
That texture is SO perfect! I think I could eat zucchini bread all day, it’s just the best bread ever and yours looks incredible!!
Thank you so much Catherine for the wonderful 5-star recipe review! I feel the same, I love the flavor of the brown sugar and cinnamon. Thank you again!