loaf of sliced gluten-free zucchini bread
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5 from 3 votes

Easy Gluten-Free Zucchini Bread {Dairy-Free}

The only gluten-free zucchini bread recipe you’ll ever need. Easily made in one bowl and no mixer is required for this super moist zucchini bread. The recipe is also dairy-free.

Course Breakfast, Dessert
Cuisine American
Keyword gluten-free dairy-free zucchini bread, gluten-free zucchini bread
Prep Time 10 minutes
Total Time 55 minutes
Servings 8 servings
Calories 314kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 1 cup grated zucchini (1 medium zucchini)
  • 2 large eggs ,whisked
  • 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 gluten-free baking powder
  • 1/2 teaspoon dried lemon peel
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups gluten-free all-purpose flour flour I like Pillsbury gluten-free
  • 1/4 teaspoon xanthan gum ,leave out if your flour already has it in it.

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.
  • In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
  • Stir in the shredded zucchini.
  • Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out the xanthan gum if your flour already has it in it).
  • Pour the zucchini bread batter into a greased loaf pan.
  • Bake on the center rack for 45-50 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 1 week refrigerated.

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.
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • 1 medium zucchini equal 1 cup of grated zucchini.
  • You can also mix it up a little by adding chocolate chips, nuts, or raisins. 
  • Store in an air-tight container at room temperature for 2 days or up to a week refrigerated. 
  • See recipe post for freezing instructions. 
  • Mama says "Check all of your labels."

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 236mg | Potassium: 90mg | Fiber: 3g | Sugar: 27g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1.2mg
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