Gluten Free Zucchini Bread (2024)

By: Noelle Tarr, NTP, CPT25 CommentsPosted: 8/2/22Updated: 8/29/22

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This gluten free zucchini bread is a fan favorite! It’s deliciously moist and tender, and easy to make. Double up and freeze some for later—the best recipe for all those extra zucchinis!

Zucchini bread brings back all the nostalgic feelings for me. Also, it was one of my favorite snacks as a kid, and it always made an appearance at family gatherings. So, similar to banana bread, zucchini bread is incredibly moist and soft, and the light sweetness of fresh zucchini makes you forget vegetables had any part in it.

This is the best gluten free zucchini bread recipe because there are absolutely no compromises when it comes to texture and flavor. Also, it’s tender and sweet, and easy to make! I have started including both my gluten free zucchini muffins and this bread in my kids’ lunches because it’s great for meal prep and freezes well. So, if you’ve got a lot of fresh zucchini from the garden, there is no better way to put them to use! The best and sweetest zucchini squash for the job are the smaller ones that are under 8-inch in length.

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Ingredients Notes

Gluten-free flour blend – I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
Almond flour – Make sure to use blanched almond flour. This makes the bread soft and moist.
Cane sugar – I use organic raw cane sugar.
Baking powder – Make sure to use aluminum-free baking powder.
Sea salt – I like to use an unprocessed sea salt likeReal Salt.
Zucchini – This recipe uses sufficient zucchini and has plenty of zucchini flavor! You’ll need about 2 medium zucchinis for this recipe.
Honey – I like to use raw honey for this.

Substitutions

Blanched almond flour: Feel free to use any other nut flour in place of almond flour. Almond flour adds moisture and makes the bread light and fluffy, so swapping it for other gluten free flours will result in a drier texture.
Organic cane sugar: You can use any granulated sugar, including coconut sugar. If you use coconut sugar, the bread will be slightly darker in color.
Coconut oil: Use another oil or fat, including melted ghee.
Honey: You can swap this for maple syrup.

Adding Mix-ins

This recipe works great with mix-ins! Just add 1/2 cup to the batter before transferring it to the bread pan. Here are my favorites:

Chocolate chips
Chopped walnuts
Chopped pecans
Dried cranberries or raisins

How to Make Gluten Free Zucchini Bread

Prep: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
Whisk the dry ingredients: In a large mixing bowl, whisk together the gluten free baking flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
Strain the zucchini: Place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water.
Mix the batter: Add the zucchini, eggs, coconut oil, honey, and vanilla to the mixing bowl. Fold everything together until combined.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick comes out clean.
Serve: Let the bread cool for at least 10 minutes prior to lifting out of the pan, then let it cool on a wire rack for 10-15 minutes before serving. Enjoy!

Grating Zucchini

To grate zucchini, wash the zucchini and trim off the bottom end of the zucchini. Place a box grater or plank grater on top of a plate or cutting board that will catch the zucchini shreds. Holding the stem, rub bottom end of the zucchini against the shredder. If using a box grater, use the side with the largest holes. Repeat until all of the zucchini is shredded and discard the stem. Here’s a greatvisual guide of how to shred zucchini.

Recipe FAQs

Do you peel zucchini before shredding it for bread?

No, youdon’t need to peel the zucchini before grating it. Zucchini skin is edible and thin. Using the whole zucchini gives the bread a nice firm texture.

Why is my zucchini bread gooey in the middle?

Your zucchini bread is likely gooey or soggy in the middle because the zucchini had too much water in it. When there is too much moisture, the bread won’t cook through properly. Make sure to extract as much moisture as possible from the shredded zucchini before incorporating it into the batter.

Why does my zucchini bread crumble when I cut it?

Because zucchini bread is incredibly moist, it needs to be completely cooled before you cut into it. If you slice warm zucchini bread, there’s a good chance it will be crumbly. It’s also important to let the bread cool properly because it allows it to finish baking. When you take bread out of the oven, there’s steam inside the crust that will continue to bake the center. Letting the bread cool completely before cutting will greatly improve the texture.

How do I extract the water from zucchini?

To extract the moisture, place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water. You can also let the shredded zucchini rest on a strainer for 5-10 minutes, then lightly press down to extract the water.

Baking Tips

Make sure to squeeze out as much water as possible from the zucchini. This will help remove some of the excess moisture and improve the texture of the bread.
You can add ½ cup mix-ins like chocolate chips or chopped walnuts. Just fold into the batter before transferring it to a loaf pan.
I’ve successfully baked this zucchini bread in an 8×4 inch and 9×5 inch bread pan. Both will work great for this recipe. If using a 9×5 pan, check the bread right at 45 minutes as it will cook up quicker.
Your baking time will vary depending on the loaf pan you use. Ceramic and glass pans will take a little longer to cook.

Storage + Freezing

TO STORE:Freshly baked gluten free zucchini bread will last at room temperature for 1-2 days and up to a week in the fridge.

TO FREEZE:This bread is great meal prep because it freezes well! To freeze, just wrap the entire loaf or individual slices in parchment paper and place in afreezer safe zip-top storage bag. It will keep in the freezer up to three months.

More Gluten Free Recipes

Gluten Free Strawberry Shortcake
Gluten Free Whoopie Pies
Healthy Baked Zucchini Fritters
Paleo Pumpkin Bread
Gluten Free Chocolate Zucchini Muffins

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars4 Stars3 Stars2 Stars1 Star5 from 16 reviews

Gluten Free Zucchini Bread

This gluten free zucchini bread is a fan favorite! It’s deliciously moist and tender, and easy to make. Double up and freeze some for later—the best recipe for all those extra zucchinis!

Prep: 10Cook: 55Total: 1 hour 5 minutes

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Print Recipe

Servings: 12 slices 1x

Ingredients

1 ¼ cup gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
¾ cup blanched almond flour
½ cup organic cane sugar
1 tsp baking powder
½ tsp baking soda
¾ teaspoon cinnamon
½ teaspoon sea salt
2 cups shredded zucchini
3 large eggs, room temperature
¼ cup melted coconut oil
3 tablespoons honey
1 teaspoon vanilla extract

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Instructions

Prep: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
Whisk the dry ingredients: In a large mixing bowl, whisk together the gluten free baking flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
Strain the zucchini: Place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water.
Mix the batter: Add the zucchini, eggs, coconut oil, honey, and vanilla to the mixing bowl. Fold everything together until combined.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick comes out clean.
Serve: Let the bread cool for at least 10 minutes prior to lifting out of the pan, then let it cool on a wire rack for 10-15 minutes before serving. Enjoy!

Notes

You can add ½ cup mix-ins like chocolate chips or chopped walnuts. Just fold into the batter before transferring it to a loaf pan.
A 9×5 inch bread pan works great for this recipe, too!
Your baking time will vary depending on the loaf pan you use. Ceramic and glass pans may take a little longer to cook.

Recipe By: Noelle Tarr, NTP, CPT

Recipe by:Noelle Tarr / Coconuts and Kettlebells and Kelsey Hite |Photography by:Casey Colodny /The Mindful Hapa

Noelle Tarr, NTP, CPT

I’m Noelle, a Nutritional Therapy Practitioner, personal trainer, author, and podcaster. I love helping people improve their physical and mental health with easy to understand health and nutrition articles, and simple, delicious recipes made with nourishing ingredients. Pull up a seat, you’re welcome at this table!