Scrumptious Gluten-Free Zucchini Bread Recipe: Try It Now!

Welcome to my kitchen! Today, I want to share with you my recipe for a delicious and satisfying gluten-free Zucchini Bread. This bread is perfect for those who follow a gluten-free diet or have dietary restrictions, yet it doesn’t compromise on flavor nor texture.

The zucchini making its way into the recipe means that this bread is not only gluten-free but also healthy, moist, and tender. The grated zucchini gives it a light green hue while adding subtle hints of flavor to this classic bread recipe. This recipe is sure to make your taste buds dance and show that healthy eating can be delicious and fun.

This gluten-free Zucchini Bread is easy to make and can be enjoyed by everyone, regardless of their dietary restrictions. So take out your aprons, tie up your hair, preheat the oven, and let’s bake an irresistible loaf that will leave you wanting more.

Why You’ll Love This Recipe

Zucchini Bread (Gluten Free)
Zucchini Bread (Gluten Free)

Zucchini bread is a classic treat that always hits the spot. But what if I told you that you could enjoy zucchini bread without sacrificing your health or dietary restrictions? This gluten-free and dairy-free zucchini bread recipe is the answer.

This recipe uses fresh zucchini as its star ingredient, adding both moisture and nutrition to every slice. With the perfect blend of spices like cinnamon and vanilla extract, this zucchini bread is sure to satisfy all your cravings.

But what really sets this recipe apart is its versatility. Whether you’re looking for a vegan, low-carb, or keto option, this recipe can be easily adjusted to fit your needs. You can even try adding in walnuts or chocolate chips for an extra burst of flavor.

So whether you’re a fan of classic zucchini bread or looking to switch up your usual breakfast routine, this recipe has got you covered. Trust me, once you give it a try, it’ll quickly become your go-to recipe for any occasion.

Ingredient List

 The humble zucchini, transformed into a delicious gluten-free bread
The humble zucchini, transformed into a delicious gluten-free bread

Here are the ingredients you’ll need to make this delicious gluten-free zucchini bread:

Dry Ingredients:

  • 2 cups gluten-free flour blend
  • 1/4 cup coconut flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon

Wet Ingredients:

  • 3 large eggs, room temperature
  • 3/4 cup vegetable or canola oil
  • 1/2 cup unsweetened applesauce
  • 1 and 1/3 cups packed grated fresh zucchini (about one medium zucchini)
  • 1/2 cup brown sugar or coconut sugar (see notes)
  • 1/4 cup granulated white sugar
  • 2 teaspoons pure vanilla extract

Optional Ingredients:
– 1/2 to 3/4 cup chopped walnuts or pecans

Note: If you don’t have a gluten-free flour blend, you can make one yourself by mixing together equal parts of almond flour, tapioca flour, and cornstarch. Also, coconut sugar can be substituted with brown sugar in equal amounts.

The Recipe How-To

 This bread is perfect for those who have gluten or dairy intolerances
This bread is perfect for those who have gluten or dairy intolerances

Mixing the Dry Ingredients

First, preheat the oven to 350°F (177°C). Grease a loaf pan and set aside. Next, in a large bowl, whisk together gluten-free flour blend, baking soda, baking powder, cinnamon, and xanthan gum. I love using a combination of tapioca flour, cornstarch, and coconut flour for my gluten-free blend. You can also use a pre-made store-bought blend.

Preparing the Wet Ingredients

In another bowl, mix together the wet ingredients. In this step, unsweetened applesauce is used for moisture instead of dairy-free milk or yogurt. Combine the applesauce with a mixture of canola oil and sugar until well mixed. Add in 3 large eggs, one at a time, while still mixing. Finally, add the grated zucchini and stir until well incorporated.

Making the Batter

Add dry ingredient mixture gradually to the bowl with the wet ingredients while stirring. Mix until smooth and try to avoid over-mixing to prevent tough bread texture.

Baking Zucchini Bread

Pour the batter into greased loaf pan and sprinkle generously with chopped walnuts if you want some crunch in your bread. Bake for 50-60 minutes until an inserted toothpick comes out clean or with just a few moist crumbs attached. Let it cool completely before slicing into it.

Enjoy this delicious and healthy gluten-free zucchini bread filled with fresh shredding zucchini!

Substitutions and Variations

 A healthier take on a classic baked good
A healthier take on a classic baked good

This gluten-free zucchini bread recipe is already delicious on its own, but you can also explore a range of substitutions and variations for added flavors and textures. Here are some ideas to try:

– Add walnuts or other nuts: For a crunchy addition to the moist and tender zucchini bread, consider folding in about 1/2 cup of chopped walnuts or pecans. You can also sprinkle them on top of the batter before baking.

– Swap sugar with alternative sweeteners: If you want to reduce your sugar intake or make this zucchini bread suitable for a low-carb or keto diet, consider using natural sweeteners such as coconut sugar, stevia, or monk fruit instead of granulated sugar. Keep in mind that the texture and taste may differ slightly.

– Use different flour blends: While this recipe calls for a specific blend of gluten-free flours (tapioca flour, cornstarch, and gluten-free flour), you can experiment with other flour blends too. Just make sure they are also gluten-free and have similar properties.

– Make it dairy-free: If you’re lactose intolerant or vegan, you can omit the eggs and use a commercial egg replacer or a mixture of applesauce and baking powder instead. You can also substitute the vegetable oil with coconut oil or another non-dairy oil.

– Add chocolate chips: Who doesn’t love chocolate? Stir in about 1/2 cup of semi-sweet chocolate chips into the batter for an indulgent treat.

– Go savory: Switch up the flavors by using grated Parmesan cheese instead of sugar and adding herbs such as basil, thyme or rosemary to the batter. This version makes great bread for sandwiches!

No matter what substitutions or variations you choose to make, be sure to follow the basic steps and ratios outlined in the recipe for best results.

Serving and Pairing

 With a moist and tender crumb, you won't even miss the gluten
With a moist and tender crumb, you won’t even miss the gluten

This delectable gluten-free zucchini bread can be served as breakfast or dessert, paired with a hot cup of coffee or tea. The warm and cozy flavors of cinnamon and vanilla complement the freshness of the zucchini, while the crunch of the chopped walnuts adds a delightful texture to the bread.

To elevate the presentation, you can spread some cream cheese or butter on top of a freshly toasted slice of zucchini bread. For a healthier option, you can also choose to spread some almond butter, peanut butter, or honey.

If you want to get creative with your pairings, you can serve this bread with fresh fruits such as strawberries, blueberries, or raspberries. The flavors will harmonize well together to give you a burst of natural sweetness in every bite.

For a more indulgent pairing, you can even add a dollop of whipped cream or vanilla ice cream on top of the bread. This will not only take your dessert game to the next level but also help balance out the richness of the dairy-free bread.

The possibilities for pairing this bread are endless, so feel free to get creative and experiment to find your perfect combo.

Make-Ahead, Storing and Reheating

 Zucchini adds extra nutrients and moisture to the bread
Zucchini adds extra nutrients and moisture to the bread

This zucchini bread is a perfect recipe to make ahead and store for later. Once the bread has completely cooled, wrap it in plastic wrap or aluminum foil and store it in a sealed container at room temperature for up to three days. To extend the shelf life, you can store it in the refrigerator for up to one week or freeze it for several months.

When reheating, remove the plastic wrap or foil and either microwave a slice for 20-30 seconds or toast it. It will be moist, tender and delicious just like when it was fresh out of the oven.

This recipe is also perfect for meal prep as it makes 2 loaves – so you can keep one loaf fresh and store the other one for later. You can also consider making mini loaves to have smaller portions ready to grab and go.

If you’re planning on serving this zucchini bread at a gathering, you can even make it ahead of time by baking the loaves a day or two before and storing them at room temperature until serving. This will give the flavors time to develop and create an even richer taste. Plus, it will save you time on event day allowing you more time to chat with your guests.

Overall, this recipe is versatile and easy to store, reheat or make ahead – making it a great option when meal-planning or entertaining guests.

Tips for Perfect Results

 You won't believe this bread is gluten-free with its incredible flavor
You won’t believe this bread is gluten-free with its incredible flavor

Now that you’ve got all the ingredients ready, it’s time for some tips to help you create a perfect zucchini bread. Here are some tips that I have compiled for the best outcome.

Firstly, remember to preheat your oven as this is crucial in baking. It is important to maintain a consistent temperature throughout the bake hence do not open the oven door frequently.

Secondly, make sure you use fresh zucchini. Fresh zucchinis are firm and dense, and they release less water when grated compared to overripe ones.

Thirdly, do not add too much sugar as it can make the bread overly sweet and heavy. Instead, try using natural sweeteners like honey or maple syrup in moderation for better taste.

Next, it is recommended to squeeze out excess water from grated zucchini before mixing it with other ingredients as this will prevent the bread from becoming mushy.

Another tip is to use gluten-free flour and xanthan gum instead of regular flour if you want to make the bread gluten-free. These ingredients help bind the bread together since there’s no gluten present.

It’s also important to take note of your altitude during baking as high-altitude conditions require adjustments in temperature and baking times.

Lastly, let your zucchini bread cool down completely on a wire rack before slicing it. This helps keep the bread moist and tender inside while a little crust forms on the outside as it cools.

By following these tips, you’ll be sure to have a moist and delicious zucchini bread!


As with any recipe, you may have a few questions or concerns about how to make the perfect gluten-free zucchini bread. Don’t worry! In this section, I will answer some of the frequently asked questions about this recipe, from ingredient substitutions to storage recommendations. Read on to ensure that your homemade loaf turns out moist, tender and delicious every time.

Should you remove seeds from zucchini before making zucchini bread?

When dealing with sizable zucchinis, it’s essential to eliminate the seeds. Zucchinis that have matured and produced tough seeds can be harsh on the palate and often exude a bitter taste. For a delightful zucchini bread recipe, it’s highly recommended that you remove the seeds before incorporating the flesh into the mixture.

What holds gluten free bread together?

Gluten-free breads often contain gums such as xanthan gum or guar gum. Xanthan gum is obtained from an inactive bacterium called Xanthomonas campestris, which ferments on a sugar to produce a gel. This gel is then dried and milled to form a powder.

Why add apple cider vinegar to gluten free bread?

When preparing gluten-free dough, the addition of apple cider vinegar or another acid can help to lighten it up. A recommended amount is up to 4 tablespoons of acid per 500 grams of flour. Rest assured, the acid won’t have any noticeable impact on the final taste. For a yeast dough that is even fluffier, consider incorporating a packet of baking powder or cream of tartar baking powder into 500 grams of flour.

Do you leave the skin on zucchini when making bread?

When preparing zucchini bread, it may seem like the right thing to do to peel off the skin, but trust me – it’s not necessary. The skin adds texture and flavor to the bread, and since the zucchini will dissolve anyway, it’s better not to remove it. However, grating the zucchini is essential to ensure that it’s evenly spread, yet not visible in the final product.

Bottom Line

In conclusion, this gluten-free zucchini bread recipe is a game changer, and it’s definitely worth giving it a try. Using fresh, organic and gluten-free ingredients such as grated zucchini and coconut sugar, this bread is easy to make, delicious in taste and healthy for your body. Whether you’re looking for a breakfast, snack or even a dessert option, this zucchini bread will not disappoint.

With its moist tender texture and delicious flavor, you’ll be amazed that it’s gluten and dairy-free. What’s more, this recipe is also adaptable to various dietary needs such as vegan or low-carb. And let’s not forget about the health benefits of zucchini including being rich in antioxidants, vitamins and minerals.

So the next time you have some fresh zucchini lying around in your fridge, I highly recommend trying out this recipe. Trust me; you won’t be disappointed!

Zucchini Bread (Gluten Free)

Zucchini Bread (Gluten Free) Recipe

This is the type of bread that comes out of the oven and you eat 6 pieces because you just can't believe how good it is (speaking from personal experience). The top is flakey and very thin and the inside is very soft and light. I got this recipe from "Nearly Normal Cooking for Gluten-Free Eating" by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat. I can't wait to try more recipes from this book! UPDATE: I took this to work and everyone liked it. They said it tasted just like regular bread! It's nice to hear that from people who eat gluten everyday. It stays well in the fridge and reheats great in the microwave. It's been two days and the bread is still just as soft and pliable as when it came out of the oven!
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Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Dessert
Cuisine Gluten-free
Calories 146.6 kcal


  • 3 eggs
  • 2 cups sugar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cornstarch
  • 3/4 cup rice flour
  • 3/4 cup tapioca flour
  • 1 tablespoon xanthan gum
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 cups fresh zucchini, grated
  • 1/2 cup walnuts (optional)


  • Preheat oven to 350 degrees.
  • Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer). In a separate bowl, mix the dry in ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts.
  • If baking as a loaf, grease two large loaf pans and fill each 1/2 full. Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner's sugar.
  • If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.

Add Your Own Notes


Serving: 54gCalories: 146.6kcalCarbohydrates: 29gProtein: 1.2gFat: 3gSaturated Fat: 0.4gCholesterol: 26.4mgSodium: 108.5mgFiber: 0.5gSugar: 16.9g
Keyword < 4 Hours, Breads, Breakfast, For Large Groups, Free Of..., Lactose-free, Quick Breads, Vegetable
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