Gluten-Free Zucchini Bread Recipe

This gluten-free zucchini bread is soft, fluffy, moist, and perfect for summer baking when fresh zucchini is everywhere. It is an easy one-bowl quick bread made with simple ingredients, warm spices, and plenty of shredded zucchini.

This Gluten-Free Zucchini Bread is a simple, cozy, and reliable recipe for using up extra zucchini from a summer garden, farmers market haul, or generous neighbor. The loaf bakes up tender and moist, with a mild zucchini flavor that blends beautifully with cinnamon, nutmeg, vanilla, and coconut sugar.

Zucchini is one of the best vegetables to add to baked goods because it creates moisture without making the bread taste overly vegetable-heavy. Once baked, the flavor becomes very subtle, while the texture stays soft and satisfying. This makes gluten-free zucchini bread a great choice for breakfast, a snack, or a lightly sweet treat with coffee or tea.

If you are new to gluten-free baking, this recipe is a great place to start. The batter comes together in one large mixing bowl, which keeps the process easy and cleanup minimal. You do not need any complicated equipment, and you do not need to squeeze the liquid out of the zucchini before adding it to the batter.

The key to the best texture is to mix the dry ingredients gently into the wet ingredients until just combined. Over-mixing can make quick breads dense or tough, especially when using gluten-free flour. Once the loaf is baked, let it cool completely before slicing. The wait is worth it because the bread sets properly and gives you clean, even slices.

Ingredients for Gluten-Free and Dairy-Free Zucchini Bread

To make this gluten-free and dairy-free zucchini bread, you will need a handful of pantry staples along with fresh shredded zucchini. These ingredients work together to create a moist loaf with a soft crumb and warm, lightly sweet flavor.

• Eggs: Eggs help bind the loaf and give it structure. This recipe has not been tested with an egg substitute.
• Nut Milk: Any nut milk can be used. Unsweetened almond milk is a good option, but regular milk also works if you do not need the recipe to be dairy-free.
• Avocado Oil: Avocado oil keeps the loaf moist and light. It is a great alternative to the neutral oils often used in quick breads.
• Coconut Sugar: Coconut sugar adds a gentle sweetness and a slightly caramel-like flavor that pairs well with zucchini and warm spices.
• Applesauce: Unsweetened applesauce adds moisture and helps keep the loaf tender without adding too much extra sugar.
• Shredded Zucchini: Shred the zucchini with a box grater. There is no need to drain or squeeze it before stirring it into the batter.
• Gluten-Free Flour Blend: A 1:1 gluten-free baking flour blend works well for this recipe.
• Baking Powder and Baking Soda: Both leavening agents help the bread rise and give it a soft, fluffy texture.
• Cinnamon, Nutmeg, and Vanilla: These ingredients add warm flavor and make the bread taste cozy and aromatic.
• Salt: A small amount of salt balances the sweetness and enhances the overall flavor.

How to Make Gluten-Free Zucchini Bread

Preheat your oven to 350°F. Grease a 1-pound loaf tin with coconut oil or cooking spray and set it aside. An 8.5 x 4.5-inch loaf tin works well for this recipe.

In a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, and vanilla extract. Whisk by hand or beat with a hand mixer until the mixture is smooth and well combined.

Stir in the shredded zucchini. Do not squeeze out the liquid first; the natural moisture helps create a tender gluten-free loaf.

Add the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt to the same bowl. Stir gently until the dry ingredients are just incorporated. Be careful not to over-mix the batter.

Pour the batter into the prepared loaf tin and smooth the top. Bake for 45 to 50 minutes, or until the outside has deepened in color and a toothpick inserted into the center comes out clean.

Place the loaf tin on a wire rack and allow the bread to cool. Once it is cool enough to handle, remove the bread from the tin and let it continue cooling completely before slicing. This step helps the bread hold its shape and makes each slice cleaner.

Serve the gluten-free zucchini bread plain, warm, or lightly toasted. It is delicious as a breakfast bread, an afternoon snack, or a simple summer dessert.

FAQ and Recipe Variations for Zucchini Bread

More Gluten-Free Breads

• The Best Healthier Classic Banana Bread
• Gluten-Free Double Chocolate Zucchini Blender Bread
• Gluten-Free Pumpkin Bread
• Gluten-Free Cornbread