There’s something so comforting about homemade bread, especially when it’s sweet, moist, and filled with the earthy goodness of garden-fresh zucchini. This gluten free zucchini bread recipe is close to my heart because it reminds me of summers spent with my grandmother, who would pick zucchini right from her backyard. While she baked hers with traditional flour, I’ve adapted her recipe to make it gluten-free—so everyone can enjoy this timeless treat.
Whether you’re looking for a healthy snack, a light dessert, or even a breakfast companion to your morning coffee, this loaf hits the spot. Plus, it’s a great way to use up those overflowing baskets of summer zucchini!
Why You’ll Love This Gluten Free Zucchini Bread Recipe
- Naturally moist from fresh zucchini.
- Completely gluten-free, but no one will notice.
- Versatile – perfect year-round, especially in zucchini season.
- Simple ingredients, pantry staples for gluten-free bakers.
Ingredients You’ll Need
Here’s everything to make this heavenly loaf:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 2 large eggs
- ½ cup coconut oil (or any neutral oil, melted)
- ½ cup brown sugar
- ¼ cup honey (or maple syrup for a vegan twist)
- 1 tsp vanilla extract
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional for warmth)
- ½ cup chopped walnuts (optional for crunch)
How to Shred Zucchini Perfectly
Getting the texture of your zucchini just right makes all the difference in this gluten free zucchini bread recipe. Here’s how:
- Use a Box Grater: The medium holes are ideal for creating soft shreds that blend well into the batter.
- Food Processor Option: If you’re baking in bulk, a food processor with a shredding attachment saves time.
- No Need to Peel: The skin of zucchini is tender and packed with nutrients. Plus, those little green flecks look beautiful in the finished bread.
- Drain, But Don’t Overdo It: After shredding, place the zucchini in a clean kitchen towel and gently squeeze to remove some moisture. Keep a little to ensure your bread stays moist!
Tip: If your zucchini feels extra watery, let it sit in a colander for 5-10 minutes before squeezing.
Instructions – How to Make Gluten Free Zucchini Bread
1. Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a standard 9×5 inch loaf pan or line it with parchment paper.
2. Grate and Drain the Zucchini
Grate the zucchini and place it in a clean kitchen towel. Lightly squeeze to remove excess moisture, but don’t dry it out completely—some moisture is key to keeping the bread moist.
3. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, coconut oil, brown sugar, honey, and vanilla extract until smooth and creamy.
4. Add the Zucchini
Fold in the grated zucchini into the wet mixture.
5. Combine Dry Ingredients
In a separate bowl, mix the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
6. Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Stir until just combined—don’t overmix! Gently fold in walnuts if using.
7. Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips for the Best Gluten Free Zucchini Bread
- Don’t skip the draining: Too much moisture from the zucchini can make your loaf soggy.
- Let it rest: Gluten-free bread tastes even better the next day as flavors meld.
- Customize it: Add chocolate chips, raisins, or switch up the nuts for variety.
Storing Your Zucchini Bread
- Room temperature: Wrap tightly and enjoy within 3 days.
- Fridge: Keeps for up to a week.
- Freezer: Slice, wrap individually, and freeze for up to 2 months.
Why Bake Gluten Free?
Whether you’re celiac, gluten-intolerant, or simply cutting back, this gluten free zucchini bread recipe makes it easy to enjoy classic baked goods without compromise. Using high-quality gluten-free flour and natural sweeteners, this loaf is as nourishing as it is delicious.
Serving Ideas
- With a dollop of Greek yogurt and honey for breakfast.
- Toasted with a smear of almond butter.
- As a wholesome dessert with a scoop of vanilla ice cream.
Nutritional Information (Per Slice, based on 10 slices)
- Calories: 180
- Carbohydrates: 24g
- Protein: 3g
- Fat: 8g
- Fiber: 2g
- Sugar: 12g
- Sodium: 180mg
Note: Nutritional values are estimates and may vary based on specific ingredients used.
FAQ – Your Gluten Free Zucchini Bread Questions Answered
Can I make this recipe vegan?
Yes! Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use maple syrup instead of honey.
Do I need xanthan gum in the flour?
If your gluten-free flour blend doesn’t include xanthan gum, add ½ tsp to this recipe for better structure.
Can I use almond flour or coconut flour?
This recipe is best with a gluten-free all-purpose blend. Almond or coconut flour would require different ratios.
How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
Can I Make This Recipe Sugar-Free?
Absolutely! If you’re cutting down on sugar, you can easily tweak this recipe to suit your dietary needs while still enjoying that signature moist texture.
Sugar-Free Options:
- Swap Brown Sugar: Use coconut sugar for a lower glycemic option, or a sugar-free substitute like monk fruit sweetener or erythritol.
- Replace Honey: Use sugar-free maple syrup, or leave it out and add an extra tablespoon of oil for moisture.
- Natural Sweetness: Add ¼ cup of mashed banana or unsweetened applesauce for a subtle natural sweetness.
Tip: Sugar-free versions may bake a little faster, so check your loaf 5 minutes earlier than usual.
How to Make Mini Zucchini Bread Loaves or Muffins
Want a portable version of this delicious loaf? This gluten free zucchini bread batter works wonderfully for smaller bakes, ideal for gifts or meal prep.
Mini Loaves:
- Grease 3 mini loaf pans.
- Divide the batter evenly.
- Bake at 350°F (175°C) for 25-30 minutes.
- Check doneness with a toothpick – it should come out clean.
Muffins:
- Line or grease a standard 12-cup muffin tin.
- Fill each cup about ¾ full.
- Bake for 18-22 minutes until golden and firm to the touch.
These bite-sized versions freeze beautifully and make perfect snacks for kids or quick breakfasts on busy mornings!
Common Mistakes to Avoid
- Overmixing the batter – leads to dense, tough bread.
- Not draining zucchini properly – excess moisture can ruin the texture.
- Skipping parchment paper – makes it easier to lift out the loaf.
- Opening the oven too early – causes the bread to sink.
Zucchini Bread Variations
- Chocolate Chip Zucchini Bread: Add ½ cup dark chocolate chips for a sweet twist.
- Lemon Zucchini Bread: Add 1 tbsp lemon zest and swap honey for lemon juice for a bright flavor.
- Spiced Zucchini Bread: Increase cinnamon to 1½ tsp, and add ½ tsp ground ginger and cloves.
- Carrot-Zucchini Bread: Use half zucchini, half grated carrots for a colorful loaf.
A Little History: The Origins of Zucchini Bread
Zucchini bread became popular in America in the 1960s during the health food movement. People looked for creative ways to use garden vegetables in baked goods. Zucchini, being mild in flavor and high in moisture, became the perfect ingredient for a naturally moist, subtly sweet bread. While traditionally made with wheat flour, the gluten-free version brings a modern, inclusive twist to a beloved classic.
Gluten-Free Baking Tips for Perfect Results Every Time
- Measure your flour by weight: Gluten-free flours can vary—aim for 120g per cup.
- Let batter rest: A 10-minute rest allows the flour to hydrate for better texture.
- Use room temperature ingredients: Ensures better mixing and baking.
- Don’t skip the acid: Honey or lemon juice balances flavors and helps rise.
- Store properly: Gluten-free baked goods dry out faster; wrap tightly or freeze.
The Health Benefits of Zucchini in Baking
Zucchini is a nutritional powerhouse and a fantastic way to add moisture without extra fat or calories. Here’s why it’s a star ingredient in this gluten free zucchini bread recipe:
- Low in Calories: Just 17 calories per 100g!
- Rich in Antioxidants: Especially vitamin C and beta-carotene.
- High in Fiber: Helps with digestion and gives a satisfying texture.
- Hydrating: Over 90% water, perfect for keeping baked goods moist.
- Naturally Mild: It blends into recipes, letting spices and sweeteners shine.
How to Grow Your Own Zucchini for Baking
Want the freshest ingredients for your zucchini bread? Growing zucchini at home is easier than you think!
- Planting Time: Late spring after the last frost.
- Sunlight: Needs at least 6 hours of direct sun.
- Watering: Keep soil moist, but avoid soggy conditions.
- Harvesting: Pick zucchinis when they’re about 6-8 inches long for the best flavor and moisture content.
- Tip: Regular harvesting encourages more growth!
Freshly picked zucchini brings unbeatable flavor and nutrition to your baking.
Pairing Ideas: What to Serve with Gluten Free Zucchini Bread
Here’s how you can turn a slice into a full experience:
- Beverages:
- Herbal tea like chamomile or mint.
- Iced coffee with almond milk for summer days.
- Warm chai latte for cozy evenings.
- Toppings:
- A spread of cream cheese or mascarpone.
- A drizzle of honey or maple syrup.
- Nut butters – almond, peanut, or sunflower.
- Sides:
- Fresh berries or sliced apples.
- A scoop of Greek yogurt sprinkled with cinnamon.
- A handful of roasted nuts for a crunchy contrast.
Behind-the-Scenes: My Baking Story with Zucchini Bread
Growing up, zucchini bread wasn’t just a treat—it was a tradition. Every summer, my grandmother would call us into the kitchen, the scent of cinnamon wafting through the air. She believed that food was love, and nothing showed that more than her garden-fresh, homemade baking. When I went gluten-free, I was determined not to lose that special part of my childhood. After many trials (and a few flat loaves!), this recipe was born—one that holds onto all the love and flavor, just without the gluten.
