This gluten free zucchini bread is an easy, dreamy, summertime treat that is delicious & kid-approved! A moist, flavorful, and better-for-you recipe you don’t want to miss!

a closeup of sliced gluten free zucchini bread

What Makes This Recipe Great

Zucchini is the vegetable of summer! Tasty, versatile, and easy to sneak into dishes to give your kids their much-needed veggies. This Gluten Free Zucchini Bread is no exception. With only 10 minutes of prep, and an oven to do all the work, this easy-to-make even easier-to-eat bread will be a huge hit all summer long.

Featuring no refined sugar, gluten-free flour, and dairy-free substitutions, this healthy treat is simply the best!

Recipe Highlights

  • Super moist & delicious!
  • Healthier than regular versions.
  • Easy Prep.
  • Gluten-Free with Dairy-Free option.
  • Kid-approved!

Ingredient Notes

recipe ingredients in nesting bowls and labeled

Gluten-Free Flour: I like to use King Arthur’s measure for measure gluten-free flour, which is a 1:1 substitute for regular flour.

Plain Greek Yogurt: You can use whole milk or non-fat, whichever you prefer. If dairy free, substitute applesauce for the yogurt!

Avocado Oil: You can substitute refined coconut oil (no coconut taste) if desired.

Zucchini: You’ll need about 1 large zucchini, grated and squeezed with paper towels to remove excess water & moisture.

Coconut Sugar: You can sub 3/4 cup light brown sugar in replacement of the coconut sugar if you prefer.

Recipe Step by Step

four photo quadrants showing recipe instructions numbered step by step
  1. Preheat your oven to 350. Line a 9×5 bread baking pan with parchment paper.
  2. Combine the dry ingredients in a bowl and mix well. 
  3. In a separate bowl, whisk together the wet ingredients except for the zucchini. Mix well to combine until smooth. 
  4. Add in the drained zucchini and stir gently to fold it in. 
  5. Stir in the dry ingredients to the wet ingredients and stir to combine.
  6. Pour the mixture into the baking pan and bake for 42-45 minutes until a toothpick in the center comes out clean. Let it cool completely before slicing. Enjoy!
a loaf of gluten free zucchini bread in a metal loaf pan lined with parchment paper

Mary’s Tips & Tricks

Storage: Store leftover gluten free zucchini bread in an airtight container at room temperature for up to 3 days, then move it to the refrigerator. Eat within one week for optimal freshness.

Chocolate Chips: If you want to add chocolate chips, I love Enjoy Life’s dairy-free version dark chocolate chips or Hu Kitchen Sugar Free Chips. Stir in 1/2-3/4 cup as the last step before pouring it into the baking dish.

Dairy Free: If you want this recipe to be dairy-free, sub apple sauce for the yogurt!

Moisture: It’s important to squeeze your grated zucchini with a paper towel to make sure you get any additional water out. This will help prevent any sogginess in your bread.

Grating the Zucchini: I find it’s easiest to use the side with the large holes on a box grater. Box graters have the best grip and are quick and easy to use.

Recipe FAQs

Do you remove the skin when making zucchini bread?

Nope! Leave the skin on when you grate your zucchini.

Do you take the seeds out of zucchini for zucchini bread?

It’s not necessary to remove the seeds. Most of them will fall out in the grating process and the ones left are unnoticeable in the bread.

Why is my zucchini bread so wet?

If your bread comes out too wet or soggy, you may have missed the step where you squeeze the water out of the grated zucchini with paper towels before combining it with the mixture. This step is important so the excess water doesn’t cause sogginess.

Can I freeze my gluten free zucchini bread?

Yes! Simply wrap the bread in plastic wrap or aluminum foil and then place it in a freezer bag or airtight freezer container. Freeze up to 3-4 months, thaw overnight in the fridge, and transfer to room temperature for an hour before serving.

two slices of bread in front of half of a loaf on a wooden cutting board

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Zucchini Bread (Gluten Free)

This gluten free zucchini bread is an easy, dreamy, summertime treat that is delicious & kid-approved! A moist, flavorful, and better-for-you recipe you don't want to miss!
5 from 6 votes
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Ingredients

Dry Ingredients

Wet Ingredients

  • 2 eggs
  • 2 tbsp maple syrup
  • ¾ cup coconut sugar
  • cup avocado oil
  • ¼ cup plain greek yogurt, sub applesauce for dairy free!
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 cup grated zucchini (about 1 large zucchini), squeezed with paper towels to remove excess water & moisture.

Equipment

Instructions
 

  • Preheat your oven to 350. Line a 9×5 bread baking pan with parchment paper.
  • Combine the dry ingredients in a bowl and mix well.
  • In a separate bowl, add the wet ingredients except for the zucchini. Mix well to combine until smooth.
  • Add in the drained zucchini and stir gently to fold it in.
  • Add the dry ingredients to the wet ingredients and stir to combine.
  • Pour the mixture into the baking pan and bake for 42-45 minutes until a toothpick in the center comes out clean. Let it cool completely before slicing. Enjoy!

Notes

Storage: Store leftover gluten free zucchini bread in an airtight container at room temperature for up to 3 days, then move it to the refrigerator. Eat within one week for optimal freshness.
Chocolate Chips: If you want to add chocolate chips, I love Enjoy Life’s dairy-free version. Stir in 1/2-3/4 cup as the last step before pouring it into the baking dish.
Dairy Free: If you want this recipe to be dairy-free, sub apple sauce for the yogurt!
Moisture: It’s important to squeeze your grated zucchini with a paper towel to make sure you get any additional water out. This will help prevent any sogginess in your bread.
Grating the Zucchini: I find it’s easiest to use the side with the large holes on a box grater. Box graters have the best grip and are quick and easy to use.

Nutrition

Serving: 1slice, Calories: 157kcal, Carbohydrates: 22g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 132mg, Potassium: 54mg, Fiber: 2g, Sugar: 9g, Vitamin A: 62IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg