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!
TABLE OF CONTENTS
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
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
- 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, whisk together 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.
- Stir in 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!
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
Nope! Leave the skin on when you grate your zucchini.
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.
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.
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.
Zucchini Bread (Gluten Free)
Ingredients
Dry Ingredients
- 1 ⅓ cups gluten free measure for measure flour, I like King Arthur Brand
- 1.5 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
Wet Ingredients
- 2 eggs
- 2 tbsp maple syrup
- ¾ cup coconut sugar
- ⅓ 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!
16 Comments on “Zucchini Bread (Gluten Free)”
Another lovely recipe, Mary! Even my picky eater has had several slices. Well done!
Thanks Lindsey!
I’ve tried several gf zucchini bread recipes and this is by far the best. I make this at least once a month now.
Woo hoo!
I just made this!
This is hands down the BEST zucchini bread I have ever made! Thank you Mary!!!
Thank you Sabrina!!
This recipe is great! I made it this weekend (only substitution was coconut oil instead of avocado since it’s what I had on hand). Moist, “cinnamony”, fall like, and better for you than alternatives! Zucchini is nicely hidden 😉 for the kiddos too!
Thank you Jamie! Glad you enjoyed it!
This zucchini bread is a 10/10!! I will make this one again for sure! I’ve loved so many of Mary’s recipes for so long to the point that all I have to do is tell my husband it’s one of hers and he’s on board!! Now that I’m GF, I will be trying even more of her recipes!!
Thank you so much, Jenna! Glad you loved it 🙂
This was amazing! The best zucchini bread I have ever made. And Ive made a lot!
Woohoo! That’s quite the compliment. Thanks Kara!
I’ve made this zucchini bread 5 times since Mary posted it and my family can’t get enough! Really tasty and easy to make. Being gluten free, I’m always looking for good recipes for treats. We love Mary’s blog, because even though the recipe is healthy the taste is always amazing.
Thank you Christina! So glad you enjoyed it!
Super good! Made today! Huge hit with my kiddos! And thank you for giving clear instructions as well as substitution for dairy free! Will make again and add chocolate chips!
So glad you loved it, Jamie! Thanks for the review 🙂