This delicious gluten-free zucchini bread is so good. It has just the right amount of spice, and the zucchini makes it extremely moist. I originally found this recipe for zucchini bread in a church cookbook years ago and have made it multiple times. I love that it was easy to convert to being gluten-free and just as good.
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I like to make several loaves of this bread to freeze so that we can enjoy it through the rest of the summer. You can also freeze shredded zucchini in 2-cup portions to have on hand to make this bread or my Gluten-Free Zucchini Cake with Chocolate Chips or Gluten-Free Zucchini Brownies.
Ingredients for Gluten-Free Zucchini Bread:
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.
- Zucchini: No need to peel your zucchini. Small to medium-sized zucchini are best. If you use a zucchini that is on the larger side cut the seeds out before grating it. You can grate it using box cheese grater or use a food processor to shred it.
- Avocado Oil (or vegetable oil), sugar, brown sugar, eggs, vanilla extract, cinnamon, baking powder, baking soda, and salt.
How to Make Gluten-Free Zucchini Bread:
- Preheat oven to 350°. Grease two loaf pans with cooking spray or line the bottom of the pans with parchment paper.
- In a medium-sized bowl, whisk the dry ingredients together.
- In a large mixing bowl, whisk together the eggs and sugars. Then, add the oil and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold the shredded zucchini into the batter and mix until combined.
- Pour evenly into the prepared loaf pans.
- Bake for 55-60 minutes until a toothpick test comes out clean.
- Let the loaves cool in the pans on a wire rack for ten minutes, and then remove them from the pan and place them on the wire rack to cool.
- Can be served warm or cold.
How to Store Zucchini Bread:
Once they are completely cool, store them in a sealed bag, plastic wrap, or foil for up to two days. After that, refrigerate for up to two to three more days. They can also be frozen for up to three months, wrapped tightly in plastic wrap, and placed in a freezer bag.
More Easy Gluten-Free Quick Bread Recipes You’ll Love:
Pumpkin Bread
Banana Bread
Pumpkin Chocolate Chip Muffins
Applesauce Muffins
Lemon Loaf
Gluten-Free Zucchini Bread (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This delicious gluten-free zucchini bread is so good with just the right amount of spice and the zucchini making it extremely moist.
Ingredients
- 3 eggs
- ¾ cup brown sugar*
- ¾ cup white sugar
- 1 cup avocado oil or vegetable oil**
- 3 teaspoons vanilla extract
- 3 cups gluten-free flour blend***
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini (2 medium zucchini)
Optional additions: 1 ½ cups of gluten-free chocolate chips, walnuts, or pecans.
Instructions
- Preheat the oven to 350°. Grease two loaf pans (8.5″ x 4.5″) with cooking spray, or line the bottoms with parchment paper.
- In a medium-sized bowl, whisk the dry ingredients together.
- In a large mixing bowl, whisk together the eggs and sugars. Then, add the oil and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold the shredded zucchini into the batter and mix until combined.
- Pour evenly into the prepared loaf pans.
- Bake for 55-60 minutes until a toothpick test comes out clean.
- Let the loaves cool in the pans on a wire rack for ten minutes, and then remove them from the pan and place them on the wire rack to cool.
- It can be served warm or cold.
Once they are completely cool, store them in a sealed bag, plastic wrap, or foil for up to two days. After that, refrigerate for up to two to three more days. They can also be frozen for up to three months, wrapped tightly in plastic wrap, and then placed in a freezer bag.
Notes
*I did lower the amount of sugar for this recipe. If you want a sweeter bread add an additional 1/4 cup of each sugar.
**You can also use half oil and half applesauce if you prefer.
***Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If it doesn’t have it add 1/2 teaspoon xanthan gum per cup of gluten-free flour.
Vickie Simon
Just made this today. Wow it’s so good. Every recipe you have that I have tried has been 5 stars and always is successful without alterations. Thank you. Being gluten free and dairy free is hard, but you make it easy.
MamaShire
Oh, that’s so wonderful! I’m glad I can help!
Jane
This recipe turned out so good. I’ll be keeping this in my recipe book.
colleen liszkiewicz
I have noticed that you are no longer doing THM recipes and focusing more on gluten free.
Your recipes all call for gluten free flour mix. Will the THM baking blend/home made baking blends work with your recipes?
MamaShire
Yes, you’re correct I no longer create THM recipes. Nothing against THM, it’s just not what I’m doing anymore. I have not tried any of my recipes with the THM baking blend unless it specifically calls for it. So I don’t have an answer for you if they would work. You would also have to change out any sugar and any off-plan ingredients. All of my THM recipes can be found on the Recipe Index under THM.