This gluten-free zucchini bread is tender, moist, and lightly sweetened with coconut or brown sugar. It’s made with almond flour for extra softness and has just the right hint of spice. Perfect for breakfast or brunch, this easy quick bread is also dairy-free, refined sugar-free, and nut-free. This quick bread is a family and reader favorite.
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You’re going to love my recipe for gluten-free dairy-free zucchini bread. This homemade quick bread is fluffy and sweet! I have made and tested this recipe multiple times with perfect results.
My zucchini bread is easy to make from scratch, and it is my favorite way to hide veggies…Mr. Fearless Dining and my kids are not fans of zucchini. Mr. Fearless Dining will put on a brave face at the dinner table, but the kids…nope.
If you love zucchini as much as I do (but need to hide it in recipes to get your hubby to eat it), check out this tasty Gluten-Free Lemon Zucchini Bread. I have a lot more gluten-free quick bread recipes for even more inspiration.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Zucchini – I prefer to use green zucchini, but you can also use yellow crane neck squash.
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. Another reader loves using America’s Test Kitchen GF Blend. Other blends will work, but you may need to tweak the wet or dry ingredients depending on the starch level. Read Why Gluten-Free Flour Blends Vary to learn more.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder, add 3/4 teaspoon. See the substitutions section for a gum-free flour blend option. Read Why Binders Matter in Gluten-Free Baking to learn more.
- Almond Flour – I suggest using almond flour and not almond meal. Almond meal is coarser and will make your bread grainy. I like Anthony’s Almond Flour because they test to ensure it is gluten-free. See the substitutions for a nut-free option.
- Coconut Sugar – I use this to eliminate refined sugar, but you can also use brown sugar.
- Flaxseed Meal – For best results, make sure to use the ground meal and NOT the whole seeds! It can also be omitted.
- Baking Powder/Baking Soda – Use aluminum-free baking powder.
- Oil – Use coconut oil or another light oil. When I tested them in this recipe, Canola and avocado oil also worked well. I don’t recommend olive oil because it adds too much olive flavor.
- Milk or Non-Dairy Milk – I tested this recipe with almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk because it is too thick.
- Eggs – Use large eggs.
Substitutions and Flavor Variations:
There are many ways to change this delicious gluten free zucchini bread recipe. Here are some of my favorite ideas:
- Chocolate Chips – Add chips! Use Enjoy Life brand chocolate chips if you are dairy-free.)
- Dried Fruit – Raisins add even more fruit sweetness.
- Make it nut-free. Omit the almond flour and add 1/2 cup of additional gluten-free flour blend. Do not use nut-based plant milk.
- Make it gum-free. If you can’t eat xanthan or guar gum, use my DIY Gluten Free Flour Blend to make this gluten free zucchini bread recipe.
If you love bakery-quality sweet quick bread, try this easy Gluten-Free Banana Strawberry Bread or this Gluten-Free Lemon Quick Bread with Sourdough Discard.
A Note From My Kitchen
This gluten-free zucchini bread recipe has been a reader favorite since I put it on the blog back in 2017. It is moist, tender, and a great way to sneak in some veggies.
I tested this recipe with two store-bought blends, Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Both blends work very well. Other blends will work, but be sure to add more flour or milk if your bread batter seems too wet or dry. Making adjustments like this is necessary because every gluten-free flour blend varies so much.
How to Make Gluten-Free Zucchini Bread (Step-By-Step)
Step 1: Grate the zucchini, squeeze the moisture from the zucchini shreds, and add it to a medium-sized
Step 2: Add the remaining wet ingredients to the zucchini shreds and whisk to blend. In a separate large bowl, add the dry ingredients to a large
Step 3: Pour the wet ingredients into the dry ingredients and mix gently. If you over-mix the batter, your cake will be denser.
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Step 4: Here is the batter so you can see the consistency.
Step 5: Spray coconut oil or this gluten-free baking spray in a bread loaf pan and sprinkle coarse sugar on top. Bake at 350º F.
This recipe will make two small loaves of zucchini bread with almond flour, or one big loaf and 6 muffins. If you love this recipe, try my easy Gluten-Free Zucchini Muffins recipe.
How to Store Homemade Zucchini Bread:
- Refrigerator Instructions: Wrap the leftovers in plastic wrap or store them in an airtight container. Gluten-free baked goods tend to spoil quickly due to the lack of preservatives, so I recommend storing them in the refrigerator.
- Freezing Instructions: When your loaf is fully cooled, wrap it in plastic wrap. Next, wrap it in aluminum foil. I then put it into a large ziplock freezer bag and freeze it. This zucchini bread will keep fresh in the freezer for 3-4 months.
Baking Tips for Fluffy Gluten-Free Zucchini Bread:
- Do not over-mix the bread batter. This will deflate the air bubbles from mixing and make your bread denser. For this reason, I do not recommend using a stand mixer.
- Line your loaf pan with parchment paper so the zucchini bread lifts out easily.
- Squeeze the water out of the shredded zucchini with a clean dishcloth or paper towel. This will prevent your bread from becoming soggy.
- If your batter sits for 10-15 minutes before baking, your baked goods will not turn out gritty. Grittiness comes from the rice flour in gluten free flour blends. Letting the batter sit allows the rice flour time to soften.
For more tips, check out my Gluten-Free Cake Troubleshooting Guide, which is applicable for all quick breads.
Frequently Asked Questions:
Many people wonder if they should peel the zucchini for this recipe. You definitely do not want to peel the zucchini. Those zucchini peels not only add fiber to this zucchini loaf.
Yes! This recipe makes one large loaf and 6 muffins, or two small loaves. Bake muffins for 18–22 minutes, or until a toothpick comes out clean.
I like to use the toothpick test. Grab a toothpick and insert it into the middle of your loaf. If the toothpick comes out clean, your gluten free zucchini bread is ready. If you see batter or crumbs, you must bake it a bit longer.
More Gluten-Free Quick Bread Recipes:
Quick breads are fun to make because there is no yeast involved. Here are some of the best gluten-free quick bread recipes on the blog:
- Gluten-Free Banana Bread
- Easy Gluten-Free Lemon Poppy Seed Bread
- Gluten-Free Cranberry Bread
- The Best Gluten- Free Pumpkin Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Fluffy Gluten-Free Zucchini Bread (No Refined Sugar!)
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- 1 cup almond flour * see note
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- 2 teaspoons ground cinnamon
- 1 ½ cups coconut sugar or brown sugar
- 1 cup chopped pecans
- 1 ½ cups non-dairy milk * see note
- 3 large eggs
- 1 ½ cups shredded zucchini
- 2 teaspoons pure vanilla extract
- ¾ cup coconut oil melted, or another light oil
- 2 tablespoons flaxseed meal ground
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Instructions
- Preheat the oven to 350ºF.
- Spray coconut oil or gluten-free baking spray in two loaf pans and set aside.
- Shred your zucchini onto a clean dish towel and squeeze. Then use a paper towel to squeeze out even more extra liquid. When you think it is dry, do this again. If your zucchini shreds are too moist, it will make your bread soggy.
- In a large bowl, add dry ingredients and whisk to blend.
- In a smaller bowl, add wet ingredients (including shredded zucchini).
- Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix your batter, or your bread will turn out dense.
- Pour the batter into the two prepared bread loaf tins. Spray oil in the pans and line with parchment paper.
- Optional, sprinkle course sugar on top of the loaves.
- Bake at 350º F for bake 40-45 minutes until done. The actual baking time will vary depending on the size of your loaf pans. I find glass and ceramic pans bake slower.
- Remove from the zucchini bread loaves from the oven and let them sit for 5 minutes in the pan. After, carefully remove the cakes from the hot pans to a cooling rack. Do not slice the bread until it is cooled.
Notes
- It is important to squeeze your zucchini shreds into paper towels to absorb the extra liquid before adding them to the wet ingredients.
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. That doesn’t mean others will not work; I have not tested other flours.
- If your gluten-free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon. You can use my DIY Gluten Free Flour Blend if you are gum-free.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- To make this recipe nut-free, omit the almond flour and substitute an additional 1/2 cup gluten free flour blend.
- Other dairy-free milk will work, but I do not recommend canned coconut milk.
- This bread will keep up to 2 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
*Note, this post was updated from an older post in February 2017. See below for a photo of the old post.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
this is the best most delicious GF zucchini bread. I made a double recipe for 2 loaves..I used Bob’s 1:1 absolutely perfect.
Thank you so much, Lauralee. I am so glad you loved this zucchini bread!!
Why in the beginning you say pre-heat oven to 425 degrees and at the end it says bake at 350 degrees?
Hi Jenine, I like to bake it for 8 minutes at 425, then reduce to 350 for baking to get a nice dome top. You can bake it at 350 the whole time if you prefer.
I guess i overlooked it in the instructions. Bake for 5mn at 425 and 35 x40 at 350
I am sure it will turn out great. Have a great rest of the weekend.
Really like this bread. Has a good flavor and is very moist. Wondering if I could substitute avocado oil for the coconut oil?
I am so glad you tried this recipe. It is my go-to for hiding zucchini. Swapping the oils is fine. Thank you.
What can I use instead of flaxseed meal. I’m baking last minute and none in my pantry?
And can I use frozen shredded zucchini
Hi Janice, you can omit the flaxseed meal. As for frozen zucchini, you will need to thaw it and then use a towel to squeeze out the extra liquid. I hope this helps.
Why aluminum-free baking powder? Would regular baking powder be OK?
Hi Susan, I find regular baking powder can leave a slight metallic taste. It makes a bigger difference in my recipes that use a lot, like my bisucits recipe. For this bread, it shouldn’t matter as much.
Is it ok to use dairy milk?
Hi Catherine, milk is fine.
This is SO good! My hubs (who hates gf food) loved this recipe! *tip- make sure to really squeeze all the moisture out of the zucchini, though.
I am so glad you loved this recipe!! Thank you, Rachel.
Love this one!
I used ATK’s flour mixture, added xanthan gum and dark chocolate chips, and baked them for about an hour. So moist, non-grainy and flavorful! Great with cream cheese, butter or plain, warm or cold.
I am so glad you loved the zucchini bread. It is one of our summer favorites.
I want to make this for a family who has a child allergic to almonds. What flour can i use instead of almond (I’m aware that different flours act differently in baking)?
Also, 8 have frozen shredded zucchini. I will drain off water when it thaws. Should I use 1 1/2 cups of the thawed, drained zucchini?
Hi Kimberly, you can use more flour instead of the almond meal. Try 1/2 cup additional gluten free flour blend and skip the almond flour. You may need to adjust wet ingredients a little based on the frozen zucchini (which I have never tried in baking)