If you love quick bread, you are in for a special treat. This old-fashioned Gluten Free Zucchini Bread is one of the best! It makes a delicious breakfast or snack. A special bonus, this moist zucchini bread is also dairy-free with a refined sugar-free option!!
Moist and delicious, this homemade zucchini bread is a fantastic way to hide some veggies! 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 these delicious gluten free zucchini muffins too.
Did you grow up enjoying quick bread with breakfast? I feel like we always had something sweet to enjoy. You are going to love my recipe for gluten free zucchini bread. This recipe is moist, delicious...and nobody will know it has so many healthy ingredients!
My zucchini bread is so 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.
Do you have a child like that? My daughter always knows and steers clear of anything green in my baking. If you are really skilled, you can hide vegetables in desserts like Gluten Free Butternut Squash Caramel Cake.
Why this recipe is great:
Wait until you take a bite of this zucchini bread, you are going to love the cinnamon and sweetness. It tastes like you bought this cake at a bakery! Nobody will know this recipe is both gluten free and dairy-free! This zucchini bread with almond flour also has no refined sugars, but it still tastes sinfully good.
How to shred zucchini:
- Put a grater over a bowl and shred the zucchini straight into a bowl.
- Use a food processor.
- You can use a vegetable mandolin. (Just make sure the one you have has a handle to protect your fingers.)
TOP TIPS: The key to keeping the texture of this bread consistent, it is really important to grate your zucchini instead of just chopping it up.
I put my zucchini shreds onto a paper towel to get some of the moisture out before I add the zucchini to the wet ingredients. This will help prevent your zucchini bread from being soggy!
There are so many ways to change up this delicious gf zucchini bread recipe. Here are some of my favorite ideas for mix-ins:
- Add chocolate chips (use Enjoy Life brand chocolate chips if you want this to be dairy-free zucchini bread!)
- Use different types of nuts like pecans
- Raisins add even more fruit sweetness
Recipe step by step directions:
Step 1: Grate the zucchini, dry it, and add it to the wet ingredients. Mix well so zucchini doesn't clump up.
Step 2: In a medium-sized bowl, add the wet ingredients and whisk to blend. Add your dry ingredients to a large bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently. If you over mix the batter, your cake will be denser.
Step 4: Here is the batter so you can see the consistency.
Step 5: Spray coconut oil in a bread loaf tin and sprinkle coarse sugar on top. Bake at 350º F. This recipe will make two small loaves of zucchini bread, or one big loaf and 6 muffins.
If you love this recipe, you will want to also try my easy Gluten Free Zucchini Muffins recipe.
Expert Tips and Recipe FAQ:
I put my zucchini shreds onto a paper towel to get some of the moisture out before I add the zucchini to the wet ingredients. This will help prevent your zucchini bread from being soggy.
Many people often wonder if they should peel the zucchini for this recipe. Definitely not! Those zucchini peels not only add fiber to this zucchini loaf, but it also adds beautiful specs of green :-). Which is awesome unless you have a child who had a green veggie radar!!
This zucchini bread will keep in the freezer for 3-4 months. (It will keep longer, but you can risk it becoming freezer burned.)
Yes, you can easily freeze this zucchini bread. 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 then freeze.
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 will need to bake it a bit longer.
More Quick Bread Recipes:
- Gluten Free Banana Bread
- Easy Gluten Free Lemon Poppy Seed Bread
- Gluten Free Cranberry Bread
- The Best Gluten Free Pumpkin Bread
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Zucchini Bread
- 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
- 2 teaspoons ground cinnamon
- 1 ½ cups coconut sugar
- 1 cup chopped pecans
- 1 ½ cups almond milk * see note
- 3 large eggs
- 1 ½ cups shredded zucchini
- 2 teaspoons vanilla
- ¾ cup coconut oil melted
- 2 tablespoons flaxseed meal
- Preheat the oven to 425º F.
- Spray coconut oil in two loaf pans and set aside.
- 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.
- Pour the batter into the two bread loaf tins.
- Optional, sprinkle course sugar on top of the loaves.
- Bake for 5 minutes at 425, then reduce the oven temperature to 350º F and bake 35 minutes until done. (Baking at high heat for 5 minutes makes your loaf dome up in a beautiful way!)
- It is important to squeeze your zucchini shreds in paper towels to absorb the extra liquid before adding to the wet ingredients.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- 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 ½ cup gluten free flour blend.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- This bread will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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(*Note, this post was updated from an older post in February 2017. See below for a photo of the old post.)