If you love sweet bread, you are in for a treat. This old-fashioned Gluten Free Zucchini Bread would make a delicious breakfast or snack. A special bonus, this moist zucchini bread is also dairy free!!
Moist and delicious, this 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.
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Did you grow up on sweet bread? I feel like we always had something sweet to enjoy. This easy recipe takes our traditional zucchini bread recipe and converts it to gluten free so we can continue to enjoy this loaf.
Gluten Free zucchini bread is so easy to make from scratch. 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.
Wait until you take a bite of this zucchini bread, you are going to love the spices and sweetness. It tastes like you bought this cake at a bakery! Nobody will know this recipe is both gluten free and dairy-free!
Here are the step by step directions so that you can make this moist and delicious gluten free AND dairy-free zucchini bread recipe for yourself.
TIP: The key to keeping the texture of this bread consistent, it is really important to grate your zucchini instead of just chopping it up.
Do you peel the zucchini?
The first question I often get is in regards to the zucchini peel.
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!!
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.)
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.
Grate the zucchini, dry it, and add it to the wet ingredients. Mix well so zucchini doesn't clump up.
Pour the wet ingredients into the dry ingredients and mix gently. If you over mix the batter, your cake will be denser.
I have tested three gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure, Nameste GF Flour, and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
Here is the batter so you can see the consistency.
Spray coconut oil in a bread loaf tin and sprinkle coarse sugar on top. Bake at 350F degrees. This recipe will make two loaves of zucchini bread.
Can you freeze this zucchini bread?
Yes, you can easily freeze this gluten free 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.
How long will this bread keep in the freezer?
This zucchini bread will keep in the freezer for 3-4 months. (It will keep longer, but you can risk it becoming freezer burned.)
How do you know when it is done baking?
I like to use the toothpick test :-). Grab a toothpick and insert it into the middle of your zucchini bread. 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.
There are so many ways to change up this delicious gluten free bread recipe. Here are some ideas:
- Add chocolate chips
- Use different types of nuts like pecans
- Raisins add even more fruit sweetness
More Delicious Gluten Free Sweet Bread Recipes to Try:
- Gluten Free Banana Bread
- Easy Gluten Free Lemon Poppy Seed Bread
- Gluten Free Cranberry Bread
- The Best Gluten Free Pumpkin Bread
Grab a cup of coffee or tea and enjoy!
- My very favorite gluten free flour blend.
- Easy non-stick loaf pans.
- Gluten free almond flour to add a bit of protein.
- 2 cups gluten free flour blend
- 1 cup almond flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 cups coconut sugar
- 1 cup chopped pecans
- 1 1/2 cups almond milk
- 3 large eggs
- 1 1/2 cups shredded zucchini
- 2 teaspoons vanilla
- 3/4 cup coconut oil, melted
- 2 tablespoons flaxseed meal
- Preheat the oven to 350 degrees.
- 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 40 minutes until done.
1. It is important to squeeze your zucchini shreds in paper towels to absorb the extra liquid before adding to the wet ingredients.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 445Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 210mgCarbohydrates: 46gFiber: 3gSugar: 26gProtein: 7g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
(*Note, this post was updated from an older post in February 2017.)