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Gluten free zucchini bread is a perfect way to incorporate this delicious green squash into your gluten free life in a delicious way. It’s perfectly spiced with cinnamon and nutmeg, and the optional chopped walnuts add a slight crunch to the moist bread. Easily make this bread gluten free and dairy free simply by using non-dairy milk.

Slices of gluten free zucchini bread angled against each other on a white surface

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What Makes This Recipe So Good

Even the zucchini-averse will love this gluten free zucchini bread. Seriously, if you couldn’t see the specks of grated zucchini, you wouldn’t even know it’s there! It bakes into the bread beautifully, almost melting away. Perfect if you’ve got picky eaters that aren’t too big on veggies.
If you’ve got frozen zucchini taking up space in your freezer, this is a great way to use it! Thaw the frozen zucchini completely, then grate it and drain out as much of the liquid as possible.
Speaking of frozen zucchini, you can freeze your zucchini bread, too! Follow all the recipe instructions, bake the bread as usual, and let it cool completely. Wrap it tightly in foil then store it in an airtight container or sealable plastic freezer bag. It’ll keep up to 6 months, so you can have delicious fresh zucchini bread even in the off-seasons.

Key Ingredients

Zucchini – Use fresh or frozen zucchini in this recipe, and don’t worry about removing the peel! You won’t even notice it, plus it gives the bread a nice little pop of color. Just slice the ends off the zucchini and grate it on a box grater, or slice it up and toss it in the food processor.

Coconut Oil – If you’re not a fan of coconut and don’t need a dairy-free zucchini bread, you can use melted butter in place of the coconut oil. You could also just substitute it with another neutral oil.

1-to-1 Gluten-Free Flour – Obviously, to have gluten free zucchini bread, your flour needs to be gluten free! Gluten free flours behave differently from one brand (and type) to another, so you may need to experiment a little to perfect your bread. If your flour doesn’t contain xanthan gum, you’ll want to add a small amount so bread has the right consistency.

Chef’s Tips

I can’t emphasize enough that you need to drain out as much of the moisture from the zucchini as possible before you add it to the batter! Too much moisture will negatively affect the texture of the bread. If you’re concerned you didn’t drain the zucchini well enough (maybe your batter is overly thin and wet) then you could add a smidge more flour to balance it out.
Don’t overstir the batter. If you mix it too much, the loaf may collapse in the middle or bake unevenly. That can happen if you mix the batter too quickly, too. Be sure to stir slowly and mix just until combined!
Bake times vary from oven-to-oven, and altitude will have an effect, too. The best way to tell if your gluten free zucchini bread is done baking is to test the doneness by inserting a toothpick or butter knife into the center of the loaf. If it comes out with a few crumbs (as opposed to wet batter), it’s time to take it out of the oven! Remember the bread will keep baking while it rests.
You can also check the doneness of the bread by using an internal thermometer like you’d use for meat! Aim for an internal temperature reading of 185° Fahrenheit. Fully cooked bread that’s not overdone will have an internal temperature of 190°-200°F. Since the bread will keep baking as it rests in the pan, taking it out a little early will keep it from overbaking.