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

Gluten Free Zucchini Bread

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.
Course Basics, Bread
Cuisine American, Gluten-free
Keyword celiac, squash recipes, summer vegetables
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 186kcal


  • Loaf pan
  • Parchment paper (optional)
  • Large bowl
  • Whisk (2)
  • Medium bowl
  • Silicone spatula


  • 1 ½ cups zucchini grated, drained, see Notes
  • ½ cup walnuts chopped, optional

Dry Ingredients

  • 1 ½ cups 1-to-1 gluten-free flour blend with xanthan gum, see Notes
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg

Wet Ingredients


  • Preheat oven to 350° Fahrenheit. Grease loaf pan or line with parchment paper.
  • In large bowl, whisk together gluten free flour, brown sugar, white sugar, baking powder, salt, cinnamon, and nutmeg. Combine well, then set aside.
    Dry ingredients for gluten free zucchini bread in large glass mixing bowl
  • In medium bowl, whisk together eggs, coconut oil, applesauce, milk, and vanilla extract. Combine thoroughly.
    Wet ingredients for gluten free zucchini bread in large glass mixing bowl
  • Slowly pour wet ingredients into dry ingredients. Mix until thoroughly combined.
    Gluten free zucchini bread batter in large glass bowl with silicone spatula
  • Gently fold zucchini and walnuts (optional) into batter mixture.
    Grated zucchini folded into gluten free zucchini bread batter in large glass mixing bowl
  • Transfer mixture from bowl to greased (or lined) loaf pan. Top with additional chopped walnuts, if desired. Bake 45 to 50 minutes. To check doneness, insert toothpick or butter knife into center of bread and remove. If utensil comes out completely clean or with few crumbs, baking is done. Top of bread should be lightly browned. Bread will continue baking slightly while resting.
    Wet batter for gluten free zucchini bread in loaf pan
  • Remove pan from oven and let bread rest in pan to cool. Cool completely before removing and slicing.
    Baked gluten free zucchini bread in loaf pan


  • Flour: If your gluten-free flour blend doesn't contain xanthan gum, you'll want to add a dash of xanthan gum.
  • Milk: If using dairy free milk, be sure to use an unsweetened variety.
  • Zucchini: Grate the zucchini with a box grater or a food processor with the shredder attachment. Place the grated zucchini between paper towels and squeeze out as much moisture as possible, then measure out 1 ½ cups drained, grated zucchini for this recipe.
  • For Gluten Free Zucchini Bread Muffins: Lightly spray a muffin tin with non-stick spray. Portion batter into tin and bake at 350°F for 18 to 22 minutes or until toothpick comes out clean.
  • Make it Added-Sugar Free: Use monkfruit or Swerve in place of the white sugar and brown sugar, and use unsweetened or no sugar added applesauce.
Recipe yields one loaf of 8-16 slices, though the actual number of slices per loaf will depend on how thickly you cut them. Nutritional values shown are general guidelines and reflect information for one slice of 16 using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Values shown include information for walnuts. Macros may vary slightly based on specific brands and types of ingredients used.


Serving: 1slice | Calories: 186kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 142mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg | Net Carbs: 22g