Perfect for using up that garden bounty, here’s a new recipe for gluten-free zucchini bread – an easy and delicious quick bread recipe! Dairy-free option for it too!
I learned something this year. What I learned is that my good friend and I need to coordinate who is growing zucchini that year. Last year, my friend Lisa and I were both overflowing zucchinis that were the size of baseball bats and were trying to pawn the extras off on anyone we could. This year, neither of us planted any and have instead been having to ask around to get some! Lesson learned – we’ll be communicating during planting to make sure one of us plants it!
Since I was looking for zucchini, I was happy when I saw a member of our church bringing in a huge box full of zucchini and squash to the church lobby this week! I wish I’d snagged more than one. I grabbed one large zucchini and with it I made our favorite gluten-free zucchini brownies and this recipe for two loaves of gluten-free zucchini spice bread. I’ve tested this gluten-free zucchini bread recipe at least a half dozen times now, so it’s ready to share with you!
I love that this recipe makes TWO large loaves of gluten-free zucchini bread. If you’re feeling generous, you could gift one to a neighbor – maybe the one that brings you zucchini! 🙂 Or you can wrap a cooled loaf tightly with foil and place in a gallon freezer bag to freeze for up to six months. This is a great option if you have a ton of zucchini to use up and you want to make a few batches of this bread.
It’s so nice to be able to pull out some loaves of it in a few months for a nice breakfast or snack! Last year, I pulled a couple out of the freezer to bring with me to visit family for Thanksgiving and everyone loved it.
I baked these in my favorite loaf pans – 9x4x4 USA Pan Loaf Pans. They make beautiful straight-sided loaves with that are just right for slicing.
Notes on ingredients and substitutions for this gluten-free zucchini bread:
- Flour: Any good quality gluten-free flour blend should work in this recipe. I’ve tested with both gfJules all-purpose gluten-free flour blend and Gluten Free Mama’s All-Purpose Almond Flour Blend with great success with both. Remember that if your flour blend already contains xanthan or guar gum, you’ll skip adding the xanthan gum called for in this recipe.
- Zucchini: I don’t peel my zucchini – I don’t mind the green flecks. If you do, feel free to peel before shredding. I just cut, remove the seeds and put through my food processor with the shredding attachment on. Makes it so quick and easy! I do believe it is very important to remove the whole center seed area. It adds a lot of moisture that messes with the overall texture. So basically, core the center out of the zucchini before you shred.
- Yogurt: I opted for a lowfat vanilla yogurt. You’ve got flexibility here with using most any yogurt – Greek, plain, lowfat, nonfat, etc. in either plain or vanilla flavor. You can also use a non-dairy yogurt to make this dairy-free.
- Butter: This gives such great flavor, but you can substitute with your favorite oil instead.
Look at that amazing texture:
I think you’re going to love this gluten-free zucchini spice bread! If you have more zucchini leftover, you can also make these gluten-free applesauce banana zucchini muffins, brown sugar grain-free zucchini muffins,  gluten-free double chocolate zucchini bread, or the gluten-free zucchini brownies I linked to above! Lots of choices for using up all of that zucchini before the season is over! Let me know what you make!
Recipe adapted from Mel’s Kitchen Cafe’s recipe for the Best Zucchini Bread.
Gluten-free Zucchini Bread Recipe:
Gluten-free Zucchini Bread
Gluten-free Zucchini Bread is the perfect recipe for when you have lots of zucchini from your garden or from the farmer's market. Dairy-free option: use non-dairy yogurt alternative and use oil in place of butter.
Ingredients
- 4 cups good quality all-purpose gluten-free flour blend*
- 1/2 tsp. xanthan gum (*omit if your flour blend has a gum already)
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. allspice
- 12 Tbsp (1 1/2 sticks) unsalted butter, melted
- 2 1/2 cups sugar
- 4 eggs
- 1/2 cup vanilla yogurt
- 2 Tbsp. lemon juice
- 3 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)
Directions
- Before starting: Shred your zucchini. I slice, remove seeds, then put through my food processor with shredding attachment. You can peel or leave unpeeled. Set aside until called for in instructions below.
- Lightly spray two 9x5 loaf pans with cooking spray. Preheat oven to 375°.
- To a large mixing bowl, add the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and allspice. Whisk together. Set aside.
- In another large bowl, add the melted butter. Next add the sugar and whisk together to dissolve the sugar. Add the eggs, vanilla yogurt and lemon juice and whisk until combined.
- Alternate adding some of the flour mixture and some of the shredded zucchini to the butter/sugar mixture, gently folding/stirring with a rubber spatula. I did this in three turns of flour and zucchini until all was gently stirred in.
- Equally divide the batter between both loaf pans. You can use a food scale to make sure they're even for even baking times.
- Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 45-50 minutes. Cool in pan on cooling rack for 10-15 minutes. Remove from pan and let cool on wire rack until cool. Once cool, slice and serve, or wrap with foil and keep on counter for serving. Or wrap well with foil and place in a freezer bag and freezer for up to 6 months.
Recipe Notes
If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.As always, be sure to double-check your ingredients for gluten.
Pin this to your gluten-free breads board:
Jennifer @SimplePureWhole Wellness says
I am still getting some great zucchini at my farmer’s market, and this looks like the perfect way to use it! The texture looks just right. Thank you!
Heather Toone Yospe says
Yum, I just made my two loaves, and thank you for another awesome recipe! Mine didn’t rise- they sunk a little in the middle, but still taste delicious and used up the gigantic zucchini sitting on my counter!
Darlene Vormittag says
You were right. This recipe was excellent. I did not have yogurt, so, I used 18%sour cream and I used fresh squeezed lime juice and whisked them together. From this recipe I got 12 medium muffins and 4mini loaf pan.
Gluten-free recipes can be tricky, but this recipe was so good,it ended up in the BLUE BINDER. That means, it’s a keeper.
This will be my go to recipe.
Thanks for posting
Darlene Vormittag
Pelham, Ontario
Joan says
Love this recipe. I haven’t had any banana or zucchini bread in over 8 years. I put mini chocolate chips in mine and I can’t stop eating it. Way better than the regular recipes that I’ve made with all the gluten in it. Yummy
Judy says
Could you use applesauce instead of oil/butter?
Rosemarie Martindale says
I did and it was great!
Adrice says
Absolutely outstanding, subbed veg oil for butter, added 3 tsp xanthan gum as per packet instructions… got 3 loaves instead of 2 and everyone loved it!!!!
Carolyn T Solomon says
I made this last weekend and it is delicious!. I used only 1.5 cups of sugar and substituted 4 Tablespoons of butter and 1/2 cup of applesauce for the total butter. I am planning on making this into muffins this weekend.
Carla says
My daughter and I loved this recipe! It turned out moist and fluffy with excellent flavor. I used whipping cream with lemon juice and a splash of vanilla to sub for the yogurt. Do you have nutrition info anywhere?
Svetlana Almaeva says
I don’t know about nutrition, but I did a quick calculation for calories… its about 1800 – 2200 per loaf, depending on sugar amount, flour type and fat type… So about 200 – 300 per slice?
Sarah says
This came out better then I expected. I used 3 1/2 cups bobs red mill 1 to 1 baking flour and 1/4 cup coconut flour. Sour cream with a splash of vanilla in place of the yogurt. Baked 55 mins tho I think my oven runs a little cool. Both loaves came out perfect. I baked one in metal and one in glass. Next time I will decrease the sugar by 1/2 cup.
Shell says
This recipe is wonderful. Next time I’ll make a few tweets such as lessening the amount of sugar and baking at a slightly lower temperature. Other than that it taste fantastic.
Kate says
So glad I found this recipe! I had to go gluten free 6 months ago and I needed something for zucchini bread when our garden exploded. I was initially concerned because the batter was VERY thick, but it baked great! I got 3 loaves each time I’ve used it, which is fine by me. Kids and hubby love it, too. I did cut back the sugar a bit (2 cups) and it was still amazing!