Perfect for using up that garden bounty, here’s my tried and true recipe for gluten-free zucchini bread – an easy and delicious quick bread recipe! You can make this a gluten-free dairy-free zucchini bread 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 (buy direct here) or from Amazon here and Gluten Free Mama’s All-Purpose Almond Flour Blend with great success with both. I would also recommend King Arthur Measure for Measure flour and Authentic Foods Multi-Blend flour. 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. I’ve used non-dairy Silk vanilla yogurt alternative with success.
- 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, or gluten-free double chocolate zucchini bread! Lots of choices for using up all of that zucchini before the season is over! Let me know what you make!
Looking for more recipes to help you use up all the zucchini you have? Head over to this round-up of more than 30 gluten-free zucchini recipes here.
Recipe adapted from Mel’s Kitchen Cafe’s recipe for the Best Zucchini Bread.
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Zucchini Bread Recipe:
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. *I've tested this with gfJules flour and Gluten-free Mama's Almond blend and recommend either! I also recommend King Arthur Measure for Measure flour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Zucchini Bread
Ingredients
Instructions
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.Recommended Products
Enjoy!
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
Karla Wolter says
What is the calorie count on each loaf of the gluten free zucchini bread with yogurt ? Thanks !
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!
Kell says
This zucchini bread was excellent – love it. Thank you for the recipe, I will bookmark it. I followed the recipe exactly except I took the advice of others and only used 2 cups of sugar and I’m glad for it – for us it was the perfect amount of sweetness. I had to cobble together a couple different GF all purpose flours and I melted 1 stick of butter and added 2T. of oil – oh, and walnuts of course. It came out perfect. I got 2 beautifully risen loaves that taste great. My dh is going to love it tomorrow morning with his coffee.
MK says
So, I like the green flecks you get when using unpeeled zucchini, but I have one question – does the skin bake up nice and soft so that you hardly know you’re eating it, or does it stay a bit tough and chewy, taking away from the soft, yummy texture?
Michelle Palin ~ My Gluten-free Kitchen says
Oh yes it becomes soft – you can’t tell it’s there at all!
Cari says
Followed the recipe to the letter, my loaves are mush inside??
Cari says
Maybe it’s the gluten free flour?
Michelle Palin ~ My Gluten-free Kitchen says
Hi Cari – What a bummer! Did you follow the final instruction that says to bake until a “toothpick inserted into center comes out with crumbs only, no wet batter,”? It sounds like it needed left in the oven longer. If your oven isn’t the right temperature, or your pan size was a little different, it could have needed more time that I have written, which is why I include the toothpick test.
Cari says
Nevermind, I found 2 eggs behind something on my counter, lol, oh well, back to the beginning for me!
Cari says
Just wonderful, thank you!! Never forget the eggs, lol, oh sweet memory how I miss you…..this time it turned out perfect
Sue K says
Hi Cari: I also just had this happen first time I tried this recipe a week ago. I am now going to look for an oven thermometer to double check that it is at the right temperature as my breads (three smaller loaf pans) looked well raised and cooked around the outer 1 inch edge but the middle was sunken. The breads were in the oven more than long enough and the toothpick test came out clean. Unfortunately, the loaves were not firm enough to come out of the pans. I was able to save them though by scooping it out as “pudding” and serving with whipped cream. Everyone loved it and went back for second servings. The taste was delightful…just the consistency was off. I followed the recipe to a T and I used Almond flour. I do know my eggs were on the large size (farm fresh) so maybe a little too large to use 4 eggs. I am going to try it again and see what happens if I just use another gluten free flour blend.
Estelle George says
I am making the recipe right now. I am using organic zucchini and it doesn’t seem to have that many seeds so I am scraping what looks like seeds out. Is there any difference using organic zucchini. Thanks so much,
Shannon Harris says
I just made this and thought that while I was making it that it had what seemed to be kind of a lot of not only baking soda but also baking powder and indeed it taste heavily of both and is also more dry and crumbly than expected. I definitely wouldn’t use tjos recipe again. I would gift the extra loaf to someone if it didn’t taste so bad.
Michelle Palin ~ My Gluten-free Kitchen says
Wow – I have no idea why you would be able to taste those as 2 teaspoons of each is not a lot at all – 1 teaspoon per loaf is quite normal. Are you sure you didn’t accidentally use tablespoons instead of teaspoons?
Suzanne says
I LOVE zucchini bread and it’s the perfect time of year for that. Thanks for the great ideas on how to make it gluten free!