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! 🙂 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. Ok, let’s talk about what ingredients you need to gather for this recipe. If you can have dairy, use a regular vanilla yogurt and melted butter. If you can’t have dairy, use a non-dairy yogurt alternative and your choice of oil. I often use corn oil since it’s a flavorless oil I usually have on hand. The 1 and 1/2 sticks of butter is equal to 3/4 cup of oil. The yogurt to non-dairy yogurt is a straight swap. 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. 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. 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. *I've tested this with gfJules flour, King Arthur Measure for Measure gluten-free flour blend, and Gluten-free Mama's Almond blend and recommend any of those! See blog post for how to video as well as answers to common questions about ingredients. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I hope you and your family enjoy these as much as mine did! Enjoy!
Notes on ingredients and substitutions for this gluten-free zucchini bread:
Can you make this gluten-free zucchini bread without dairy? Yes!
Gluten-free Zucchini Bread Recipe:
**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.
Ok, let’s talk about what ingredients you need to gather for this recipe.
Look at that amazing texture:
Recipe adapted from Mel’s Kitchen Cafe’s recipe for the Best Zucchini Bread.
See blog post for how to video as well as answers to common questions about ingredients.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I hope you and your family enjoy these as much as mine did!
Thursday 10th of December 2020
Made the recipe and the flavor is great! I did notice it is quite chewy, is this normal? Also, any tips for baking time if you make muffins rather than a loaf? Thanks!
Thursday 26th of November 2020
It's the BEST. No need to experiment with any other recipe. Thanks for this mouth warering, yumm delicious bread.
Monday 2nd of November 2020
Hi. I’ve made this recipe two times now. Very delicous. Second time i rung out the liquid from the zucchini with a cloth. Made my bread that much better. My problem is both times ive baked as youve suggested for 50 min at 375 but my centers still are wet batter. So my husband suggested turning down the oven to 250 and let stay in the oven for another 30 minutes. That seemed to really help “dry” or bake it up. Im wondering if i need to up the temp to 400?
Monday 26th of October 2020
Love this recipe. It has turned out every time. I used Pamalas GF flour blend. SO non dairy coconut milk vanilla yogurt. Accidentally added 2 tsp. of along with required spices and it was wonderful.
Sunday 25th of October 2020
This looks amazing but I can't eat gluten free flour blends because of candida. Any suggestions on an almost/coconut mix that would work?