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Gluten-free Zucchini Bread

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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!

Gluten-free Zucchini Spice Bread - Yummy quick bread recipe for using up the zucchini from your garden (or your neighbor's!)

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!

Gluten-free Zucchini Spice Bread Loaves - Recipe makes two loaves so you can freeze one or gift it!

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.

Gluten-free Zucchini Bread wrapped in foil and placed in ziploc bag for freezer

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:

Sliced Gluten-free Zucchini Spice Bread Recipe

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.

Sliced Gluten-free 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:

Yield: 2 loaves

Gluten-free Zucchini Bread

Gluten-free Zucchini Spice Bread - Recipe makes two loaves so you can freeze one or gift it!

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.

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 15 minutes
Total Time 1 hour 35 minutes


  • 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)


  1. 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.
  2. Lightly spray two 9x5 loaf pans with cooking spray. Preheat oven to 375°.
  3. To a large mixing bowl, add the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and allspice. Whisk together. Set aside.
  4. 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.
  5. 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.
  6. Equally divide the batter between both loaf pans. You can use a food scale to make sure they're even for even baking times.
  7. 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.


*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.
**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.

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Janet Kamoutsis

Wednesday 12th of August 2020

This recipe is excellent. It’s fluffy and moist without a whole ton of fat. As usual I always put a little less sugar and my husband didn’t notice, so you can cut 1/3 or 1/4 of a cup if you want to reduce your sugar intake.

Nicole Grabowski

Wednesday 12th of August 2020

This was really really good. Definitely was perfect with only two cups of sugar. I used King Arthur measure for measure. I did not have allspice so substituted one teaspoon of nutmeg and one teaspoon of cardamom. This was very flavorful and moist, baked perfectly. Thank you!


Monday 10th of August 2020

I made this recipe this weekend. I have not had good luck with gf recipe but I wanted to try someone new so I tried it this weekend. The best I have ever eaten. even my Momma and Husband Loved it. Excited to try something else you made. I also used cup4cup and it turned out Awesome.! Thanks so Much!

Susan Erickson

Sunday 9th of August 2020

I first tried it as written, though with just 2 C of sugar. It was still very moist in the middle after 65 minutes. I like more zucchini in it, so almost doubled the vegetable, using a total of 3 C of a combination of zucchini and carrot. But, I sprinkled 1 teaspoon of salt on the veggies and let sit in a strainer for almost an hour, squeezing out the moisture periodically. I ended up with 2 C of veggies and 1 1/4 C of water which I discarded. I followed the recipe otherwise, using 1 of sugar for a half recipe, etc. It was too much for a 8x4" loaf pan I thought, so put some in a 2nd loaf pan. I may try it all in one next time as I know that it won't be too wet in the middle, with the straining of the veggies.


Wednesday 29th of July 2020

I just made this recipe and it turned out very tasty. I halved the recipe though and the batter was so thick with not enough moisture so I added and extra egg and tbls of butter. I used Pamela's 1 to 1 gf flour with xanthum gum. Any ideas why it was so thick and dry as a half recipe? After tweaking, it cooked up perfectly and delicious.


Sunday 2nd of August 2020

@Deanne, I had the same issue. I left out a cup of the flour because it was already very thick.