The Best Gluten Free Zucchini Bread Recipe

Gluten Free Zucchini Bread is easy to make and it turns out moist, delicious and perfect every time. It is a fantastic way to use up those fresh picked zucchini from the garden and one that you can share with your family and friends.

Every year in the middle of garden season, we find ourselves with a plethora of zucchini that seems to be ready for picking all at the same time. Just like many of you, our first thought is to make bread.

A delicious sweet bread recipe that is a favorite among many. However, not everyone can enjoy this delicious summertime treat.

Today, more and more people are eating a gluten free diet. Whether someone has celiac disease or eating a gluten free diet for other medical or health reasons, there has been an increase need for a gluten free recipes.

Luckily, the availability of gluten free ingredients are making recipes not only easier to make but more delicious as well. In fact, when I make this recipe, I can’t tell the difference in taste or texture of my Traditional Zucchini Bread recipe.

Therefore, this year, when the zucchini are taking over your countertop and you want to make bread for someone who needs to eliminate gluten from their diet, make this recipe instead. It is also a great recipe to share at family and work functions.

Just be sure to mark it as gluten free so that everyone knows that it can be enjoyed by all!

Gluten Free Zucchini Bread Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

*makes 1 loaf

• 1 cup gluten-free 1:1 baking flour*
• ¼ cup almond flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ cup brown sugar
• ½ cup white sugar
• 2 large eggs
• ⅓ cup coconut oil, melted
• ¼ cup almond milk, room temperature
• 1 teaspoon lemon juice
• 2 teaspoons vanilla extract
• 1 cup grated zucchini, squeezed of excess water (from about 1 large zucchini)

*Be sure to use a 1:1 gluten free baking flour and not gluten free all purpose flour. Baking flour is a blend of gluten free flours, starches and xantham gum and is the preferred substitute when baking cookies, cakes, brownies, muffins, pancakes and quick breads. However, it is not recommended to use with recipes that requires yeast.

The 1:1 connotation refers to a direct substitution of flour in baking recipes. Therefore, if your Grandma’s Banana Bread or Brownie recipe calls for 2 cups of flour, you would use 2 cups of 1:1 gluten free baking flour instead.

Although there are several brands that you can choose from, I find that Bob’s Red Mill 1:1 Gluten Free Baking Flour makes the best zucchini bread.

INSTRUCTIONS

The first step in making gluten free zucchini bread is to preheat the oven to 350°F (177°C). Then grease a standard size loaf pan with non-stick cooking spray. Set the loaf pan aside and prepare the zucchini.

First you must decide if you want to peel the zucchini or not. Although it is not a required step, if you are trying to hide the fact that zucchini is in the bread for little ones or for those who aren’t a fan of zucchini, then I would suggest peeling it before shredding.

Then use a box grater or a food processor that has a grating blade to shred the zucchini. You will need approximately 1 medium to large zucchini for this recipe.

However, the most important part of this recipe is to squeeze the excess water out of the zucchini before adding it to the batter. Do this by placing the shredded zucchini in a tea towel and twist until all of the moisture has been released.

You will be surprised at how much liquid will be come out of the zucchini. Once the zucchini has been squeezed, measure out 1 cup and set aside.

Make The Batter

In a medium bowl, combine the gluten free baking flour, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set the dry ingredients aside.

Now it is time to prepare the wet ingredients. In a large mixing bowl add the brown sugar, white sugar, eggs, coconut oil, almond milk, lemon juice, and vanilla.

Using a hand mixer or stand mixer mix with the flat beater, mix on low until evenly combined. Stir in the drained zucchini until well incorporated.

Pour the batter into the prepared loaf pan. Then place the pan in the oven and bake for 45-50 minutes. The gluten free zucchini bread is done when a toothpick inserted in the center comes out clean.

Remove the pan from the oven and let the bread sit in the pan for 10 minutes to cool. Then carefully invert the pan to remove the loaf and set it upright on a cooling rack to cool completely.

Frequently Asked Questions

1. How do I store gluten free zucchini bread?

If you will be eating the bread within 3 days, store at room temperature with the bread wrapped in plastic wrap. However, you can make it last longer by wrapping it in plastic wrap and storing it in the refrigerator for up to a week.

2. Can I freeze zucchini bread?

If you want to freeze zucchini bread it is best to let it cool completely. Then wrap it in plastic wrap and then in aluminum foil.

It will remain good for 9 months in the freezer. Then thaw in the refrigerator 24 hours prior to serving.

3. Can I use gluten free all purpose flour for this recipe?

If you want to use gluten free all purpose flour, you will need to add xantham gum to the batter so that it binds the ingredients together. You will need 1/4 teaspoon of xanthan gum for every 1 cup of flour.

If you omit the xantham gum your bread will literally crumble in your hands.

4. Can I freeze shredded zucchini and make this later?

If you have extra zucchini you can shred it and freeze it to use later. However I would recommend removing the excess water and freezing it in 2 cup portions.

Just be sure to thaw it completely and drain the excess water that will release after it has been frozen. Then measure out 1 cup of drained zucchini and proceed with the recipe as instructed.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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