Gluten-Free Zucchini Bread

by Lindsay Cotter Published: Aug 07, 2025

Dairy-Free Gluten-Free Nightshade-Free Vegetarian

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This easy Gluten-Free Zucchini Bread is soft, moist, and perfectly tender. Naturally gluten-free and dairy-free, it’s free from refined sugars and ready to eat in about an hour. Add chopped nuts, or keep it plain!

side angle photo of sliced zucchini bread on parchment paper

I’m so happy to finally be sharing this recipe with you—because I know it’s going to be a favorite. This gluten-free zucchini bread has been through a lot of testing (we’re talking 8 or 9 rounds!) because I really wanted to nail the texture.

It’s adapted from my zucchini muffin recipe (which is light and fluffy), but I wanted this bread to be more moist with that bakery-style feel — and perfect with a cup of coffee.

After playing with the flour combo, I finally found the perfect balance. Even the test batches tasted amazing, so I knew I was close!

Hope you love it as much as we do!

Lindsay’s Tips Before You Begin

Pan size matters. Use an 8×4 pan for a taller loaf or a 9×5 for a slightly wider one.
Room temperature eggs = better rise. Forgot to set them out? Place cold eggs (in the shell) in warm water for 5 minutes.
Measure your flours accurately. Spoon flour into your measuring cup and level off (or use a scale).
Squeeze, squeeze, squeeze that zucchini! After grating. Sprinkle lightly with salt and let sit for 10–15 minutes. Wrap in a towel or paper towels and squeeze out as much liquid as you can. This step keeps your loaf from being soggy.

Ingredients and Notes

Please be sure to scroll down to the recipe card for the complete details on each step plus substitutes.

Ingredients arranged for making zucchini bread: bowl of flour, three eggs, bowl of spices and oil, fresh zucchini, and sugar in a measuring cup.

Gluten-Free Almond Flour and Oat Flour – When baking with extra moist ingredients, like zucchini, I like to use this combination to keep the bread tender while providing enough structure for it to hold its shape. It also gives me more control over the batter versus using a 1:1 flour. For the best results, use fine blanched almond flour.

Note on gluten-free flour blends: Store-bought 1:1 gluten-free blends can be tricky. They’re often heavier, and the ingredients (and gums) vary from brand to brand, which can change how your loaf turns out. I highly recommend sticking with my suggested flour mix for the best results.

Leaveners – Use both baking powder and baking soda for a tall, fluffy zucchini bread.
Spices – Ground cinnamon, nutmeg, cloves, and salt add lots of depth and a bit of warmth that balances the sweetness nicely.
Tapioca Starch – This gives the bread more structure. Arrowroot starch also works.

Substitute Tip: You can use cornstarch in place of tapioca starch, but keep in mind that cornstarch makes baked goods a bit more tender and slightly crumbly, with less elasticity.

Large Eggs – I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do! But if you’re looking for an egg-free bread loaf, try our vegan pumpkin bread or Earl Grey tea loaf.
Vanilla Extract – Use high-quality pure vanilla extract to add depth to the bread batter and enhance the natural sweetness.
Neutral Oil – This replaces the need for butter, keeping the gluten-free zucchini bread dairy-free without sacrificing flavor or texture. I prefer to use refined coconut oil, but refined avocado oil or any neutral oil will work.
Maple Syrup and Coconut Sugar – The combination of the two helps balance moisture and texture. You can use all maple syrup (softer, more custard-like) or all coconut sugar (denser), but the mix gives the best structure.

Ingredient Swap: Use brown sugar in place of coconut sugar. Just note that brown sugar is not refined sugar free.

Grated Zucchini – Look for zucchini that’s firm, vibrant in color, and no longer than 6-8 inches. These tend to have a sweeter flavor, fewer seeds, and less water content. Larger zucchini are more fibrous and watery, which can lead to a soggy batter that won’t bake through evenly.
Walnuts – Optional but recommended, these add a satisfying crunch and a boost of good-for-you omega-3 fats. I love honey-roasted for a little extra flavor!
Optional Mix-In: Add dairy-free chocolate chips instead of, or in addition to, the walnuts for a sweeter taste!

How to Make the Best Gluten-Free Zucchini Bread Recipe

Prep the zucchini: Use a box grater to grate the zucchini, sprinkle salt on top, and set aside to draw out the excess water. Then, squeeze out as much liquid as possible.

a grater with zucchini in it and grated zucchini on a white paper towel

woman's hand squeezing a towel of grated zucchini into a metal bowl

Mix each batter: Mix the dry ingredients in a large bowl, and whisk the wet ingredients in a separate large mixing bowl.
Combine the batters: Stir the dry ingredients into the bowl of wet ingredients just until combined. Then, fold in the zucchini and walnuts (if using).

Gluten-free dry ingredients being folded into wet mixture in a clear bowl with a spatula.

zucchini bread batter in a clear bowl with grated zucchini on top and spatula in the batter.

Pro-Tip: Avoid overmixing! The batter will be very thick, but stir just until combined. Continuing to mix will result in a dense, tough loaf.

Bake: Transfer the batter to a greased loaf pan, spreading it out with a greased spatula, if needed. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean.

Note: If the bread begins to brown too quickly, tent the pan with aluminum foil, and continue to bake until fully cooked.

overhead photo of unbaked zucchini bread batter with walnuts in a baking pan

overhead photo of baked zucchini bread with walnuts in a baking pan

Cool: Let the quick bread cool in the pan slightly. Then, transfer it to a wire rack to cool completely.

For easy slicing, refrigerate the bread for 30-60 minutes after cooling! This allows it to set further and firm up so that it doesn’t crumble once sliced.

overhead photo of partially sliced zucchini bread with walnuts on top on a wood plank

overhead photo of sliced zucchini bread with walnuts on top and knife laying next to it

How to Store

Refrigerator: Wrap the cooled loaf or slices well with plastic wrap and aluminum foil, or transfer them to an airtight container. Refrigerate for up to 7 days. It helps prevent spoilage and also firms up the texture, making slicing easier.
Freezer: Slice the cooled loaf, wrap each slice individually in plastic wrap, and place in a freezer-safe bag or container. To freeze the whole loaf, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. Freeze for up to 2–3 months. Thaw in the fridge or at room temperature to serve.

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