This Gluten Free Zucchini Bread is one of those recipes you’ll find yourself making on repeat — it’s tender, just the right amount of sweet, and honestly the most delicious way to put a pile of summer zucchini to good use..
From start to finish, you’re looking at under an hour, which makes it perfect for those moments when a craving hits and you don’t want to wait. It’s also low-fuss enough that little ones can jump in — whether they’re handling the shredding or just stirring the batter, kids love being part of this one.
I went through quite a few rounds of testing before landing on this version. My big takeaway? Mini loaf pans are the move. And the real proof? My family members who eat gluten every day without thinking twice have said this beats regular zucchini bread. That’s all the convincing I needed.
Table of Contents
Why You Will Love This Gluten Free Zucchini Bread
- Ready in under an hour — No long waits or complicated steps. This quick bread comes together fast, so you can satisfy that craving without clearing your whole afternoon.
- Naturally moist and perfectly tender — Between the zucchini, coconut oil, and the right flour blend, every slice stays soft without being dense or gummy.
- Completely dairy-free — Made with almond milk and coconut oil, it’s a bread everyone at the table can enjoy, no substitutions needed.
- Family-tested and approved — Even gluten-eating family members reach for seconds. That says it all.
Ingredients
- High-quality gluten free flour: Reach for a gluten-free 1:1 baking flour here — it’s the backbone of the recipe and makes the difference between a loaf that holds together beautifully and one that crumbles.
- Almond flour: A small amount goes a long way toward creating that soft, slightly nutty texture that gluten-free baked goods sometimes miss.
- Cinnamon and nutmeg: These two warm spices are what give this bread its cozy, can’t-put-your-finger-on-it flavor that keeps people coming back for another slice.
- Coconut oil: Melted and stirred right into the batter, coconut oil adds a subtle richness and keeps the crumb moist all the way through.
- Almond milk: Using almond milk keeps this recipe dairy-free without any noticeable difference in taste. Coconut milk or regular milk both work if that’s what you have on hand.
- Lemon juice: Just a splash brightens the whole loaf and pulls all the other flavors together in a way that’s hard to explain but easy to taste.
- Grated zucchini: Don’t skip squeezing out the excess moisture — zucchini holds a lot of water, and wringing it out through cheesecloth or paper towels keeps the bread from turning out soggy.
- Brown sugar and white sugar: A light hand with the sugar lets the zucchini and spices shine. A quarter cup of brown sugar and half a cup of white sugar hits just the right note — sweet, but not overwhelming.
Step-By-Step Directions
Step 1: Preheat your oven to 350°F and grease 3 mini loaf pans with cooking spray or a thin coat of coconut oil.
Step 2: In a large mixing bowl, combine all your dry ingredients and give them a good whisk so everything is evenly distributed before the wet stuff goes in.
Step 3: Add both sugars along with the eggs, melted coconut oil, almond milk, lemon juice, and vanilla extract directly to the bowl.
Step 4: Using a hand mixer on low speed, mix until everything just comes together. Fold in the grated zucchini and mix for about 30 seconds on low. Stir in walnuts or chocolate chips by hand.
Step 5: Divide the batter evenly among your prepared pans and bake for 25 to 30 minutes, until the centers are set and a toothpick comes out clean.
Step 6: Let the loaves rest in the pans for 10 minutes before turning them out onto a wire rack to finish cooling.
Tips for the Best Results
- Add chocolate chips. Stir in a cup or two of chocolate chips before baking for a more indulgent version — it pairs especially well with the cinnamon and nutmeg.
- Use mini loaf pans. The smaller size means the centers bake through before the outside has a chance to overbake, and the loaves rise more evenly too. There’s something about a little individual loaf that just feels right.
- Make muffins. If you’d rather skip the loaf altogether, this batter bakes up into great zucchini muffins — same flavor, slightly faster bake time.
Storage Instructions
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Freezing: This bread freezes well. Wrap each loaf in plastic wrap or foil, tuck it into a freezer bag, and it’ll keep for up to six months. When you’re ready to enjoy it, let it thaw overnight in the refrigerator.
Gluten Free Zucchini Bread
Ingredients
Dry Ingredients
- 1½ cups gluten-free 1:1 baking flour spooned and leveled
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
Sugars
- ¼ cup brown sugar packed
- ½ cup white sugar
Wet Ingredients
- 2 large eggs room temperature
- ⅓ cup coconut oil melted and cooled
- ¼ cup almond milk or coconut milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Add-Ins
- 1½ cups grated zucchini moisture squeezed out
- ½ cup walnuts or chocolate chips optional
Instructions
- Preheat your oven to 350°F and grease 3 mini loaf pans with cooking spray or a thin coat of coconut oil.
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Add the brown sugar, white sugar, eggs, melted coconut oil, almond milk, lemon juice, and vanilla extract to the bowl.
- Using a hand mixer on low speed, mix until just combined. Fold in the grated zucchini and mix for about 30 seconds on low. Stir in walnuts or chocolate chips by hand.
- Divide the batter evenly among the prepared mini loaf pans. Bake for 25–30 minutes, until the centers are set and a toothpick inserted in the middle comes out clean.
- Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Squeeze out as much moisture as possible from the grated zucchini using cheesecloth or paper towels — this is key to avoiding a soggy loaf.
- Mini loaf pans are strongly recommended over a standard loaf pan for the most even bake and best rise.
- To make muffins instead, divide batter into a lined muffin tin and bake at 350°F for 18–22 minutes.
- Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 1 week, or freeze for up to 6 months.
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