Gluten free zucchini bread has honestly saved so many mornings in my house. Ever have that sudden craving for homemade bread, but the store-bought stuff is disappointing (and dry as cardboard)? Or you’re just tired of boring breakfasts in general. Maybe you need a snack that works for all your gluten-sensitive friends (raises hand awkwardly). I was there—trust me. By the way, if breakfast is your jam, check out my spin on banana bread cinnamon rolls for another fun twist. 
Why Gluten-Free?
So, the big question: Why gluten-free anything? My answer is simple. Sometimes your belly just says nope to gluten. Kids, adults—even that one coworker—so many folks need gluten-free swaps these days. But I don’t want to give up tasty treats or that ultra-moist texture good bread gives you.
Here’s another thing: gluten free zucchini bread lets you use up all those summer zucchinis if you’re drowning in them (like my neighbor, who thinks I’m the only one who appreciates free produce). You get veggies, a soft crumb, plus everyone at the table can dig in with zero worries. Very practical, right? If you want even more ideas on gluten-free baking, there’s a treasure trove in flourless almond cake gluten free.
Basically, with the right recipe, you’re not missing out—promise. 
Ingredients
Let’s just keep it simple. You really don’t need anything wild for this gluten free zucchini bread. Grab:
- 2 cups shredded zucchini (squeeze out excess liquid—it matters)
- 2 cups gluten-free all-purpose flour (pick your fave blend, I usually use one with xanthan gum included)
- 2/3 cup sugar (brown or white—brown is a little richer)
- 2 eggs (or flax eggs, more on that later)
- 1/2 cup oil (neutral stuff like avocado or canola, or go coconut for fun)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (sometimes I add a pinch more, I can’t help myself)
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- Optional: 1/2 cup chocolate chips or nuts (no judgment either way)
| Ingredient | Amount | Notes | Allergy Friendly? |
|---|---|---|---|
| Zucchini | 2 cups, shredded | Squeeze dry | Yes |
| GF Flour | 2 cups | With xanthan gum | Yes |
| Eggs / Flax Eggs | 2 | For binding | Flax for vegan |
| Oil | 1/2 cup | Neutral oil | Yes |
Steps
This is the “dump-and-mix” method, my favorite for lazy days. I tend to jump between tasks (kids, phone calls, losing my mind)—so keeping it easy is key.
Start by preheating your oven to 350°F. Grease a loaf pan (or line it with parchment if you hate dishes). In one big bowl, toss together the shredded zucchini, eggs (or flax eggs), oil, sugar, and vanilla. Just give it all a good stir until mixed.
Then add all dry stuff directly in (flour, cinnamon, salt, baking soda, baking powder). Combine gently but don’t overmix or things get a bit chewy—ask me how I know. If you like mix-ins (choc chips, nuts), toss them in. Pour this lumpy goodness into your loaf pan.
Bake around 45–55 minutes till a toothpick comes out clean (except for a few clingy crumbs). Let it cool before slicing—if you’ve got the patience.
Dairy-Free Swaps
I get asked this all the time. Can you make gluten free zucchini bread dairy-free? Yup, you sure can, and most recipes already are.
Instead of butter, you’re using oil here, which keeps things crazy moist. No milk needed. And if you want it extra allergy-friendly, use flax egg instead of chicken egg. Chocolate chips—get the allergy-friendly kind; easy peasy.
Honestly, with all those veggie bits, your bread stays fluffy and flavorful without any dairy tricks at all. So if you’ve got a dairy-avoiding buddy (or you’re the dairy-dodging one), you can still eat like you’re at a five-star restaurant—without the price tag.
Troubleshooting Tips
So, trouble can happen—let’s keep it real. First off, if your loaf sinks in the middle, it’s probably not fully baked or maybe overmixed. Been there, done that, don’t recommend. The solution? Just a little less mixing or a couple more minutes in the oven.
If your bread feels soggy (ugh) or gummy, double-check: Did you squeeze all the water from your shredded zucchini? That’s a biggie.
And if it’s too dry, sometimes your flour blend is just thirstier than usual. Next time, try a splash more oil or even a tablespoon of applesauce for good measure.
All ovens have personality—some are quick, some are pretty lazy on preheating—so keep an eye on your loaf color and that lovely smell as a clue, not just your timer.
Serving Suggestions
Here are my favorite ways to enjoy gluten free zucchini bread:
- Warm with almond butter for breakfast (my kids love it)
- Sliced with a cup of tea for a cozy afternoon
- Cubed up for dessert with a little whipped coconut cream
- Crumbled up into yogurt or smoothie bowls (admittedly weird, but so good)
Common Questions
Q: Can I freeze gluten free zucchini bread?
Absolutely! Slice first for easy snacking. Wrap tight so it doesn’t get freezer burn.
Q: What if I don’t have gluten-free flour with xanthan gum?
No stress, but add half a teaspoon of xanthan gum in with your dry ingredients.
Q: Can I double the batch?
You bet, but keep an eye on oven time or use two pans. It’ll need a little longer if you make one big loaf.
Q: Is it sweet enough for kids?
Yes! But sometimes I sneak in extra chocolate chips if my crew is feeling picky.
Q: What are other tasty gluten-free snacks?
Try gluten free peanut butter cookies. You’ll thank me.
You Deserve a Slice of Happiness
Gluten free zucchini bread honestly checks all my “perfect quick bread” boxes. It’s not fussy, can handle allergies, and somehow gets gobbled up in our house whether it’s breakfast, snacks, or dessert time. If you want more clever recipes, these Gluten-Free Zucchini Bread – Meaningful Eats and Gluten-Free Zucchini Bread – Mama Knows Gluten Free covers are super helpful too. Go on, try it—make a double batch. You might be baking it every week like me (no lie). 
Gluten-Free Zucchini Bread
Ingredients
Main Ingredients
- 2 cups shredded zucchini Squeeze out excess liquid
- 2 cups gluten-free all-purpose flour Pick your favorite blend, preferably with xanthan gum
- 2/3 cup sugar Brown or white, brown sugar gives a richer flavor
- 2 eggs Flax eggs can be used for a vegan option
- 1/2 cup oil Use a neutral oil like avocado or canola, and coconut oil for flavor
- 1 tsp vanilla extract
- 1/2 tsp cinnamon Optional: add more to taste
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup chocolate chips or nuts Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment.
- In a large bowl, combine the shredded zucchini, eggs (or flax eggs), oil, sugar, and vanilla. Mix well.
- Add the dry ingredients: gluten-free flour, cinnamon, salt, baking soda, and baking powder. Combine gently, being careful not to overmix.
- If using, fold in chocolate chips or nuts.
- Pour the mixture into the prepared loaf pan and bake for 45-55 minutes until a toothpick comes out clean.
- Let the bread cool before slicing.