Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)

This is the best zucchini bread, and nobody will know that it’s naturally sweetened, gluten free and dairy free. This gluten free zucchini bread recipe is easy to whip together and makes two loaves - perfect for sharing or freezing. It's a staple in my house during zucchini season (although, to be honest, we make it all year long). Serve it for breakfast, snacks and even dessert.

Ingredients and swaps:

Instead of using white sugar or brown sugar, this GF zucchini bread is naturally sweetened with maple syrup (however, you can swap it out for sugar if you prefer). Use a gluten-free all-purpose flour blend that contains xanthan gum—I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten Free Flour and King Arthur Measure for Measure (both work great). Almond flour gives the bread a tender texture and moist texture. My kids love this bread just as it is, but you can also stir in ½ cup of chopped nuts or chocolate chips if you prefer! 

• Fresh zucchini (or you can use summer squash)
• Gluten free all purpose flour (such as Bob’s Red Mill 1-to-1 Gluten Free Flour)
• Almond flour
• Cinnamon
• Baking powder, baking soda and fine sea salt
• Eggs
• Maple syrup (or you can use sugar)
• Milk (use unsweetened nut milk or oat milk for a dairy free zucchini bread)
• Olive oil (or you can use neutral vegetable oil) 
• Vanilla extract

How to make gluten free zucchini bread

• Grate the zucchinis on a box grater (or you can use the shredding disk in a food processor), avoiding the seeds if using large zucchinis. Spread the grated zucchini on paper towels to drain, then squeeze it gently to remove excess moisture.

• In a medium bowl, whisk together the dry ingredients.

• In a large bowl, whisk together the wet ingredients, then stir in the dry ingredients. Add the shredded zucchini and fold to combine. If you’d like, stir in nuts or chocolate chips.

• Transfer the batter to oiled loaf pans (lining the pans with parchment paper will make it easy to remove the loaves after they’re baked). 

• Bake the gluten free zucchini bread until a toothpick inserted in the center comes out clean, about 45 minutes. Let it cool in the pans for 10 minutes, then transfer the loaves to a rack and cool completely.

Serving suggestions

This lightly sweetened zucchini bread is perfect for breakfasts and snacks. It’s delicious all on its own, but I love to serve it warm with a smear of softened butter and a sprinkle of flaky sea salt (drooling). To transform it into dessert, serve the slices with a scoop of vanilla ice cream!

How to store zucchini bread

Wrap the zucchini bread in plastic wrap and refrigerate it for up to 3 days, or freeze it for up to 3 months.

FAQs

Recipe tips:

• You’ll need two 9x5-inch or 8.5x4.5-inch loaf pans for this gluten free zucchini bread recipe (I use these glass Pyrex loaf pans).
• You can use a box grater or a food processor with the shredding disk to grate the zucchini. 
• It's important to drain the shredded zucchini on paper towels then squeeze out the excess moisture (otherwise the zucchini bread will have too much liquid and won’t won’t cook through). 
• Using almond flour in addition to the gluten-free flour gives the bread a moist, tender texture.
• For another quick bread recipe, try my paleo banana bread!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other zucchini recipes to try:

• Zucchini Brownies
• Stuffed Zucchini
• Pan Fried Halloumi Salad
• Grilled Panzanella Salad
• Easy Roasted Ratatouille

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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Gluten Free Zucchini Bread

By Nicki Sizemore

This is seriously the best zucchini bread, and nobody will know that it’s gluten free, dairy free and naturally sweetened! You can use any size zucchini you have (even those humungous ones you find in your garden), or summer squash for this recipe. If your zucchinis are large, avoid the seeds (shred around them on a box grater, or discard the seeds and shred the squash in a food processor). Be sure to use a gluten-free all-purpose flour that contains xanthan gum (I use Bob’s Red Mill 1-to-1 Flour). The bread is delicious on its own or with softened butter and a sprinkle of flaky sea salt. To transform it into dessert, top it with a scoop of vanilla ice cream!

Servings: 2 9-inch loaves

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Ingredients

Zucchini

• 2 cups packed shredded zucchini (about 2 medium zucchini)

Dry ingredients

• 2 cups (296g) gluten free 1-to-1 flour, such as Bob’s Red Mill 1-to-1 Gluten Free Flour or King Arthur Measure for Measure
• 1 cup (110g) almond flour
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt

Wet ingredients

• 4 large eggs
• 1 scant cup (293g) maple syrup (or 1 scant cup sugar)
• ½ cup milk or nut milk
• ½ cup olive oil or neutral vegetable oil
• 2 teaspoons vanilla extract

Optional add-ins

• ½ cup chopped nuts or chocolate chips

Instructions

• Preheat the oven to 350˚F (175˚C). Spray two 8.5x4.5-inch (or 9x5-inch) loaf pans with cooking spray (I use glass Pyrex dishes). Line the pans crosswise with parchment paper (this will make it easy to remove the loaves after they’re baked, although you can skip this step and serve the bread directly from the pans if you prefer).
• Spread the shredded zucchini out on a double layer of paper towels to drain.

Whisk the dry ingredients

• In a medium bowl, whisk together all of the dry ingredients. Use your fingers to break up any clumps of almond flour.

Whisk the wet ingredients

• In a large bowl, whisk together all of the wet ingredients.

Finish the batter and bake

• Add the dry ingredients to the wet ingredients and whisk to combine.
• Squeeze the zucchini (in the paper towels) over the sink to remove any excess liquid. Fold the drained zucchini into the batter, and add nuts or chocolate chips, if using.
• Divide the batter among the prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes (check the bread starting at 40 minutes if using metal loaf pans). Let the loaves cool in the pans on a rack for 10 minutes. Run a thin knife along the sides and remove the loaves from the pans. Let them cool completely on a rack.
• Cut the loaves into slices, and devour!

Notes

Storage: The zucchini bread can be wrapped well in plastic wrap and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months (wrap it in plastic wrap and store it in an airtight container or zip-top bag). Enjoy the bread cold or toasted until warmed through. 

Tips:

• You’ll need two 9x5-inch or 8.5x4.5-inch loaf pans for this gluten free zucchini bread recipe (I use these glass Pyrex loaf pans).
• You can use a box grater or a food processor with the shredding disk to grate the zucchini. 
• It's important to drain the shredded zucchini on paper towels then squeeze out the excess moisture (otherwise the zucchini bread will have too much liquid and won’t won’t cook through). 
• Using almond flour in addition to the gluten-free flour gives the bread a moist, tender texture.
• For another quick bread recipe, try my paleo banana bread!

Loved this recipe? Check out for @nickisizemore for more!

Course: Breakfast

Cuisine: American

Keyword: gluten free zucchini bread, gluten free zucchini bread recipe, zucchini bread