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    Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free) Recipe Index

    Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)

    Published: Aug 4, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A loaf of gluten free zucchini bread on a cutting board with butter and a knife.
    A loaf of gluten free zucchini bread on a cutting board with butter and a knife.

    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.

    Half loaf and slices of gluten free zucchini bread with knife and butter.

    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! 

    Ingredients shot for Gluten free zucchini bread recipe.
    • 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.
    Grated zucchini in a measuring cup with a box grater alongside.
    Grated zucchini squeezed dry in paper towels.
    • In a medium bowl, whisk together the dry ingredients.
    Process shots of dry ingredients in a bowl.
    • 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.
    Process shot of all ingredients for gluten free zucchini bread recipe mixed in a bowl.
    • 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). 
    Zucchini batter in loaf pans.
    • 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.
    Baked gluten free zucchini bread in loaf pans.

    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!

    Slices of gluten free zucchini bread.

    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.

    Zucchini bread with butter spread.

    FAQs

    Can you use yellow squash in zucchini bread?

    Yes! You can swap out the zucchini for an equal amount of shredded summer squash (just be sure to avoid the seeds if using large yellow squash). 

    How do you make dairy free zucchini bread?

    For a dairy free zucchini bread simply use an unsweetened dairy-free milk, such as almond milk, oat milk or soy milk.

    How long can you freeze zucchini bread?

    The zucchini bread can be wrapped well in plastic wrap and stored in an airtight container or zip-top bag for up to 3 months.

    Slices of zucchini bread are stacked together on top of the chopping board.

    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!
    Gluten Free zucchini bread slices.

    *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 or supporting From Scratch Fast!

    Other zucchini recipes to try:

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

    Stay connected

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

    Get the recipe!

    Gluten free zucchini bread half sliced on top of a chopping board.
    Print Recipe Pin Recipe

    Gluten Free Zucchini Bread

    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!
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Breakfast
    Cuisine: American
    Keyword: gluten free zucchini bread, gluten free zucchini bread recipe, zucchini bread
    Servings: 2 9-inch loaves
    Author: Nicki Sizemore

    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!

    More Breakfasts

    • Gluten free donuts
      Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Sugar free grain free granola in a bowl.
      Grain Free and Sugar Free Granola Recipe (Paleo & Keto)
    • A hand dipping a spoon into a bowl of homemade strawberry sauce.
      Easy Homemade Strawberry Sauce (and how to serve it!)
    • A slice of gluten free broccoli quiche on a plate.
      Broccoli Cheddar Quiche (Gluten Free!)

    Reader Interactions

    Comments

    1. Deanna in TX says

      September 15, 2022 at 12:19 pm

      Hi Nicki! I have been a Type 1 diabetic for 50 years and am very well managed. I am also gluten intolerant. Could you please provide nutritional facts for your Zucchini Bread recipe and perhaps for some of your other baked goods? Appreciate you so much!

      Reply
      • Nicki Sizemore says

        September 15, 2022 at 3:29 pm

        Hi Deanna, Thank you so much for your comment and for being here! Unfortunately I don't currently provide nutrition information (so sorry!!).

        Reply
    2. Michelle says

      August 28, 2022 at 5:57 pm

      Can you offer an egg substitute? Will Bob Red Mill's Egg Replacer work?

      Reply
      • Nicki Sizemore says

        August 29, 2022 at 8:40 am

        Hi Michelle, I haven't tested this bread with an egg replacer so can't guarantee the results, but I suspect the Bob's Red Mill Egg Replacer will work, although the texture of the bread will be more dense. Please let me know if you give it a try!

        Reply
    3. Maria says

      August 28, 2022 at 8:25 am

      5 stars
      This recipe is sooo good. I made it and shared them three times in 2 weeks. Nobody can believe it has zucchini in it. I used 2 bananas instead of maple syrup, oat flour and coconut oil instead it came out spectacular. Your recipes are always the best.❤️DELICIOSA!!😋

      Reply
      • Nicki Sizemore says

        August 28, 2022 at 8:32 am

        I'm so glad you love the bread, and that's great to hear about the bananas!

        Reply
    4. Sandy says

      August 08, 2022 at 1:53 pm

      5 stars
      I just made this recipe last night. It is crazy good! The texture is light, moist and honestly just right. It has just the right sweetness, not too sweet but sweet enough, which is what I prefer. And the flavor is soooo good. Another great recipe!

      Reply
      • Nicki Sizemore says

        August 08, 2022 at 2:04 pm

        I'm so glad you enjoyed, Sandy, and thank you so much for your comment!!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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