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This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!

gluten-free zucchini bread on a baking sheet.

The Story Behind This Gluten-Free Zucchini Bread Recipe

My parents were those people that built a garden during quarantine. Anyone else?? And while it took a while to enjoy the fruits (literally) of their labor, oh man was it worth all their hard work! They have strawberries, blueberries, lettuce, every herb you can think of, and a whole BUNCH of zucchini. Like A LOT of zucchini. So when they sent me home a couple weeks ago with a massive bag of homegrown zucchini, I knew exactly what I was going to do with it. Though I had never made gluten-free zucchini bread before, so I took a few notes from my gluten-free banana bread recipe, tweaked things a bit, and this incredible recipe was born!

sliced gluten-free zucchini bread on a baking sheet with milk on the side.

What You Need To Make Gluten-Free Zucchini Bread

Zucchini – This dark green veggie is loaded vitamins, minerals, and antioxidants! It’s also high in fiber and has been proven to aid healthy digestion. Good-for-you zucchini also flourishes in the summer months! (A big reason why my parents currently have SO much of it right now).

To prep zucchini for this recipe, simply slice off one end and run the zucchini down a cheese grater. Continue to grate the zucchini until you have one heaping cup worth of shredded zucchini. Once grated, you’ll wrap the zucchini in a dish towel and squeeze out as much of the liquid from the zucchini as possible. This summer vegetable holds on to a lot of water, and to avoid a soggy zucchini bread, you’ll want to squeeze out as much of that water as you can. Once the water is removed, you’re ready to use your shredded zucchini in this gluten-free zucchini bread recipe!

Gluten-Free All Purpose Flour – I use and love the King Arthur Measure for Measure Gluten-Free Flour for most of my gluten-free baked goods recipes. It’s a solid gluten-free flour that holds its structure when baked and never fails me. However, you can use your favorite gluten-free all purpose flour for this recipe. My one suggestion is to always make sure that whatever gluten-free all purpose flour you use contains xanthan gum. Xanthan gum is crucial to binding and quite literally keeping everything together.

gluten-free zucchini bread step 1
gluten-free zucchini bread step 3
gluten-free zucchini bread step 4

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Omit the almond flour in this recipe and use an additional 1/2 cup of gluten-free all purpose flour instead.
  • Make it Vegan: To make this a gluten-free and vegan zucchini bread, try using either two flax eggs, one ripe mashed banana, or 1 cup of apple sauce in place of the eggs in this recipe.
  • Add Gluten: Use 2 cups of regular all purpose flour in place of the gluten-free all purpose flour and almond flour.
sliced gluten-free zucchini bread on a baking sheet with a knife.
5 from 1 vote

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

  • 1 cup shredded zucchini
  • 1 1/2 cups gluten-free all purpose flour, see Notes
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup coconut oil or butter, melted
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 375° Fahrenheit and lightly grease a 9×5 loaf pan.
  • Wrap the shredded zucchini in a dish towel and squeeze over the sink to remove as much water from the zucchini as possible, then set aside.
  • Mix together the gluten-free all purpose flour, almond flour, baking soda, baking powder, and cinnamon in a large bowl.
    gluten-free zucchini bread step 1
  • In a separate bowl, whisk together the eggs, melted coconut oil, sugar, lemon juice, and vanilla extract until combined.
    gluten-free zucchini bread step 2
  • Add the wet ingredients into the dry ingredients and gently fold together until no flour remains.
  • Gently fold in the shredded zucchini until just combined.
  • Transfer batter to prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
    gluten-free zucchini bread step 5

Notes

  • Gluten-Free All Purpose Flour: I use and love the King Arthur Measure for Measure Gluten-Free Flour in this recipe, though you can use any all purpose gluten-free flour you’d like as long as it contains xantham gum.
  • Nutrition

    Calories: 300kcal

    This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

    Gluten-free and dairy-free banana bread with a slice removed.

    Not sure why, but I hated banana bread as a kid. Though I started to enjoy it a few years ago. And well, I quickly went from hating it, to enjoying it, to being totally obsessed with it. And I am specifically obsessed with this ultimate gluten-free and dairy-free banana bread recipe. It’s light, fluffy, not too sweet, and yields the perfect amount of that yummy banana flavor. I love this recipe so much that I often use this trick to ripen all of my bananas, because I’m way too impatient to wait for them to ripen on their own.

    Lightly toasted, smeared in dairy-free butter, dairy-free cream cheese, and a drizzle of honey is the my preferred method of enjoying this ultimate gluten-free and dairy-free banana bread. I also love enjoying it as an afternoon snack with a big ole’ dollop of crunchy almond butter on top. It’s also totally delicious on its own! I recommend slicing it and then storing it in the fridge, to maintain its freshness. I also recommend doubling this batch and throwing a few slices in the freezer for a later date. Simply remove from the freezer, toast until defrosted and enjoy!

    What You Need To Make Ultimate Gluten-Free and Dairy-Free Banana Bread

    Gluten-Free Flour – I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour, it has truly never failed me. Though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

    Cinnamon – While developing this recipe, I realized that no other banana bread recipes out there include cinnamon. To me, adding cinnamon was a no-brainer. I honestly thought it was one of those signature banana bread ingredients. When I realized no one else includes it in their recipes, I tried making this recipe without it. Oh man, never doing that again! Cinnamon adds incredible flavor and aroma to this recipe that it simply, to die for.

    Mashed Banana – Make sure your bananas are SUPER ripe for this recipe. The more ripe your bananas are, the softer and sweeter they’ll be in this recipe. If you don’t have any ripe bananas but want to make this banana bread, use this trick! I use the quickly-ripen banana method often and can attest to its success. Now as far as mashing goes, remove the bananas from their peel, place them in a bowl and press down on them with the back of a fork. You’ll want to mash your bananas until you achieve a consistency similar to apple sauce. Measure out the 1 and 1/2 cups of banana once they are completely smooth.

    Eggs – Remove your eggs from the fridge an hour or two before using them in this recipe. Room temperature eggs are always ideal in baking. If your eggs are too cold when mixed into the batter, they may cause the melted butter or oil you used to harden.

    Non-Dairy Milk – Any non-dairy milk will work in this recipe. I used a homemade almond milk and has great results. If you’re not dairy-free, you can easily swap the non-dairy milk with cow’s milk.

    Adjust This Recipe To Your Dietary Needs

    • Make it Vegan: Use two flax eggs or your favorite egg-substitute in place of the flax eggs in this recipe. Expect your bread to be slightly more dense than the one pictured, but still delicious!
    • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.
    • Add Dairy: Use melted butter instead of coconut oil and cow’s milk instead of non-dairy milk in this recipe.

    Ultimate Gluten-Free and Dairy-Free Banana Bread

    0 from 0 votes
    Recipe by Samantha Russo Course: SnacksCuisine: AmericanDifficulty: Easy
    Servings

    10

    slices
    Prep time

    10

    minutes
    Cooking time

    50

    minutes
    Total time

    1

    hour 

    This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

    Ingredients

    • 2 Cups Gluten-Free Flour, see Notes

    • 1 Teaspoon Baking Powder

    • 1 Teaspoon Baking Soda

    • 1 Teaspoon Cinnamon

    • 1/4 Teaspoon Salt

    • 1 1/2 Cups Mashed Banana (about 3 bananas), see Notes

    • 1/2 Cup Coconut Sugar, see Notes

    • 2 Eggs, see Notes

    • 1/4 Cup Coconut Oil, melted

    • 1/4 Cup Non-Dairy Milk, see Notes

    • 1 Teaspoon Vanilla Extract

    Directions

    • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
    • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
    • In a separate bowl, mix together the mashed bananas, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
    • Fold the wet ingredients into the dry ingredients.
    • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.

    Notes

    • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xantham gum. If you’re not gluten-free, use all purpose flour instead.
    • Mashed Banana: Remove very ripe bananas from their peel, place them in a bowl, and the mash them with the back of a fork. Continue mashing until you achieve a consistency similar to apple sauce. Measure out the mashed banana then use it in this recipe.
    • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.
    • Eggs: Bring your eggs to room temperature before using in this recipe.
    • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

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