Moist, tender and lightly sweetened! This Gluten Free Zucchini Bread recipe comes together with minimal effort and simple ingredients making for an easy and delicious gluten free quick bread. Make sure to check out the recipe notes with tips on how to adapt this recipe for dairy free and egg free diets!
When it comes to zucchini season, zucchini bread is a must! It’s easy to make, versatile and a fantastic way to sneak a little extra veg into your life. This gluten-free zucchini bread recipe (adapted from my banana bread) is all of that and more!
Here’s why you’ll love it:
- Made with basic, gluten free ingredients
- Prepped all in one bowl for easy clean up
- Uses less butter/oil than most recipes thanks to the greek yoghurt
- Lightly sweetened with brown sugar
- Gently seasoned with a hum of cinnamon and nutmeg
- Can be spruced up with nuts and chocolate as you see fit
How to Make this Gluten Free Zucchini Bread
There’s not much needed to make this recipe and very little equipment required. For the prep all you need is a mixing bowl, a whisk and a box grater to grate the zucchini.
- Mix the wet ingredients (plus brown sugar): In a medium bowl, combine the melted butter or oil, yoghurt, vanilla extract, eggs and brown sugar. Whisk everything into a thin, smooth consistency.
- Coconut oil tip: If using coconut oil, make sure the yoghurt and eggs are room temperature. Coconut oil solidifies quickly and easily. Cold yoghurt straight from the fridge straight will cool down and solidify the coconut oil. This translates into little chunks of oil making the mixing process more tedious.
- Add the dry ingredients: Add the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, salt and xanthan gum to the wet ingredients. Mix into a thick, smooth batter. Make sure to whisk out any pockets of flours.
- Zucchini + Add-Ins: Mix in the shredded zucchini with your choice of nuts or chocolate chips. I used chopped walnuts but pecans are another great option.
- Bake: Once combined, spoon the batter in a loaf pan that has been greased or line with parchment paper. Then bake for about 50-50 minutes until the bread has risen and the inside has fully cooked.
Zucchini Bread FAQ’s
Why add zucchini to baked goods?
- There are a number of reason to add zucchini to cookies, cakes, breads, brownies, pancakes, etc this time of year. They’re a fun way to hide a little extra veg in your sweets, not to mention a great way to use up an abundance of zucchini you might find yourself with this zucchini season. Zucchini also adds so much moisture to your baked without imparting any flavour and very little calories.
How do I properly measure out the grated zucchini?
- For the most accurate measurement weigh out the zucchini using a kitchen scale so that you get exactly 4 oz of shredded zucchini. If you don’t have a kitchen scale then using a measuring cup is will still do the trick! One loosely packed and blotted cup of zucchini weighs about 4 oz.
Do I have to add xanthan gum?
- I highly recommend it for this recipe. When I tested this bread without xanthan it came out fairly well, but it crumbled far too easily. Xanthan gum is an important ingredient in this recipe because it really helps create structural support and binding that you’d normally get from gluten.
- If you’re averse to xanthan gum I recommend checking out my post on baking with xanthan. You might be able to try one of the recommended substitutes like guar gum or potato starch that works for you.
Can I use different flours?
- No. This recipe was created and tested to be one that uses any generic gluten free all purpose flour blend. If you want to play around with the flour you’re welcome to it, but I can’t guarantee any results. If you’re looking for a healthy zucchini bread recipe I can recommend my paleo zucchini bread – that recipe uses coconut flour and almond flour.
- Keep this bread wrapped up at room temperature for about 3-4 days or in an airtight container in the fridge for about a week.
Freeze for Later
- After baking, let your loaf cool completely on a wire rack. Once fully cooled, wrap up your zucchini bread in plastic wrap and foil, then store in the freezer for up to three months. To defrost: transfer the frozen loaf to the fridge and let thaw overnight, then let it come to room temperature before slicing and serving.
Make it vegan!
- Easy enough! Swap out the Greek yoghurt for a dairy free/vegan yoghurt and replace the eggs with two flax eggs. Chia seeds should also work similarly as an egg replacer here. Vegan versions of this zucchini bread won’t rise as much and they will have a slightly chewier texture, but are still absolutely delicious!
More Zucchini Recipes
- Ricotta Zucchini Fritters & Tomato Caper Salsa
- Gluten Free Chocolate Zucchini Muffins
- Banana Zucchini Muffins
- Zucchini And Cannellini Tomato Stew
- Zucchini Crust Tomato Spinach Feta Pie
- Chocolate Chip Almond Flour Zucchini Cookies
If you’re still looking for more delicious ways to use up your summer squash, make sure to check out my list of 55+ gluten free zucchini recipes!
- 1/4 cup | 56 grams melted coconut oil or butter (dairy or non dairy)
- 1/2 cup |120 grams greek yoghurt (can sub with dairy free yoghurt)
- 3/4 cup | 165 grams brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 1/2 cup | 210 grams gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup | 4 oz shredded zucchini, lightly blotted dry
- 1/2 cup walnuts or chocolate chips, optional
- Preheat oven to 350°F/180°C. Grease or line a 9x5 inch loaf pan and set aside.
- In a large mixing bowl whisk together the oil, yoghurt, eggs, brown sugar and vanilla extract until well combined.
- Add the dry ingredients: flour, baking powder, baking soda, xanthan gum, cinnamon, nutmeg and salt. Mix into a thick, lump-free batter.
- Add the shredded zucchini and walnuts or chocolate chips (if using). Mix until evenly distributed.
- Spoon the batter into your lined and greased loaf tin. Spread evenly into the pan. Place in the middle of the oven and bake for 50-55 minutes until the loaf has risen, browned on top and is cooked through.
- Let cool about 10 minutes, then transfer to a wire rack to cool outside of the pan before slicing and serving. Enjoy!
- Make it dairy free: Use vegan butter, coconut oil or vegetable oil instead of butter.
- Make it egg free: use two flax egg in place of the eggs.
- Store it: Wrap up leftovers and keep at room temperature for 3-4 days or in the fridge for up to a week.
- Freeze it: Let bread cool completely then wrap up in plastic wrap and foil and store in the freezer for up to 3 months.