Gluten-Free Zucchini Bread Recipe

This zucchini bread is super moist and tasty, easy to make, and contains simple ingredients that you can find in all grocery stores. It’s also a great way to use up all of your zucchinis from the garden during zucchini season!

This recipe is gluten-free and dairy free, and below I provide modifications to make it vegan, paleo, lower carb/sugar, and elimination diet friendly.

This recipe is adapted from Mom’s Zucchini Bread From All Recipes.

Recipe ingredient substitutions

Gluten-free flour blend substitutions

I personally like to use the Robin Hood brand gluten-free flour blend which contains rice flour, potato starch, tapioca starch and xanthan gum. I find it the most similar in taste and texture to regular white all purpose flour. But you can use other gluten-free flours such as rice flour (white or brown), oat flour, or grain free flour such as almond flour or cassava flour. You can also use a blend of mostly almond flour and a small amount of coconut flour.

Baking soda substitutions

Instead of 1 1/2 teaspoons baking soda, swap it out for 1 tablespoon baking powder.

Cane sugar substitutions

In this recipe I used granulated raw organic cane sugar, but any granulated sugar would work – brown sugar, white sugar, coconut sugar, or a sugar-free alternative such as swerve.

I would stay away from liquid sweeteners such as maple syrup because it will change the ratio of wet ingredients to dry ingredients and will likely affect the end result.

Egg substitutions

Instead of using regular eggs, swap it out for egg substitutes such as chia, gelatin or flax eggs. These days at grocery stores you can find a number of different egg replacers from the refrigerated section as well as the natural foods aisle. You may need to bake your zucchini bread for a bit longer if you use egg substitutes. That has been my experience anyways!

Coconut oil substitutions

Instead of using melted coconut oil, swap it out for avocado oil, light tasting olive oil, butter or even canola oil / vegetable oil.

Recipe variations

Add chocolate chips

Make chocolate zucchini bread by adding around 1 cup of chocolate chips. If you want to keep it dairy free, check the packaging to make sure there is no milk.

Make muffins instead of bread

Make gluten-free zucchini muffins by lining a muffin pan with parchment liners and evenly distributing the zucchini bread batter amongst them. I’ve never tried this myself so I’m not sure how many it would make. Start by baking them for 30 minutes and go from there.

Make 2 loaves instead of 1

If you want to make 2 loaves instead of 1, it bakes in only half the time. 1 loaf takes around 1 hour 30 minutes at 325°F. 2 loaves take around 45 minutes.

Instead of 1 loaf pan, you’ll want to prepare 2 loaf pans by either lining them with parchment paper or greasing them with additional coconut oil or other cooking oil of choice.

Evenly distribute the batter amongst your 2 loaf pans. Use a rubber spatula to smooth out the top of the loaves.

Bake your loaves for around 45 minutes. Check whether they are done by poking them with a toothpick. If it comes out clean they are done. If not, put them in for an additional 5 – 10 minutes and check again.

Dietary modifications

Make this recipe lower calorie

Instead of using 1 cup of coconut oil, you can swap it out for dairy free milk such as almond milk, cashew milk, oat milk, or coconut milk. Or, you can just swap out half the oil for milk. 

You can also swap out the granulated sugar for a calorie free sugar substitute such as swerve.

Make this recipe vegan

Swap out the eggs for vegan egg substitutes such as chia or flax eggs. At the grocery store you can also find other powdered and liquid vegan egg replacers.

Make this recipe lower carb/sugar

Swap out the granulated cane sugar for a sugar substitute such as swerve. You can also swap out for 1/4 teaspoon of stevia powder, or a few drops of stevia liquid. You may find the consistency of the batter changes a bit though because you are going from 1 cup of sugar down to almost nothing so it may throw off the wet to dry ingredients ratio.

You can also swap out the gluten-free flour for almond flour. This will make it much lower carb.

Make this recipe lower oxalate

Make sure to use 100% white rice flour. Omit or greatly reduce the cinnamon.

Make this recipe elimination diet friendly

Swap out the eggs for egg substitutes such as chia, gelatin or flax.

Make this recipe paleo/grain free

Make paleo zucchini bread by swapping out the gluten-free flour blend for 2 1/4 cups of cassava flour.

Recipe pairings

This zucchini bread tastes great with:

• chocolate ganache or frosting
• cream cheese frosting
• coconut whipped cream
• butter, vegan or regular
• vanilla ice cream

Storage tips

After your zucchini bread has come down to room temperature and you’ve transferred it to a cutting board and sliced it, store it in airtight containers in the fridge for up to 3 – 4 days. It will last much longer in sealed containers in the freezer.

If you freeze it, when you are ready to eat it, take it out of the freezer the day before and let it thaw in the fridge. Or you can put it in the microwave and defrost it.

I recommend heating it up in the microwave for about 20 – 30 seconds when eat it. It will taste like it’s freshly baked right out of the oven!

Tried my gluten free zucchini bread recipe?

Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌

You might also like

If you liked this recipe, check out my other gluten-free bread recipes:

• Oat Flour Banana Bread
• Oat Flour Bread
• Paleo Banana Bread
• Cornbread

If you are looking for more recipes, download my free 7 day gluten & dairy free meal plan!

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