Gluten Free Zucchini Bread recipes

Gluten-Free Zucchini Bread


There’s no tastier way to eat up zucchini than making a tasty quick bread!
A single zucchini plant can grow enough zucchini to feed a whole neighborhood! Luckily, there are hundreds of ways to eat zucchini, from sides and salads to desserts.
If you need to eat gluten-free, we suggest starting with gluten-free zucchini bread. Quick breads adapt well to gluten-free, since the batter is rich and dense. Here’s how to make a GF zucchini bread that’s moist, sweet and absolutely delicious.


  • 2-3/4 cups gluten-free oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup coconut oil, melted
  • 1/4 cup plain full-fat Greek yogurt
  • 2 teaspoons vanilla extract
  • 1-1/2 cups shredded zucchini
  • 3/4 cup semisweet chocolate chips or chopped hazelnuts


  1. First, preheat the oven to 350ºF and make sure your oven rack is in the middle position. Grease a 9×5 loaf pan and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices (the first six ingredients listed). Whisking them together first allows the smaller ingredients to blend evenly into the mix.
  3. In a separate bowl, whisk the eggs, sugars, oil, yogurt and vanilla until blended. An easy way to tell if you’ve mixed enough? When the ingredients are a uniform color and consistency.
  4. Gently pour the wet ingredients into the dry ingredient bowl. Stir until they’re just combined. Make sure to scrape the bottom of the bowl to thoroughly mix the batter.
  5. Using a big spatula or wooden spoon, fold in the shredded zucchini. The best way to fold batter is to use a gentle but firm motion. You want the zucchini to be well-distributed. Then fold in the chocolate chips, nuts or other mix-ins you like (more ideas below!).
  6. Transfer the batter to the greased pan. Smooth the top with a spatula—wet the spatula to make a smoother glide.
  7. Bake until a toothpick inserted in the center of the loaf comes out clean, about 55-60 minutes. (Note that chocolate chips will appear as melted smears on the toothpick or knife; you’re just looking for any raw batter on the tester.)
  8. Cool in the pan for one hour before removing to a wire rack to cool completely.