If you think “gluten-free” and “moist bread” don’t belong in the same sentence, these recipes will change your mind. Zucchini bread, naturally soft and tender, is the perfect baked good to make without gluten. Zucchini’s moisture content keeps the crumb lush, while a few smart flour blends and baking techniques ensure your bread stays fluffy, not dense or dry.
In this post, we’ll explore 10 amazing gluten-free zucchini bread recipes — each one tried, tested, and full of flavor. Whether you want something classic, chocolatey, dairy-free, or packed with nuts, there’s a recipe here that will make you fall in love with baking zucchini bread all over again.
Why Gluten-Free Zucchini Bread Works So Well
Before we jump into recipes, here’s why zucchini bread is a gluten-free baker’s dream:
- Moisture-rich – Zucchini adds natural water content, preventing dryness common in gluten-free baking.
- Mild flavor – Its subtle taste lets cinnamon, vanilla, chocolate, or lemon shine.
- Versatile texture – Works well with almond flour, oat flour, coconut flour, or gluten-free blends.
- Extra nutrition – Packed with vitamins, fiber, and antioxidants.
Tips for Baking Moist Gluten-Free Zucchini Bread
- Use a good gluten-free flour mix – A blend with rice flour, tapioca starch, and potato starch often works best.
- Don’t overmix – Stir just until combined to prevent a gummy texture.
- Drain but don’t over-dry the zucchini – Remove excess water, but leave some for natural moisture.
- Add fat – Coconut oil, butter, or avocado oil helps keep the bread tender.
- Incorporate mix-ins wisely – Chocolate chips, nuts, or fruit add flavor without compromising texture.
10 Moist Gluten-Free Zucchini Bread Recipes
1. Classic Gluten-Free Zucchini Bread
The perfect starting point — soft, perfectly spiced, and moist.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- 2 eggs
- ½ cup coconut oil (melted)
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (drained)
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk dry ingredients in one bowl.
- In another bowl, beat eggs, coconut oil, sugar, and vanilla.
- Stir in zucchini, then fold in dry ingredients.
- Pour into pan, bake 45–50 minutes, and cool before slicing.
Why It’s Moist: Coconut oil and zucchini’s natural moisture keep it soft for days.
2. Chocolate Chip Gluten-Free Zucchini Bread
Sweet, dessert-like, and absolutely irresistible.
Extra Ingredients:
- 1 cup dark chocolate chips
Instructions:
Follow the Classic Recipe, folding in chocolate chips before baking.
For a richer loaf, swap ¼ cup of the flour with cocoa powder.
Why It’s Moist: Chocolate chips melt into the crumb, keeping bites extra fudgy.
3. Almond Flour Zucchini Bread
Low-carb and naturally gluten-free.
Ingredients:
- 2 cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 3 eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil
- 1 tsp vanilla
- 1 ½ cups shredded zucchini
Instructions:
- Preheat oven to 350°F.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Combine, then fold in zucchini.
- Bake 45 minutes and cool completely.
Why It’s Moist: Almond flour’s natural fats keep the bread tender and rich.
4. Oat Flour Zucchini Bread
A wholesome, slightly nutty twist.
Ingredients:
- 2 cups gluten-free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 2 eggs
- ½ cup yogurt (dairy-free if needed)
- ¼ cup maple syrup
- 2 tbsp olive oil
- 1 ½ cups zucchini
Instructions:
Prepare like the classic recipe, replacing flour with oat flour.
Why It’s Moist: Yogurt adds protein and creaminess to the batter.
5. Lemon Poppy Seed Zucchini Bread (Gluten-Free)
Bright, tangy, and perfect for summer.
Extra Ingredients:
- Zest of 1 lemon
- 2 tbsp lemon juice
- 2 tbsp poppy seeds
Instructions:
Follow the Classic Recipe, adding zest, juice, and poppy seeds to the wet ingredients.
Why It’s Moist: Lemon juice locks in freshness while poppy seeds add crunch.
6. Chocolate Lovers’ Gluten-Free Zucchini Bread
Double chocolate decadence.
Ingredients:
- 1 ¼ cups gluten-free flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ½ cup coconut oil
- ½ cup coconut sugar
- 1 tsp vanilla
- 1 ½ cups zucchini
- 1 cup chocolate chips
Instructions:
- Mix dry ingredients (including cocoa).
- Mix wet ingredients separately.
- Combine and fold in zucchini and chocolate chips.
- Bake 50 minutes.
Why It’s Moist: Cocoa powder and zucchini work together for a brownie-like texture.
7. Vegan Gluten-Free Zucchini Bread
Egg-free, dairy-free, but still luscious.
Ingredients:
- 2 cups gluten-free flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
- ½ cup coconut oil
- ½ cup maple syrup
- 1 tsp vanilla
- 1 ½ cups zucchini
Instructions:
- Make flax eggs, let sit 5 minutes.
- Mix dry ingredients.
- Mix wet ingredients and flax eggs, then add zucchini.
- Fold in dry mix and bake.
Why It’s Moist: Flax eggs and oil create a soft crumb.
8. Banana Zucchini Bread (Gluten-Free)
A naturally sweet, fruit-forward loaf.
Ingredients:
- 1 cup mashed ripe bananas
- 1 cup zucchini
- 1 ½ cups gluten-free flour
- 1 tsp baking soda
- ½ tsp cinnamon
- 2 eggs
- ¼ cup honey
- ¼ cup butter or coconut oil
Instructions:
Swap half the sugar from the classic recipe with bananas and reduce oil slightly.
Why It’s Moist: Bananas bring natural sweetness and softness.
9. Carrot & Zucchini Bread (Gluten-Free)
A veggie-packed, lightly spiced bread.
Ingredients:
- 1 cup zucchini
- 1 cup shredded carrots
- 1 ½ cups gluten-free flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 eggs
- ½ cup coconut oil
- ½ cup maple syrup
Instructions:
Combine zucchini and carrots with wet ingredients, then fold in dry mix.
Why It’s Moist: The mix of two moist veggies makes every bite tender.
10. Coconut Flour Zucchini Bread
Light yet rich in fiber.
Ingredients:
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 5 eggs
- ½ cup coconut oil
- ½ cup honey
- 1 tsp vanilla
- 1 ½ cups zucchini
Instructions:
- Mix dry ingredients.
- Beat eggs, oil, honey, and vanilla.
- Fold in zucchini and dry mix.
- Bake 45–50 minutes.
Why It’s Moist: Coconut flour absorbs liquid, so extra eggs keep it tender.
Storage Tips for Gluten-Free Zucchini Bread
- Room temperature: 2–3 days in an airtight container.
- Fridge: Up to 1 week.
- Freezer: Wrap slices individually and freeze up to 3 months.
FAQs
Q: Can I make these recipes refined sugar-free?
Yes! Swap coconut sugar for maple syrup, honey, or date sugar.
Q: Should I peel zucchini before using?
No, the skin adds color and nutrients.
Q: How do I avoid gummy gluten-free bread?
Don’t overmix, and make sure to drain excess zucchini liquid.
Final Thoughts
Gluten-free baking doesn’t have to mean dry, crumbly loaves. With zucchini as the star, these recipes prove you can have incredibly moist, flavorful bread without any gluten. From the classic spiced loaf to chocolate chip, banana, or lemon poppy seed variations, you have 10 amazing recipes to try — and probably a new favorite waiting in your oven.
