If you’ve ever had zucchini bread, you know it’s one of the most delightful ways to use up fresh zucchini. Soft, moist, and just sweet enough, it’s a comfort food that also sneaks in some veggies. But for those following a gluten-free lifestyle—whether by choice or due to allergies—finding the perfect zucchini bread recipe can be a challenge.
The good news? Gluten-free zucchini bread can be just as fluffy, moist, and flavorful as the traditional version. In fact, with the right blend of gluten-free flours, you might not even notice the difference. In this post, I’m sharing 10 incredible gluten-free zucchini bread recipes, from classic to creative twists like chocolate swirl, lemon poppy seed, and even savory versions.
Get your mixing bowls ready—these recipes are going to make your kitchen smell amazing!
1. Classic Gluten-Free Zucchini Bread
This recipe gives you the perfect base—soft, moist, and lightly spiced with cinnamon.
Ingredients:
- 2 cups grated zucchini (squeezed to remove excess water)
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup coconut oil (melted)
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix coconut oil, sugar, eggs, and vanilla until smooth.
- Stir in zucchini, then fold in the dry ingredients.
- Pour into the pan and bake for 50–55 minutes.
- Let cool before slicing.
Tip: This is a great recipe to customize—add walnuts, raisins, or chocolate chips for extra texture.
2. Gluten-Free Chocolate Chip Zucchini Bread
Sweet, moist, and with gooey chocolate chips in every bite—this is dessert in disguise.
Ingredients:
- 2 cups gluten-free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup grated zucchini (moisture squeezed out)
- ½ cup maple syrup
- 2 large eggs
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment.
- In one bowl, mix oat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk eggs, maple syrup, coconut oil, and vanilla.
- Add zucchini, then fold in the dry mixture.
- Stir in chocolate chips.
- Pour into pan and bake for 45–50 minutes.
Tip: Use dairy-free chocolate chips for a vegan-friendly option.
3. Gluten-Free Lemon Zucchini Bread
Fresh, tangy, and perfect for summer!
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup grated zucchini (squeezed)
- ½ cup honey
- 3 eggs
- ¼ cup olive oil
- Zest and juice of 1 lemon
Instructions:
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix almond flour, all-purpose flour, baking powder, and salt.
- In another bowl, whisk eggs, honey, oil, lemon zest, and juice.
- Stir in zucchini, then fold in the dry mixture.
- Bake for 45–50 minutes until golden.
Tip: Add a lemon glaze (powdered sugar + lemon juice) for extra zing.
4. Gluten-Free Banana Zucchini Bread
A moist combination of two classic quick breads.
Ingredients:
- 1 cup mashed ripe bananas (about 2)
- 1 cup grated zucchini (squeezed)
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup coconut sugar
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Whisk flour, baking soda, cinnamon, and salt in one bowl.
- In another bowl, mix sugar, eggs, butter, and vanilla.
- Stir in bananas and zucchini.
- Fold in dry ingredients and bake 50–55 minutes.
Tip: Add walnuts for crunch.
5. Gluten-Free Savory Zucchini Bread
Not all zucchini breads are sweet—this one’s cheesy and perfect for soups.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 eggs
- ½ cup milk (dairy or plant-based)
- ¼ cup olive oil
- 1 cup grated zucchini (squeezed)
- 1 cup shredded cheddar cheese
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Mix flour, baking powder, salt, garlic, and oregano.
- Whisk eggs, milk, and oil in another bowl.
- Stir in zucchini and cheese, then fold in dry mix.
- Bake for 45–50 minutes.
Tip: Serve warm with butter.
6. Gluten-Free Coconut Zucchini Bread
Tropical flavors meet classic zucchini bread.
Ingredients:
- 1 ½ cups almond flour
- ½ cup gluten-free oat flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ cup shredded coconut
- 1 cup grated zucchini (squeezed)
- ½ cup honey
- 2 large eggs
- ¼ cup coconut oil, melted
- 1 tsp vanilla
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Combine flours, baking powder, cinnamon, and coconut.
- Whisk honey, eggs, oil, and vanilla.
- Stir in zucchini, then fold in dry mixture.
- Bake 45–50 minutes.
Tip: Top with toasted coconut before baking.
7. Gluten-Free Pumpkin Zucchini Bread
Perfect for fall with warm spices.
Ingredients:
- 1 cup pumpkin puree
- 1 cup grated zucchini (squeezed)
- 1 ½ cups gluten-free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup brown sugar
- 2 eggs
- ¼ cup coconut oil
- 1 tsp vanilla
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Mix flour, baking soda, cinnamon, and nutmeg.
- In another bowl, whisk sugar, eggs, oil, and vanilla.
- Stir in pumpkin and zucchini, then fold in dry mix.
- Bake 50–55 minutes.
Tip: Add pecans for a nutty crunch.
8. Gluten-Free Carrot Zucchini Bread
A veggie-packed loaf that tastes like dessert.
Ingredients:
- 1 cup grated zucchini (squeezed)
- 1 cup grated carrots
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup maple syrup
- 3 eggs
- ¼ cup coconut oil
- 1 tsp vanilla
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Mix almond flour, coconut flour, baking soda, and cinnamon.
- Whisk syrup, eggs, oil, and vanilla.
- Stir in zucchini and carrots, then fold in dry mixture.
- Bake 45–50 minutes.
Tip: Top with cream cheese frosting for a treat.
9. Gluten-Free Chocolate Zucchini Bread
Rich, decadent, and naturally moist.
Ingredients:
- 1 ½ cups gluten-free flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup grated zucchini (squeezed)
- ½ cup coconut sugar
- 2 eggs
- ¼ cup coconut oil
- ½ cup milk (dairy or plant-based)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Mix flour, cocoa, baking soda, and salt.
- Whisk sugar, eggs, oil, milk, and vanilla.
- Stir in zucchini, then fold in dry mixture.
- Bake 50–55 minutes.
Tip: Sprinkle chocolate chips on top before baking.
10. Gluten-Free Apple Zucchini Bread
Fruity, spiced, and extra moist.
Ingredients:
- 1 cup grated zucchini (squeezed)
- 1 cup grated apple
- 1 ½ cups gluten-free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ cup honey
- 2 large eggs
- ¼ cup coconut oil
- 1 tsp vanilla
Instructions:
- Preheat oven to 350°F (175°C). Grease loaf pan.
- Mix flour, baking soda, and cinnamon.
- Whisk honey, eggs, oil, and vanilla.
- Stir in zucchini and apple, then fold in dry mixture.
- Bake for 50 minutes.
Tip: Use tart apples for a flavor boost.
Final Baking Tips for Gluten-Free Zucchini Bread
- Squeeze the zucchini well – Extra moisture can make your bread gummy.
- Let it cool before slicing – Gluten-free breads need time to set.
- Store properly – Keep in an airtight container for up to 4 days, or freeze slices for quick snacks.
- Experiment with flours – Almond flour, oat flour, and gluten-free blends all give different textures
