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When there is an abundance of zucchini, it’s time to do a little gluten-free baking and make some perfectly moist zucchini bread. It is such a summer staple, and I have very distinct memories of my mother making it every June. Add a slather of butter is it is THE heavenly summer in a baked good! When I was in 4th or 5th grade, I started to have a love of baking. So much so my grandma and papa bought me my very first cookbook for my 9th birthday, and over the next few years, I probably made every single recipe in that book! But one of my favorites to make was, and still is, zucchini bread.  

This gluten-free zucchini bread is tender, moist, and lightly spiced with cinnamon and nutmeg—perfect for savoring the best flavors of summer. It’s simple to make, requires just one bowl for the wet ingredients and one for the dry, and bakes up beautifully golden every time. Whether you enjoy it for breakfast with a hot cup of coffee, as an afternoon snack, or as a cozy dessert topped with butter, this loaf is bound to become a favorite. When there is an abundance of extra zucchini, this is a great way to use it up (darn I say, the BEST way to use it)! Plus, it freezes well, so you can always keep a slice of sunshine on hand long after zucchini season has passed.

Why You’ll Love This Recipe

• Moist and tender: Thanks to fresh zucchini, yogurt, and avocado oil, this bread bakes up soft and perfectly moist without being heavy.
• Warmly spiced: Cinnamon and a hint of nutmeg give each bite that cozy, bakery-style flavor.
• Naturally gluten-free: Made with a high-quality gluten-free flour blend, it’s a foolproof quick bread that no one will guess is gluten-free.
• Nutty or sweet add-ins: Add pecans, walnuts, or even chocolate chips for a fun twist and extra texture.
• Perfect anytime treat: Delicious, easy recipe for breakfast, afternoon coffee breaks, or dessert with a pat of butter.
• Freezer-friendly: Make a loaf now and save a few slices for later—it reheats beautifully!

Ingredients 

• 2 ½ cups grated zucchini – About 2 medium shredded zucchini. No need to peel, but do squeeze out excess liquid with a clean towel or paper towels to prevent soggy bread.
• 2 large eggs, room temperature – Room temp eggs incorporate more evenly into the batter for a lighter texture.
• ½ cup avocado oil – Adds moisture and a subtle, buttery flavor. You can substitute with melted coconut oil or neutral vegetable oil.
• ¼ cup whole milk yogurt – Gives the bread a tender crumb and a slight tang that balances the sweetness. Greek yogurt works well too.
• ¾ cup brown sugar – Light or dark brown sugar both work; dark will give a richer molasses note. You can also use coconut sugar for a less refined option.
• 1 tsp vanilla extract – Rounds out the flavors and adds warmth.
• 2 cups gluten-free all-purpose flour – My favorite is Arrowhead Mills. Or use a high-quality 1:1 baking blend, like Bob’s Red Mill. Make sure it contains rice flour and starches for the best structure.
• 1 tablespoon baking powder – Helps the bread rise and keeps it fluffy.
• 1 teaspoon baking soda – Balances the acidity from the yogurt and helps with lift.
• 2 teaspoons guar gum or psyllium husk (optional) – Only add if your flour blend doesn’t already contain xanthan gum or another binder. This keeps the bread from crumbling.
• 1 teaspoon salt – Balances the sweetness and enhances flavor.
• 1 ½ teaspoons ground cinnamon – Adds warm spice that pairs perfectly with zucchini.
• Pinch of nutmeg – A little goes a long way to deepen the flavor.
• 1 cup chopped pecans or walnuts (optional) – Adds crunch and nutty richness. You can also swap with chocolate chips for a sweeter twist.

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan with avocado oil, or line it with parchment paper for easier removal.
2. Prep the zucchini: Grate about 2 medium zucchini until you have 2 ½ cups. Place the grated zucchini in a clean kitchen towel or layered paper towels and gently squeeze out some of the excess moisture. Don’t overdo it—leaving a little moisture helps keep the bread tender.
3. Mix the wet ingredients: In a large bowl, whisk together the grated zucchini, eggs, avocado oil, yogurt, brown sugar, and vanilla until well combined and smooth.
4. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, guar gum or psyllium husk (if needed), salt, cinnamon, and nutmeg until evenly blended.
5. Combine wet and dry: Add the dry mixture into the wet mixture. Use a spatula or wooden spoon to gently fold the ingredients together, stirring until no streaks of flour remain. Be careful not to overmix—this keeps your bread soft.
6. Add the mix-ins: Fold in the chopped nuts (or chocolate chips if using) until evenly distributed.
7. Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Place on the center rack of the oven and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, tent the loaf with foil during the last 10–15 minutes of baking.
8. Cool the bread: Remove the pan from the oven and let the bread rest for 5 minutes in the pan. Then carefully transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing—this helps the loaf set and prevents crumbling.
9. Slice and enjoy: Use a serrated bread knife to cut the loaf into thick, hearty slices. Slather with butter, pair with a hot cup of coffee or tea, and enjoy the cozy flavors of summer zucchini in every bite.

Kitchen Favorites for GF Zucchini Bread

1. Box Grater
2. Caraway Non-Stick Loaf Pan
3. Amish Whisk

Storage Tips for Gluten-Free Zucchini Bread

• Room Temperature: Store leftover bread in an airtight container or wrap tightly in plastic wrap. It will stay fresh for 2–3 days at room temperature.
• Refrigerator: For longer storage, keep the bread in the fridge for up to 1 week. Make sure it’s well wrapped to prevent drying out.
• Freezer: This bread freezes beautifully! Wrap the whole loaf tightly in plastic wrap and then place it in a freezer-safe bag, or wrap individual slices for easy grab-and-go snacks. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or pop slices in the toaster or microwave.

? Tip: If you’re freezing slices, place a small piece of parchment paper between each slice before freezing. That way, you can easily pull out just what you need without defrosting the whole loaf.

Perfect Pairings

• Morning coffee or latte – The warm spices and subtle sweetness pair beautifully with your favorite brew.
• Hot tea – Try it with chamomile, chai, or an herbal blend for a cozy afternoon treat.
• Spreads – A pat of salted butter, cream cheese, or almond butter takes each slice to the next level.
• Fruit – Fresh berries or sliced peaches balance the rich, spiced flavor of the bread.
• Yogurt parfait – Pair a slice with Greek yogurt and granola for a filling breakfast.
• Cheese board addition – Serve toasted slices alongside mild cheeses, nuts, and honey for a fun twist on a snack board.

For this delicious recipe, check out the recipe card below for this gluten-free zucchini bread recipe! 

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Easy and Delicious Gluten Free Zucchini Bread Recipe

This gluten-free zucchini bread is tender, moist, and lightly spiced with cinnamon and nutmeg—perfect for savoring the best flavors of summer. It’s simple to make, requires just one bowl for the wet ingredients and one for the dry, and bakes up beautifully golden every time. Whether you enjoy it for breakfast with a hot cup of coffee, as an afternoon snack, or as a cozy dessert topped with butter, this loaf is bound to become a favorite. When there is an abundance of extra zucchini, this is a great way to use it up (darn I say, the BEST way to use it)! Plus, it freezes well, so you can always keep a slice of sunshine on hand long after zucchini season has passed.

Print Recipe

Ingredients

• 2 ½ cups grated zucchini – About 2 medium shredded zucchini.
• 2 large eggs room temperature
• ½ cup avocado oil
• ¼ cup whole milk yogurt
• ¾ cup brown sugar use coconut sugar for a less refined option
• 1 tsp vanilla extract
• 2 cups gluten-free all-purpose flour My favorite is Arrowhead Mills. Or use a high-quality 1:1 baking blend like Bob's Red Mill.
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons guar gum or psyllium husk optional – Only add if your flour blend doesn’t already contain xanthan gum or another binder.
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• Pinch of nutmeg
• 1 cup chopped pecans or walnuts optional

Instructions

• Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan with avocado oil, or line it with parchment paper for easier removal.
• Prep the zucchini: Grate about 2 medium zucchini until you have 2 ½ cups. Place the grated zucchini in a clean kitchen towel or layered paper towels and gently squeeze out some of the excess moisture. Don’t overdo it—leaving a little moisture helps keep the bread tender.
• Mix the wet ingredients: In a large bowl, whisk together the grated zucchini, eggs, avocado oil, yogurt, brown sugar, and vanilla until well combined and smooth.
• Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, guar gum or psyllium husk (if needed), salt, cinnamon, and nutmeg until evenly blended.
• Combine wet and dry: Add the dry mixture into the wet mixture. Use a spatula or wooden spoon to gently fold the ingredients together, stirring until no streaks of flour remain. Be careful not to overmix—this keeps your bread soft.
• Add the mix-ins: Fold in the chopped nuts (or chocolate chips if using) until evenly distributed.
• Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Place on the center rack of the oven and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins browning too quickly, tent the loaf with foil during the last 10–15 minutes of baking.
• Cool the bread: Remove the pan from the oven and let the bread rest for 5 minutes in the pan. Then carefully transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing—this helps the loaf set and prevents crumbling.
• Slice and enjoy: Use a serrated bread knife to cut the loaf into thick, hearty slices. Slather with butter, pair with a hot cup of coffee or tea, and enjoy the cozy flavors of summer zucchini in every bite.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 38g | Protein: 4.8g | Fat: 19g | Sugar: 16g

Servings: 7

Calories: 332kcal