Moist Gluten-Free Zucchini Bread Recipe with Almond Flour

Perfect for using up a summer harvest, here is a reliable, easy, and delicious gluten-free zucchini bread recipe. It’s simple to adapt to a dairy-free version and yields two generous loaves—perfect for sharing or freezing.

Last season I didn’t grow zucchini, so I grabbed a large one from a neighbor and used it to make both gluten-free zucchini brownies and this zucchini spice bread. I’ve tested this gluten-free zucchini bread recipe multiple times, and it’s ready to share.

This recipe makes TWO large loaves. Slice one to enjoy right away and wrap the other for a neighbor or freeze it for later.

Gather your ingredients and read the notes below for substitutions and tips.

Notes on ingredients and substitutions for this gluten-free zucchini bread:

• Flour: Use a quality all-purpose gluten-free flour blend. This recipe works well with blends such as gfJules, King Arthur Measure for Measure, Authentic Foods Multi-Blend, or Cup4Cup. If your blend already contains xanthan or guar gum, omit the xanthan called for in the recipe.
• Zucchini: I don’t peel mine because the green flecks are fine in the bread, but you can peel if you prefer a uniform color. Important: remove the seedy center before shredding—those seeds hold extra moisture and can make the bread soggy. I core the zucchini with a spoon or grapefruit spoon, then shred the flesh in a food processor.
• Yogurt: Use vanilla or plain yogurt—regular, Greek, lowfat, or non-dairy. A non-dairy yogurt makes the loaf dairy-free. I’ve had good results with a non-dairy vanilla yogurt alternative.
• Butter vs. oil: Butter adds flavor, but you can replace the melted butter with oil. Note: 1½ sticks of butter equals ¾ cup oil.
• Lemon juice: Fresh lemon juice or bottled lemon juice both work.

If you like nuts, fold in about 1 cup of toasted chopped nuts, or adjust to taste.

Dairy-free option

To make a dairy-free loaf, swap the yogurt for a non-dairy yogurt alternative and use ¾ cup oil in place of the butter. Corn oil is a neutral-flavored option I often use.

I generally avoid straining shredded zucchini because it adds extra work and inconsistent results. Removing the seedy center before shredding keeps the batter from becoming too wet. Here’s how I prep zucchini efficiently:

Decide whether you want peel flecks in the bread. If not, peel before cutting. Slice the zucchini into manageable chunks, cut in half and then into quarters, scoop out the center seeds with a grapefruit spoon, and compost the seeds. Cut the remaining zucchini into narrower strips so they feed easily into the food processor, then shred.

Measure the shredded zucchini you need—this recipe calls for 3 cups—and save any extra for another batch or for zucchini brownies.

How to make gluten-free zucchini bread:

Preheat oven to 375°F and lightly spray two 9×5 loaf pans. In a large bowl whisk together the dry ingredients: 4 cups gluten-free all-purpose flour blend, 1/2 tsp xanthan gum (omit if your blend contains a gum), 2 tsp baking powder, 2 tsp baking soda, 2 tsp salt, 2 tsp cinnamon, and 2 tsp allspice.

In another large bowl whisk the melted butter (or oil) with 2½ cups sugar until combined. Add 4 eggs, ½ cup vanilla yogurt (or non-dairy), and 2 tablespoons lemon juice and whisk until mixed.

Use a spatula to fold the dry ingredients and the shredded zucchini into the wet mixture, alternating additions so everything is evenly incorporated. Scrape the sides and bottom of the bowl to remove any flour pockets.

Divide the batter evenly between the two prepared loaf pans. Bake at 375°F until golden and a toothpick inserted in the center comes out with crumbs but no wet batter—about 45–50 minutes. Start checking at 43 minutes. Baking time will vary by pan size and oven, so check early if using smaller pans.

Cool the pans on a rack for 10–15 minutes, then remove the loaves and let them cool completely on a wire rack before slicing for clean cuts. If you prefer warm slices, go ahead and cut sooner.

To freeze: wrap a cooled loaf tightly with foil, place it in a freezer bag, and freeze for up to six months. Thaw at room temperature when ready to serve.

I hope you and your family enjoy this gluten-free zucchini bread as much as mine does. It’s a great way to use up garden zucchini and makes a comforting breakfast or snack.

Yield: 2 loaves

Gluten-free Zucchini Bread

Gluten-free Zucchini Bread is the perfect recipe for when you have lots of zucchini from your garden or the farmer’s market. Dairy-free option: use non-dairy yogurt and oil in place of butter.

Prep Time
30 minutes

Cook Time
50 minutes

Additional Time
15 minutes

Total Time
1 hour 35 minutes

Ingredients

• 4 cups good quality all-purpose gluten-free flour blend*
• 1/2 tsp xanthan gum (omit if your flour blend already contains a gum)
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp cinnamon
• 2 tsp allspice
• 12 Tbsp (3/4 cup) unsalted butter, melted, or 3/4 cup oil
• 2 1/2 cups sugar
• 4 eggs
• 1/2 cup vanilla yogurt or non-dairy yogurt alternative
• 2 Tbsp lemon juice
• 3 cups shredded zucchini (discard the seedy center before shredding)

Instructions

1. Prepare the zucchini: remove the seedy center and shred the zucchini. Set aside.
2. Lightly spray two 9×5 loaf pans and preheat oven to 375°F.
3. Whisk together the dry ingredients: flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
4. In a separate bowl, whisk the melted butter (or oil) with the sugar. Add eggs, yogurt, and lemon juice and whisk until combined.
5. Fold the dry ingredients and shredded zucchini into the wet mixture, alternating additions until just combined. Scrape the bowl so no flour pockets remain.
6. Divide the batter evenly between the two loaf pans.
7. Bake at 375°F until golden and a toothpick inserted into the center comes out with crumbs but no wet batter, about 45–50 minutes. Start checking at 43 minutes.
8. Cool loaves in the pans on a rack for 10–15 minutes, then remove and cool completely on a wire rack before slicing.
9. To store: wrap cooled loaves tightly and freeze for up to six months, or keep wrapped at room temperature for a few days.

Notes

*Recommended flours tested: gfJules, King Arthur Measure for Measure, Authentic Foods Multi-Blend, or Cup4Cup. If your flour blend already contains xanthan or guar gum, omit the xanthan called for in this recipe.

Pin this to your gluten-free breads board:

Enjoy this gluten-free zucchini bread with your family—and if you try any substitutions or additions, feel free to note what worked best for you.