Gluten Free Zucchini Bread Recipe
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Need a new gluten free recipe to make with all the zucchini you have right now? Here’s a delicious and easy gluten free Zucchini Bread recipe to try!
Gluten Free Zucchini Bread Recipe
I love all things zucchini! Sometimes, I feel like I’m the only one with a garden that gets very excited about the buckets and buckets of zucchini that I get to harvest. I will make anything with it, and if nothing else, I will slice it up, boil it in water for about 2 minutes, and eat it drizzled in butter.
I love the flexibility of zucchini as well. Not only does it make a great side dish when it’s fried or baked but you can spiralize it to make pasta or you can shred it to add in baked goods. So many possibilities, so little time!
My favorite recipes for zucchini are ones that use it in its shredded form, simply because they can be made all winter long with either Canned Zucchini or Frozen Zucchini. More recently, I have preferred Dehydrating Zucchini to make it shelf-stable to use later.
Here at Little House Living, we have no shortage of quick Zucchini recipes, but I’ve yet to add this gluten-free Zucchini Bread Recipe. I’ve had good luck using zucchini in my gluten-free recipes like this one for Gluten Free Zucchini Brownies.
A few weeks ago, I turned my regular Chocolate Zucchini Quick Bread recipe (which was the best zucchini bread!) into one I can enjoy again, and here’s the result. So good!
If you aren’t gluten-free you can simply use regular flour in this recipe. This recipe is naturally dairy-free.
Let’s make the GF zucchini bread!
Ingredients in Gluten Free Zucchini Bread
- Sugar. This recipe is more of a dessert bread and does call for a larger amount of sugar. You can use less or replace some or all of it with a sugar alternative if you prefer. If you use less oil you could also replace the sugar with maple syrup or honey.
- Vegetable Oil. This should be a mild vegetable oil without much flavor so it doesn’t overpower the recipe. You could also use coconut oil.
- Egg. If you cannot have eggs or do not have on hand, you can substitute it with applesauce.
- Vanilla Extract. Use Homemade Vanilla Extract or store-bought.
- Zucchini. This should be already shredded with a box grater or grated in the food processor to make the recipe go faster. If you are using fresh or frozen zucchini, be sure and wring out as much liquid as possible before adding to the batter.
- Gluten Free Flour Blend. You can also use regular flour in this recipe if you do not need to be gluten free. I have not tried almond flour or coconut flour in this recipe as they react differently.
- Cocoa Powder. This is unsweetened cocoa powder and not hot chocolate mix! (Although that does sound pretty good…)
- Salt. Use any kind of salt that you have on hand.
- Baking Powder and Baking Soda. You need both levening agents to get the right lift in this recipe.
- Chocolate Chips, walnuts, other kinds of nuts. These are optional but fun additions if you want to give it some texture.
Instructions for Making Chocolate Zucchini Bread
Cream the sugar, oil, egg, and vanilla in a large mixing bowl.
Add in the grated zucchini. (Squeeze out any excess moisture if you haven’t already.)
Whisk together the cocoa powder, salt, baking powder, and baking soda in another bowl.
Add the dry ingredients into your large bowl with the wet ingredients and stir well. Do not leave any lumps.
For a fun touch, add 1/4 cup of mini chocolate chips into the batter before pouring into the loaf pan!
Pour the batter into a greased bread pan and bake in the oven at 350 degrees for 45 to 50 minutes or until a toothpick comes out clean. Let the bread cool on a wire rack after baking. It needs to cool completely so it won’t crumble or taste gummy!
I love enjoying this bread for a quick snack or a breakfast treat. Either way, it’s a good way to sneak veggies into a dessert bread!
Gluten Free Zucchini Bread
How to make an easy chocolate zucchini bread that is gluten free!
Ingredients
- 1 cup Sugar
- 1/2 cup Oil
- 1 large Egg Or 1/4 cup applesauce
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Zucchini shredded
- 1 1/4 cups Gluten Free Flour
- 1/4 cup unsweetened Cocoa Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
Instructions
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In a large bowl, cream together the sugar, oil, egg, and vanilla. Add in the shredded zucchini. In another bowl, sift together the cocoa powder, salt, baking powder, and baking soda. Add the dry mixture into your large bowl and stir well. Do not leave any lumps.
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Pour the batter into a greased bread pan and bake at 350 degrees for 45 to 50 minutes or until a toothpick comes out clean. For a fun touch you could also add 1/4 cup of mini chocolate chips into the batter before pouring into the loaf pan!
How to Store Leftover Gluten-Free Zucchini Bread
Like with most gluten-free items, this bread is best eaten fresh within the first day or two of making. You can wrap it in plastic wrap or place it in an airtight container and store on the countertop if you are eating it within a few days. If you want to store it in the refrigerator you can do that too.
If you can’t get to it all before then, wrap it in freezer paper or parchment paper and then place it in a freezer bag and freeze for later. It should last up to 3 months frozen.
More Zucchini Recipes
- Easy Garlic Zucchini Chips Recipe
- Pumpkin Zucchini Bread Recipe
- Easy Zucchini Cakes Recipe
- Blueberry Zucchini Bread Recipe
- Homemade Zucchini Bread Recipe
- Triple Chocolate Zucchini Muffins Recipe
- 100 Delicious Zucchini Recipes
Have you ever tried a gluten free zucchini bread recipe? What additions do you like to add? What is your favorite zucchini recipe?
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This blog post for Gluten Free Zucchini Bread was originally posted on Little House Living in August 2023.
