Moist, flavorful, and naturally sweetened, this Easy Gluten-Free Zucchini Bread is a comforting loaf that balances health and indulgence. Whether you’re sneaking in veggies for picky eaters or craving a hearty slice with your coffee, this recipe delivers a soft, tender crumb without any gluten fuss.

Zucchini adds moisture and a hint of earthiness, while cinnamon and vanilla bring warmth to every bite. You’d never guess it’s gluten-free! Perfect for breakfast, snacking, or even dessert, this bread is a seasonal favorite you can enjoy year-round.

Why You’ll Love This Easy Gluten-Free Zucchini Bread

It’s gluten-free but doesn’t taste like it
Naturally moist thanks to fresh zucchini
Lightly spiced for that classic warm flavor
Sweetened just enough with natural sugars
Freezes beautifully for later

Can I Use Yellow Zucchini Instead?

Yes, you can absolutely swap green zucchini for yellow zucchini! Both varieties work well and yield the same moist texture. Just avoid overly seedy or large zucchinis, as they carry too much water.

Ingredients for the Easy Gluten-Free Zucchini Bread

Each ingredient in this loaf is chosen for texture, flavor, and structure. Here’s why they matter:

Grated Zucchini – The moisture hero. It keeps the bread tender and naturally sweet.
Gluten-Free All-Purpose Flour – For structure without gluten. Use a blend with xanthan gum included.
Almond Flour – Adds richness and a moist, nutty crumb.
Eggs – Provide structure and help with rise.
Maple Syrup or Honey – Natural sweetness that complements the zucchini.
Coconut Oil – For moisture and a hint of tropical flavor.
Vanilla Extract – Deepens the flavor profile.
Cinnamon + Nutmeg – Add warmth and spice to elevate the taste.
Baking Soda + Baking Powder – Help the bread rise just right.
Salt – Balances and enhances all the flavors.

How To Make the Easy Gluten-Free Zucchini Bread

Step 1: Prep the Zucchini

Grate the zucchini using a coarse grater and place it in a towel to squeeze out excess water. You want it moist, not wet.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.

Step 3: Add the Dry Ingredients

Fold in gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir gently until just mixed.

Step 4: Fold in the Zucchini

Add the squeezed zucchini to the batter and fold it in until evenly distributed.

Step 5: Bake to Perfection

Pour the batter into a greased or lined loaf pan. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean. Let it cool before slicing.

Serving and Storing This Easy Gluten-Free Zucchini Bread

This loaf feeds about 8 to 10 slices and is best enjoyed slightly warm or at room temperature. It’s wonderful with a smear of butter, almond butter, or even a spoonful of Greek yogurt on top.

For storage, wrap tightly in plastic or store in an airtight container. It will stay fresh on the counter for up to 3 days or in the fridge for a week. You can also freeze slices individually for a quick grab-and-go breakfast.