Gluten-free zucchini bread is a soft, cinnamon spiced quick bread that's perfect for using up fresh zucchini. This oat flour version bakes into a tender loaf that slices cleanly and tastes like classic zucchini bread.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Zucchini Bread
🕒 Ready In: ~1 hour
👪 Serves: 10 slices
🍽 Calories: ~220 per slice (estimated)
🥣 Main Ingredients: Oat flour, eggs, zucchini, maple syrup, coconut oil, cinnamon, vanilla
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - mix-and-bake loaf
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It's lightly sweet, warmly spiced, and bakes into a tender loaf that slices cleanly. Once it's cooled, it's easy to portion for quick breakfasts, snacks, or lunchboxes all week.
If you're baking more gluten-free favorites, try our Gluten-Free Lemon Cake, Chocolate Ricotta Cake, Chickpea Blondies, or Gluten-Free Strawberry Shortcake.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Zucchini Bread:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Zucchini Bread:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Zucchini Bread FAQs:
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- Gluten-Free Zucchini Bread
Why You'll Love this Gluten-Free Zucchini Bread:
Soft and Tender: It bakes into a moist loaf with a texture that slices cleanly.
Warm Cinnamon Flavor: Cinnamon and vanilla give it that classic zucchini bread taste.
Simple Ingredients: Made with oat flour and pantry staples, no specialty flour blend needed.
Great for Make Ahead: It stores well, so it's perfect for breakfasts and snacks throughout the week.
Key Ingredients:
- oat flour. Keeps the loaf gluten-free and gives it a tender quick bread texture.
- finely shredded zucchini. Adds moisture and helps the bread stay soft.
- maple syrup. Sweetens the loaf and pairs well with cinnamon and vanilla.
- coconut oil. Adds richness and keeps the crumb tender.
- cinnamon. Adds warm flavor that makes it taste like classic zucchini bread.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Oil swap: Melted butter can be used instead of coconut oil for a richer flavor.
- Sweetener swap: Honey works instead of maple syrup.
- Add chocolate chips: Stir in chocolate chips for a sweeter loaf.
- Add nuts: Fold in chopped walnuts or pecans for extra crunch.
- Make it dairy-free: Use a dairy-free milk if needed.
How to Make Gluten-Free Zucchini Bread:
- Step 1: Preheat the oven to 350°F. Grease a 9×5 loaf pan. In a large bowl, whisk the eggs, applesauce, coconut oil, maple syrup, and vanilla until smooth.
- Step 2: Add the oat flour, cinnamon, salt, baking soda, and baking powder. Stir until just combined.
- Step 3: Fold in the finely shredded zucchini until evenly mixed. Pour the batter into the loaf pan and smooth the top.
- Step 4: Bake for 45 to 55 minutes, or until the center is set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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Recipe Notes & Tips:
- Shred zucchini finely: Finely shredded zucchini blends into the batter better and gives the loaf a smoother texture.
- Do not over mix: Stir just until combined so the bread stays tender.
- Cool before slicing: Let the loaf cool completely so it slices cleanly and does not crumble.
- Check early: Ovens vary, so start checking a few minutes before the end of the bake time.
- Optional add ins: Chocolate chips or nuts can be folded in without changing the bake time.
How to Store:
Room temperature: Store gluten-free zucchini bread in an airtight container for up to 2 days.
Refrigerator: Store for up to 5 days for longer freshness.
Freezer: Freeze sliced bread for up to 2 months. Thaw at room temperature before serving.
Gluten-Free Zucchini Bread FAQs:
You do not need to peel zucchini for gluten-free zucchini bread. The skin is thin and softens as it bakes, plus it adds color to the loaf.
Gluten-free zucchini bread is done when the center is set and a toothpick inserted in the middle comes out mostly clean. The top should look firm and the loaf should feel set when gently pressed.
Gluten-free zucchini bread can sink if it is underbaked or if the batter is overmixed. Bake until fully set in the center and mix just until combined for the best rise.
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Gluten-Free Zucchini Bread
Ingredients
- 3 cups oat flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 eggs
- ½ cup applesauce
- ½ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini, finely shredded
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper.
- In a large bowl, whisk the eggs, applesauce, melted coconut oil, maple syrup, and vanilla until smooth.
- Add the oat flour, cinnamon, salt, baking soda, and baking powder. Stir until just combined.
- Fold in the finely shredded zucchini until evenly mixed.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Shred zucchini finely: Finely shredded zucchini blends into the batter better and gives the loaf a smoother texture.
- Do not over mix: Stir just until combined so the bread stays tender.
- Cool before slicing: Let the loaf cool completely so it slices cleanly and does not crumble.
- Check early: Ovens vary, so start checking a few minutes before the end of the bake time.
- Optional add ins: Chocolate chips or nuts can be folded in without changing the bake time.
Kae says
love this recipe, will make again!