Our new neighbors moved in a couple of weeks ago I wanted to welcome them to the neighborhood. Not wanting to go empty handed, I picked up a jar of Homemade Sugar Free Strawberry Jam and a loaf of this Gluten Free Zucchini Bread to bring over.
Normally it would be a risky idea to bring your new neighbors something Gluten Free, but this recipe is so good, that you honestly can’t tell the difference. As it turns out, the wife is really into natural & whole foods, and was excited to hear that both items were free of refined sugars!
After having a chance to taste the bread, she stopped me the other day to ask for the recipe – so here it is!
The Tools & Ingredients Used in this Recipe:
Gluten Free Zucchini Bread Recipe & Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 1 9x5 Loaf or 12 Muffins 1x
- Category: Baked Goods
- Cuisine: Gluten Free
Description
This Gluten Free Zucchini Bread Recipe is Dairy Free & so moist & delicious… You’ll never know it’s Gluten Free. Make it into a loaf or muffins.
Ingredients
DRY MIX:
- 1 1/2 Cups of Erika’s All Purpose Gluten Free Flour Mix
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pumpkin Pie Spice
WET MIX:
- 2 Eggs
- 1/2 Cup Sugar of Choice (I used Coconut Palm Sugar)
- 1/2 Cup Canola or Coconut Oil
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Grated Fresh Zucchini (I’ve also made a delicious variation using 1/2 zucchini 1/2 carrot with a little applesauce to get the correct consistency)
OPTIONAL:
- 1/2 Cup Chopped Walnuts or Nuts of Choice
- Chocolate Chips
- You may also need some Non-Stick Spray for oiling your Pans if necessary.
Instructions
- Preheat oven to 350 degrees.
- Prepare your Loaf or Muffin Pan – use a Non-Stick Spray if necessary.
- In a small bowl, mix together the dry mix ingredients & set-aside.
- Add the eggs into the bowl of your Stand Mixer with the paddle attachment and beat on Medium-High until they are light – approx. 2-3 minutes.
- Pour in sugar and beat for an additional 2 minutes.
- Add the oil slowly and beat for 1-2 minutes.
- Add vanilla & grated zucchini and beat until just combined.
- Add the dry flour mixture to your wet mixture & beat until combined.
- Stir in any optional ingredients.
- Pour into your loaf pan or muffin cups.
- Bake Loaf at 350 degrees for 50-60 minutes or until a toothpick comes out clean. For Muffins, bake for 20-25 minutes. I use my Digital Pen Thermometer
- To test the temperature of my gluten free breads and pull them out of the oven once they hit an internal temp of 200-210 degrees.
- Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly.
- Store in airtight container or in the fridge.
Nutrition
- Serving Size: 1 Muffin
- Calories: 225
Without refined sugar (I use Date Palm Sugar), the muffins turn out
a bit darker in color, but are still moist and full of flavor.
This photo came out a little dark and pink… but you get the idea!
I just wanted to say what a great looking family you have!
Thank you! We feel blessed to be a family & love each other so much! =) God Bless! ~Erika
I dont have pumpkin spice in my pantry so I used some cinnamon and nutmeg and it worked out good. I like that the zucchini keeps the bread moist and tasty 👍🤗🥰
★★★★★
LOVE your page. My son has celiac disease and I’ve been on the hunt for a really good zucchini muffin recipe. Printed out a few others for good measure. Thank you for all of your trouble taking pictures and including details.
These were SO GOOD!!! Best gluten free and dairy free muffins I’ve had in a long time!! :) I used coconut sugar rather than regular, and it turned out great! :) Thanks so much!!
In any recipe that calls for zucchini you can substitute grated green tomatoes. You need to drain them as they are a little more liquidy than zucchini but once baked you cannot tell there has been a substitution. I also freeze the grated tomatoes to be used in baking. I have local farmers that will sell their extra green tomatoes in the fall.
I grew zucchini in my garden this year. My 11 month old son LOVES this bread. I used apple sauce in place of oil and it came out great. I am going to make my third and forth loaf today. Lots of other recipes use more sugar and fat but this is so tasty without all those extra calories. Thanks.
Trying to cut down on inflammation overall and switching to gluten free is really helping. I have an abundance of zucchini dropped off at my doors so I have made muffins to freeze for my grand kids and loafs for friends. Mmmmm I added homemade sugarfree applesauce and carob chips -nice flavor, texture. Warm up with a cup of tea or coffee-feels like a treat! Thank you!
I have an adult son who is gluten intolerant so I am always looking for new recipes to make. This is very good!! I also experimented & made 2 batch with same recipe and added 1/2 can pumpkin, had to bake for additional few minutes but it’s out of this world!! But I really love anything pumpkin! Thanks for the recipes!!!
Hi,
I was wondering if you have the nutritional information for this recipe. Do you know the break down of how many calories are in a serving?
Thank you!
Amy
I made these as my first attempt at gluten free baking. They are awesome!!! I cut the sugar in half and next time I will substitute half applesauce and half oil. Love these muffins!!
I just made this and accidentally omitted the oil, and it still turned out delicious!
Hooray for kitchen accidents that still turn out ok! =) Although I’m certain the oil (especially coconut oil) would only add to the flavor and moistness. God Bless! ~Erika
Made these on the weekend for my 11 year old son who has food sensitivities. I followed the recipe exactly, (adding 1/2 cup chocolate chips) and they turned out great! And he LOVED them. I also tried my old receipe for banana chocolate chip with the Bob’s Red Mill flour mix, adding the required extra xanthum gum and they didn’t raise quite enough. The taste was good though. Any suggestions? I’m trying your recipe for bread next!
Hello! This sounds amazing. What if you are in a pinch and don’t have all the flours to make your all-purpose flour mix? I’ve got varying amounts of almond, coconut, millet and brown rice flours. Could I just one kind?
Hi! Thanks so much for sharing your recipes. I want to make these but am curious how I would substitute the eggs in these? Can I use egg substitutes? thanks!
Hi Nicole! I haven’t tried this recipe without the eggs before, but you might be able to use a 1/4 cup of applesauce instead. You might also try subbing the eggs for two stiff peak ‘Aquafaba’ Egg substitute (aka Chickpea brine) like I mention in this post (for Meringue, but without the sugar) or this post (for bread). Hope that helps! =) God Bless! ~Erika
Hi
Can you tell me if I need to change anything in the recipe in order to make this in a bread machine ? Thanks
Hi Katie! Such a great question… I’ve never tried, because I only have an older bread machine without a quick rise or gluten free setting. If you decide to try, please let me know how it goes. God Bless! ~Erika
Hi Erica, What are your thoughts about using Stevia in this recipe? Thanks and keep on Cookin!
These look and taste so great! Thank you! I loved the detailed directions, such as how long to beat the eggs, etc. I used King Arthur’s gluten free All-Purpose flour and coconut oil with none of the extras. But extra nutmeg and cinnamon, because I love them soo much! Again, thank you so much for a great recipe!!
These were delicious! We have an egg allergy and I substituted flax eggs for the eggs and they turned out great. Thanks for such a wonderful recipe for our family with allergies.
Very good! I just made a batch. Thanks for the recipe!
Would I need to adjust the dry ingredients if I used honey as a sweetener?
Love them! Thanks!!
(I tried to print the recipe cuz we like it sooo much but your print button gives me a blank page…tried several times. my error or yours?)
Thx again :-)
Hi Erica! I just tried printing and it works ok for me… perhaps its a browser compatibility issue? Wish I could be of more help. Enjoy the muffins & God Bless! =) ~Erika
I just made these so good! And even though there wasn’t too much sugar with the palm sugar it tasted pleasantly sweet.
This is as close as I have been to feeling like I’m eating a regular muffin!
Hello, Erica. I’ve just discovered your blog and will be trying a lot of your recipes for sure–I’ve got Hashimoto’s so, I’m trying to stay gluten free, and I’m also dairy and sugar free. I wonder: do you think these would work without the sugar, as a more savory muffin? Or do we need the sugar for the baking powder/soda mix? Thanks for your help.
I have made these frequently over the past couple of years and feel I have been remiss in not writing sooner to thank you for these most excellent muffins. Before celiac I was so into baking, and muffins were turned out by the dozens at my house (I have 3 ovens). That came to an abrupt halt after my diagnosis. I tried a few recipes here and there, but they were so obviously gluten free, it was disheartening. I have served these muffins without fear to many non-celiac friends and family and no one can tell they are gluten free–not even me (and that is saying something). I would never have dreamed that the day would come that I would keep bags of shredded zucchini in my freezer so that I can make these muffins anytime I please! Thank you, Erika, for restoring my love of muffins!
★★★★★
Hi Janet! So glad to hear you can enjoy baking again – that was the hardest transition for me when my kids were diagnosed. Baking is therapeutic and a good muffin is comfort food for me! I’m so jealous you have 3 ovens! =) God Bless! ~Erika
Do you have to thaw the frozen zucchini first?
These were the best gluten free muffins we’ve made in a while! We substituted half the oil with applesauce and it was delicious. We’re getting ready to make our second batch this week 😀
★★★★★
Thank you I made these this weekend and made a few adjustments (a bit more flour, less baking soda and baking powder and a bit more zucchini and oil) for high altitude and they were great! One of my first successes with baking since moving out west.
★★★★★
Do you remember the quantities you used when you made substitutions for high altitude? Thanks
Hi -I used the high altitude baking recommendations from King Arthur Flour website and so far they worked out here.
I added 2.5 tablespoons more as I am above 5,000 feet and halved the baking powder and baking soda. For the zucchini I just added about 1/4 c more and maybe a couple more tablespoons of oil. Good luck!
Thanks, Erica. This is a lovely recipe, and I was glad to see that there is very little sugar required in order to make these excellent muffins.
★★★★★
This was my first attempt at gluten free baking. I like to surprise my neighbor with something I’ve made, on a weekly basis. One of their children requires gluten free food, so I thought I would venture into this mysterious world! I made this zucchini bread, with a twist of my own, and the result was amazing! I added 1 cup of boiled raisins, and about 1 tbsp of the water. I added about 1 tbsp more flour( as we are at a high altitude) and 1/8 tsp cinnamon. OMG, the result was amazing. The best part is everyone in the family could enjoy this lucious loaf. By the way, I also replaced the xanthan gum with psyllium powder, as I heard some people react to xanthan and guard gum powder. Thank you
I only added about 2 tbsp of flour for the altitude and the extra liquid in the raisins
Im wondering if coconut flour would work with this recipe?
Holy sh*t. These turned out pretty dang great. I didn’t have pumpkin spice so changed it to cinnamon and nutmeg, added some xanthan gum and used coconut oil and sprinkled some nuts on top. Super moist and pretty dang tasty, thanks!!
★★★★★
LOL! I love your enthusiastic comment… So glad your modifications worked & that you enjoyed the muffins! =) God Bless! ~Erika
These are awesome. I failed to read the directions all the way through until after I already had them in the oven. So I simply stirred the wet ingredients, dry ingredients and then combined them. Luckily they still came out fantastic. I also subbed out half the coconut oil for half a puréed avacado. And threw in about a quarter cup of pumpkin purée I had leftover in my fridge. I planned to save these for breakfasts this week but my kids have friends over this afternoon and It’s looking like they will all be gone by then.
(Still, so glad to discover a recipe everyone loves. I have one daughter that’s been having chronic tummy issues and we are trying a GF diet to see if that helps. Because the dr. Recommended daily miralax indefinitely and I’m not on board with that. She’s a big fan of all things bread…but her tummy has bothered her enough that she actually suggested, maybe we should try no bread. That’s a big deal for her. I’ve been GF for a year, and I usually just do without breads and get an extra serving of vegggies. But she’s 7. I want her to get some yummy foods like these muffins!)
Awesome recipe
★★★★★
I have to concur with Adrianna…Holy sh*t!! I have wasted sooo much time and money making LOUSEY gf muffins when these have been there all along! Great texture-so close to a “real” muffin! THANK YOU!
★★★★★
Oops! Looks like I tried these Nov 2017 and didn’t follow the instructions! Well, what a difference!,,, I did use the boiled raisins, added 1T raisin water and 2 T flour.
Delish! I doubled the recipe to make two loaves. Instead of one cup oil, I used a half cup apple sauce and half cup oil. Ps Erika, your gf baking mix is the mix I always use. Love it!
This is THE BEST zucchini bread I have ever made, GF or with gluten! I made a loaf this morning and after tasting it, immediately set out to make another. Thank you so much for sharing!
★★★★★
My favorite recipe, hands down!!! I love making muffins with this recipe—delicious, moist, and fun to make for GF friends!
Thanks for such a great recipe! I look forward to trying more of your recipes. I’m looking for a good recipe for pumpkin muffins/bread and just love how these zucchini muffins turned out. Quick question, do you think you could substitute pumpkin for the zucchini with a similar result?
I have some drained zucchini left from a regular recipe and now want to make these. Is the drained zucchini ok or do I have to add liquid again? Also, I’d like to use nuts AND raisins–zucchini bread has to have raisins! I’m a pro baker but new to GF, Not enjoying it much. At almost 70 years old with 63 years of baking, GF is a learning curve for me.
Can you please suggest the right mix of spices if pumpkin spice is not on hand? Thank you!
Hi Andrea,
I have allergies to the ingredients in pumpkin spice, but the internet says it contains these ingredients: cinnamon, nutmeg, ginger, cloves, and sometimes allspice. Since the recipe only calls for 1/2 tsp, you could probably do a 1/6 tsp cinnamon, 1/6 tsp nutmeg, 1/6 tsp clove, and just a pinch of ginger powder, if you have it on hand. Any variation of those ingredients and what you have on hand should do the trick, I think.
I made three loaves of this bread. All were excellent. I used Bob’s Red Mill Gluten Free Flour so I added 1 teaspoon of Xanthan Gum. I also cut the sugar to 1/3 cup and the oil to 1/4 cup plus 1/4 cup apple sauce. This will be my go to recipe for zucchini bread. It’s a keeper!! Thanks for sharing this.
Absolutely delicious, great recipe!
★★★★★
Very nice recipe. A keeper for sure. It made 10 muffins. next time I’ll use less sugar,as they were a little too sweet for us . I’m also going to add blueberries. Thanks!!
★★★★★
A new family favorite!! This bread reminded me of days past when I could eat gluten still. It had such a nice texture. I’ve been playing around with different bread recipes. Between my son having a wheat allergy, my daughter having a cow milk allergy, and me having celiac’s disease, my whole family is stuck eating GF & DF, so I am trying to make it as enjoyable as possible for everyone in the house. I made 2 loafs of this a couple days ago and it was gone that same day. I am making 2 more right now.
I didn’t follow the recipe exactly as written. I have an allergy to cinnamon (and seem to be developing one for nutmeg and allspice) so I skipped the pumpkin pie seasoning. I used King Arthur’s All Purpose GF flour. I also used a mix of SunCoco oil with Melt (Organic Dairy-Free “butter”) for the fat/oil. Last time I made one pan plain and the other I added freeze-dried elderberries. Both variations were excellent. This time I mixed organic dried cranberries. I am sure it will be as fabulous as the first 2 loafs. My kids have all been coming in the kitchen saying “oooh, are you making more of that zucchini bread?” Thanks for this super delicious and fluffy recipe!
★★★★★
I love this recipe and I also enjoy the comments from your readers. The different variations mentioned such as adding raisins, or avocado puree. I will soon be having a lot of zucchni growing in my backyard, and this is just one more way of using up my zucchinis.
★★★★★
Would it be ok to use maple syrup as the sweetener?
I just want to tell you I love this recipe, and have now made it many times! I now make mini-muffins because I love them so much I want to eat too many. I use Bob’s Red Mill G-F flour, and usually add-in some dairy free dark chocolate chips and walnuts.
I also love your logo – it gives me a little lift everytime I see it!
Thanks so much for sharing your recipes!
★★★★★
This recipe looks amazing! I am so happy to find a recipe with a combination of flour that I can have. Thank you for this recipe.
Doubled recipe and replaced 1 cup of Cup4Cup with organic oat flour (of which I have lots) and used dried cranberries instead of nuts… came out perfect! Lovely rise.
★★★★★
I had one more egg, 1 more T of baking powder, 3/4 c sugar, and extra zucchini! Delicious recipe either way!!!
★★★★★
WE LOVE THIS RECIPE! I say ‘we’ because now that I have made and shared several loaves of this delicious zucchini bread, anyone who has tasted it clamours for more. You should see my mom’s eyes light up when I bring her a few slices. I have a loaf in the oven right now and house smells sooo good; perfect for a snowy day. I would give it 6 stars if I could and I have been eating/baking GF for over 20 years now. I find this recipe easy and adaptable. Here are my variations and what has worked for me:
– Use 1/2 c. fine Almond meal plus 1 c. GF flour ( King Arthur Measure-for-Mearsure GF mix)- nice, moist texture
– Add ~ 1/2 tsp lemon zest
– Use Olive Oil – makes for lovely flavor and texture
– In place of zucchini have used: grated pear, grated apple, grated carrot plus apple
– Use Penzey’s “Pie Spice” for Pumpkin Pie Spice – I love this stuff, has some nice extras like anise and vanilla (penzeys.com)
– Egg-free option (for my Vegan sweetie) using Bob’s Red Mill Egg Replacer – ok, but a bit texture gummy, as expected
– as mentioned above, I usually make as a loaf. Today trying out a pretty loaf pan and may add a lemon glaze
★★★★★
My daughter and I have made these several times and are just about to do them again. We cut the sugar, as we do with every recipe, but otherwise follow as is. They are yummy and don’t last the day.
★★★★★
Sorry – meant to say that we cut the sugar by half…
Loved this moist and delicious bread! 🌞 I omitted the spice and added the zest of one large lemon for a summertime treat. 🍋 I used President’s Choice gluten free flour. This will be a recipe that I’ll make again and again! Thank you!
★★★★★