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The BEST Gluten-Free Zucchini Bread Recipe

The BEST Gluten-Free Zucchini Bread Recipe made dairy-free and refined sugar-free using basic pantry ingredients. This healthy zucchini bread recipe is perfectly moist, fluffy, and perfect for breakfast, snack, or dessert!

The Best Gluten-Free Zucchini Bread - refined sugar-free, dairy-free, healthy zucchini bread recipe

I’m going to give you THE secret.

You ready for it?

Strap in.

The center of a THICK slice of heated fresh zucchini bread with butter saturated all the way through.

All the way, we’re winners, meow.

It’s as though your face has won the lottery, is sleeping soundly in a pile of warm clean laundry (all cotton) AND summer has un-cancelled itself.

That is the secret.

But…salted butter now, you hear?

The Best Gluten-Free Zucchini Bread Recipe made with coconut sugar and coconut oil - refined sugar-free, dairy-free, healthy zucchini bread recipe

So here’s the deal with this loaf.

Highlight Reel:

  • Gluten-Free
  • Refined sugar-free
  • Dairy-free
  • Ultra moist
  • Crazy fluffy
  • Easy to assemble
  • Loved by kids of all ages

It’s easy to throw together at a moment’s notice (all you need is one big bowl and some measuring cups…not stand mixer necessary). You may have everything you need already. BUT if you don’t, no worries, we have options for adapting this thing according to what you do have in your pantry.

Gluten-Free Zucchini Bread Recipe made with gluten-free flour, coconut oil, and coconut sugar. A healthier zucchini bread

Ingredients For Gluten-Free Zucchini Bread:

Gluten-Free Flour: I use a gluten-free flour blend, which can be used as a 1:1 replacement for regular all-purpose flour. I use King Arthur Measure for Measure Gluten Free Flour but you can use your favorite blend. 

I have not yet tested the recipe using any other GF flour blend. I’m betting Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour is amazing! If you use a different flour blend, please feel free to drop a comment below letting us all know what worked!

Don’t replace the gluten-free flour blend with a grain-free flour, as the result will not be the same!

Zucchini: The main event here! We simply grate up 1 medium-sized zucchini to generate 2 cups of grated green. Don’t worry, you won’t need to drain the zucchini first…I budget the moisture into the recipe, because I’m too lazy to wait for zucchini to leach moisture.

Coconut Sugar: Keeping it refined sugar-free, coconut sugar has a naturally caramel-ish flavor and is lower on the glycemic index than cane sugar. If you don’t have any on hand, swap it for brown sugar or granulated cane sugar. You can also use a sugar-free sweetener to keep it lower carb.

Ground Cinnamon: GO WILD with the cinnamon. I use 2 to 3 teaspoons in my zucchini bread and banana bread. It does amazing things for the flavor and sweetness of a baked good.

Eggs: Makes the zucchini bread nice and fluffy and holds together.

Coconut Oil: The fat to lube this thing up, keep it nice and moist and help do the chemistry magic to ensure the loaf loaves itself. It’s science.

Baking Soda + Sea Salt: Baking soda is used to leaven the bread, making it nice and fluffy and hold-togethery-y. Sea salt brings out the cinnamon and sweet flavors. Don’t skip it!

Zucchini Bread made gluten-free, dairy-free, refined sugar-free and healthy. A moist and fluffy zucchini bread recipe

How to Make The Best Gluten-Free Zucchini Bread Recipe:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper

In a mixing bowl, whisk together the eggs, then stir in the grated zucchini. Stir in the coconut sugar and vanilla extract.

Add the flour, cinnamon, baking soda and sea salt and stir until it becomes difficult to combine. Add in the melted coconut oil and continue stirring until a thick batter forms and everything is well-combined.

Transfer to the parchment-line loaf pan and smooth into an even layer.

Bake on the center rack of the preheated oven 40 to 50 minutes, until very golden on top and bread feels firm when gently poked in the center.

Allow bread to cool at least 45 minutes before slicing and serving.

Gluten Free Zucchini Bread with coconut oil, coconut sugar, and gluten-free flour

The BEST Gluten-Free and Dairy-Free Zucchini Bread Recipe - refined sugar-free and healthy

Recipe Adaptations:

  • If you’re looking for a grain-free version of this recipe, follow my Paleo Zucchini Bread recipe.
  • Use avocado oil or melted butter instead of coconut oil
  • Add ⅔ cup chocolate chips.
  • Add ⅔ cup chopped raw walnuts.

More Gluten-Free Bread Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Where melted butter goes to thrive..

Gluten Free Zucchini Bread with coconut oil, coconut sugar, and gluten-free flour

The Best Gluten-Free Zucchini Bread Recipe

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Moist, fluffy healthy gluten-free zucchini bread - dairy-free and refined sugar-free

Ingredients

Optional Add-ins:

Instructions

  1. Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper
  2. In a mixing bowl, whisk together the eggs, then stir in the grated zucchini. Stir in the coconut sugar (and vanilla extract if adding).
  3. Add the flour, cinnamon, baking soda and sea salt and stir until it becomes difficult to combine.
  4. Pour in the melted coconut oil and continue stirring until a thick batter forms and everything is well-combined.
  5. Transfer to the parchment-line loaf pan and smooth into an even layer.
  6. Bake on the center rack of the preheated oven 40 to 50 minutes, until very golden on top and bread feels firm when gently poked in the center.
  7. Allow bread to cool at least 45 minutes before slicing and serving.
Nutrition Information
Yield 1 Serving Size 1 slice of 10
Amount Per Serving Calories 269Total Fat 15gUnsaturated Fat 0gCarbohydrates 31gSugar 19gProtein 2g
The BEST Dairy-Free and Gluten-Free Zucchini Bread Recipe - moist, fluffy, refined sugar-free, and healthy

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Teresa

Monday 12th of July 2021

I was pleasantly surprised at how good this tasted. I used Bob's Red Mill 1:1 baking flour, coconut oil, vanilla, walnuts, Chinese spice blend and brown sugar. It is a keeper!

Julia

Wednesday 14th of July 2021

I'm so happy you hear you like it, Teresa! Thanks for swinging back around and leaving a sweet note! xoxoxo :D

Jeannella

Thursday 15th of April 2021

I tried this recipe today, I had everything on hand and it came out perfect! The best GF bread I've made so far! thank you :)

Julia

Tuesday 20th of April 2021

I'm so thrilled to hear it! Thanks for the sweet note, Jeannella! xoxo

Elena

Sunday 31st of January 2021

This healthier twist to an old version really is the best! I made my with XO Baking gluten free all purpose flour with all the add-ins plus walnuts yesterday. My husband can’t stop eating it. It truly is delicious. Thank you!

Julia

Sunday 31st of January 2021

Yaaaas I love it! It's one of my favorites too. So happy you and your husband are enjoying it! xoxo

Katelynn

Friday 6th of November 2020

Made this with Bob's Red Mill 1 to 1 gluten free flour blend ( the blue bag) and it turned out absolutely perfect! My family LOVED it! I added the cinnamon, the nutmeg, and about 1/3 cup of Enjoy LIfe brand gluten & dairy free chocolate chips, and half the loaf was gone, just like that! Definitely saving this recipe! :)

Julia

Friday 6th of November 2020

I'm so happy you and your family are enjoying the bread, Katelynn!! Many thanks for the sweet note! xoxo

Hiroko Hill

Thursday 17th of September 2020

This is a excellent recipe! I made this recipe with brown sugar one time & molasses the other time instead of coconut sugar. I always put walnuts in this.

Julia

Friday 18th of September 2020

Ooooh that sounds amazing!! Thank you for sharing!! xoxo :D

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