Zucchini bread is a moist, flavorful, and comforting treat perfect for breakfast, snacks, or dessert.
These 15 gluten-free zucchini bread recipes let you enjoy this classic quick bread without gluten, while keeping it moist and delicious.
From traditional spiced loaves to nutty, chocolate-studded, or savory variations, there’s a recipe for every taste and occasion.
Easy to make, wholesome, and satisfying, these breads are perfect for sharing with family and friends or enjoying yourself.
Discover the joy of baking with these 15 creative and gluten-free zucchini bread recipes!
15 Easy Gluten-Free Zucchini Bread Recipes for Any Occasion
Exploring these 15 gluten-free zucchini bread recipes proves that gluten-free baking can be flavorful, moist, and versatile.
Each recipe highlights the natural sweetness and moisture of zucchini while combining complementary flavors and textures.
From everyday loaves to indulgent variations with nuts or chocolate, these breads are perfect for any occasion.
By incorporating these recipes into your baking routine, you can enjoy wholesome, delicious, and gluten-free zucchini breads anytime.
Make your kitchen smell heavenly and treat your taste buds with these 15 irresistible gluten-free zucchini bread recipes!
Lemon Zucchini Bread
This lemon zucchini bread is light, moist, and bursting with fresh citrus flavor.
The subtle sweetness of zucchini blends perfectly with zesty lemon, making it an ideal breakfast or afternoon snack.
Each slice offers a tender crumb and a bright, refreshing aroma that fills the kitchen as it bakes.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the sugar and olive oil until creamy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla, lemon zest, and lemon juice until evenly combined.
- Fold in grated zucchini and walnuts gently.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This lemon zucchini bread is delightfully moist and packed with citrus flavor.
The crumb is tender, and the walnuts add a pleasant crunch.
Perfect for tea time or as a light breakfast treat.
It stays fresh for several days when stored in an airtight container.
Chocolate Chip Zucchini Bread
This chocolate chip zucchini bread is rich, moist, and perfectly sweet.
Tender zucchini pieces keep it soft, while semi-sweet chocolate chips add melty, irresistible pockets of flavor.
It’s ideal for dessert, brunch, or simply a cozy snack with coffee or tea.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup coconut sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together butter, coconut sugar, and brown sugar until fluffy.
- Beat in eggs, one at a time, followed by vanilla extract.
- Gently fold in grated zucchini.
- Add dry ingredients and mix until just combined.
- Stir in chocolate chips evenly.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
This chocolate chip zucchini bread is rich, soft, and indulgent.
Every bite offers tender zucchini and melty chocolate goodness.
It’s a wonderful treat for kids and adults alike.
Store in an airtight container for up to 3 days for maximum freshness
Walnut Spice Zucchini Bread
This walnut spice zucchini bread is warmly aromatic and perfectly moist.
A blend of cinnamon, nutmeg, and cloves creates a comforting spice profile.
Chopped walnuts add a delightful crunch and nutty flavor, making it a cozy treat any time of day.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, then add vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and stir until just combined.
- Fold in chopped walnuts evenly.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This walnut spice zucchini bread is fragrant and moist.
Each bite offers a perfect balance of spices and crunch.
It’s ideal for cozy breakfasts or afternoon snacks.
It can be stored in an airtight container for up to 4 days.
Coconut Zucchini Bread
This coconut zucchini bread is light, moist, and tropical in flavor.
Shredded coconut adds chewiness and subtle sweetness.
It pairs perfectly with morning coffee or a sweet afternoon treat.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup coconut oil, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- ¾ cup shredded unsweetened coconut
Instructions:
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, mix melted coconut oil with granulated and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and mix until just combined.
- Stir in shredded coconut evenly.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack.
This coconut zucchini bread is tender, moist, and flavorful.
Every slice has a gentle tropical sweetness and soft texture.
It’s perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 3 days for optimal freshness.
Maple Pecan Zucchini Bread
This maple pecan zucchini bread is rich, nutty, and slightly sweet.
Maple syrup enhances natural zucchini sweetness while pecans add texture and flavor.
It’s ideal for fall mornings or cozy weekend baking.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chopped pecans
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix melted coconut oil with maple syrup until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and stir until just combined.
- Fold in chopped pecans evenly.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This maple pecan zucchini bread is moist, flavorful, and nutty.
Each bite offers a soft texture and a sweet, warm maple aroma.
It’s perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 4 days to maintain freshness
Orange Almond Zucchini Bread
This orange almond zucchini bread is fragrant, nutty, and slightly sweet.
Fresh orange zest brightens the bread while almond flour adds richness and texture.
It’s perfect for a cozy breakfast or a light afternoon treat.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup coconut oil, melted
- ½ cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 ½ cups grated zucchini
- ½ cup sliced almonds
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, mix melted coconut oil and honey until smooth.
- Beat in eggs one at a time, followed by vanilla extract.
- Fold in grated zucchini and orange zest gently.
- Add dry ingredients and mix until just combined.
- Stir in sliced almonds evenly.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This orange almond zucchini bread is moist, tender, and aromatic.
The almonds add a delightful crunch and nutty flavor.
It’s an excellent breakfast bread or snack with tea or coffee.
Store in an airtight container for up to 4 days.
Pumpkin Zucchini Bread
This pumpkin zucchini bread is moist, spiced, and slightly sweet.
Pumpkin puree adds richness while zucchini keeps the crumb tender.
It’s perfect for fall baking or year-round enjoyment.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups grated zucchini
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
- Fold in grated zucchini gently.
- Add dry ingredients and mix until just combined.
- Stir in chopped walnuts if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This pumpkin zucchini bread is tender, moist, and perfectly spiced.
The zucchini keeps it soft, while the pumpkin adds depth of flavor.
Ideal for breakfast, snack, or dessert.
Store in an airtight container for up to 4 days.
Banana Zucchini Bread
This banana zucchini bread is naturally sweet, moist, and soft.
Ripe bananas enhance flavor while zucchini adds moisture without overpowering the taste.
It’s an excellent option for a wholesome breakfast or healthy snack.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 ½ cups grated zucchini
- ½ cup chopped walnuts or pecans (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, followed by vanilla extract.
- Fold in mashed bananas and grated zucchini gently.
- Add dry ingredients and stir until just combined.
- Stir in nuts if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This banana zucchini bread is soft, flavorful, and moist.
The combination of bananas and zucchini makes it naturally sweet and tender.
Perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 3 days.
Carrot Zucchini Bread
This carrot zucchini bread is colorful, healthy, and lightly spiced.
Carrots and zucchini add moisture and natural sweetness, while cinnamon and nutmeg create warm flavors.
It’s ideal for a nutritious breakfast or snack.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrot
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, followed by vanilla extract.
- Fold in grated zucchini and carrots gently.
- Add dry ingredients and stir until just combined.
- Stir in walnuts if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This carrot zucchini bread is moist, tender, and lightly spiced.
The combination of vegetables keeps it soft and flavorful.
Perfect for breakfast, snack, or a healthy dessert.
Store in an airtight container for up to 4 days.
Cranberry Zucchini Bread
This cranberry zucchini bread is tart, sweet, and moist.
Fresh or dried cranberries add a burst of flavor, while zucchini keeps it tender.
It’s perfect for holiday baking or everyday treats.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup coconut oil, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- ¾ cup fresh or dried cranberries
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix melted coconut oil with sugars until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and stir until just combined.
- Fold in cranberries evenly.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This cranberry zucchini bread is moist, flavorful, and lightly tart.
Each slice has a perfect balance of sweetness and cranberry tang.
It’s ideal for breakfast, snack, or dessert.
Store in an airtight container for up to 4 days
Apple Cinnamon Zucchini Bread
This apple cinnamon zucchini bread is tender, moist, and packed with natural sweetness.
Grated apples and zucchini blend perfectly to create a soft, flavorful crumb.
Warm cinnamon enhances the flavor, making it an ideal breakfast or afternoon treat.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 1 cup grated apple
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini and apple gently.
- Add dry ingredients and mix until just combined.
- Stir in walnuts if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This apple cinnamon zucchini bread is soft, flavorful, and aromatic.
The apples and zucchini keep it moist and tender.
Perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 4 days.
Blueberry Zucchini Bread
This blueberry zucchini bread is light, moist, and full of fruity flavor.
Juicy blueberries complement the soft zucchini, creating a tender, naturally sweet loaf.
It’s ideal for a healthy breakfast, brunch, or snack.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and mix until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This blueberry zucchini bread is moist, soft, and fruity.
Every bite has tender zucchini and bursts of juicy blueberries.
Perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 3 days.
Peanut Butter Zucchini Bread
This peanut butter zucchini bread is rich, nutty, and extra moist.
Creamy peanut butter blends with tender zucchini to create a soft, flavorful loaf.
It’s ideal for a protein-rich breakfast or satisfying snack.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup creamy peanut butter
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chopped peanuts or chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, mix peanut butter, melted coconut oil, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and stir until just combined.
- Fold in chopped peanuts or chocolate chips if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This peanut butter zucchini bread is moist, nutty, and flavorful.
Each slice is rich and tender with a hint of sweetness.
Perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 4 days.
Pineapple Zucchini Bread
This pineapple zucchini bread is tropical, sweet, and moist.
Crushed pineapple adds juiciness while zucchini keeps the crumb soft and tender.
It’s ideal for summer breakfasts or sweet treats.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup coconut oil, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini
- 1 cup crushed pineapple, drained
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mix melted coconut oil and sugars until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Fold in grated zucchini gently.
- Add dry ingredients and mix until just combined.
- Fold in crushed pineapple evenly.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This pineapple zucchini bread is moist, sweet, and tropical.
Each bite is tender with a subtle fruity flavor.
Perfect for breakfast, snack, or dessert.
Store in an airtight container for up to 3 days.
Mocha Zucchini Bread
This mocha zucchini bread is lightly caffeinated, chocolatey, and moist.
A hint of coffee complements cocoa powder and zucchini for a rich flavor.
It’s ideal for an indulgent breakfast or afternoon treat with coffee.
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tbsp cocoa powder
- ½ cup coconut oil, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp instant coffee powder
- 1 ½ cups grated zucchini
- ½ cup chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, mix melted coconut oil and brown sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla extract and coffee powder.
- Fold in grated zucchini gently.
- Add dry ingredients and mix until just combined.
- Stir in chocolate chips if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
This mocha zucchini bread is moist, chocolatey, and lightly caffeinated.
The coffee enhances the chocolate flavor perfectly.
Ideal for breakfast, snack, or dessert.
Store in an airtight container for up to 4 days.
