Gluten-Free Dairy-Free Zucchini Bread

Quick Bread For Breakfast or Snack

I’m a huge fan of homemade bread, and yeast breads are my passion (some of our favorites are this fluffy gluten-free bread, this delicious buckwheat bread, and this tender brown rice bread).

However, there are days that I don’t have time or the patience to wait for the bread dough to rise, and that’s where quick breads come in handy. When I want something to eat soon (usually within the hour), I like to makes quick breads such as our super popular honey oat bread, this easy corn flour bread, or this vibrant carrot bread.

Why This Recipe Works:

• Simple Ingredients: The ingredients you need to make this delicious gluten-free zucchini bread recipe are easily accessible at the grocery store (and you might even have most of them on hand)!
• Easy to Make: Making this quick bread recipe is as simple as mixing the dry ingredients with the wet ingredients, transferring the batter into a loaf pan and baking!
• Moist and Tender: Thanks to the fresh zucchini used in the batter, you get a moist and tender quick bread that’s topped with crunchy walnuts for extra contrast in texture.
• Totally Gluten-Free and Dairy-Free: Best of all, this delicious zucchini bread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or lactose or gluten intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten and dairy-free zucchini bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes/Substitutions:

• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil such as canola oil, or olive oil, avocado oil, or even melted coconut oil or melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee if you prefer.
• Sugar: I used white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).
• Eggs: Eggs are necessary for binding the ingredients together as well as to give the batter rise. I personally have not tried making this recipe without eggs, so I don’t know how that would turn out. If you do make it egg-free (either substituting the eggs with aquafaba or an egg-replacer), please let me know in the comments below how it turns out, I’d love to know!
• Almond Milk: I like using an unsweetened version of my 5-minute homemade almond milk, but you may use any other non-dairy milk (such as cashew milk, rice milk, soy milk, tigernut milk, coconut milk, or sunflower seed milk). Alternatively, if you are not lactose-intolerant, you may use normal cow’s milk as well.
• Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that includes lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to bind the ingredients better. If you flour blend doesn’t already include it, please add it in.
• Flaxseed Meal: I like adding a bit of flaxseed meal for extra fiber and binding power. However, if you don’t have it, you can always use brown rice flour in replacement.
• Baking Powder: Since baking powder is the only leavening agent in this recipe, make sure you add it in. If you have Celiac disease or gluten intolerance, make sure you use certified gluten-free baking powder.
• Ground Cinnamon: I like adding a hint of ground cinnamon for extra flavor, but feel free to leave it out if you don’t enjoy the taste.
• Zucchini: I recommend grating the zucchini on the smallest hole on your box grater. Also, make sure to squeeze out as much liquid as you can from the grated zucchini using a nut milk bag or a cheese cloth (this is essential as too much liquid will change the consistency of the zucchini bread).
• Walnuts: Sprinkling chopped walnuts over the batter adds a nice contrast in taste and texture to the zucchini bread. Alternatively, you may also use unsalted pecans, cashews, pistachios or almonds.

How to Make Gluten-Free Dairy-Free Zucchini Bread (Step by Step):

1. Preheat and Grease

Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.

(Tip: You may also line the loaf pan with parchment paper to make it easier to remove the bread if you prefer).

2. Grate Zucchini

Wash and grate the zucchini, making sure to squeeze out as much liquid as possible (you can either use a nut milk bag or a cheese cloth).

3. Chop Walnuts

Roughly chop the walnuts (how finely you chop them is up to you).

4. Beat Sugar and Oil

In a large mixing bowl, beat the sugar and oil together to combine.

5. Add Eggs and Milk

Add the eggs and milk and whisk well to get a pale yellow mixture.

6. Whisk Dry Ingredients

In a separate large bowl, sift the gluten-free all-purpose flour, flaxseed meal, baking powder and ground cinnamon. Whisk well to combine.

7. Combine Wet and Dry Ingredients to Get Batter

Add the dry ingredients to the bowl with the wet ingredients and whisk well to get a homogeneous batter.

8. Fold in Zucchini

Fold the grated zucchini into the batter until the zucchini is evenly distributed.

9. Transfer Batter to Loaf Pan

Pour the batter into the prepared loaf pan and smooth out the top with a wet rubber spatula.

10. Top Batter with Walnuts

Sprinkle the chopped walnuts over the zucchini bread batter.

11. Bake Until Ready

Bake for 50 to 60 minutes, until the gluten-free dairy-free zucchini bread is golden brown on top and a toothpick inserted in the center of the loaf comes out clean.

12. Let Cool Before Slicing

Let the gluten-free zucchini bread cool for a few minutes in the pan before removing and allow it to finish cooling at room temperature on a wire rack.

Dish by Dish Tips/Tricks:

• Squeeze Out As Much Liquid As Possible: For best results, I strongly recommend that you squeeze the zucchini to get rid of as much excess moisture as possible, since the zucchini contains a lot of water content. This is to prevent the water from leaking from the zucchini into the batter, and prevent the batter from being too watery.
• Use a Metal Pan: I find that a metal pan helps to distribute heat more evenly (as opposed to a glass or ceramic pan), and ensures that the gluten-free zucchini loaf is cooked well on all sides.
• No Zucchini? No Problem: If you don’t have zucchini available, you may also use grated yellow squash as a substitute. Alternatively, you can make carrot bread by using grated carrots as well.
• Optional Add-Ins: If you would like to make gluten-free chocolate zucchini bread, feel free to fold in a handful of chocolate chips into the batter. For extra flavor, you may also add a bit of vanilla extract if you like.

Recipe FAQs:

Other Zucchini Recipes to Make:

• Easy Zucchini Muffins (Gluten-Free, Dairy-Free)
• Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free)
• Crispy Zucchini Fritters (Gluten-Free, Dairy-Free)
• Vegetarian Zucchini Noodle Stir Fry (Gluten-Free, Dairy-Free)
• Zucchini Noodles with Minced Beef and Tomatoes (Gluten-Free, Dairy-Free)
• Healthy Vegetable Zucchini Noodle Soup (Gluten-Free, Vegan)

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