• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dish by Dish

SIMPLE GLUTEN-FREE RECIPES that actually taste good

  • Bread Recipes
  • Air Fryer Recipes
  • By Diet
    • Gluten-free
    • Dairy-free
    • Vegan
    • Vegetarian
    • Paleo
    • Grain-free
    • Egg-free
  • By Course
    • Bread Recipes
    • 30-Minute Meals
    • Breakfast
    • Brunch
    • Appetizers
    • Side Dishes
    • Lunch/Dinner
    • Snacks
    • Desserts
  • Recipe Index
  • Start Here
    • Blog
    • My Cookbook
    • Work with me
    • Portfolio
    • Resources
      • Top 30 Tips for Food Bloggers
      • Food Photography Tips
      • My Kitchen
      • My Library
      • Printables
      • Cooking Glossary
      • Kitchen Tips
    • Travels
      • Australia
      • Argentina
      • Brazil
      • Italy
      • Singapore
      • Uruguay
      • USA
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Bread Recipes
  • Air Fryer Recipes
  • Gluten-free
  • Dairy-free
  • Recipe Index
  • Blog
  • Start Here
×

Home » Bread

Gluten-Free Dairy-Free Zucchini Bread

Published: May 25, 2023 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Reaching for a slice of gluten-free zucchini bread.
Half sliced loaf of zucchini bread.

Moist and tender, this easy gluten-free dairy-free zucchini bread recipe is a great way to use up your summer zucchini bounty! Simple to make, ready in about an hour, this yeast-free quick bread makes an easy breakfast and an anytime snack that you’re going to love!

Half-sliced loaf of gluten-free dairy-free zucchini bread on a parchment-lined wooden board.
Jump to:
  • Quick Bread For Breakfast or Snack
  • Zucchini Season
  • Why This Recipe Works:
  • Ingredients You’ll Need:
  • Recipe Notes/Substitutions:
  • How to Make Gluten-Free Dairy-Free Zucchini Bread (Step by Step):
  • Dish by Dish Tips/Tricks:
  • Recipe FAQs:
  • Other Zucchini Recipes to Make:
  • Gluten-Free Bread Recipes You’ll Love:
  • Easy Gluten-Free Zucchini Bread (Dairy-Free)

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.

Zucchini Season

While it’s possible to find zucchini in the supermarkets almost all-year round, there is an abundance of zucchini especially during the hot summer season. And when you’ve got zucchini growing crazily in your backyard, or there’s an insanely good offer for zucchini at the farmer’s market, it’s time to make zucchini everything!

I usually use zucchini in savory recipes, such as these crispy air fryer zucchini fries, or a vegetarian zucchini noodle stir fry, or even in a healthy zucchini noodle soup.

However, I recently made these amazing zucchini muffins and since they were such a hit, I decided to use the same batter to make this gluten and dairy-free zucchini bread!

cornbread in a cast iron skillet
Subscribe

Get delicious GLUTEN-FREE recipes each week!

Hand reaching for a slice of gluten-free zucchini 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!
Reaching for a slice of gluten-free zucchini bread from a wooden board.

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.)

Ingredients required for gluten-free dairy-free zucchini bread recipe.

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).

Greasing a metal loaf pan with silicon brush.

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).

Grated zucchini and a cheese grater on a chopping board.

3. Chop Walnuts

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

Chopped walnuts and a large knife on a chopping board.

4. Beat Sugar and Oil

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

Beating oil and sugar in a large glass bowl.

5. Add Eggs and Milk

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

Whisking pale yellow mixture in a large glass bowl.

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.

Whisking flour mixture in a large metal bowl.

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.

Mixing zucchini bread batter in a large glass bowl.

8. Fold in Zucchini

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

Mixing shredded zucchini into bread batter.

9. Transfer Batter to Loaf Pan

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

Using a spatula to smooth the top of batter in a metal loaf pan.

10. Top Batter with Walnuts

Sprinkle the chopped walnuts over the zucchini bread batter.

Holding a metal pan with batter sprinkled with chopped walnuts.

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.

Holding a metal loaf pan with freshly baked gluten free zucchini bread.

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.

Slicing a loaf of zucchini bread.

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:

How to Store Zucchini Bread

For storage, place the cooled gluten-free and dairy-free zucchini bread in an airtight container and store in the refrigerator for up to 5 days.

Can You Freeze This Quick Bread?

Yes, you can! To freeze, place the gf df zucchini bread in a freezer-safe container or wrap the loaf in various layers of plastic wrap and freeze for up to 2 months. Let the bread thaw overnight in the refrigerator before eating.

Is Zucchini Bread Gluten-Free? Does Zucchini Bread Contain Dairy?

Usually, zucchini bread is made with wheat flour and dairy-products (such as milk or butter), so it often contains gluten and dairy, and is not safe for Celiacs or those with gluten or lactose intolerances, unless it is specifically stated gluten-free and dairy-free.

What Can I Use Instead of Vegetable Oil For Zucchini Bread?

If you prefer not to use vegetable oil, feel free to use 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.

Reaching for a slice of zucchini bread from a parchment-lined board.

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)

Gluten-Free Bread Recipes You’ll Love:

  • Gluten-Free Pita Bread Recipe (Dairy-Free, Vegan)
  • resized image of sliced potato bread on wooden board and white napkin
    Soft, Fluffy Gluten-Free Potato Bread (Dairy-Free)
  • The Best Gluten-Free Banana Bread
    Gluten-Free Dairy-Free Banana Bread
  • Gluten-Free Lemon Blueberry Bread (Dairy-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Gluten-Free Zucchini Bread (Dairy-Free)


★★★★★

5 from 1 reviews

  • Author: Felicia Lim
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

Moist and tender, this easy gluten-free dairy-free zucchini bread recipe is a great way to use up your summer zucchini bounty! Simple to make, ready in about an hour, this yeast-free quick bread makes an easy breakfast and an anytime snack that you’re going to love!


Ingredients

Units Scale
  • 1 cup sunflower oil
  • 1 cup sugar
  • 2 large eggs, beaten, room temperature
  • 1/2 cup unsweetened almond milk
  • 2 cups gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
  • 1/4 cup flaxseed meal
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup grated zucchini (after being squeezed of as much water as possible)
  • 1/4 cup walnuts, roughly chopped

Instructions

  1. Preheat and Grease: Preheat the oven to 350F and grease an 8″ x 4″ metal loaf pan.
  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 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 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 zucchini bread is golden brown on top and a toothpick inserted in the middle 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.

Notes

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 olive oil, avocado oil, or even melted coconut oil. 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.

Storing/Freezing: To store, place the cooled gluten-free zucchini bread in an airtight container and store in the refrigerator for up to 5 days. To freeze, place the bread in a freezer-safe container or wrap the loaf in various layers of plastic wrap and freeze for up to 2 months. Let the bread thaw overnight in the refrigerator before eating.

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free zucchini bread

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

Recipe Card powered byTasty Recipes

Recipes you might also like

  • Easy Gluten-Free Zucchini Muffins (Dairy-Free)Easy Gluten-Free Zucchini Muffins (Dairy-Free)
  • Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free)Crispy Air Fryer Zucchini Fries (Gluten-Free, Dairy-Free)
  • Zucchini Noodles with Minced Beef & Mini Heirloom TomatoesZucchini Noodles with Minced Beef & Mini Heirloom Tomatoes
  • Gluten-Free Zucchini Fritters (Dairy-Free)Gluten-Free Zucchini Fritters (Dairy-Free)
« Soft, Fluffy Gluten-Free Burger Buns (Dairy-Free)
Moist Buckwheat Banana Bread (Gluten-Free, Dairy-Free) »

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Grace Lim says

    July 10, 2022 at 8:11 pm

    Hi Felicia,

    I love freshly baked bread and this recipe allows me to have my bread done in just under an hour. By adding this zucchini bread to my quick bread collection, I will have another variety of bread to choose from for my breakfast & tea time treat.

    Your picture of the baked bread is so enticingly tempting that I could hardly wait to go and get my zucchini on my next grocery trip.

    Thank you Felicia for sharing all your recipes with us!

    Love you lots!
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      July 11, 2022 at 6:24 pm

      Glad you enjoyed this recipe mummy! Love you very much too

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

Read my story here →

Most Popular

    Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)

    Soft, Fluffy Gluten-Free Bread (Dairy-Free)

    Microwave Lemon Curd Recipe (Gluten-Free, Dairy-Free)_Final1

    Easy Lemon Curd Recipe (Gluten-Free, Dairy-Free)

    Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

Bread Recipes

Gluten-Free Lemon Poppy Seed Bread (Dairy-Free)

Moist Buckwheat Banana Bread (Gluten-Free, Dairy-Free)

Gluten-Free Dairy-Free Zucchini Bread

Soft, Fluffy Gluten-Free Burger Buns (Dairy-Free)

Latest on the blog

Easy Gluten-free Blondies (Dairy-Free)

Air Fryer Pita Chips (Gluten-Free, Vegan)

Gluten-Free Lemon Poppy Seed Bread (Dairy-Free)

Gluten-Free Coconut Shrimp (Dairy-Free)

Footer

Never miss a recipe

Sign up to get recipes via email

Footer


About

  • New? Start Here
  • Latest on the Blog
  • Privacy Policy
  • Contact Me
  • Work with Me

Recipes by Diet

  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Egg-Free
  • Vegetarian

Recipes by Course

  • Bread Recipes
  • Appetizers
  • Main Courses
  • Snacks
  • Desserts


^ back to top

© 2023 Dish by Dish. Privacy Policy. Brunch Pro Theme by Feast Design Co.