Overhead of a loaf of gluten-free zucchini bread on a cooling rack with two slices cut and stacked beside it.

Come summer, when you are swimming in zucchini, zucchini bread is your friend! It uses up a lot of the prolific veggie, is easy to freeze for future breakfasts, and is a breeze to make. 

Zucchini breads (and other moist quick bread recipes like banana bread) are the perfect place to play with substituting in gluten-free flours like almond flour and tapioca flour. This zucchini bread recipe is naturally gluten-free—but it’s so delicious, and the texture is so perfect, that you’d never know it. 

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We make this recipe almost weekly during the summertime. Like all of our recipes, it’s kitchen-tested, which means you can feel confident it is the best gluten-free zucchini bread out there. We wouldn’t keep making it if it wasn’t! Let’s get baking.

Close view of a loaf of gluten-free zucchini bread on a cooling rack with two slices cut showing the tender inside.

What flour do I need for this gluten-free zucchini bread recipe?

In place of all-purpose or whole wheat flour, we use almond flour and tapioca starch in this bread. This gluten-free flour blend lends itself well to dense, moist breads like zucchini bread and banana bread.

Protip: Skip the all-purpose for this one!

Often, you’ll see gluten-free recipes call for “all-purpose gluten-free flour,” and while we like a good gluten-free flour blend, it can be tricky to land on the right one for each recipe. That’s why we recommend using almond flour and tapioca starch here—the combo is perfect for this type of gluten-free quick bread.

What else do I need for this recipe?

For this loaf, you’ll need:

  • Zucchini, obviously. You’ll need a pound, or about two medium squash.
  • Maple syrup
  • Avocado oil or coconut oil
  • Eggs
  • Vanilla extract
  • Apple cider vinegar
  • Blanched almond flour
  • Tapioca starch
  • Baking soda
  • Ground cinnamon
  • Salt

Protip: Not gluten-free?

If you don’t need gluten-free, try this whole wheat zucchini bread as well!

Two slices of gluten-free zucchini bread served on a white plate atop a kitchen linen with a green stripe, two whole zucchini nearby.

When making zucchini bread, do you peel the zucchini before shredding it?

Nope, no need for that! Keep the peels on—it makes the zucchini easier to shred and keeps all the vegetable’s vitamins and minerals in your bread!

What is the best way to shred zucchini?

There are two ways to grate zucchini for this bread:

  • A box grater. Trim the ends off the zucchini. Hold the grater over a mixing bowl and pull the squash back and forth over the holes. Watch your fingers as you get to the end; there is less to hold on to!
  • A food processor. Cut the ends off the zucchini and feed it through a food processor fitted with a shredding plate.
Close view of two slices of gluten-free zucchini bread stacked on a black cooling rack set over a kitchen towel.

Do you squeeze out the liquid from zucchini for bread?

Yes! If you skip this step, you’ll end up with a soggy gluten-free zucchini bread that may not cook through all the way. 

To remove the excess liquid from the zucchini, pile the shredded veggies into the middle of a clean tea towel. Gather the corners of the towel to create a zucchini bundle, and squeeze over a bowl or sink to remove the moisture. It won’t be completely dry, and that’s okay—you just want to get the bulk of the water out for easier baking. At the end, you should have about 1 1/2 packed cups of zucchini.

If you don’t have a clean tea towel, use a few layers of paper towels or a cheesecloth to squeeze out the excess water.

Can you freeze shredded zucchini for zucchini bread?

Sure can! This is a great way to have gluten-free zucchini bread all year round. We like to freeze shredded zucchini in 1 1/2 cup portions to have the exact right amount for future loaves of bread. Defrost at room temperature and drain the zucchini before adding it to your batter.

Front view of a whole loaf of quick bread cooling on a black circular cooling rack.

Can you freeze gluten-free zucchini bread?

You can freeze this bread either in slices or loaves. We recommend slices because it makes it easier to grab a piece or two as you want them, but here are instructions for both:

  • To freeze slices: Allow the gluten-free zucchini bread to cool completely, then cut it into thick slices. Freeze on a baking sheet lined with parchment paper or a silicone baking mat until frozen, then move the slices to a freezer bag or container. Freeze for up to 3 months. Defrost slices at room temperature or reheat them in a toaster oven.
  • To freeze loaves: Let the zucchini bread cool completely, then freeze it in a freezer bag or container for up to three months. Defrost at room temperature.

Want more gluten-free quick breads like this one?


Overhead of a loaf of gluten-free zucchini bread on a cooling rack with two slices cut and stacked beside it.

Gluten-Free Zucchini Bread

Yield: 12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This gluten-free zucchini bread is a moist and delicious bread that just happens to also be dairy-free. You won't want to miss this tasty loaf!


  • 1 pound zucchini (about 2 medium)
  • 1/2 cup maple syrup
  • 1/3 cup avocado oil or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 cups blanched almond flour
  • 1 cup tapioca starch
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Optional add-ins: 1/2 cup mini chocolate chips, 1/2 cup chopped walnuts, 1/2 cup raisins


  1. Preheat oven to 350°F. Line a loaf pan with parchment paper, leaving some overhanging the edges of the pan to make removal easier after baking. Set aside.
  2. Trim off the ends of the zucchini and shred finely—you can do this using a box grater or a food processor.
  3. Pile the shredded zucchini into the middle of a clean tea towel. Gather up the corners of the towel, and then use the towel to squeeze out some of the moisture over a sink or bowl. You don’t have to get the zucchini completely dry—you just want to take out some of the excess water. You should have about 1 1/2 cups of shredded, dried, packed zucchini when you are done.
  4. Combine the zucchini, maple syrup, oil, eggs, vanilla, and apple cider vinegar in a medium-sized mixing bowl. Stir well to combine.
  5. Add in the almond flour, tapioca, baking soda, cinnamon, salt, and any add-ins you are using. Stir until well combined.
  6. Pour mixture into the prepared loaf pan, using a spatula to even out the top of the batter.
  7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean.
  8. Let cool in the pan for 10 minutes. Then, using the parchment paper overhang, lift the loaf out of the pan and transfer to a wire baking rack to cool completely. Slice and enjoy!


  • This bread is a bit floppy when warm—but so delicious! If you'd like a more sturdy piece, let it cool completely before enjoying.

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 349Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 31mgSodium: 210mgCarbohydrates: 34gFiber: 4gSugar: 18gProtein: 7g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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