Ultimate Easy Gluten-Free Dairy-Free Zucchini Bread Recipe: Moist, Flavorful & Perfect for Summer
Experience the delight of baking with this incredibly simple and satisfying gluten-free and dairy-free zucchini bread recipe. This quick bread is a fantastic way to utilize your summer zucchini bounty, transforming fresh garden produce into a moist, tender, and utterly delicious treat. Ready in just about an hour, this yeast-free wonder is perfect as an easy breakfast, a wholesome anytime snack, or a delightful dessert. You’ll be amazed at how effortlessly it comes together and how much everyone will love its rich flavor and perfect texture.
Effortless Quick Bread: Your Go-To for Breakfast or Snack
As a passionate baker, I adore the process of making homemade bread, especially yeast breads, which truly are a labor of love. There’s something deeply satisfying about watching dough rise and transform into a beautifully structured loaf. Some of my absolute favorites include this fluffy gluten-free bread, the rustic goodness of this delicious buckwheat bread, and the comforting taste of this tender brown rice bread. Each offers its unique charm and texture.
However, life often moves at a fast pace, and there are countless days when I simply don’t have the luxury of time or the patience required for dough to complete its rising cycles. This is precisely when quick breads become an absolute lifesaver. When the craving for freshly baked goods strikes, and I need something ready to enjoy relatively quickly – typically within an hour or so – I turn to easy quick bread recipes. Favorites in our household include our incredibly popular honey oat bread, this wonderfully easy corn flour bread, and the delightfully vibrant carrot bread. This gluten-free dairy-free zucchini bread now proudly joins that list, offering a perfect blend of convenience and homemade goodness.
Embracing Zucchini Season: From Garden to Table
While zucchini has become a supermarket staple available almost year-round, there’s truly nothing like the abundance of fresh zucchini during the peak of summer. Whether your backyard garden is overflowing with prolific zucchini plants or you’ve stumbled upon an incredible deal at your local farmer’s market, it’s the perfect time to get creative with this versatile vegetable! Zucchini is surprisingly adaptable, shining in both savory and sweet applications.
Traditionally, I often incorporate zucchini into savory dishes. We love these crispy air fryer zucchini fries, which make a healthy and delicious side. A light and flavorful vegetarian zucchini noodle stir fry is another frequent visitor to our dinner table, as is a nourishing zucchini noodle soup. These dishes highlight zucchini’s mild flavor and tender texture, making them ideal for light meals.
However, I recently ventured into sweet zucchini creations with these amazing zucchini muffins, and they were an instant hit! The success of those muffins inspired me to adapt the same winning batter to create this fantastic gluten and dairy-free zucchini bread. The result is a wonderfully moist and flavorful quick bread that’s perfect for using up that summer bounty in a delightfully unexpected way. It’s a game-changer for anyone looking to enjoy the goodness of zucchini in a sweet, comforting form.
Why You’ll Love This Gluten-Free Dairy-Free Zucchini Bread Recipe:
- Simple, Accessible Ingredients: You won’t need to hunt for exotic items for this delicious gluten-free zucchini bread recipe. All the ingredients are readily available at any major grocery store, and chances are, you already have most of them stocked in your pantry and refrigerator. This makes spontaneous baking a breeze!
- Incredibly Easy to Make: Forget complicated techniques or lengthy steps. Making this quick bread is as simple as combining your dry ingredients, mixing them with the wet ingredients, pouring the homogeneous batter into a loaf pan, and letting your oven do the rest. It’s a beginner-friendly recipe that delivers impressive results every time.
- Unbelievably Moist and Tender: The secret to this bread’s exceptional texture lies in the fresh zucchini. Its natural moisture ensures a supremely soft and tender crumb, making every bite a delight. The addition of crunchy walnuts on top provides a wonderful textural contrast, elevating the experience from good to absolutely amazing.
- Perfectly Gluten-Free and Dairy-Free: This recipe is thoughtfully crafted to be 100% gluten-free and completely dairy-free. This means that individuals with Celiac disease, gluten intolerance, or lactose intolerance can enjoy this delectable treat without any concerns or discomfort. It’s a truly inclusive recipe designed for everyone to savor.
- A Delightful Way to Use Zucchini: If you’re looking for creative ways to use up an abundance of summer zucchini, this recipe is a must-try. It transforms a common garden vegetable into a sweet, comforting, and unexpectedly delicious baked good.
- Versatile for Any Time of Day: Whether you enjoy a slice with your morning coffee, pack it as a midday snack, or serve it as a simple dessert, this zucchini bread fits perfectly into any part of your day. It’s comforting, satisfying, and always a welcome treat.
Key Ingredients for Your Delicious Zucchini Bread:
Crafting this gluten-free and dairy-free zucchini bread requires a blend of standard pantry items and fresh produce. Here’s a detailed overview of the core ingredients, ensuring you have everything on hand before you begin your baking adventure.
(For the precise measurements of each ingredient, please refer to the comprehensive and printable recipe card located at the very bottom of this post.)
Detailed Recipe Notes and Ingredient Substitutions:
Understanding the role of each ingredient and knowing your substitution options can make your baking experience even more enjoyable and adaptable. Here are some essential notes and alternatives for this gluten-free dairy-free zucchini bread recipe:
- Sunflower Oil: This is my preferred oil because it’s a neutral-flavored oil I always keep on hand. It provides excellent moisture without imparting a strong taste. You can easily substitute it with other vegetable oils such as canola oil, a mild-flavored olive oil, avocado oil, or even melted coconut oil for a subtle tropical hint. If you’re looking for a buttery flavor while maintaining the dairy-free aspect, melted vegan butter works beautifully. For those without lactose intolerance, feel free to use melted dairy butter or ghee for a richer flavor profile.
- Sugar: I’ve opted for white granulated sugar in this recipe for a classic sweetness. However, you have several choices to tailor it to your preference. Light brown sugar will add a hint of caramel and extra moisture, while dark brown sugar will intensify that molasses flavor. Coconut sugar is another excellent unrefined option, offering a subtle caramel note and a slightly lower glycemic impact. If you are diabetic or managing insulin resistance, I highly recommend using a granulated monk fruit sweetener, which is a 1:1 sugar substitute with a zero glycemic index, ensuring it won’t spike your blood sugar levels.
- Eggs: Eggs are crucial in this recipe, acting as both a binder for the ingredients and a leavening agent that helps the bread rise and achieve its fluffy texture. I haven’t personally experimented with egg substitutes for this specific recipe, so I cannot guarantee the outcome. If you decide to make it egg-free by using aquafaba (the liquid from a can of chickpeas) or a commercial egg-replacer, please share your results in the comments below! Your feedback would be invaluable to the community.
- Almond Milk: My preference is for an unsweetened version of my 5-minute homemade almond milk, as it’s fresh and free from additives. However, any other non-dairy milk will work perfectly well. Great alternatives include cashew milk, rice milk, soy milk, tigernut milk, coconut milk (from a carton, not canned), or sunflower seed milk. If dairy isn’t an issue for you, regular cow’s milk can also be used.
- Gluten-Free All-Purpose Flour: The quality of your flour blend significantly impacts the final texture. I strongly recommend using a high-quality gluten-free all-purpose flour blend that incorporates lighter flours and starches, such as rice flour, tapioca starch, corn starch, or potato starch. Avoid blends that prominently feature heavier flours like garbanzo bean (chickpea) flour, as these can result in a denser, sometimes gummy, final product.
- Xanthan Gum: This ingredient is a crucial emulsifier and thickener in gluten-free baking, mimicking the elastic properties of gluten. It helps to bind ingredients and provides structure to the bread, preventing it from crumbling. If your chosen gluten-free flour blend does not already list xanthan gum in its ingredients, it’s essential to add it separately as directed.
- Flaxseed Meal: I include a small amount of flaxseed meal not only for an added boost of fiber and omega-3s but also for its natural binding capabilities, which further enhances the bread’s structure. If you don’t have flaxseed meal, an equal amount of brown rice flour can be used as a replacement without significantly altering the outcome.
- Baking Powder: As the primary leavening agent in this quick bread, baking powder is vital for achieving a light and airy texture. Ensure it is fresh and active for the best rise. For those with Celiac disease or severe gluten intolerance, always double-check to ensure you are using certified gluten-free baking powder.
- Ground Cinnamon: A hint of fragrant ground cinnamon adds a wonderful warmth and depth of flavor that complements the zucchini beautifully. However, if cinnamon isn’t to your taste, or if you prefer a simpler flavor profile, you can certainly omit it.
- Zucchini: For the finest texture in your bread, I recommend grating the zucchini using the smallest holes on your box grater. The most critical step with zucchini is to squeeze out as much excess liquid as humanly possible. Zucchini has a very high water content, and failing to remove this moisture will lead to a watery batter and a soggy, dense bread. Use a nut milk bag or a clean cheesecloth to thoroughly extract the liquid. This single step is crucial for the perfect moist-but-not-soggy consistency.
- Walnuts: Sprinkling roughly chopped walnuts over the top of the batter before baking adds a fantastic crunch and earthy flavor that contrasts wonderfully with the soft zucchini bread. If walnuts aren’t your favorite, or if you want to experiment, unsalted pecans, cashews, pistachios, or almonds are all excellent alternatives that will add their own unique crunch and flavor.
How to Make Perfect Gluten-Free Dairy-Free Zucchini Bread (Step by Step):
Follow these straightforward steps to create a beautifully moist and flavorful zucchini bread that’s completely gluten and dairy-free:
1. Prepare Your Pan and Preheat the Oven
Begin by preheating your oven to a consistent 350°F (175°C). Then, prepare an 8″ x 4″ metal loaf pan by thoroughly greasing it. This ensures your delicious zucchini bread won’t stick. For even easier removal after baking, you might consider lining the loaf pan with a strip of parchment paper, allowing the ends to overhang like handles.
2. Grate and Drain the Zucchini
Wash your zucchini thoroughly. Using the smallest holes on your grater, grate the zucchini into a fine consistency. This is the most crucial step for texture: place the grated zucchini into a nut milk bag or a clean cheesecloth and squeeze out as much liquid as humanly possible. This prevents a soggy bread and concentrates the zucchini’s flavor.
3. Prepare the Walnuts
Take your walnuts and roughly chop them. The size of the pieces is entirely up to your preference – some like a finer chop for even distribution, while others prefer larger chunks for a more pronounced crunch.
4. Combine Wet Ingredients: Sugar and Oil
In a generously sized mixing bowl, combine the granulated sugar and sunflower oil. Using a whisk or an electric mixer, beat these two ingredients together until they are well combined and the mixture appears light and smooth. This step helps dissolve the sugar and ensures a consistent texture.
5. Incorporate Eggs and Milk
To the sugar and oil mixture, add the beaten eggs and almond milk. Whisk vigorously until all ingredients are fully incorporated, creating a pale yellow, uniform liquid mixture. This ensures the wet components are thoroughly combined before adding the dry ingredients.
6. Whisk Dry Ingredients Separately
In a separate large bowl, sift together the gluten-free all-purpose flour, flaxseed meal, baking powder, and ground cinnamon. Sifting helps to aerate the flour and ensures there are no lumps, while whisking thoroughly combines these dry elements, distributing the leavening agents and spices evenly.
7. Gently Combine Wet and Dry to Form Batter
Add the prepared dry ingredients from the separate bowl into the large bowl containing your wet ingredients. Whisk just until a homogeneous batter forms. Be careful not to overmix; over-mixing gluten-free flours can sometimes lead to a tougher texture. Mix just enough until no dry streaks remain.
8. Fold in the Grated Zucchini
Gently fold the thoroughly squeezed grated zucchini into the batter. Use a spatula to incorporate it carefully, ensuring that the zucchini is evenly distributed throughout the mixture. This step adds moisture and the signature flavor to your bread without compromising the batter’s consistency.
9. Transfer Batter to Loaf Pan
Carefully pour the finished zucchini bread batter into the greased (or parchment-lined) loaf pan. Use a wet rubber spatula to gently smooth out the top of the batter. This ensures an even bake and a beautifully shaped loaf.
10. Add Walnut Topping
Evenly sprinkle the chopped walnuts over the top of the zucchini bread batter in the pan. This not only adds a decorative touch but also provides a delightful textural crunch and nutty flavor to the finished bread.
11. Bake Until Golden and Done
Place the loaf pan in the preheated oven and bake for approximately 50 to 60 minutes. The bread is ready when it has a beautiful golden-brown crust on top, and a wooden toothpick inserted into the very center of the loaf comes out completely clean. This indicates that the inside is fully cooked and perfectly moist.
12. Cool Before Slicing
Once baked, remove the gluten-free zucchini bread from the oven and allow it to cool in the loaf pan for about 10-15 minutes. This cooling period helps the bread set and firm up, making it easier to handle. Then, carefully remove it from the pan and transfer it to a wire rack to finish cooling completely at room temperature. Slicing too early can result in a crumbly texture. Patience will be rewarded with perfectly neat slices!
Dish by Dish Tips & Tricks for the Best Zucchini Bread:
Achieving the perfect gluten-free and dairy-free zucchini bread is simple with these expert tips:
- Squeeze Out As Much Liquid As Possible: This is arguably the most crucial step for a great zucchini bread. Zucchini naturally holds a lot of water, and if not removed, this excess moisture will seep into your batter, resulting in a dense, soggy, or even gummy bread. Use a nut milk bag or a sturdy cheesecloth and squeeze firmly until almost no liquid remains. Your efforts here will be richly rewarded with a perfectly moist, tender crumb.
- Utilize a Metal Loaf Pan: While glass or ceramic pans can be used, I highly recommend a metal loaf pan. Metal is superior at conducting and distributing heat evenly, which is essential for baking quick breads. This ensures your gluten-free zucchini loaf cooks uniformly from all sides, preventing a raw center or overly browned edges.
- No Zucchini? No Problem! Try These Substitutions: If zucchini isn’t available, or you simply want to experiment, grated yellow squash makes an excellent, mild-flavored substitute that will yield similar moist results. For a different flavor profile, you can also transform this into a delightful carrot bread by using grated carrots instead of zucchini.
- Delicious Optional Add-Ins: Feel free to customize your zucchini bread! For a decadent treat, fold in a handful of chocolate chips (dairy-free if preferred) into the batter to make a delightful gluten-free chocolate zucchini bread. For an extra layer of warmth and aroma, a splash of vanilla extract can be added to the wet ingredients. You can also mix in other spices like a pinch of nutmeg or allspice for a richer, more complex flavor.
Frequently Asked Questions About Zucchini Bread:
Here are answers to some common questions about making and enjoying this delicious gluten-free dairy-free zucchini bread:
To maintain its incredible moisture and flavor, allow the gluten-free and dairy-free zucchini bread to cool completely to room temperature. Once cooled, transfer the loaf (or individual slices) to an airtight container. Store it in the refrigerator, where it will stay wonderfully fresh for up to 5 days. You can also wrap individual slices in plastic wrap for quick grab-and-go options.
Absolutely, this quick bread freezes beautifully! To freeze, ensure the GF DF zucchini bread is completely cool. You can either place the entire loaf or individual slices in a freezer-safe container. For best results and to prevent freezer burn, wrap the loaf tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It will keep well in the freezer for up to 2 months. When you’re ready to enjoy it, simply let the bread thaw overnight in the refrigerator, or gently warm individual slices in the microwave or toaster oven.
Generally, traditional zucchini bread recipes are made with conventional wheat flour, which contains gluten. They also often include dairy products such as milk, butter, or even yogurt. Therefore, most zucchini breads you encounter are not inherently safe for individuals with Celiac disease, gluten intolerance, or lactose intolerance. It is crucial to specifically look for recipes or products explicitly labeled “gluten-free” and “dairy-free,” like this one, to ensure they meet your dietary requirements.
If you prefer to avoid vegetable oil or simply want to try something different, there are several excellent substitutes. You can use a mild-flavored olive oil, avocado oil, or even melted coconut oil (which may impart a subtle coconut flavor). For a buttery alternative that keeps the recipe dairy-free, melted vegan butter is a fantastic choice. If you don’t have lactose intolerance, melted dairy butter or ghee can also be used, providing a rich, traditional flavor.
Absolutely! For a delicious twist, you can easily turn this into a gluten-free chocolate chip zucchini bread. Simply fold in about 1/2 to 1 cup of your favorite dairy-free chocolate chips (or regular chocolate chips if not dairy-free) into the batter at the same time you add the grated zucchini. The chocolate will melt beautifully into the moist bread, creating an even more indulgent treat.
For the best results and a smooth, consistent texture in your zucchini bread, I recommend using the smallest holes on a box grater or a food processor with a grating attachment. This produces fine strands of zucchini that blend seamlessly into the batter, ensuring even moisture distribution and preventing large chunks from appearing in your finished loaf.
Explore More Delightful Zucchini Recipes:
If you’re still looking for more ways to enjoy this versatile vegetable, here are some other fantastic zucchini recipes from our collection:
- 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)
More Gluten-Free Bread Recipes You’ll Adore:
For more delicious gluten-free baking inspiration, explore these other fantastic bread recipes:
- Gluten-Free Chocolate Chip Pumpkin Bread (Dairy-Free)
- Easy Gluten-Free Drop Biscuits (Dairy-Free)
- Gluten-Free Vegan Bagels (Chewy and Tender!)
- Egg-Free Gluten-Free Bread (So Tender!)
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 delicious 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!
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Easy Gluten-Free Zucchini Bread (Dairy-Free)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Felicia Lim
Total Time: 1 hour 10 minutes
Yield: 12 servings
Diet: Gluten Free, Dairy Free
Description
This easy gluten-free dairy-free zucchini bread recipe delivers an unbelievably moist and tender loaf, making it the perfect solution for using up your abundant summer zucchini harvest! Simple to prepare and ready in about an hour, this yeast-free quick bread is a versatile favorite. It serves as a fantastic easy breakfast option or a delightful anytime snack that your whole family will absolutely adore. Its rich flavor and delightful texture make it a guilt-free pleasure for those with dietary restrictions.
Ingredients
Units
Scale
- 1 cup sunflower oil (or other neutral oil like avocado or melted coconut oil)
- 1 cup granulated sugar (or light brown sugar, coconut sugar, or monk fruit sweetener)
- 2 large eggs, beaten, at room temperature
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 2 cups gluten-free all-purpose flour blend (ensure it contains lighter flours/starches)
- 1/2 teaspoon xanthan gum (omit if your GF flour blend already includes it)
- 1/4 cup flaxseed meal (or brown rice flour)
- 2 1/2 teaspoons baking powder (certified gluten-free)
- 2 teaspoons ground cinnamon (optional)
- 1 cup finely grated zucchini (crucially, after being squeezed of all excess water)
- 1/4 cup walnuts, roughly chopped (or pecans, cashews, pistachios, almonds)
Instructions
- Preheat and Grease: Preheat your oven to 350°F (175°C) and generously grease an 8″ x 4″ metal loaf pan. For easy removal, you may also line it with parchment paper.
- Grate and Drain Zucchini: Wash the zucchini, then grate it finely (on the smallest holes of a box grater). Crucially, place the grated zucchini in a nut milk bag or cheesecloth and squeeze out as much liquid as possible.
- Chop Walnuts: Roughly chop the walnuts to your desired size.
- Beat Sugar and Oil: In a large mixing bowl, beat together the sugar and oil until well combined and smooth.
- Add Eggs and Milk: Add the beaten eggs and almond milk to the sugar-oil mixture. Whisk thoroughly until a pale yellow, homogeneous mixture is achieved.
- Whisk Dry Ingredients: In a separate large bowl, sift together the gluten-free all-purpose flour blend, xanthan gum (if not already in your blend), flaxseed meal, baking powder, and ground cinnamon. Whisk well to ensure even distribution.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients. Whisk gently until just combined and a uniform batter forms. Avoid overmixing.
- Fold in Zucchini: Gently fold the thoroughly drained grated zucchini into the batter using a spatula, ensuring it is evenly distributed.
- Transfer Batter to Loaf Pan: Pour the batter into the prepared loaf pan and use a wet rubber spatula to smooth out the top evenly.
- Top Batter with Walnuts: Sprinkle the chopped walnuts evenly over the surface of the zucchini bread batter.
- Bake Until Ready: Bake for 50 to 60 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool Before Slicing: Let the bread cool in the pan for 10-15 minutes before carefully removing it. Transfer to a wire rack to cool completely at room temperature before slicing and serving. This ensures the bread sets properly.
Notes
Sunflower Oil: I like using sunflower oil for its neutral flavor, but feel free to use other vegetable oils like canola, olive oil, avocado oil, melted coconut oil (for a subtle hint of coconut), or melted vegan butter for a buttery taste. If not dairy-free, melted dairy butter or ghee can be used.
Sugar: White sugar is used here, but you can opt for light brown sugar, dark brown sugar, or coconut sugar. For a zero glycemic index option, granulated monk fruit sweetener is highly recommended.
Eggs: Eggs are essential for binding and rise. I have not tested egg substitutes, so I cannot guarantee the outcome. If you experiment with aquafaba or an egg-replacer, please share your results!
Almond Milk: Unsweetened homemade almond milk is ideal, but any other non-dairy milk works (e.g., cashew milk, rice milk, soy milk, tigernut milk, coconut milk, or sunflower seed milk). Regular cow’s milk can be used if not dairy-free.
Gluten-Free All-Purpose Flour: Use a high-quality GF all-purpose flour blend that contains lighter flours/starches (rice, tapioca, corn, potato). Avoid blends with heavier flours like garbanzo bean flour, which can result in a dense texture.
Xanthan Gum: Xanthan gum replaces gluten, providing structure and binding. Add it if your flour blend does not already include it.
Flaxseed Meal: Flaxseed meal adds fiber and binding power. If unavailable, brown rice flour can be used as a substitute.
Baking Powder: Ensure your baking powder is fresh and certified gluten-free if necessary, as it’s the sole leavening agent.
Ground Cinnamon: A hint of ground cinnamon adds flavor, but it can be omitted if preferred.
Zucchini: Grate zucchini on the smallest hole of a box grater. **Crucially**, squeeze out as much liquid as possible using a nut milk bag or cheesecloth to prevent a soggy bread.
Walnuts: Chopped walnuts add crunch and flavor. Other nuts like unsalted pecans, cashews, pistachios, or almonds can also be used.
Storing/Freezing: Store cooled gluten-free zucchini bread in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the loaf tightly in plastic wrap and then foil, freezing for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: American