23+ Flavorful Gluten Free Zucchini Bread Recipes You’ll Love to Bake

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Zucchini bread has long been a beloved classic, cherished for its moist texture and subtle sweetness.

But for those following a gluten-free lifestyle, finding delicious and reliable zucchini bread recipes can be a bit tricky.

Luckily, gluten-free baking has evolved tremendously, and today you can enjoy all the comforting flavors and tender crumb of zucchini bread without the gluten.

In this comprehensive collection of 23+ gluten free zucchini bread recipes, you’ll discover a wide variety of loaf options that cater to different tastes and dietary needs—from vegan and paleo-friendly versions to indulgent chocolate chip or nut-filled favorites.

Whether you prefer your bread spiced with cinnamon and nutmeg, dotted with fresh fruit, or infused with tropical flavors like coconut and lime, this list has something to inspire every baker.

Get ready to gather your ingredients and bake your way to moist, flavorful, gluten-free zucchini bread that will delight your family and friends alike.

23+ Flavorful Gluten Free Zucchini Bread Recipes You’ll Love to Bake

Exploring the world of gluten-free zucchini bread opens up so many delicious possibilities.

These recipes prove that gluten-free baking doesn’t mean compromising on taste or texture.

From fruity and nutty variations to sweet and spicy twists, there’s a zucchini bread here for everyone’s palate.

Whip up one (or several!) of these loaves and enjoy a homemade treat that’s comforting, nutritious, and perfect for any time of day.

Gluten-Free Zucchini Bread

This classic gluten-free zucchini bread is moist, lightly spiced, and perfectly sweet.

It’s the ultimate way to use up summer zucchini and makes for a comforting treat any time of year.

With a tender crumb and golden crust, it’s a simple loaf that tastes anything but basic.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon xanthan gum (if flour doesn’t contain it)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup grated zucchini (with excess moisture squeezed out)
  • 2 large eggs
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, beat eggs with sugars, oil, and vanilla.
  4. Stir in the grated zucchini.
  5. Gradually mix the dry ingredients into the wet until combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

This loaf delivers on flavor and texture without any gluten.

It’s great with a cup of coffee or tea, and the hint of cinnamon adds a cozy touch.

Even those who don’t follow a gluten-free diet will love it.

Chocolate Chip Zucchini Bread (Gluten-Free)

This gluten-free chocolate chip zucchini bread is rich, moist, and filled with just the right amount of chocolate.

It’s a sweet spin on traditional zucchini bread that makes a fantastic breakfast treat or after-dinner snack.

The chocolate chips balance perfectly with the earthy zucchini and soft crumb.

Ingredients

  • 1½ cups gluten-free flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup shredded zucchini (drained)
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Line or grease a loaf pan.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
  4. Fold in the zucchini and then stir in the dry ingredients.
  5. Mix until just combined, then fold in the chocolate chips.
  6. Pour into the loaf pan and smooth out the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack.

This version takes zucchini bread to a dessert-worthy level.

The chocolate chips melt into the moist crumb, creating bites of indulgence while still feeling wholesome.

It’s kid-approved and freezer-friendly too.

Vegan Gluten-Free Zucchini Bread

This vegan and gluten-free zucchini bread is soft, hearty, and full of natural sweetness.

Made without eggs or dairy, it uses flaxseed for binding and maple syrup for a subtle, earthy flavor.

It’s perfect for anyone looking for a plant-based, allergen-friendly loaf that still satisfies.

Ingredients

  • 1½ cups gluten-free oat flour
  • ½ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
  • 1 cup grated zucchini (squeezed dry)
  • ⅓ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted

Instructions

  1. Preheat oven to 350°F and line a loaf pan with parchment paper.
  2. Make the flax egg by mixing flaxseed and water; let sit for 5 minutes.
  3. In a large bowl, whisk together oat flour, almond flour, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, stir together flax egg, maple syrup, applesauce, vanilla, and coconut oil.
  5. Add in the zucchini and mix well.
  6. Combine wet and dry ingredients until a thick batter forms.
  7. Spread batter into the pan and smooth the top.
  8. Bake for 50–60 minutes or until golden and firm.
  9. Let cool before slicing.

This loaf is proof that gluten-free and vegan baking can be just as comforting and delicious.

With its naturally sweet flavor and soft texture, it’s a nourishing option you can feel good about enjoying any time of day.

Lemon Poppy Seed Zucchini Bread

This gluten-free lemon poppy seed zucchini bread is bright, tangy, and wonderfully moist.

The fresh lemon zest adds a refreshing citrus note, while the poppy seeds provide a delightful crunch.

It’s a perfect balance of sweet and tart, making it an excellent choice for breakfast or an afternoon snack.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • Zest of one lemon
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  3. In a separate bowl, beat eggs with sugar, oil, lemon juice, and vanilla until smooth.
  4. Fold in grated zucchini.
  5. Gradually mix the dry ingredients into the wet until just combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This bread’s fresh citrus flavor brightens the natural sweetness of the zucchini, making it a refreshing and wholesome treat.

The poppy seeds add just the right texture contrast to every bite.

Coconut Gluten-Free Zucchini Bread

This gluten-free zucchini bread infused with coconut is moist, fragrant, and slightly tropical.

Shredded coconut adds a chewy texture, while coconut oil enhances the flavor and keeps the loaf tender.

It’s a delicious twist that works well for both dessert and breakfast.

Ingredients

  • 1½ cups gluten-free flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (well drained)
  • ½ cup shredded unsweetened coconut
  • 2 large eggs
  • ⅓ cup coconut oil, melted
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat eggs with coconut oil, brown sugar, and vanilla.
  4. Stir in grated zucchini and shredded coconut.
  5. Gradually add dry ingredients and mix until just combined.
  6. Pour batter into pan and smooth the surface.
  7. Bake for 50–60 minutes, or until a toothpick comes out clean.
  8. Cool on a rack before slicing.

This loaf’s coconut flavor complements the zucchini’s moisture perfectly, making it a luscious, soft bread with just the right tropical hint.

It’s a great way to add variety to your gluten-free baking repertoire.

Pumpkin Spice Gluten-Free Zucchini Bread

Combining pumpkin and zucchini, this gluten-free bread is the ultimate cozy fall treat.

It’s warmly spiced with cinnamon, nutmeg, and cloves, delivering a rich and comforting flavor profile.

Moist and tender, this loaf is perfect for breakfast, snacks, or dessert.

Ingredients

  • 1½ cups gluten-free flour blend
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup pumpkin puree
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, beat eggs with brown sugar, oil, and vanilla.
  4. Mix in pumpkin puree and grated zucchini.
  5. Gradually stir dry ingredients into the wet mixture until just combined.
  6. Pour batter into the loaf pan and level the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Let cool before slicing.

This bread perfectly balances the flavors of pumpkin and zucchini with warm spices, creating a moist, flavorful loaf that feels like fall in every bite.

It’s an ideal gluten-free option for seasonal gatherings or cozy mornings.

Maple Walnut Zucchini Bread

This gluten-free zucchini bread features the rich sweetness of maple syrup paired with crunchy walnuts.

The moist texture and nutty accents make it a perfect wholesome snack or breakfast treat.

The maple syrup adds natural sweetness while keeping the bread tender and flavorful.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ⅓ cup maple syrup
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs with maple syrup, oil, and vanilla.
  4. Fold in grated zucchini.
  5. Gradually add dry ingredients and stir until just combined.
  6. Fold in chopped walnuts.
  7. Pour batter into prepared pan and smooth the surface.
  8. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  9. Cool completely before slicing.

This bread delivers the perfect harmony of sweet and nutty flavors, with a tender crumb and crunchy walnut pieces throughout.

It’s a delightful way to enjoy gluten-free baking with an autumn-inspired twist.

Cinnamon Swirl Gluten-Free Zucchini Bread

This gluten-free zucchini bread has a delightful cinnamon swirl throughout, creating a visually appealing and flavorful loaf.

The combination of moist zucchini and warm cinnamon makes it a comforting and tasty treat for breakfast or dessert.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract

For the cinnamon swirl:

  • ¼ cup brown sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, beat eggs, sugar, oil, and vanilla.
  4. Fold in grated zucchini.
  5. Mix dry ingredients into wet until just combined.
  6. Pour half the batter into the loaf pan.
  7. Mix brown sugar and cinnamon for the swirl and sprinkle over the batter.
  8. Pour the remaining batter on top and gently swirl with a knife.
  9. Bake for 50–60 minutes, or until a toothpick comes out clean.
  10. Cool before slicing.

The cinnamon swirl adds a wonderful sweet spice contrast to the moist zucchini bread, creating a beautiful loaf that’s as tasty as it looks.

It’s a great way to elevate classic gluten-free zucchini bread.

Orange Pecan Gluten-Free Zucchini Bread

This gluten-free zucchini bread is infused with fresh orange zest and chopped pecans, offering a bright citrus flavor and crunchy texture.

The combination is fresh, flavorful, and perfect for a special breakfast or snack.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of one orange
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
  3. In another bowl, beat eggs with sugar, oil, and vanilla.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients and mix until just combined.
  6. Fold in chopped pecans.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  9. Cool completely before slicing.

This loaf combines the freshness of orange with the nuttiness of pecans, adding a lively twist to traditional zucchini bread.

It’s moist, flavorful, and makes a delightful gluten-free option for any occasion.

Gluten-Free Banana Zucchini Bread

This gluten-free banana zucchini bread combines the natural sweetness of ripe bananas with moist zucchini for a tender and flavorful loaf.

The banana adds moisture and a rich taste, making it a perfect breakfast or snack option that’s wholesome and satisfying.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 2 ripe bananas, mashed
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in mashed bananas and grated zucchini.
  5. Gradually add dry ingredients and mix until just combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick comes out clean.
  8. Cool completely before slicing.

This bread is a delicious way to enjoy two nutritious fruits in one loaf.

The moist crumb and balanced sweetness make it a crowd-pleaser, even for those who don’t need to eat gluten-free.

Gluten-Free Spiced Zucchini Bread

This gluten-free spiced zucchini bread is warmly flavored with a blend of cinnamon, nutmeg, and allspice.

It’s perfect for cozy mornings or afternoon treats, offering a fragrant and tender loaf that highlights the natural moisture of zucchini.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon salt
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini.
  5. Gradually fold dry ingredients into wet until just combined.
  6. Pour batter into prepared pan and level the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Let cool completely before slicing.

This bread’s warming spices complement the zucchini’s subtle flavor beautifully, creating a comforting loaf that’s great year-round but especially loved in fall and winter.

Gluten-Free Coconut Almond Zucchini Bread

This gluten-free zucchini bread features the delightful combination of shredded coconut and almond flour for a moist, nutty, and flavorful loaf.

It’s lightly sweetened and perfect for a wholesome snack or breakfast.

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 cup almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup grated zucchini (drained)
  • ½ cup shredded unsweetened coconut
  • 2 large eggs
  • ⅓ cup honey or maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, combine flours, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs, honey or maple syrup, coconut oil, and vanilla.
  4. Stir in grated zucchini and shredded coconut.
  5. Add dry ingredients to wet and mix until just combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This bread’s tropical notes from coconut combined with almond flour’s nuttiness make for a unique and delicious gluten-free option.

It’s tender, flavorful, and sure to be a favorite!

Gluten-Free Carrot Zucchini Bread

This gluten-free carrot zucchini bread combines two nutritious vegetables into one moist and flavorful loaf.

The natural sweetness of the carrots complements the zucchini perfectly, creating a tender crumb with warm spice notes.

It’s an excellent way to sneak extra veggies into your diet while enjoying a delicious treat.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup grated zucchini (drained)
  • 1 cup grated carrot
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini and carrot.
  5. Gradually fold the dry ingredients into the wet until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Allow to cool completely before slicing.

This bread offers a great balance of sweetness and spice with added nutrition from carrots and zucchini.

It’s perfect for a wholesome breakfast or an afternoon snack.

Gluten-Free Pumpkin Zucchini Bread

Combining pumpkin puree with zucchini, this gluten-free bread is packed with moisture and rich fall flavors.

Warm spices like cinnamon and nutmeg make it a comforting and aromatic loaf that works well year-round but especially during the autumn season.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¾ cup pumpkin puree
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Mix in pumpkin puree and grated zucchini.
  5. Gradually add dry ingredients and stir until just combined.
  6. Pour batter into the prepared pan and level the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

This loaf is delightfully moist and flavorful, perfect for those who love the cozy taste of pumpkin combined with the subtle freshness of zucchini.

Gluten-Free Apple Zucchini Bread

This gluten-free apple zucchini bread combines tart apples and tender zucchini for a moist, fruity loaf.

The addition of warming spices creates a comforting flavor profile that’s ideal for fall and winter mornings or anytime you want a wholesome treat.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup grated zucchini (drained)
  • 1 cup peeled and grated apple
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini and apple.
  5. Gradually fold the dry ingredients into the wet until just combined.
  6. Pour batter into the pan and smooth the surface.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Let cool completely before slicing.

This bread offers a wonderful combination of fruity sweetness and moist texture with a warm spice finish, making it a delightful gluten-free option for any time of year.

Gluten-Free Coconut Lime Zucchini Bread

This gluten-free zucchini bread combines bright lime zest with shredded coconut for a fresh and tropical twist.

The moist crumb and zesty flavor make it a refreshing and unique take on classic zucchini bread, perfect for warm weather or anytime you crave something light and flavorful.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of one lime
  • 1 cup grated zucchini (drained)
  • ½ cup shredded unsweetened coconut
  • 2 large eggs
  • ½ cup sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lime juice

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and lime zest.
  3. In another bowl, beat eggs with sugar, oil, vanilla, and lime juice.
  4. Stir in grated zucchini and shredded coconut.
  5. Gradually add dry ingredients and mix until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

The combination of lime and coconut adds a bright, tropical flavor that lifts this zucchini bread to a new level of deliciousness, making it a perfect gluten-free treat.

Gluten-Free Spiced Pear Zucchini Bread

This gluten-free zucchini bread is enriched with ripe pears and warm spices for a moist, fragrant loaf.

The juicy pears add natural sweetness and tender texture, perfectly complementing the zucchini and cozy spices like cinnamon and ginger.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup grated zucchini (drained)
  • 1 cup grated pear (ripe, drained)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Fold in grated zucchini and pear.
  5. Gradually mix dry ingredients into wet until just combined.
  6. Pour batter into prepared pan and level the top.
  7. Bake for 50–60 minutes or until a toothpick comes out clean.
  8. Cool completely before slicing.

The combination of spiced pears and zucchini creates a wonderfully moist and flavorful bread with a gentle sweetness and warm aromatic notes.

Gluten-Free Chocolate Zucchini Bread with Walnuts

This rich and moist gluten-free zucchini bread is studded with chocolate chips and crunchy walnuts, offering a decadent yet wholesome treat.

The chocolate and nuts add texture and flavor that perfectly complement the zucchini’s moisture.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini.
  5. Gradually add dry ingredients and stir just until combined.
  6. Fold in chocolate chips and walnuts.
  7. Pour batter into prepared pan and smooth top.
  8. Bake for 50–60 minutes or until a toothpick comes out clean.
  9. Let cool before slicing.

This bread satisfies chocolate lovers while still being a nutritious way to enjoy zucchini.

The walnuts add crunch and depth, making each bite delightfully textured.

Gluten-Free Oatmeal Zucchini Bread

This gluten-free zucchini bread features hearty oats for extra texture and nutrition.

The oats add a pleasant chew and make the loaf feel wholesome and filling.

It’s lightly sweetened and perfect for breakfast or a mid-day snack.

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 cup gluten-free rolled oats
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini.
  5. Gradually fold dry ingredients into wet until combined.
  6. Pour batter into the prepared pan and smooth the surface.
  7. Bake for 50–60 minutes or until a toothpick comes out clean.
  8. Let cool completely before slicing.

This bread’s nutty oats and moist zucchini combine for a satisfying loaf with great texture and flavor, perfect for those who want a wholesome gluten-free option.

Gluten-Free Chia Seed Zucchini Bread

This gluten-free zucchini bread incorporates chia seeds for added fiber and a subtle crunch.

The chia seeds also help retain moisture, making the loaf tender and delicious.

It’s a nutritious twist on traditional zucchini bread that’s perfect for health-conscious eaters.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 2 tablespoons chia seeds
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini and chia seeds.
  5. Gradually mix dry ingredients into wet until just combined.
  6. Pour batter into pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick comes out clean.
  8. Cool before slicing.

The chia seeds add a pleasant texture and nutritional boost, making this zucchini bread both tasty and good for you.

Gluten-Free Sunflower Seed Zucchini Bread

This gluten-free zucchini bread is studded with crunchy sunflower seeds for an extra nutty flavor and texture.

The seeds give each bite a delightful crunch and added nutrition, making this loaf a flavorful and wholesome choice.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • ½ cup sunflower seeds, toasted
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Fold in grated zucchini and sunflower seeds.
  5. Gradually add dry ingredients and mix until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool before slicing.

The toasted sunflower seeds provide a satisfying crunch and nutty flavor, elevating this gluten-free zucchini bread to a delicious new level.

Gluten-Free Walnut Date Zucchini Bread

This gluten-free zucchini bread is sweetened naturally with chopped dates and enriched with crunchy walnuts.

The dates add a caramel-like sweetness while the walnuts provide texture, making for a hearty and satisfying loaf.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • ½ cup chopped pitted dates
  • ½ cup chopped walnuts
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, brown sugar, oil, and vanilla.
  4. Stir in grated zucchini, dates, and walnuts.
  5. Gradually fold dry ingredients into wet until just combined.
  6. Pour batter into pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick comes out clean.
  8. Cool before slicing.

This loaf combines the natural sweetness of dates with the crunch of walnuts, creating a wholesome and flavorful gluten-free bread.

Gluten-Free Blueberry Zucchini Bread

This gluten-free zucchini bread is bursting with fresh blueberries, adding juicy bursts of sweetness throughout the moist loaf.

The combination is refreshing and perfect for a nutrient-packed snack or breakfast.

Ingredients

  • 1½ cups gluten-free all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup grated zucchini (drained)
  • 1 cup fresh blueberries
  • 2 large eggs
  • ½ cup sugar
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat eggs, sugar, oil, and vanilla.
  4. Fold in grated zucchini and blueberries carefully.
  5. Gradually mix dry ingredients into wet until just combined.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 50–60 minutes or until a toothpick inserted comes out clean.
  8. Cool completely before slicing.

The fresh blueberries add a lovely pop of flavor and moisture, balancing the subtle zucchini taste beautifully in this gluten-free bread.

Conclusion

Baking gluten-free zucchini bread can be both fun and rewarding. With so many recipes available, you can tailor your loaf to suit your preferences, whether that means adding chocolate chips, nuts, or exotic spices. These 23+ recipes show that gluten-free doesn’t have to be boring—each loaf bursts with flavor and moistness that rivals traditional bread. So don’t hesitate to experiment, share, and savor every bite of these wholesome gluten-free delights. — all made effortless with your trusty West Bend bread maker.

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

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