Gluten Free Zucchini Bread Recipe


Sometimes, gluten-free recipes can be tricky. Other times, they just fall into place perfectly.

This gluten free zucchini bread recipe falls in the latter category. I have never made a loaf this good! I think we have the ripe banana to thank for that.

Image shows a close up of two loaves of bread with text that reads "Gluten-Free Zucchini Bread"

In fact, I know we do. Gluten-free baked goods are famous for being dry, and bananas are famous for adding moisture to baked goods. It’s a match made in heaven.

Another benefit to the banana is the ability to cut the sugar down by half. Yes, half the sugar. Sugar adds moisture to baked goods, so without the banana, this would be impossible to do without resulting in a dry, crumbly loaf. It’s possible that you may be able to substitute applesauce instead, but I haven’t tried it, so you’re on your own there.

But make no mistake – this gluten-free zucchini bread recipe is not banana bread – in fact, you won’t taste it at all – one banana spread out between two loafs of gluten-free zucchini bread really isn’t much. It’s just enough.

So grab your nanner, a couple of zucchini, and let’s bake this thing!

Photo shows two pieces of zucchini bread stacked on a table

Try this delicious recipe below:


Gluten-Free Zucchini Bread Recipe

Are you ready for zucchini season? This delicious, gluten-free zucchini bread is made with bananas so it isn’t dry like some gluten-free bread can be.

  • Author: Elise


  • 3 cups gluten free flour
  • 1 tsp. guar or xanthan gum (omit if your flour mix already contains gum)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 cup brown sugar
  • 2 ½ cups zucchini
  • 3 eggs
  • 1 banana
  • ½ cup oil (I use light olive oil)
  • 2 tsp. vanilla


  1. Preheat oven to 325º
  2. In a large bowl, mix together flour, xanthan gum, salt, baking soda, cinnamon, and brown sugar. Set aside.
  3. Mash banana (blend in a food processor if you have one
  4. Beat in eggs, oil, and vanilla. (Pulse to combine if using the food processor)
  5. Shred zucchini and add to banana/egg/oil mixture.
  6. Pour wet ingredients over dry ingredients and mix until everything is combined. Use a rubber spatula to scrape flour up from the bottom and mix it in.
  7. Divide batter between two greased loaf pans.
  8. Place the loaf pans in the center of the preheated oven, and bake, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
  9. Remove from oven and allow to cool for ten minutes.
  10. Loosen edges with a butter knife, and turn onto wire cooling grid to finish cooling.
  11. Ideally, you would let it cool completely before serving, but if you’re like me, hot bread and butter is just too tempting, so enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Get Your Garden Cheat Sheets!

Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Similar Posts


          1. Thanks Elise, someone commented about granulated sugar just wanted to make sure I wasn’t missing any ingredients!!

          2. No problem! I should probably delete some of the comments to avoid confusion, but I don’t want to be the evil comment deleter. 😉

            Enjoy the zucchini bread!

  1. Is the xanthan gum in addition to what is already in the flour mix? Or if the flour mix already has it should the gum be omitted? This sounds delicious and I’m looking forward to trying it!

    1. Whoops, should have made that more clear – the xanthan gum should only be used if your mix doesn’t already include it.

  2. Pingback: Slow Cooker Italian Zucchini Soup
  3. Hi Elise,
    I’m wondering if you’ve ever substituted coconut sugar for the brown sugar and ever used coconut oil for the light oil?

  4. I just read the comment about baking powder and granulated sugar…I don’t see those ingredients anywhere in the post and now I have hockey pucks 🙁

  5. Ok I tried the bread but I am so frustrated. My from- scratch baking turns out pretty much like my attempt at your bread did. I am new at this and trying to figure it out. Your picture looks amazing. Mine looks pretty good in the oven but when it comes out it sinks and it a rather solid rubbery bread. The flavor is good but….. I baked it 55 min. and the toothpick came out clean but same thing. I still eat most flops but i think the chickens get this one. I just don’t know what I am doing wrong. It is discouraging. Any advice would be appreciated!

    1. It sounds as though you may be adding too much guar/xanthan gum to your batter. The gum helps hold gluten-free baked goods together, but when you add too much, it continues pulling your bread together after it’s done baking, making it rubbery and gross.

      So… Look at your flour mix to see if it already has gum added. If so, then don’t add the gum called for in the recipe. If it doesn’t, try cutting the ammount of gum you use in half – it could be a difference in the sized of our measuring spoons.

      Hope that helps!

  6. Hello! Making this GF zucchini bread for the first time! I followed the recipe exactly as read. I have never baked with GF flour and suddenly realized how thick the batter became? I added one extra ingredient shredded carrots to sneak in for my daughter ???? it’s in the oven and can’t wait to try the bread.

  7. Pingback: 3swedish

Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star