Gluten-free, Egg-free, Dairy-free Zucchini Bread that's still delicious
Recipe type: quick bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaf pans or 24 muffins
This gluten-free zucchini bread actually uses up a sizable amount of zucchini, and can be made egg-free and dairy-free as well. You can make it in a loaf or muffin pan. Delicious toasted and paired with a cup of tea or coffee, or as dessert with a scoop of vanilla ice cream.
  • 2 ½ cups of grated zucchini
  • 3 C all purpose gluten-free flour blend (I’ve used Bob’s Redmill All-Purpose Baking Flour, and Bob’s 1:1 Baking Flour. You can also do a mix of 2 ½ C all-purpose flour with ½ C almond flour)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 teaspoons cinnamon
  • 1 ½ cup light brown sugar
  • ⅔ cup canola oil (or other light oil)
  • 4 flax-meal eggs* (see note below) or 4 large eggs
  • ½ cup full-fat coconut milk (or regular whole milk)
  • 2 teaspoon fresh lemon juice
  • 2 tablespoon pure vanilla extract
  • ⅔ cup chopped walnuts or pecans, optional
  1. *To make flax eggs: 1 tbs flax meal + 3 tbs water = 1 flax egg. To make 4 flax eggs, you’ll need ¼ cup flax meal and ¾ cup water. Whisk flax meal and water together in a bowl, and set aside for 5-10 minutes (can be set aside for up to 30 minutes) until it becomes gelatinous.
  2. Preheat your oven to 350 degrees. Grease two 9-inch loaf pans, or one 24 cup muffin pan and set aside.
  3. Place the shredded zucchini into some paper towels and squeeze out the liquid. Alternatively, place shredded zucchini in a bowl and squeeze with your hands, draining the liquid into the sink. Fluff the zucchini with a fork and set aside.
  4. Put the all-purpose gluten-free flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, flax eggs, coconut milk, lemon juice, and vanilla.  Whisk thoroughly until smooth.
  5. Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (you can add it all in or reserve a little to sprinkle on the top of the loaves) and the nuts, if using.
  6. Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
  7. Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
Recipe by Katie Spring at