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20+ Gluten Free Thanksgiving Side Dishes

When it comes to planning a holiday menu, having a variety of gluten free Thanksgiving side dishes ensures that everyone at the table can enjoy the celebration. From hearty vegetable side dishes to vibrant salads and lighter options, these gluten free holiday recipes showcase all the classic flavors of the season in a way that's both nourishing and delicious.

a clear glass trifle dish of seven layer salad makes a perfect gluten free Thanksgiving side dish

Whether you're putting together a traditional spread or mixing in a few creative twists, these GF Thanksgiving sides bring comfort, color, and seasonal flavor to the table. They also keep things simple, delicious, and completely gluten free.

These gluten free Thanksgiving recipes highlight everything from cozy casseroles and roasted veggies to fresh, healthy salads and other easy holiday favorites. Perfect for creating a well-rounded feast! They balance indulgence with wholesome options, making it easier than ever to plan your gluten free holiday side dishes menu.

Thanksgiving Side Dish Ideas

Cheesy Slow Cooker Creamed Corn

This easy recipe for cheesy slow cooker creamed corn is perfect for a side dish or a meal. Using your crockpot you add frozen corn, bacon, heavy cream and parmesan cheese for a loaded cream corn. You will never want canned cream corn again after making this homemade version!

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Gluten Free Sweet Potato Biscuits

This easy recipe for gluten free sweet potato biscuits is perfect to go along with a meal. These homemade biscuits are delicious warm and slathered with butter. I love to serve these simple gluten free biscuits with soup or on their own with some jam for breakfast.

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Easy Fried Frozen Corn

This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

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Gluten Free Cornbread Stuffing

This gluten free cornbread stuffing is easy to make homemade for Thanksgiving. This is the best recipe to make for a healthy, meatless stuffing. This savory stuffing is simple to make from scratch.

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Cranberry Fluff Salad

This easy recipe for cranberry fluff salad is perfect for Thanksgiving! It's made with pineapple, fresh cranberries, marshmallows and whipped cream. This dessert is simple to make and always a hit at gatherings.

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Baked Kale and Zucchini Pilaf

This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.

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Gluten Free Zucchini Squash and Corn Casserole

This simple recipe for gluten free zucchini squash and corn casserole is the perfect summer side dish! It's a healthy summer squash recipe full of vegetables with a crispy topping. The easy casserole is baked with sweet corn, a cheesy topping and sour cream.

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Air Fryer Roasted Parmesan Broccoli

This easy recipe for air fryer roasted parmesan broccoli is the perfect vegetable side dish! The fresh broccoli florets are air fried with garlic, lemon and olive oil for a healthy meal. This is a quick way to have a side dish on the table for dinner.

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Gluten Free Strawberry Pretzel Dessert

This easy gluten free strawberry pretzel salad recipe uses frozen strawberries, cream cheese, jello and a pretzel crust. It is the best pretzel salad to serve as dessert or a side dish at gatherings. This is a classic Christmas dish!

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Creamy Cucumber Salad

This creamy cucumber salad is the ultimate refreshing summer recipe! It's perfect as a quick lunch, light dinner side, or easy picnic salad. With its cool, crisp texture and rich dill dressing, it offers that nostalgic comfort of a classic cucumber salad.

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Air Fryer Pesto Baby Potatoes

This easy recipe for air fryer pesto baby potatoes make perfectly roasted potatoes and uses a basil pesto sauce. Using an air fryer, the baby red potatoes come out crispy on the outiside and fluffy on the inside. These make a perfect side dish or meal!

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Chopped Wedge Layer Salad

This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.

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Easy Apple Slaw with Poppyseed Dressing

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

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Air Fryer Roasted Maple Delicata Squash

This simple recipe for air fryer roasted maple delicata squash uses maple syrup and a dash of cinnamon. In this recipe I tell you how to air fry delcious delicata squash. It's so easy!

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Crispy Garlic and Rosemary Smashed Potatoes

This recipe for crispy garlic and rosemary smashed potatoes is easy to make with yukon gold or russet potatoes. I like to cook my potatoes in the instant pot and then bake them in the oven until they are crispy. The cooked potatoes are mashed and then roasted. I show you how to make this simple recipe. #glutenfree #recipe #potatoes

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Gluten Free Buttermilk Drop Biscuits

This easy recipe for gluten free buttermilk drop biscuits is made from scratch using gluten free flour. These southern style biscuits are perfect to go with soup or a meal. I love to eat them warm with butter spread on them or for breakfast with jam.

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Gluten Free Cornbread

This gluten free cornbread is easy to make from scratch. You can make the best homemade cornbread with cornmeal that is moist and delicious

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Easy Pea Salad

This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.

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Seven Layer Salad

This classic recipe for seven layer salad has a delicious dressing and is easy to make. This is the best healthy salad with sour cream and mayo in the dressing. This traditional recipe is gluten free and just like the old fashioned seven layer salads I remember growing up.

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Gluten Free Corn Pudding Skillet

This easy recipe for gluten free corn pudding skillet makes a great Thanksgiving side dish. This baked casserole is healthy and homemade. This new version of an old fashioned recipe makes the best savory corn pudding.

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Cucumber Salad with Vinegar Dressing

This quick and easy cucumber salad with vinegar dressing is a great side dish. It's a healthy vegetable option with onion, olive oil and apple cider vinegar. The cucumber and onion is marinated in a tangy and refreshing dressing for the perfect cold salad.

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More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Gluten Free Tater Tot Taco Bowls

These tater tot taco bowls are the ultimate mashup of loaded tater tot nachos and hearty taco flavors, creating a fun and delicious dinner recipe everyone will crave. Crispy golden tots form the base, piled high with seasoned ground beef, melty cheese, and all your favorite toppings for a comfort food feast.

Perfect for a quick weeknight meal or a relaxed game night food spread. They deliver all the bold, zesty flavors of tacos with the irresistible crunch of loaded tater tots.

a white bowl with gluten free tater tot taco topped with sour cream, chopped tomatoes, diced black olives and sliced avocado

Whether you call them Totchos, Taco Tots, or just your new favorite recipe, these bowls are an easy meal that checks every box for ultimate comfort food.

With their cheesy, loaded layers and satisfying combination of ground meat and tater tots, they're ideal for a family dinner, movie night food, or anytime you need a hearty crowd-pleaser.

This tater tot recipe is proof that the best dinners don't need to be complicated-just cheesy, crispy, and packed with flavor.

You might also like my Gluten Free Sloppy Joe Tater Tot Casserole, my Gluten Free Cheesy Tater Tot Casserole, my Gluten Free Tater Tot Breakfast Casserole or my 25 Inexpensive Gluten Free Dinners Your Family Will Love.

You can find all of my dinner recipes here: Gluten Free Meal Recipes

a white bowl with gluten free tater tot taco topped with sour cream, chopped tomatoes, diced black olives and sliced avocado
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Ingredients

Instructions

Prepare the tater tots in the oven following the instructions on the bag.

While the tater tots are baking prepare the taco meat. On the stovetop in a large pan add the ground beef and break up while cooking on medium heat.

Once the burger is broken into small pieces add the onion and continue cooking until there isn't any pink left in the meat and onion is translucent.

In a small bowl mix together the chili powder, cumin, paprika, salt, onion powder, garlic powder, oregano and pepper. Sprinkle this mixture onto the beef mixture and stir in. Evenly top this with the shredded cheese and let it melt.

When the tater tots come out of the oven distribute them into your bowls (I made 3 large bowls, but you could easily make this into 6 servings).

Top the tater tots with the ground beef mixture and then add the chopped tomatoes, sliced avocado, sliced black olives and sour cream on top.

Serve immediately.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Tater Tot Taco Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These tater tot taco bowls are the ultimate mashup of loaded tater tot nachos and hearty taco flavors, creating a fun and delicious dinner recipe everyone will crave.

Ingredients

Units Scale

Instructions

Prepare the tater tots in the oven following the instructions on the bag.

While the tater tots are baking prepare the taco meat. On the stovetop in a large pan add the ground beef and break up while cooking on medium heat.

Once the burger is broken into small pieces add the onion and continue cooking until there isn't any pink left in the meat and onion is translucent.

In a small bowl mix together the chili powder, cumin, paprika, salt, onion powder, garlic powder, oregano and pepper. Sprinkle this mixture onto the beef mixture and stir in. Evenly top this with the shredded cheese and let it melt.

When the tater tots come out of the oven distribute them into your bowls (I made 3 large bowls, but you could easily make this into 6 servings).

Top the tater tots with the ground beef mixture and then add the chopped tomatoes, sliced avocado, sliced black olives and sour cream on top.

Serve immediately.

Notes

I have total time for this recipe as 30 minutes because you will make the taco meat while the tater tots are baking. This allows everything to get done around the same time so you're ready prepare hot bowls of tater tot tacos.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Meals
  • Method: Baking, Stovetop
  • Cuisine: Gluten Free

Top Tip

For meal prep I make the ground beef mixture ahead of time and chop up the toppings. Then I just need to baked the tater tots and reheat the meat mixture to serve.

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Frequently Asked Questions

Can I freeze these tater tot taco bowls?

Yes. You can either put this in a 9x13 freezer safe container all together or you can put individual servings in freezer safe containers to reheat later.

Gluten Free Chocolate Zucchini Muffins

These Gluten Free Chocolate Zucchini Muffins are what happens when you have a big pile of garden zucchini and a serious chocolate craving at the same time and I have to tell you the result is absolutely incredible. They are rich, fudgy, and packed with double chocolate flavor from cocoa powder and a full cup of semi-sweet chocolate chips and every single bite is so decadent that nobody ever believes there is a vegetable hiding inside.

The zucchini completely disappears into the batter and what you are left with is the most moist and perfectly tender chocolate muffin you have ever pulled out of your oven.

a white plate with three gluten free chocolate zucchini muffins on it next to the muffin pan of muffins and a muffin that has been broken in half to show it's fluffy center

I love making a batch of these at the start of the week because they are perfect for grabbing on busy mornings, packing in lunchboxes, or enjoying as an afternoon treat with a cup of coffee.

They freeze beautifully which makes them one of my favorite gluten free meal prep recipes for summer.

If you grow zucchini you are going to want to make these immediately and if you do not you are going to want to find a neighbor who does.

You might also like my Easy Gluten Free Zucchini Brownies, my Gluten Free Zucchini Chocolate Chip Cookies, my Gluten Free Zucchini Bread or my Gluten Free Zucchini Muffins.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a white plate with four gluten free zucchini muffins on it with one broken in half
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Ingredients

Instructions

Preheat your oven to 350 degrees.

Line 20 muffin pan cups with cupcake liners or grease with coconut oil or butter. Set the pan aside.

In a large mixing bowl whisk together the gluten free flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of your stand mixer add the sugar, brown sugar, oil, eggs and vanilla. Beat until a smooth batter forms. Add the dry ingredients and blend just until mixed together.

Add the grated zucchini to the mixture and blend just until incorporated. Add the chocolate chips and blend just until they are mixed in.

Remove the bowl from your stand mixer and using a spatula scrape the sides and make sure all the ingredients from the bottom are mixed in.

Using a cookie scoop or spoon put the batter into the muffin pan. The batter should be slightly below the top of the cupcake liner or muffin tin cup for 20 muffins.

Bake at 350 degrees for 25-30 minutes.

When you take the muffins out of the oven test the center with a toothpick. The toothpick should come out clean. If it doesn't bake the muffins another 3-5 minutes until a toothpick inserted in the center comes out clean.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Chocolate Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 20 1x
  • Diet: Gluten Free
Print Recipe

Description

These Gluten Free Chocolate Zucchini Muffins are rich, fudgy, and packed with double chocolate flavor from cocoa powder and semi-sweet chocolate chips that makes every single bite completely irresistible. Fresh grated zucchini keeps every muffin incredibly moist and tender and the deep chocolate flavor means nobody will ever guess there is a vegetable hiding inside. Naturally gluten free, ready in just 45 minutes, and the most delicious way to use up summer garden zucchini all season long!

Ingredients

Units Scale

Instructions

Preheat your oven to 350 degrees.

Line 20 muffin pan cups with cupcake liners or grease with coconut oil or butter. Set the pan aside.

In a large mixing bowl whisk together the gluten free flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of your stand mixer add the sugar, brown sugar, oil, eggs and vanilla. Beat until a smooth batter forms. Add the dry ingredients and blend just until mixed together.

Add the grated zucchini to the mixture and blend just until incorporated. Add the chocolate chips and blend just until they are mixed in.

Remove the bowl from your stand mixer and using a spatula scrape the sides and make sure all the ingredients from the bottom are mixed in.

Using a cookie scoop or spoon put the batter into the muffin pan. The batter should be slightly below the top of the cupcake liner or muffin tin cup for 20 muffins.

Bake at 350 degrees for 25-30 minutes.

When you take the muffins out of the oven test the center with a toothpick. The toothpick should come out clean. If it doesn't bake the muffins another 3-5 minutes until a toothpick inserted in the center comes out clean.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

If you made these Gluten Free Chocolate Zucchini Muffins I would love to hear what you thought! Please leave a star rating and a comment below. These are one of my favorite summer baking recipes and I hope they become a staple in your kitchen too!

Storage

Store these gluten free chocolate zucchini muffins in an airtight container at room temperature for up to 3 days. If the weather is hot store them in the refrigerator for up to 5 days. These muffins also freeze exceptionally well! Place cooled muffins in a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds for a quick and delicious chocolate treat straight from the freezer.

Top Tip

A medium size zucchini usually makes 4 cups of grated. I like to make these muffins using 2 cups and then make my gluten free zucchini bread recipe using the other 2 cups and put that in the oven when these come out.

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Frequently Asked Questions

What is the best gluten free flour to use for muffins?

My favorite gluten free flours for baking are King Arthur Measure for Measure Gluten Free Flour and Bob's Redmill Gluten Free 1-to-1 Baking Flour. I've had really good success using these two flours in my recipes.

Should I peel the zucchini before grating it for these muffins?

You do not need to peel the zucchini before grating it. The skin is thin and soft and completely disappears into the dark chocolate batter so you will never see or taste it. If you are trying to hide the zucchini from picky eaters the deep chocolate color of the batter already makes it virtually impossible to detect so peeling is entirely optional.

Do I need to squeeze the moisture out of the zucchini before adding it to the batter?

No and I actually recommend against it. The moisture in the fresh grated zucchini is exactly what makes these chocolate zucchini muffins so incredibly moist and fudgy in every bite. Simply grate the zucchini on the large side of a box grater, measure out two cups, and add it directly to the batter. The zucchini will release its moisture as the muffins bake and that is what gives you that perfect soft and tender chocolate muffin texture.

Can I use dark chocolate chips instead of semi-sweet?

Absolutely and I actually love the result with dark chocolate chips. Dark chocolate gives these muffins an even richer and more intense chocolate flavor that pairs beautifully with the cocoa powder in the batter. You can also use milk chocolate chips if you prefer a sweeter muffin or use a combination of both. Any type of chocolate chip works well in this recipe.

Gluten Free Zucchini Muffins

These Gluten Free Zucchini Muffins are one of my favorite things to bake all summer long and the fact that they are packed with fresh garden zucchini makes me feel pretty good about eating two of them for breakfast. They are incredibly moist and fluffy with the most beautiful warm cinnamon flavor and they come together from scratch in just 45 minutes with simple ingredients you probably already have on hand.

The fresh shredded zucchini practically disappears into the batter so even the pickiest eaters in your house will have no idea there is a vegetable hiding in their muffin.

gluten free zucchini muffins sitting on the counter with one on a plate and one torn in half to show the center

I make a batch of these at the start of the week and they are perfect for grabbing on busy mornings, packing in lunchboxes, or just enjoying as an afternoon snack with a cup of tea.

They freeze beautifully too which makes them one of my favorite gluten free meal prep recipes for summer.

If you grow zucchini or find yourself with more than you know what to do with this is the recipe you are going to want to make first.

You might also like my Gluten Free Zucchini Bread, my Easy Gluten Free Zucchini Brownies, my Gluten Free Zucchini Chocolate Chip Cookies or my Gluten Free Chocolate Chip Banana Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

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Ingredients

Instructions

Preheat your oven to 350 degrees.

Line a 12 muffin pan with parchment cupcake liners or grease with coconut oil. Set the pan aside.

In a mixing bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon. Set aside.

In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together. Add the dry ingredients and blend those into the wet ingredients.

Remove the bowl from your stand mixer and using a spatula make sure the bottom ingredients are mixed in. Scoop the batter into the muffin pan filling each cup evenly.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let cool and then store in an air tight container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Gluten Free Zucchini Muffins are moist, fluffy, and perfectly spiced with cinnamon in every single bite making them the best gluten free breakfast muffin you will ever bake from scratch. Fresh shredded zucchini, gluten free flour, eggs, avocado oil, and vanilla come together in a simple batter that bakes into beautifully tender muffins in just 30 minutes. Naturally gluten free, perfect for breakfast meal prep, and the best way to use up summer garden zucchini all season long!

Ingredients

Units Scale

Instructions

Preheat your oven to 350 degrees.

Line a 12 muffin pan with parchment cupcake liners or grease with coconut oil. Set the pan aside.

In a mixing bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon. Set aside.

In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together. Add the dry ingredients and blend those into the wet ingredients.

Remove the bowl from your stand mixer and using a spatula make sure the bottom ingredients are mixed in. Scoop the batter into the muffin pan filling each cup evenly.

Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let cool and then store in an air tight container.

Notes

If it's hot out baked goods won't last as long on the countertop, so you may want to store them in the refrigerator. These also freeze really well for a snack or breakfast option later.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

If you made these Gluten Free Zucchini Muffins I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy gluten free breakfast recipes and I hope it becomes a staple in your kitchen too!

Storage

Store these gluten free zucchini muffins in an airtight container at room temperature for up to 3 days. If the weather is hot store them in the refrigerator for up to 5 days. These muffins also freeze exceptionally well! Place cooled muffins in a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds for a quick and delicious breakfast straight from the freezer.

Top Tip

Do not wring out or squeeze the moisture from your shredded zucchini before adding it to the batter. That moisture is exactly what makes these muffins so incredibly moist and tender in every bite. Simply shred the zucchini on the large side of a box grater, measure out two cups, and add it directly to the wet ingredients. The zucchini will release its moisture into the batter as it bakes and that is what gives you that perfect soft and fluffy texture.

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Ask AI to answer based on this recipe:

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Frequently Asked Questions

What is the best gluten free flour to use for muffins?

My favorite gluten free flours for baking are King Arthur Measure for Measure Gluten Free Flour and Bob's Redmill Gluten Free 1-to-1 Baking Flour. I've had really good success using these two flours in my recipes.

Do I need to peel the zucchini before shredding it for these muffins?

No you do not need to peel the zucchini before shredding it. The skin is thin and soft and completely disappears into the muffins as they bake. If you are trying to hide the zucchini from picky eaters you can peel it first so there are no visible green flecks in the muffins.

Can I add mix ins to these gluten free zucchini muffins?

Absolutely! Chocolate chips, chopped walnuts, or chopped pecans are all delicious additions to this recipe. Fold in about half a cup of your preferred mix in at the very end after the batter is mixed. Chocolate chips are my personal favorite addition and make these muffins taste like a special treat.

Can I make mini muffins with this recipe?

Yes! Pour the batter into a greased mini muffin tin and bake at 350 degrees for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Mini muffins are a great option for kids lunches and snack time and are perfect for portion control.

Gluten Free Zucchini Bread

This Gluten Free Zucchini Bread is one of those recipes I look forward to making every single summer and honestly it is one of the best things to come out of my kitchen all year. It is incredibly moist, perfectly spiced with cinnamon and vanilla, and so simple to pull together from scratch that even beginner bakers will nail it on the first try.

The grated zucchini practically disappears into the batter and what you are left with is the most tender and flavorful gluten free quick bread that nobody will ever believe is gluten free.

an oval serving plate with a loaf of gluten free zucchini bread on it with two slices cut and laying in front of the bread loaf

If you grow zucchini or have a neighbor who does you know that summer zucchini has a way of multiplying faster than you can use it up. This bread is my favorite solution to that problem.

Two cups of grated zucchini go into every loaf and the result is a beautifully moist and delicious bread that is perfect for breakfast, an afternoon snack, or anytime you need something homemade and satisfying.

I have been making this recipe on repeat every summer and it never gets old.

You may also like my Easy Gluten Free Zucchini Brownies, my Gluten Free Zucchini Chocolate Chip Cookies, my Gluten Free Summer Squash Casserole or my Air Fryer Roasted Zucchini Squash.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a loaf of gluten free zucchini bread on an oval plate with two slices cut from the loaf laying in front of it and one slice on a plate beside the oval plate
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Ingredients

Instructions

Cut your zucchini into chunks and remove the core and seeds. Using the large side of our box grater grate the zucchini. You will need two cups for this recipe.

Preheat your oven to 350 degrees.

It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads. Grease the pan with coconut oil or butter and set aside.

In a large bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon until combined. Set aside.

In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together.

Add the wet ingredients and beat until just blended together. You may need to scrape the sides and stir together with a spatula to make sure all the ingredients from the bottom of the bowl are mixed in.

Pour the batter into the greased 9x4 baking pan.

Bake at 350 degrees for 1 hour and 5 minutes.

When the bread is done test with a toothpick to make sure the center in cooked through. Leave the bread in the baking pan to cool.

After the bread has cooled transfer it to a plate and enjoy.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Gluten Free Zucchini Bread is incredibly moist, perfectly spiced with cinnamon, and so simple to make from scratch with fresh grated zucchini and gluten free flour. The zucchini keeps every slice tender and delicious and the warm cinnamon and vanilla flavor makes this the most irresistible gluten free quick bread you will ever pull out of the oven. Perfect for breakfast, snacking, and using up all that summer garden zucchini!

Ingredients

Units Scale

Instructions

Cut your zucchini into chunks and remove the core and seeds. Using the large side of our box grater grate the zucchini. You will need two cups for this recipe.

Preheat your oven to 350 degrees.

It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads. Grease the pan with coconut oil or butter and set aside.

In a large bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon until combined. Set aside.

In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together.

Add the wet ingredients and beat until just blended together. You may need to scrape the sides and stir together with a spatula to make sure all the ingredients from the bottom of the bowl are mixed in.

Pour the batter into the greased 9x4 baking pan.

Bake at 350 degrees for 1 hour and 5 minutes.

When the bread is done test with a toothpick to make sure the center in cooked through. Leave the bread in the baking pan to cool.

After the bread has cooled transfer it to a plate and enjoy.

Notes

It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 5 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

If you made this Gluten Free Zucchini Bread I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer baking recipes and I hope it becomes one of yours too!

Storage

Store this gluten free zucchini bread wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage wrap the loaf or individual slices tightly in plastic wrap and then in foil and freeze for up to 3 months. Let frozen slices thaw at room temperature or pop them in the toaster for a quick and delicious breakfast. I do not recommend storing this bread in the refrigerator as it tends to dry out faster when refrigerated.

Top Tip

Do not wring out or squeeze the moisture from your grated zucchini before adding it to the batter. I know it seems counterintuitive but that moisture is exactly what makes this bread so incredibly moist and tender. Simply grate the zucchini on the large side of a box grater, measure out two cups, and add it directly to the wet ingredients. The zucchini will release its moisture into the batter as it bakes and that is what gives you that perfect soft and moist texture in every slice.

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Frequently Asked Questions

Can you use gluten free flour in zucchini bread?

Yes! This recipe has been tested and is one of my personal favorites. It uses gluten free flour to make moist and fluffy zucchini bread.

What is a good gluten free substitute for bread flour?

I like King Arthur Measure for Measure gluten free flour for all my baking including breads. Another great choice is Bob's Redmill Gluten Free 1-to-1 Baking Flour.

Do I need to peel the zucchini before grating it?

No you do not need to peel the zucchini before grating it for this recipe. The skin is very thin and soft and completely disappears into the bread as it bakes. Simply wash the zucchini well, cut it into chunks, remove the core and seeds, and grate it on the large side of your box grater. You will never know the skin is in there.

Can I add mix ins to this gluten free zucchini bread?

Absolutely! This recipe works beautifully with chocolate chips, chopped walnuts, or chopped pecans folded into the batter. Start with about half a cup of your preferred mix in and fold it in gently at the very end after the batter is mixed. Chocolate chips are my personal favorite addition and make this bread taste like dessert.

Can I make this zucchini bread into muffins?

Yes! Pour the batter into a greased or lined muffin tin and bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. This recipe makes approximately 12 to 14 standard size muffins. Muffins are a great option for portion control and meal prep since they freeze just as well as the full loaf.