Savory Gluten Free Zucchini Bread

Savory Gluten Free Zucchini Bread

This savory gluten free zucchini bread is made with flour, oil, yogurt, eggs, zucchini and cheese. Celebrate summer’s bounty with this simple, delicious recipe!

A close up of zucchini bread in metal loaf pan
Most zucchini bread and cake recipes are sweet. I say this because it is a fact. I do not judge, as I love and bake them often. Cakes in point: my GF chocolate chip zucchini bread & my GF double chocolate zucchini bread. But all the same, it is time for a savory gluten free zucchini bread recipe.

Here’s why this savory zucchini bread is in order: (1) It’s simple and quite versatile (serve it for breakfast, alongside a sammie for lunch, or as a dinner side); (2) It smells divine and tastes even better (like all good zucchini recipes it does not taste much like zucchini at all); and (3) All that zucchini in a summer bounty is not going to use itself now is it. The plant stops for no one!

A zucchini on a white surface, a bowl of zucchini spreads on a white surface, a white mixture being poured into a bowl, and zucchini bread dough in a metal loaf pan

This gluten free zucchini bread recipe is dead simple. Look at how short the instructions are! Just whisk together dry ingredients, mix in grated cheeses and zucchini, then add in the blended eggs-oil-yogurt mixture. That’s all.

A close up of a loaf off zucchini bread with a slice on a white plate and a zucchini and bowl of tomatoes in back

By the way, the shredded zucchini in this bread came from my personal home garden. So did the beautiful would-be prize-winning zucchini you see in the photos. And the beautiful, juicy, ruby red tomatoes are from my garden, too! I can take no credit at all. This year, we planted seedlings, not seeds. And I’m fairly certain that we’re sharing our garden with a bunch of bunnies. And ain’t no one weeding the garden. *sigh*

But everything is still growing! My excitement is, of course, dampened a bit by the pressure (the pressure) to make good use of all that gorgeous, pesticide-free produce. This savory gluten free zucchini bread is just one foot soldier in the summertime war against the green monster.

A stack of 2 slices of zucchini bread on a white plate and a zucchini in the back

If you are tired of zucchini (and honestly who isn’t sometimes it’s just so in your face over the summer), then let’s bake it into this zuke bread, so it can hide in plain sight.

A stack of 2 slices of zucchini bread on a white plate and the loaf of zucchini bread in the loaf pan below

Like this recipe?

Prep time: Cook time: Yield: 1 loaf zucchini bread


3 cups (420 g) all purpose gluten free flour

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

1 tablespoon baking powder

3/4 teaspoon kosher salt

4 ounces Parmigiano-Reggiano cheese, finely grated

3 ounces sharp white cheddar cheese, grated

9 ounces grated zucchini (from about 1 medium zucchini)

1/2 cup (112 g) neutral oil (like canola, vegetable or grapeseed)

3 eggs (150 g, weighed out of shell) at room temperature, beaten

1/2 cup (113 g) plain whole milk yogurt, at room temperature


  • Preheat your oven to 350°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a medium-sized bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the grated zucchini, and the Parmigiano-Reggiano and cheddar cheeses, and mix to combine, breaking up any clumps in the grated zucchini or cheeses. In a blender or medium-size bowl, place the oil, eggs and yogurt, and blend (or whisk vigorously) until smooth. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well-combined. The batter will be thick. Scrape it into the prepared pan and, with a wet spatula, smooth into an even layer. With a sharp knife, slice about 1/4-inch deep down the center of the loaf.

  • Place the pan in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out clean (about 40 minutes). Allow to cool for at least 10 minutes in the pan before turning out onto a wire rack to cool completely. Slice and serve. Once completely cool, the sliced (or unsliced) bread can be wrapped tightly and frozen for longer storage.

  • Recipe first published on the blog in 2013. Ingredients multiplied by 1 1/2, method altered slightly, and recipe otherwise unchanged. 


Comments are closed.

  • January 13, 2017 at 6:58 AM

    it looks so good! I don’t like zucchini normally, but I am so going to try this. I think as soon as this weekend in fact!

  • Karina Colareta-De Maio
    October 27, 2016 at 8:42 PM

    Hello, I don’t have any zucchinis handy today what can i use instead?

  • Thomas J
    September 1, 2016 at 9:35 PM

    Wow, this is the first recipe I’ve made from your blog and it was so great! I toasted it and served it with gluten free spaghetti. So great, thanks for the recipe!

  • Heidi McDow
    August 15, 2016 at 12:25 PM

    This looks delicious! I have two zucchini in my fridge I need to use up!

  • Wendy Coykendall Benton
    August 7, 2016 at 7:39 PM

    This sounds good: a savory zucc bread! Wonder how it would taste as the ‘bun’ for a BBQ Hamburger? Have you tried that? :) Maybe sliced a bit thinner so I can get my mouth around it that way?

    • August 10, 2016 at 9:18 AM

      I’m not sure, Wendy! I think you’re probably better off with my zucchini yeast bread instead. :)

      • Wendy Coykendall Benton
        August 31, 2016 at 4:33 PM

        Thanks, Nicole, I’ve pinned both recipes. We dearly loved the Savory Zucc Bread – I can think of so many dinners this would pair nicely with, too. It’s nice to have a non-sweet zucchini bread that gives one no clue it’s GF! Score!

  • Mare Masterson
    August 3, 2016 at 12:52 PM

    I love that you tweak recipes and repost them!

  • Ann C
    August 3, 2016 at 11:41 AM

    I’ve ended up with some of those **ginormous** (mostly water) zucchini’s – would you suggest wringing the extra moisture out after grating? Thanks – it sounds wonderful and I can’t wait!

    • Mare Masterson
      August 3, 2016 at 12:51 PM

      I use those ginormous zucchinis to make zucchini parmigiana.

    • August 10, 2016 at 9:20 AM

      Yes, Ann, I would definitely do that. 1 cup of grated zucchini (without excess moisture is about 110 grams), and about 63 grams as squeezed dry. So just use that as a guide, and maybe ignore the pre-wrung weight.

      • Wendy Coykendall Benton
        August 31, 2016 at 4:34 PM

        thanks for this clarification! I’m new to learning to bake by weight and had wondered this myself! :)

  • pqcbb
    August 3, 2016 at 7:50 AM

    How did I miss this one if posted originally 3 yrs ago? Glad you felt need to change up a bit & repost! I love the idea of a savory zucchini bread.
    Made your Healthy Zucchini & the Healthy Banana GF muffins yesterday. A hit!

    • August 10, 2016 at 9:20 AM

      Awesome, pqcbb!

  • Laura
    August 16, 2013 at 1:55 PM

    What happens if I use my GF flour that already has xanthum gum in it?

    Love you and this blog, can’t wait to own the books!
    Thank you,

    • August 3, 2016 at 7:23 AM

      You omit it, Laura! :)

  • Andria
    August 16, 2013 at 10:17 AM

    Does this freeze well?
    BTW I just found your website and it looks amazing! I made your marbled cheesecake brownies and they were outstanding!!! My partner LOVED them (after proclaiming he is not a big brownie fan) and his coworkers devoured them!
    I am new to gluten free baking and with your website it looks like it will be fun and easy!!
    Thank you!

  • mothers little hleper
    August 15, 2013 at 12:24 AM

    is there any way to make this dairy free too?

    • August 16, 2013 at 7:15 AM

      Unless I specifically indicate otherwise, I have not tested a recipe with substitutions. You’ll have to experiment!

  • […] Savory Gluten Free Zucchini Bread from Gluten Free on a Shoestring […]

  • […] Savory zucchini bread. […]

  • Hanunyah Fish
    August 8, 2013 at 1:33 PM

    This is soo beautiful! Thank you, Nicole, since our zucchini plant is taking over! ;)

  • Mary Kooistra
    August 8, 2013 at 5:13 PM

    This looks so delicious! You think that I can use Better Batter flour for it? I just got a nice big shipment of it (my favorite!).

  • Mary Kooistra
    August 8, 2013 at 1:13 PM

    This looks so delicious! You think that I can use Better Batter flour for it? I just got a nice big shipment of it (my favorite!).

  • Heather Tunison
    August 8, 2013 at 10:47 AM

    This sounds wonderful! I make your chocolate chip zucchini bread often, so I look forward to a change in flavors with all of those huge zucchinis taking over my garden! :)

    • August 8, 2013 at 12:19 PM

      The zucchinis demand more recipes! They are very persuasive, Heather. We must abide. :)
      xoxo Nicole

  • Jennifer Sasse
    August 8, 2013 at 10:10 AM

    You are so funny! Looks awesome!

    • August 8, 2013 at 12:18 PM

      Thanks, Jennifer. :)
      xoxo Nicole

  • Bobbie Jo Murphy
    August 8, 2013 at 9:27 AM

    This looks beautiful, & no sugar; I like that. My garden has produced an abundance of yellow squash. Can I take any zucchini recipe & add squash instead of zucchini? ty

    • August 8, 2013 at 12:18 PM

      Hi, Bobbie Jo, That’s a very good question. I haven’t tried this recipe with yellow squash, but I have to imagine it would work just fine. The only difference I generally see between yellow and green squash is that yellow squash is not usually grown very large, which means that it typically has less moisture than green squash. But zucchinis vary from one to another. I’d say to choose the larger of your yellow squash and have at it!
      xoxo Nicole

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