Discover 30+ of the best gluten-free zucchini recipes to break you out of that zucchini bread rut! Here you will find easy and creative gluten-free recipes with summer squash, including breads, muffins, savory dinners, quick side dishes, and more! Many are perfect for not only a gluten-free diet, but for low carb, dairy-free, and healthy lifestyle.
Why use zucchini in gluten-free recipes?
If you have an abundance of zucchini (also known as courgettes), you may want to shred, chop, or dice it into everything. Go for it! Summer squash works particularly well in not only gluten-free recipes, but many almond flour recipes for the following reasons.
- The high water content adds moisture, helping gluten-free baked goods, which tend to have a drier texture.
- It’s an extremely affordable way replace expensive gluten-free ingredients, such as speciality pasta noodles and flour.
- A nutritious and low carb (especially when you eat the zucchini skin!) way to replace the bulk of flour in breads, muffins, and cakes.
- Zucchini’s mild flavor helps it pair with a variety of ingredients, such as chocolate, cheese, citrus, fruit, and tomatoes.
- Like applesauce or bananas, summer squash is a healthier alternative to oil, vegetable oil, or coconut oil while maintaining a moist texture.
expert tips when using zucchini in recipes
Choose the right sized zucchini or squash for cooking, while saving larger zucchini for baking recipes. For cooking, harvest zucchini, or buy, when it is 5-7 inches long. Otherwise it can be tasteless or bitter.
To avoid mushy zucchini, cut out the seed core, leaving only the flesh and skin around it. When the seeds come in contact with heat they automatically soften and can become spongy.
A gluten-free flour blend doesn’t absorb liquids as readily, so coupled with squash’s high water content, means breads, muffins, brownies, and cakes will take slightly longer to bake.
When using grated zucchini, lay it on a double layer of paper towels or clean dishcloth to absorb excess water before adding to recipes. Squeezing out extra moisture works particularly well for a quick bread recipe and muffins.
Storage tips
Fresh zucchini will last in the fridge for about a week. When choosing your produce, make sure the skin is smooth, shiny, and not wrinkled, which could be a sign of zucchini past its prime.
For best storage, do not wash the squash until ready to use. Store in the crisper drawer, where humidity is less, and be sure it is not in a tightly closed bag. It needs ventilation for the moisture to escape.
If you have extra shredded zucchini, it may also be stored until ready to use. Place a paper towel at the bottom of an airtight container to soak up an excess moisture. Refrigerate up to 3 days until ready to use.
Although technically zucchini can be frozen, I find the end results to be less than ideal. After thawing it becomes mushy and watery. If you would like to place grated zucchini in the freezer, wring out as much moisture as possible first using a lint-free dish towel.
If adding to soups or stir-frys it does not have to thaw first. When adding to baked goods, thaw before adding to the batter. You may also have to soak up the extra moisture again.
Prepping zucchini for gluten-free recipes
The easiest way to shred zucchini quickly is with a food processor fitted with a grater disc. Simply chop off the stem, slice in long spears to fit through the feed tube, and process. The skin can remain on.
If you do not own a food processor, a box grater may also be used. Cut off the stem and use the large shred option.
Gluten free zucchini bread, muffins, & more
The most popular gluten free recipe for zucchini comes in the form of a gluten-free quick bread. A tried-and-true zucchini bread full of spiced goodness will always be a crowd-pleaser, but expand your taste buds with various muffins and more!
Remember this easy tip when baking gluten-free recipes with zucchini. GF flour doesn’t absorb moisture as well, plus zucchini contains a lot of water. Sometimes a toothpick isn’t a strong enough indicator, so use a long cake tester or butter knife inserted in the middle.
1. Gluten-Free Zucchini Bread with Almond Flour
2. Perfect Gluten-Free Zucchini Muffins (Easy Tips)
3. Blueberry Zucchini Bread
4. Moist Zucchini Bread with Gluten-Free Flour
5. Pepperoni Zucchini Muffins
6. Flourless Zucchini Chia Savory Breakfast Muffins
7. Gluten-free Chocolate Zucchini Muffins
8. Zucchini Waffles
dinners
Using summer squash in dinner recipes not only has added health benefits, such as a big dose of vitamin A and antioxidants, but also provides a naturally gluten-free, low carb, and keto-friendly swap for ingredients with high carbohydrates.
9. Stuffed Zucchini Boats Casserole with Italian Sausage and Quinoa
10. Zucchini Basil Chicken Burgers
11. Cheesy One Pan Zucchini Taco Skillet
12. Garlic Parmesan Zucchini Noodles
13. Keto Zucchini Tart Pizza
14. Turkey Zucchini Meatballs – Cheddar Cheese Stuffed Turkey Meatballs
15. Thai Zucchini Noodles with Peanut Sauce
16. Cheesy Hasselback Zucchini Pizzas
17. Zucchini Black Bean Tacos with Avocado Crema
side dishes
From lemon and garlic, to balsamic and pesto, fresh zucchini pairs with endless flavors to compliment any meal! Since zucchini cooks so quickly, it’s the perfect last-minute pair to main dish.
18. Low Carb Parmesan Zucchini Fries
19. Gluten-Free Parmesan Zucchini Fritters
20. 20 Minute Roasted Zucchini (Not Soggy!)
21. Sauteed Zucchini with Lemon and Garlic
22. Grilled Zucchini
23. Air Fryer Zucchini Chips
24. Zucchini Tots
25. Spiralized Zucchini Caprese Salad
26. Warm Zucchini Salad with Balsamic Vinaigrette
desserts
Try one of these zucchini desserts as a creative way to end a meal or bring an irresistible dish to a summer picnic. Gluten-free desserts made with zucchini are so deceptively delicious, many can’t even detect the taste!
27. Soft & Chewy Gluten-Free Zucchini Cookies
28. Moist Gluten Free Chocolate Zucchini Cake
29. Zucchini Brownies with Peanut Butter Frosting
30. Zucchini Cake with Blueberries
31. Zucchini Cake with Cream Cheese Frosting.
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30+ Gluten-Free Zucchini Recipes: Chewy Gluten-Free Zucchini Cookies
Ingredients
- 1 cup shredded zucchini, blotted dry
- ½ cup unsalted butter, softened to room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg, room temperature
- 2 tablespoons pure maple syrup
- 1 ½ teaspoon vanilla extract
- 2 cups quick cooking oats, certified gluten-free
- 1 cup gluten free all purpose flour, I recommend Cup4Cup gluten-free flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (I use ¼ cup mini chocolate chips and ¾ cup semi-sweet chips)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or use silicone baking mats.
- Begin by grating the zucchini. Transfer to a paper towel or clean dish towel to gently blot and soak up excess moisture. Set aside.1 cup shredded zucchini,
- In a large mixing bowl, beat together the softened butter, brown sugar, and sugar until light and creamy, about 3 minutes.½ cup unsalted butter,,½ cup light brown sugar,½ cup granulated sugar
- Add the egg, vanilla extract, and maple syrup. Beat until well combined.1 large egg,,2 tablespoons pure maple syrup,1 ½ teaspoon vanilla extract
- Mix in the oatmeal, flour, baking soda, cinnamon, and salt. Once it is well mixed, stir in the grated zucchini and chocolate chips.2 cups quick cooking oats,,1 cup gluten free all purpose flour,,½ teaspoon ground cinnamon,½ teaspoon baking soda,½ teaspoon salt,1 cup semi-sweet chocolate chips
- Use a medium cookie scoop (or heaping 1 1/2 tablespoons) to distribute heaping scoops about 2 inches apart on the prepared baking sheets.
- Bake for 13-15 minutes, rotating the sheets halfway though, until the edges are set and middles just start to set. Cool on the baking sheets for 15 minutes before transferring to a wire rack to cool.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Dairy-Free Adaptation
Substitute a vegan butter stick for the softened butter and reduce salt to 1/4 teaspoon. Use dairy-free chocolate chips, such as Enjoy Life, for the baking chips. Recipe adapted from Sally’s Baking Addiction.Nutrition
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Michael Simmons says
Thanks for the excellent selection of recipes, Melissa! I am a big zucchini lover and all these recipes look very attractive to me. But first of all, I decided to try Pepperoni Zucchini Muffins. I have never cooked anything like this before. I will inform you about the results 🙂
Melissa says
Awesome! Can’t wait to hear, Michael!
Best,
Melissa