Get ready to fall in love with baking all over again. This Gluten-Free Zucchini Bread recipe is everything you want in a classic loaf: incredibly moist, perfectly spiced, and so easy to make. We’ve cracked the code to ensure a tender, delicious crumb every single time, without any of the gumminess or dryness that can sometimes plague gluten-free treats. This is the perfect recipe to use up that summer zucchini abundance!
Whether you’re enjoying a slice for a quick breakfast, a midday snack, or a light dessert, this loaf is a guaranteed crowd-pleaser. It’s simple, uses pantry-staple ingredients, and the results are truly spectacular.
Why This is the Best Gluten-Free Zucchini Bread
Forget everything you thought you knew about gluten-free baking. This isn’t just a good gluten-free recipe; it’s a fantastic zucchini bread recipe, period.
- Unbelievably Moist: We use a specific combination of oil and finely shredded zucchini to create a tender crumb that stays moist for days.
- Perfectly Spiced: A warm blend of cinnamon and nutmeg provides that classic, comforting flavor you crave in a traditional zucchini bread.
- Simple & Foolproof: The instructions are straightforward, with no complicated steps. Even if you’re new to gluten-free baking, you can achieve perfect results.
- No Gummy Texture: Our key techniques, especially how we handle the zucchini, completely eliminate the risk of a dense or gummy loaf.
Key Ingredients for Success
While the full ingredient list is below, let’s talk about the stars of the show that make this Gluten-Free Zucchini Bread recipe work so well.
The Best Gluten-Free Flour
For the best texture, use a high-quality “cup-for-cup” or “1-to-1” gluten-free all-purpose flour blend. These blends already contain xanthan gum, which is essential for providing structure and binding in the absence of gluten. Using one of these blends makes the conversion from a traditional recipe seamless.
Shredded Zucchini
The magic ingredient! Zucchini adds incredible moisture. Use a standard box grater on the fine-to-medium side for the best results. This allows the zucchini to melt into the bread, giving you moisture without large, noticeable chunks.
The Non-Negotiable Step: Squeezing the Zucchini
Do not skip this! Zucchini holds a surprising amount of water. After shredding, place the zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as you possibly can. Removing this excess water is the single most important step to prevent a soggy, dense loaf.
How to Make Gluten-Free Zucchini Bread (Step-by-Step)
This recipe is designed to be simple and come together quickly. Just follow these easy steps for a perfect loaf.
- Prep Your Station: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan using gluten-free flour or line it with parchment paper.
- Squeeze It Out: Grate your zucchini and, using a cheesecloth or clean towel, squeeze out all the excess moisture. You should have about 1 ½ cups of packed, squeezed zucchini.
- Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix the Wet Ingredients: In a separate medium bowl, whisk the eggs, then add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until everything is smooth and well combined.
- Combine and Fold: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Gently fold in the squeezed, shredded zucchini.
- Bake to Perfection: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Completely: Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Patience is key here; letting it cool ensures it sets properly and won’t fall apart when you slice it.
Tips for a Perfect Loaf Every Time
Follow these simple tips to guarantee your success.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Never scoop directly from the bag, as this compacts the flour and can lead to a dry loaf.
- Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing can develop the gums in the flour blend too much, resulting in a tough bread.
- Check for Doneness: Ovens can vary. Start checking your bread at the 50-minute mark. A clean toothpick is the most reliable sign it’s done.
Fun Variations to Try
This Gluten-Free Zucchini Bread is a wonderful base for customization. Here are a few ideas:
- Chocolate Chip: Fold in 1 cup of semi-sweet or dark chocolate chips with the zucchini.
- Nutty Crunch: Add ¾ cup of chopped walnuts or pecans for a delightful texture.
- Extra Spice: Add ¼ teaspoon of ground ginger or cloves for an even warmer spice profile.
And if you enjoy flourless baking, you might also like these Greek yogurt brownies for another creative treat.
Storing and Freezing Your Zucchini Bread
This bread stores beautifully, making it perfect for meal prep.
- To Store: Keep the completely cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To Freeze: For longer storage, wrap the entire loaf (or individual slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw at room temperature before enjoying.
If you love baking with veggies? Try our carrot cake muffins for another delicious option!
Frequently Asked Questions
You can try substituting the eggs with a vegan egg replacer like flax eggs. To make two ‘flax eggs,’ mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water and let it sit for 5 minutes to thicken before adding to the wet ingredients.
Yes, 100%! This is the most critical step for achieving the perfect texture. Skipping it will introduce too much water into the batter, leading to a soggy, dense, and undercooked center. Take the extra minute to do this—it makes all the difference.
Easily! You can fold in up to 1 cup of chocolate chips or 3/4 cup of chopped nuts, like walnuts or pecans, into the batter at the very end, just after you’ve mixed in the zucchini.
For the best results, we recommend using a high-quality 1-to-1 or cup-for-cup gluten-free all-purpose flour blend. These blends are specifically formulated to replace regular flour in recipes and already contain xanthan gum for binding.
The most common culprit is excess moisture from the zucchini. It is absolutely essential to squeeze as much water out of the shredded zucchini as possible before adding it to the batter. Overmixing the batter can also contribute to a denser texture.
The Recipe for Gluten-Free Zucchini Bread
Gluten-Free Zucchini Bread (The Only Recipe You'll Need)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour or line it with parchment paper.
- Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible.
- In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a separate medium bowl, whisk the eggs. Add the granulated sugar, brown sugar, oil, and vanilla extract, mixing until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined—do not overmix. Gently fold in the squeezed, shredded zucchini.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely before slicing.
Notes
Testing Doneness: If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
Share Your Creation!
We are so excited for you to try this amazing Gluten-Free Zucchini Bread recipe. It’s a true testament to how delicious gluten-free baking can be. If you make it, please leave a comment below and let us know how it turned out! For another easy dessert idea, why not check out this no-bake chocolate treat?
Don’t forget to save this recipe to your favorite board on Pinterest!
