Forget everything you know about dry, crumbly gluten-free baking. This is the ultimate recipe for a truly moist and tender Gluten-Free Zucchini Bread that will have everyone asking for seconds. We’ve packed it with fresh zucchini, warm spices, and the perfect blend of gluten-free flours to create a loaf that’s not just “good for gluten-free,” but genuinely delicious. It’s the perfect way to use up that summer zucchini harvest!
Whether you’re a seasoned gluten-free baker or just starting, this recipe is designed to be foolproof. We’re sharing all our secrets to ensure you get a perfect, flavorful loaf every single time. Get ready to bake the best zucchini bread of your life.
Why This Is The Best Gluten-Free Zucchini Bread
There are countless recipes out there, but this one stands out for a few key reasons. Firstly, the texture is spot on. We use a specific combination of ingredients to combat the dryness that often plagues gluten-free baked goods. Secondly, the flavor is perfectly balanced with cinnamon and nutmeg, complementing the subtle sweetness of the zucchini. Finally, it’s incredibly simple to make. No complicated steps, just pure, straightforward baking joy.
Key Ingredients You’ll Need
The magic of this Gluten-Free Zucchini Bread lies in using the right ingredients. Here’s a breakdown of what you’ll need and why it works.
The Best Gluten-Free Flour Blend
For this recipe, we recommend using a high-quality “cup-for-cup” or “1-to-1” gluten-free all-purpose flour blend. These blends already contain xanthan gum, which is crucial for providing structure and elasticity in the absence of gluten. If your blend doesn’t include it, you’ll need to add it separately.
The Secret to Moistness
The two most important ingredients for a moist loaf are finely grated zucchini and a neutral oil. The zucchini releases moisture as it bakes, creating an incredibly tender crumb. Don’t squeeze the water out! That moisture is key. Oil provides a richer, more moist texture than butter in this recipe, ensuring it stays fresh for days.
Step-by-Step Instructions
Follow these simple steps to bake the perfect loaf of gluten-free zucchini bread.
- Preheat and Prep: 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.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- Mix 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 well combined and smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
- Fold in Zucchini: Gently fold in the grated zucchini. The batter will be thick.
- Bake: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This step is crucial to prevent it from breaking. For another great baked treat, check out our Amish Pumpkin Roll recipe.
Baker’s Tips for Perfect Results
To guarantee success, keep these expert tips in mind.
- Don’t Squeeze the Zucchini: The moisture in the zucchini is essential for a tender crumb. Just grate it and add it directly to the batter.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour and lead to a dry loaf.
- Don’t Overmix: Mix the batter until the ingredients are just combined. Overmixing can result in a dense, tough bread.
- Let it Cool: Allowing the bread to cool completely before slicing is critical. It gives the structure time to set, ensuring clean slices. If you love baking, you might also enjoy our delicious sugar-free pumpkin bars.
Fun Variations to Try
While this Gluten-Free Zucchini Bread is fantastic on its own, it’s also a great canvas for other flavors. Here are a few ideas:
- Add Chocolate Chips: Fold in 1 cup of semi-sweet or dark chocolate chips for a decadent treat.
- Include Nuts: Add 3/4 cup of chopped walnuts or pecans for a delightful crunch.
- Dairy-Free Option: This recipe is already dairy-free! Just ensure your gluten-free flour blend and any add-ins are also dairy-free.
- Add a Glaze: Once cooled, drizzle the top with a simple lemon or vanilla glaze. For a healthier but still delicious option, try our flourless Greek yogurt brownies.
Storing Your Zucchini Bread
Proper storage is key to keeping your bread fresh. Once completely cooled, store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and then foil and freeze it for up to 3 months. Thaw it on the counter before serving.
Frequently Asked Questions
Yes, this recipe is naturally dairy-free as it uses oil instead of butter. Just ensure that your gluten-free flour blend and any add-ins like chocolate chips are also certified dairy-free.
No, there is no need to peel the zucchini. The skin is thin, softens completely during baking, and adds extra nutrients and color to the bread. Just be sure to wash the zucchini well before grating.
Store the completely cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
The key is to use a gluten-free flour blend that contains xanthan gum, which acts as a binder. Also, allowing the bread to cool completely in the pan for at least 15 minutes and then on a wire rack until fully cool is crucial for it to set properly.
We recommend a high-quality, ‘cup-for-cup’ or ‘1-to-1’ all-purpose gluten-free flour blend. These are designed to directly replace regular flour in recipes and provide the best texture.
More Delicious Recipes
If you enjoyed this recipe, we think you’ll love some of our other creations. From savory dinners to sweet desserts, we have something for every occasion. Try our Parmesan Crusted Chicken (coming soon) for an easy weeknight meal that everyone will love.
Enjoy Your Homemade Bread!
We hope you love this incredible Gluten-Free Zucchini Bread recipe as much as we do. It’s a testament to the fact that gluten-free baking can be simple, moist, and absolutely delicious. If you try it, let us know how it turned out in the comments below and don’t forget to share it on Pinterest!
Gluten-Free Zucchini Bread Recipe
Gluten-Free Zucchini Bread (That's Actually Moist!)
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan using gluten-free flour or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk the eggs, then add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until everything is well combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini. The batter will be thick.
- Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This step is crucial to prevent it from breaking.
Notes
Feel free to add 1 cup of chocolate chips or 3/4 cup of chopped walnuts to the batter.
Ensure your gluten-free flour blend contains xanthan gum for proper structure.
