Gluten Free Zucchini Bread Recipe | Moist and Easy

If you’ve been looking for a reliable gluten free zucchini bread recipe that turns out moist, flavorful, and beautifully tender, I think you’re going to love this one. It has that classic cozy quick-bread feel with a golden-brown crust, a soft crumb, and little green flecks of zucchini throughout every slice. It’s the kind of loaf I make when I want something homey and comforting without a lot of fuss.

I especially love this recipe because zucchini works a little bit of magic in baking. It adds moisture without making the bread heavy, and it blends right into the loaf so even picky eaters usually go back for a second slice. A little cinnamon, brown sugar, and vanilla give it that warm bakery-style flavor that makes your kitchen smell amazing.

This is a wonderful bake for breakfast, snack time, or an easy treat to share with friends. I’ll walk you through exactly how I make it so you get a loaf with a domed top, tender interior, and slices that hold together beautifully. Whether you’re new to gluten-free baking or already have a favorite flour blend in your pantry, this recipe is simple, dependable, and very rewarding.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Servings: 10 slices
• Difficulty: Easy

Why You’ll Love It

• Moist and tender with a soft, cake-like crumb
• A great way to use up extra zucchini
• Made with simple pantry staples
• Warm cinnamon flavor that feels cozy and classic
• Easy enough for beginner gluten-free bakers
• Slices well for breakfast, snacks, or lunchboxes
• Delicious plain or with nuts or chocolate chips mixed in

Nutritional Benefits and Adaptable Variations

• Zucchini adds moisture naturally, which helps reduce the need for extra fat while contributing a bit of fiber.
• Gluten-free flour blend makes this loaf a good option for those avoiding gluten, as long as all packaged ingredients are certified gluten-free.
• Eggs provide structure and protein, helping the bread bake up sturdy yet tender.
• You can make it dairy-free by using a neutral dairy-free milk if your flour blend benefits from a little extra moisture, though this recipe is naturally dairy-free as written.
• Add chopped walnuts or pecans for crunch and a boost of healthy fats.
• Fold in chocolate chips if you want a sweeter, dessert-like version.
• Try a spice variation with nutmeg or ginger for a deeper warm-spice flavor.
• Use a gluten-free 1:1 baking flour blend with xanthan gum for the most dependable texture.

Step-by-Step Instructions

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1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if you want easier removal.
2. Grate the zucchini on the coarse side of a box grater. Lightly blot it with paper towels if it seems very wet, but don’t squeeze it completely dry. You want some moisture left for a tender loaf.
3. In a large mixing bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla until smooth and well combined.
4. In a separate bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir gently until mostly combined. Fold in the grated zucchini, and if you’re using them, the walnuts or chocolate chips. Mix just until no dry streaks remain.
6. Transfer the batter to the prepared loaf pan and smooth the top. The batter will be thick.
7. Bake for 50 to 55 minutes, or until the loaf is domed, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. Let the bread cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This helps the crumb set so the slices stay neat.

Nutrition Information

Nutrition values are estimates and can vary depending on the specific gluten-free flour blend and any optional add-ins you use.

Storage & Make-Ahead Tips

Once the loaf has cooled completely, store it tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Because this is a moist quick bread, I like to make sure it’s fully cooled before storing so condensation doesn’t build up.

You can also freeze individual slices or the whole loaf. Wrap it well, then place it in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator or at room temperature, and warm a slice gently if you like. This makes it really handy for make-ahead breakfasts or afternoon snacks.

FAQ

1. Do I need to peel the zucchini?

No, I don’t peel it. The skin is thin and softens as it bakes, plus it gives the bread those pretty green flecks.

2. Why is my gluten-free zucchini bread gummy in the middle?

This usually happens if the zucchini was too wet, the loaf was underbaked, or it was sliced before it had time to cool completely. Blot excess moisture, test for doneness carefully, and let the bread cool before cutting.

3. Can I make this recipe without nuts?

Absolutely. The nuts are optional, and the bread is delicious without them. You can also use gluten-free chocolate chips instead.

4. What kind of gluten-free flour works best?

A gluten-free 1:1 baking flour blend designed to replace all-purpose flour is the easiest and most reliable choice. If your blend does not contain xanthan gum, the texture may be more delicate.

5. Can I turn this into muffins?

Yes. Divide the batter into a lined muffin tin and bake at 350°F (175°C) until the tops are set and a toothpick comes out clean, usually around 20 to 24 minutes depending on size.

Gluten-Free Zucchini Bread

A moist and tender gluten-free zucchini bread with warm cinnamon flavor and a soft, sliceable crumb.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 255 kcal

Equipment

• 1 9x5-inch loaf pan
• 1 box grater
• 2 mixing bowls
• 1 Whisk
• 1 spatula or wooden spoon
• 1 wire rack

Ingredients

  

Wet Ingredients

• 1 1/2 cups grated zucchini lightly packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups gluten-free 1:1 baking flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt

Optional Add-Ins

• 1/2 cup chopped walnuts optional
• 1/2 cup gluten-free chocolate chips optional, use instead of walnuts if desired

Instructions

 

Prepare the Pan and Zucchini

• Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper if desired.
• Grate the zucchini on the coarse side of a box grater. Lightly blot with paper towels if it seems very wet, but do not squeeze completely dry.

Mix the Batter

• In a large mixing bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla until smooth.
• In a separate bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and stir gently until mostly combined.
• Fold in the grated zucchini and, if using, the walnuts or chocolate chips. Mix just until no dry streaks remain.

Bake and Cool

• Transfer the batter to the prepared loaf pan and smooth the top.
• Bake for 50 to 55 minutes, or until the loaf is domed, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use a gluten-free 1:1 baking flour blend for best texture. Lightly blot very wet zucchini to avoid a gummy center. Let the loaf cool completely before slicing. Optional walnuts add crunch; chocolate chips make it sweeter.