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Gluten-Free Zucchini Bread

A moist and tender gluten-free zucchini bread with warm cinnamon flavor and a soft, sliceable crumb.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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.