Gluten Free Zucchini Bread

I remember the first time I decided to make gluten free zucchini bread — it was mostly out of necessity. A close friend with gluten intolerance was coming over, and I wanted to bake something delicious that everyone could enjoy without worry. I was inspired by the humble zucchini, which is so versatile and adds moisture and a subtle earthiness to baked goods. This recipe turned out to be a crowd-pleaser, with a moist crumb, a tender bite, and the perfect hint of sweetness. Whether you’re gluten sensitive, celiac, or just trying to eat cleaner, this zucchini bread will satisfy your cravings for a homemade treat without compromising on flavor.

If you’ve been searching for a gluten free bread recipe that actually tastes like the traditional version, you’re going to want to keep reading. I’m going to share all the tips, tricks, and secrets to make your zucchini bread moist, flavorful, and naturally gluten free.

Why I Love This Recipe

Gluten free baking can sometimes feel like a tricky science experiment — but this zucchini bread makes it so approachable. What I love most is how naturally the zucchini adds moisture and texture, which gluten free flours often struggle to achieve. This recipe balances the flavors of cinnamon and vanilla with the subtle freshness of zucchini, creating a loaf that’s not too sweet but perfectly comforting.

You’ll find this bread has a tender crumb that’s soft but sturdy enough to slice without crumbling apart. It’s an ideal snack or breakfast companion, whether toasted and spread with butter or enjoyed plain. Plus, the use of wholesome ingredients makes it feel a little less indulgent — so you can feel good about having an extra slice.

This recipe is designed to be flexible too. Whether you want to add nuts, chocolate chips, or keep it plain, the base is forgiving and easy to customize. It’s also a fantastic way to sneak veggies into your family’s diet — a win-win!

Ingredients for Gluten Free Zucchini Bread

Let’s talk about what you’ll need to make this delightful loaf.

First, you’ll need grated zucchini — fresh, medium-sized zucchinis work best. They add moisture and a mild flavor without overpowering the bread. Using fresh zucchini is key because frozen or watery zucchini can make the bread too soggy.

For the gluten free flours, I prefer a blend of rice flour and tapioca starch or a good quality all-purpose gluten free flour mix. These provide a nice balance of structure and tenderness. Almond flour can be added for extra richness if you like, but it’s optional.

You’ll want some natural sweeteners — I use a combination of brown sugar and a bit of honey or maple syrup. This combo gives depth of flavor and keeps the bread moist.

Don’t forget the eggs! They act as a binder and add to the moist texture.

Some baking essentials like baking soda and baking powder are needed to give the bread a good rise.

Warm spices like cinnamon and nutmeg bring that cozy, homemade flavor.

Vanilla extract adds sweetness and aroma.

Finally, a pinch of salt enhances all the flavors.

If you like, you can toss in some chopped nuts like walnuts or pecans for crunch, or even some dark chocolate chips for a touch of indulgence.

How Much Time Will You Need

Making this gluten free zucchini bread is surprisingly quick and straightforward. From start to finish, you’re looking at about 1 hour and 15 minutes.

Grating the zucchini and prepping your ingredients will take roughly 10 to 15 minutes.

Mixing everything together is simple and takes just about 10 minutes.

The baking time is around 50 to 55 minutes, depending on your oven.

After baking, it’s essential to let the bread cool for at least 15 minutes before slicing to ensure it sets properly.

How to Make This Gluten Free Zucchini Bread

Now, let’s dive into the step-by-step process of bringing this bread to life.

Step 1: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Wash and dry 2 medium zucchinis. Using a box grater, grate the zucchini finely. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent the bread from becoming soggy.

Step 3: In a large mixing bowl, whisk together the dry ingredients: 1 ½ cups gluten free all-purpose flour blend, ½ cup tapioca starch (or cornstarch), 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.

Step 4: In another bowl, beat 2 large eggs until slightly frothy. Add ¾ cup brown sugar, 2 tablespoons honey or maple syrup, ⅓ cup vegetable oil (or melted coconut oil), and 1 teaspoon vanilla extract. Mix well until fully combined.

Step 5: Slowly fold the wet ingredients into the dry ingredients, mixing gently but thoroughly.

Step 6: Add the squeezed zucchini to the batter and gently fold it in. If using nuts or chocolate chips (about ½ cup), fold those in now.

Step 7: Pour the batter into your prepared loaf pan and smooth the top with a spatula.

Step 8: Bake for 50 to 55 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.

Step 9: Remove the bread from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Substitutions

If you don’t have the exact ingredients, don’t worry — there are a few smart substitutions you can use to keep this bread delicious and gluten free.

Instead of brown sugar, you can use coconut sugar or regular granulated sugar. Each will slightly change the flavor, with coconut sugar giving a deeper caramel note.

For oil, melted butter can be swapped in if you prefer a richer flavor, or applesauce for a lower-fat option. Just keep in mind applesauce may make the bread a little denser.

If you don’t have tapioca starch, cornstarch or arrowroot powder works well as a substitute to maintain that light, tender crumb.

If you want to keep the recipe vegan, replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg, let sit for 5 minutes). However, the texture will be slightly different and a bit more dense.

For extra moisture and flavor, shredded carrot can be added alongside or in place of zucchini.

Best Side Dish of Gluten Free Zucchini Bread

While this zucchini bread shines on its own, pairing it with the right sides can elevate your eating experience.

• A cup of creamy herbal tea, like chamomile or mint, complements the subtle sweetness.
• A dollop of Greek yogurt with a drizzle of honey pairs beautifully as a refreshing, protein-rich side.
• Fresh fruit salad with berries or sliced apples adds brightness and texture contrast.

These simple additions make your snack or breakfast feel complete and satisfying.

Serving and Presentation Tips

One of the joys of baking gluten free zucchini bread is how inviting and comforting it looks when served just right. Presentation can turn a simple loaf into the centerpiece of your breakfast table or afternoon tea.

For serving, slice the bread into thick, even pieces to showcase the moist texture and flecks of zucchini throughout. You can toast the slices lightly to add a bit of crunch or enjoy them soft and tender straight from the loaf.

Consider plating the slices on a rustic wooden board or a pretty ceramic plate. Adding a small bowl of softened butter or cream cheese alongside invites everyone to customize their slice.

Garnish with a sprinkle of cinnamon or a few chopped nuts on top for an elegant touch. If you want to be a bit fancy, a drizzle of honey or maple syrup can add extra sweetness and shine.

For brunch or gatherings, arrange the slices with fresh berries, mint leaves, or edible flowers for a fresh, vibrant look that also adds color contrast.

Tips and Tricks to Make This Recipe Even Better

To get the best results every time you bake this gluten free zucchini bread, here are some tips I’ve picked up along the way:

• Squeeze the zucchini well: Removing excess moisture is essential. If you skip this, your bread could turn out soggy or too dense.
• Use a fresh gluten free flour blend: Freshness matters a lot with gluten free flours, as they can lose their rising ability over time.
• Don’t overmix the batter: Once you combine wet and dry ingredients, mix just enough to incorporate. Overmixing can make the bread tough.
• Let the bread cool completely before slicing: This helps the crumb set properly and prevents crumbling.
• Add mix-ins last: Nuts, chocolate chips, or dried fruit should be folded in gently at the end to distribute evenly without breaking down.
• Try adding spices or citrus zest: A pinch of cardamom, or a teaspoon of lemon or orange zest can brighten the flavors.
• Bake on the middle rack: Ensures even heat circulation for consistent baking.

Common Mistakes to Avoid

Even with a simple recipe like this, some common pitfalls can affect the outcome. Watch out for these to keep your zucchini bread perfect:

• Not squeezing zucchini enough: Too much moisture will make the bread gummy or underbaked in the center.
• Using expired baking powder or soda: These leavening agents lose their potency over time, resulting in a dense loaf.
• Overbaking or underbaking: Check your bread with a toothpick a few minutes before the timer ends. Overbaking dries out the bread, underbaking leaves it raw in the middle.
• Mixing the batter excessively: This can develop too much structure and make the bread dry and crumbly.
• Skipping the cooling time: Cutting the bread hot can cause it to fall apart.

How to Store It

Gluten free zucchini bread stores beautifully and can be enjoyed over several days with the right care.

Once completely cooled, wrap the loaf tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days.

For longer storage, refrigerate wrapped bread for up to a week. Just bring it back to room temperature or warm slightly before serving.

You can also freeze the bread for up to 3 months. Slice it first, then wrap individual slices or the whole loaf in plastic wrap and foil to prevent freezer burn. Thaw slices overnight in the fridge or warm gently in the toaster.

FAQ

Can I use shredded carrots instead of zucchini?
Yes! Shredded carrots add moisture and sweetness and work well as a substitute or in combination with zucchini.

Is this recipe dairy-free?
Yes, if you use vegetable or coconut oil. If you prefer butter, it’s not dairy-free, but still gluten free.

Can I make this recipe vegan?
You can replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The texture may be a little denser.

What gluten free flour blend do you recommend?
I prefer blends with rice flour, tapioca starch, and potato starch. Avoid single-flour recipes as they tend to be crumbly.

Can I add nuts or chocolate chips?
Absolutely! Walnuts, pecans, or chocolate chips make delicious additions for texture and flavor.

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