There’s a certain magic that happens in late summer when gardens and farmers’ markets are practically overflowing with zucchini. You’ve made zoodles, you’ve grilled it, you’ve sautéed it… now what? The answer, my friends, is always bread. But not just any bread. We’re talking about a gluten-free zucchini bread so moist, so tender, and so perfectly spiced that you’ll completely forget it’s missing the gluten. This isn’t one of those dry, crumbly loaves that tastes like a compromise. This is the real deal—a recipe I’ve tested and tweaked to perfection, guaranteed to become your go-to for using up that glorious green squash.
Whether you’re celiac, gluten-sensitive, or simply baking for a friend, this recipe delivers everything you crave in a classic zucchini bread. The subtle sweetness, the warm kiss of cinnamon, and a texture so delightful you’ll be slicing off “just one more piece” until the whole loaf is gone. Let’s get baking!
Why You’ll Love This Gluten-Free Zucchini Bread
- Incredibly Moist & Tender: Thanks to the zucchini and a careful balance of ingredients, this bread has a melt-in-your-mouth texture that rivals any traditional recipe. Say goodbye to dry, dense gluten-free baked goods forever!
- Perfectly Spiced: A warm and comforting blend of cinnamon and nutmeg gives this bread its classic, nostalgic flavor without being overpowering. It makes your whole house smell amazing while it bakes.
- Simple & Straightforward: No complicated techniques or hard-to-find ingredients. This is a mix-and-bake recipe that comes together quickly, making it perfect for a lazy weekend or a weeknight baking session.
- The Best Way to Use Zucchini: It’s the perfect solution for that bumper crop of summer squash. This bread cleverly hides a healthy dose of vegetables in a treat everyone will love.
- Completely Customizable: Feel free to toss in your favorite additions! Chocolate chips, walnuts, or pecans all work beautifully in this versatile recipe.
Ingredients & Equipment
Key Ingredients
- Zucchini: You’ll need about 2 medium zucchinis to get 1 ½ packed cups of shredded zucchini. No need to peel them!
- Gluten-Free All-Purpose Flour Blend: The key to success! Use a high-quality “cup-for-cup” or “1-to-1” blend that already contains xanthan gum. This recipe was tested with Bob’s Red Mill 1-to-1 Baking Flour.
- Sugars: A mix of light brown sugar and granulated sugar provides the perfect balance of moisture, sweetness, and flavor.
- Oil: A neutral oil like canola, vegetable, or melted coconut oil keeps the bread exceptionally moist.
- Eggs: Two large eggs provide structure and richness.
- Vanilla Extract: Pure vanilla extract enhances all the other flavors.
- Spices & Leaveners: Cinnamon, nutmeg, baking soda, baking powder, and salt are the workhorses that give the bread its classic flavor and perfect rise.
- Optional Add-ins: ¾ cup of chopped walnuts, pecans, or semi-sweet chocolate chips.
Essential Equipment
- 9×5-inch loaf pan
- Box grater
- A clean kitchen towel or cheesecloth (for squeezing the zucchini)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan. For easy removal, you can also line the pan with parchment paper, leaving an overhang on the two long sides to act as handles.
- Shred and Squeeze the Zucchini: Using a box grater, shred your zucchini. You should have about 1 ½ cups packed. Place the shredded zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather the ends and twist, squeezing out as much moisture as possible over the sink. This is the most critical step for avoiding a soggy bread! Set the squeezed zucchini aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Batter: Pour the dry ingredients into the wet ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few small streaks of flour are okay.
- Fold in Zucchini: Gently fold the dry, shredded zucchini into the batter. If you’re using nuts or chocolate chips, fold them in now.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: Let the bread cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment handles or carefully invert the pan to remove the loaf. Let it cool completely on the wire rack before slicing. This is important, as gluten-free baked goods need to set fully to avoid a gummy texture.
Pro Tips for the Perfect Loaf
- Don’t Skip the Squeeze: I can’t stress this enough! Zucchini is over 90% water. Squeezing out the excess liquid is the non-negotiable secret to a bread that’s moist, not waterlogged and dense. You should be able to wring out at least ½ cup of liquid.
- Measure Your Flour Correctly: Don’t scoop the flour directly from the bag with your measuring cup. This compacts it, leading to a dry loaf. Instead, use a spoon to fluff up the flour in the bag, then spoon it into your measuring cup and level it off with the back of a knife.
- Let the Batter Rest: For an even better texture, let the finished batter rest in the bowl (or in the pan) for 20-30 minutes before baking. This gives the gluten-free flours time to absorb the liquid, which results in a less gritty and more cohesive crumb.
- Check for Doneness Carefully: Ovens vary. Start checking your bread around the 45-minute mark. If the top is browning too quickly but the center is still wet, you can loosely tent it with a piece of aluminum foil for the remainder of the baking time.
Storing Leftovers
One of the best things about this zucchini bread is that it stays moist for days. Here’s how to store it properly:
Room Temperature
Store the completely cooled loaf in an airtight container or zip-top bag at room temperature for up to 3 days. To prevent it from getting soggy, you can place a paper towel in the container to absorb any excess moisture.
Freezer Friendly Instructions
This bread freezes beautifully! For best results:
- Let the loaf cool completely.
- You can freeze the whole loaf or pre-slice it for easy grab-and-go portions.
- Wrap the loaf (or individual slices) tightly in plastic wrap, then wrap again in aluminum foil or place it inside a freezer-safe bag.
- Freeze for up to 3 months. To enjoy, thaw at room temperature or gently toast a slice from frozen.
Enjoy Your Gluten Free Zucchini Bread
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gluten free zucchini bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
Description
A moist and flavorful gluten-free zucchini bread made with almond flour and warm spices—perfect for breakfast or snacking.
Ingredients
2 cups almond flour
1/2 cup gluten-free oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/3 cup maple syrup or honey
1/4 cup coconut oil, melted
1 tsp vanilla extract
1 1/2 cups grated zucchini (squeezed of excess moisture)
1/3 cup chopped walnuts or pecans (optional)
1/3 cup raisins or dark chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
4. Stir in the grated zucchini.
5. Add the wet mixture to the dry ingredients and stir just until combined.
6. Fold in nuts and raisins or chocolate chips, if using.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
Make sure to squeeze as much moisture out of the zucchini as possible for best texture.
This bread stores well in the fridge for up to 5 days and can be frozen for longer storage.
For a sweeter loaf, increase maple syrup to 1/2 cup or add a sprinkle of coconut sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American