Zucchini bread is a classic quick bread that’s beloved for its moist crumb, subtle sweetness, and the sneaky way it packs in extra veggies. This gluten-free (GF) zucchini bread recipe is a reliable, delicious way to enjoy this treat without wheat flour. With the right blend of gluten-free flours and plenty of grated zucchini, you’ll get a loaf that’s tender, flavorful, and perfect for breakfast or snacking.
Ingredients
- 2 cups (250g) grated zucchini (about 2 medium zucchini)
- 1 3/4 cups (210g) gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup (120ml) neutral oil (such as vegetable, canola, or light olive oil)
- 2/3 cup (130g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- Prep the zucchini: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. Set aside.
- Mix the wet ingredients: In a large mixing bowl, whisk together the oil, granulated sugar, and brown sugar until well blended. Add the eggs and vanilla extract, whisking until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined—do not overmix.
- Add zucchini and mix-ins: Fold in the grated, squeezed zucchini until evenly distributed. If using, fold in nuts and/or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- Cool: Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. Slice and enjoy once cooled for the best texture.
Tips
- Flour blends matter: Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum or guar gum for structure. If your blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
- Don’t skip squeezing the zucchini: Removing excess moisture prevents a soggy loaf and ensures the bread bakes through properly.
- Egg-free option: For a vegan or egg-free version, substitute each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested for 5 minutes).
- Mix gently: Overmixing can make gluten-free quick breads dense or gummy. Stir until just combined.
Serving Suggestions
- Enjoy a thick slice warm, spread with a pat of butter or dairy-free margarine.
- Top with a dollop of Greek yogurt and a drizzle of honey for a protein-rich breakfast.
- Pair with coffee or tea for a cozy afternoon snack.
- For dessert, serve slightly warmed with a scoop of vanilla ice cream or dairy-free frozen dessert.
Variations
- Nut-free: Omit the nuts or replace with pumpkin seeds or sunflower seeds for crunch without allergens.
- Extra spice: Add 1/4 teaspoon ground ginger or cardamom for a spicier, aromatic loaf.
- Lemon zest: Stir in the zest of 1 lemon for a bright, citrusy flavor.
- Chocolate swirl: Swirl 2 tablespoons of cocoa powder into half the batter, then layer for a marbled effect.
- Mini loaves or muffins: Divide batter among greased muffin tins or mini loaf pans. Bake at 350°F (175°C) for 20–25 minutes (muffins) or 30–35 minutes (mini loaves), or until a toothpick comes out clean.
Storage and Reheating
Once completely cooled, store zucchini bread tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for several hours. To reheat, warm slices in the microwave for about 15–20 seconds, or in a toaster oven at 300°F (150°C) for 5–7 minutes until just heated through.
Frequently Asked Questions
- Can I use almond flour or coconut flour instead of a gluten-free blend?
It’s best to stick with a gluten-free all-purpose blend for the correct texture. Almond or coconut flour absorb moisture very differently and will require additional recipe adjustments. If you want to experiment, try replacing up to 1/2 cup of the blend with almond flour, but not the whole amount. - How do I know when the zucchini bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no wet batter), it’s done. Gluten-free breads can take a few extra minutes, so check in 5-minute increments after 50 minutes of baking. - Why did my bread sink in the middle?
This is often due to underbaking or too much moisture in the batter. Be sure to squeeze the zucchini well and bake until fully set. Also, avoid opening the oven door in the first 40 minutes, as sudden changes in temperature can cause sinking. - Can I reduce the sugar?
Yes, you can reduce the total sugar by 2–4 tablespoons if you prefer a less sweet bread. Keep in mind that sugar helps with moisture and browning, so the bread may be a bit drier and paler if you reduce it significantly. - What if I don’t have xanthan gum?
If your gluten-free flour blend does not include xanthan gum or guar gum, add 1/2 teaspoon to the dry ingredients. This helps provide the structure that gluten would otherwise give. Without it, the bread may be more crumbly. - Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free if you use oil and dairy-free mix-ins. Just check your chocolate chips (if using) and avoid butter when serving.
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GF Zucchini Bread Recipe: Moist, Easy, and Gluten-Free