Gluten-Free Zucchini Bread
Published
This is my family’s favorite recipe for gluten-free zucchini bread. It’s made with fresh zucchini, sweetened with brown sugar and perfectly spiced with cinnamon. Just like my Easy Gluten-Free Banana Bread recipe, this gluten-free quick bread is easily made in one bowl and you don’t need a mixer. Not only is this zucchini bread gluten-free but it’s also naturally dairy-free.
Gluten-Free Zucchini Bread Recipe
Summer is the perfect season to try my easy gluten-free zucchini bread recipe. This gluten-free quick bread recipe is made with a just few simple ingredients, including fresh zucchini. Baking with zucchini adds a lot of moisture to baked goods without a vegetable flavor. You will love how baking with zucchini keeps your bread moist for days.
You can see just how easy it is to make my zucchini bread recipe in the recipe step photos and the recipe video in the recipe card below.
Ingredients
- Grated Zucchini: 1 medium zucchini. The zucchini keeps the bread super moist.
- Large Eggs: Help bind everything together and give the structure of the quick bread.
- Vegetable Oil: Adds moisture to the bread. The use of oil in the recipe also makes this zucchini bread naturally dairy-free.
- Granulated Sugar and Brown Sugar: These ingredients add sweetness and also help keep the bread moist.
- Pure Vanilla Extract, Ground Cinnamon, Lemon Peel, and Salt: These ingredients enhance the flavor of the zucchini bread. The lemon peel is optional and you can also use dried lemon peel.
- Baking Soda and Baking Powder: These work together to help the bread rise a little and have a nice crumb.
- Gluten-Free All-Purpose Flour with Xanthan Gum: My preferred brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tips And Suggestions
- Do not peel the zucchini before grating. You want to see the green specks in the bread.
- The easiest way to grate a zucchini is to use a box grater. I use the OXO Good Grips Box Grater.
- One medium-sized zucchini makes 1 cup of grated zucchini.
- Do not salt, pat, or squeeze the liquid from the zucchini.
- Gluten-free flour is different than traditional wheat flour. I feel that the best way to measure gluten-free flour is the easy “spoon & level” method. Scooping the flour directly out of the bag may cause you to end up with more flour than is called for in the recipe.
- You can easily add chocolate chips, nuts, or raisins to the zucchini bread. I would add 1 cup of your favorite mix-in to the batter.
Storage Instructions
Storage: Store leftovers in an air-tight container for 1-2 days at room temperature or up to 1 week refrigerated.
Freezing: Zucchini bread can be easily frozen. Wrap the bread in plastic wrap or aluminum foil and then place it in a plastic freezer bag. The zucchini bread can be frozen for up to six months. Defrost the zucchini bread overnight in the refrigerator.
More Gluten-Free Bread Recipes To Try!
- Gluten-Free Pumpkin Bread
- Gluten-Free Sweet Cornbread
- Easy Gluten-Free Bread
- Gluten-Free Bread Machine Bread
Gluten-Free Zucchini Bread Recipe
Ingredients
- 1 cup grated zucchini, 1 medium zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried lemon peel/zest (fresh or dried), Optional you can also use dried lemon peel.
- 1 tablespoon ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum, My preferred brand of gluten-free flour is Pillsbury gluten-free flour.
Instructions
- Preheat your oven to 350°F (177°C).
- Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
- Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini. Do not peel the zucchini before shredding. Also, do not squeeze out any of the liquid.
- In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
- Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour.
- Stir in the shredded zucchini.
- Pour the zucchini bread batter into a greased loaf pan.
- Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Please watch your zucchini bread because all ovens are different.
- Cool completely before slicing. Enjoy!
- Store in an air-tight container for 1-2 days at room temperature or for up to 1 week in the refrigerator.
Notes
- Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
- You can add 1 cup of chocolate chips, nuts, or raisins to the zucchini bread batter.
- To store: Store in an air-tight container at room temperature for 2 days or up to a week refrigerated.
- To freeze: Wrap the bread in plastic wrap or aluminum foil and then place it in a plastic freezer bag. The zucchini bread can be frozen for up to six months. Defrost the zucchini bread overnight in the refrigerator.
- Mama says “Check all of your labels.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Zucchini Bread Step-by-Step
Preheat your oven to 350° F. Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan. Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini. Do not peel the zucchini before shredding. Also, do not squeeze out any of the liquid.
In a large mixing bowl whisk 2 large eggs together with 1/2 cup oil, 3/4 cup sugar, 1/4 cup brown sugar and 1 teaspoon pure vanilla extract.
Stir in 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon lemon peel, 1 tablespoon cinnamon, and 1 1/2 cups gluten-free all-purpose flour.
Stir in the shredded zucchini.
Pour the zucchini bread batter into a greased loaf pan.
Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Please watch your zucchini bread because all ovens are different.
Cool completely before slicing. Enjoy!
Great recipe, please put me back on your list, I had some problems with emails lately, thank you
Can you use almond flour?
Hi Mario, I wouldn’t recommend substituting almond flour for the gluten-free flour blend in this zucchini bread. Almond flour has a much higher fat content and doesn’t absorb liquid the same way, so it can change the texture and structure of the bread and may leave you with a loaf that’s too moist or doesn’t hold together well.
Absolutely the best GF recipe I have ever tried! It is amazing!
I made the bread and it was easy tro make and everyone enjoyed it
Taste great! First summer being gf and so happy I found this recipe.
This gluten-free and dairy-free Zucchini Bread has just the right amount of sweetness and spice. I like how the crust has a slight crispness to it. I added walnuts for added nutrition. Delicious!
This bread was wonderful. Nice and moist. Great way to use up that zucchini from the summer.
Delicious!!! I cannot stop eating this. I used Bob’s Red Mill 1:1 Baking Flour and added chocolate chunks. My oven always takes a long time so I started checking after 55 minutes, but this ultimately needed an extra 35 or 40 minutes. Well worth the wait!
I’ve made this several times as a loaf and as muffins. We prefer the muffins for grab and go. The muffins also seem to stay more moist/ less tine baking, perhaps. I do double the zucchini and that definitely makes it more moist . Overall, a great recipe that I will stick with.
I had a lot of zucchini to use, ended up making this recipe times 12! I also substituted raw sugar with a bit of molasses for the brown sugar. I also added raisins to half of the batch and chocolate chips to the other half. I used mini loaf pans and baked them for 50 minutes. The recipe came out great. Versatile recipe and very tasty.