This Gluten Free Zucchini Bread is one of those recipes I look forward to making every single summer and honestly it is one of the best things to come out of my kitchen all year. It is incredibly moist, perfectly spiced with cinnamon and vanilla, and so simple to pull together from scratch that even beginner bakers will nail it on the first try.
The grated zucchini practically disappears into the batter and what you are left with is the most tender and flavorful gluten free quick bread that nobody will ever believe is gluten free.
If you grow zucchini or have a neighbor who does you know that summer zucchini has a way of multiplying faster than you can use it up. This bread is my favorite solution to that problem.
Two cups of grated zucchini go into every loaf and the result is a beautifully moist and delicious bread that is perfect for breakfast, an afternoon snack, or anytime you need something homemade and satisfying.
I have been making this recipe on repeat every summer and it never gets old.
You may also like my Easy Gluten Free Zucchini Brownies, my Gluten Free Zucchini Chocolate Chip Cookies, my Gluten Free Summer Squash Casserole or my Air Fryer Roasted Zucchini Squash.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
Cut your zucchini into chunks and remove the core and seeds. Using the large side of our box grater grate the zucchini. You will need two cups for this recipe.
Preheat your oven to 350 degrees.
It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads. Grease the pan with coconut oil or butter and set aside.
In a large bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon until combined. Set aside.
In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together.
Add the wet ingredients and beat until just blended together. You may need to scrape the sides and stir together with a spatula to make sure all the ingredients from the bottom of the bowl are mixed in.
Pour the batter into the greased 9x4 baking pan.
Bake at 350 degrees for 1 hour and 5 minutes.
When the bread is done test with a toothpick to make sure the center in cooked through. Leave the bread in the baking pan to cool.
After the bread has cooled transfer it to a plate and enjoy.
Supplies
More Recipes You Might Enjoy
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Gluten Free Zucchini Bread
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Zucchini Bread is incredibly moist, perfectly spiced with cinnamon, and so simple to make from scratch with fresh grated zucchini and gluten free flour. The zucchini keeps every slice tender and delicious and the warm cinnamon and vanilla flavor makes this the most irresistible gluten free quick bread you will ever pull out of the oven. Perfect for breakfast, snacking, and using up all that summer garden zucchini!
Ingredients
- 2 cups Gluten Free Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 3 large Eggs
- 2 cups Grated Zucchini
- ¾ cup Avocado Oil or Vegetable Oil
- 2 tsp Vanilla Extract
Instructions
Cut your zucchini into chunks and remove the core and seeds. Using the large side of our box grater grate the zucchini. You will need two cups for this recipe.
Preheat your oven to 350 degrees.
It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads. Grease the pan with coconut oil or butter and set aside.
In a large bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon until combined. Set aside.
In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together.
Add the wet ingredients and beat until just blended together. You may need to scrape the sides and stir together with a spatula to make sure all the ingredients from the bottom of the bowl are mixed in.
Pour the batter into the greased 9x4 baking pan.
Bake at 350 degrees for 1 hour and 5 minutes.
When the bread is done test with a toothpick to make sure the center in cooked through. Leave the bread in the baking pan to cool.
After the bread has cooled transfer it to a plate and enjoy.
Notes
It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
If you made this Gluten Free Zucchini Bread I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer baking recipes and I hope it becomes one of yours too!
Storage
Store this gluten free zucchini bread wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage wrap the loaf or individual slices tightly in plastic wrap and then in foil and freeze for up to 3 months. Let frozen slices thaw at room temperature or pop them in the toaster for a quick and delicious breakfast. I do not recommend storing this bread in the refrigerator as it tends to dry out faster when refrigerated.
Top Tip
Do not wring out or squeeze the moisture from your grated zucchini before adding it to the batter. I know it seems counterintuitive but that moisture is exactly what makes this bread so incredibly moist and tender. Simply grate the zucchini on the large side of a box grater, measure out two cups, and add it directly to the wet ingredients. The zucchini will release its moisture into the batter as it bakes and that is what gives you that perfect soft and moist texture in every slice.
Frequently Asked Questions
Yes! This recipe has been tested and is one of my personal favorites. It uses gluten free flour to make moist and fluffy zucchini bread.
I like King Arthur Measure for Measure gluten free flour for all my baking including breads. Another great choice is Bob's Redmill Gluten Free 1-to-1 Baking Flour.
No you do not need to peel the zucchini before grating it for this recipe. The skin is very thin and soft and completely disappears into the bread as it bakes. Simply wash the zucchini well, cut it into chunks, remove the core and seeds, and grate it on the large side of your box grater. You will never know the skin is in there.
Absolutely! This recipe works beautifully with chocolate chips, chopped walnuts, or chopped pecans folded into the batter. Start with about half a cup of your preferred mix in and fold it in gently at the very end after the batter is mixed. Chocolate chips are my personal favorite addition and make this bread taste like dessert.
Yes! Pour the batter into a greased or lined muffin tin and bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. This recipe makes approximately 12 to 14 standard size muffins. Muffins are a great option for portion control and meal prep since they freeze just as well as the full loaf.
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