This moist and flavorful gluten free zucchini bread is the perfect blend of simplicity and homemade comfort. Whether you're using it as a quick breakfast snack or a satisfying gluten free treat, this easy zucchini bread recipe is a summer baking essential! It's especially great when fresh shredded zucchini is in abundance.
This recipe is ideal for anyone following a celiac-friendly or gluten free lifestyle. This gluten free zucchini bread recipe uses a simple ingredients to create a soft, tender crumb every time.
Packed with flavor and made with gluten free flour, it's the best easy baking recipe for transforming extra zucchini into a delicious homemade loaf.
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 moist and flavorful gluten free zucchini bread is the perfect blend of simplicity and homemade comfort. Whether you're using it as a quick breakfast snack or a satisfying gluten free treat, this easy zucchini bread recipe is a summer baking essential! It's especially great when fresh shredded zucchini is in abundance.
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: Gluten Free
Top Tip
Using a 9x4 baking pan rather than a standard size bread pan is important for this recipe. I would suggest a 9x4 pan when baking gluten free breads. The pan I'm linking is my favorite that I've had success baking delicious loafs of bread in.
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.
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