Easy Gluten Free Zucchini Bread is the kind of recipe every home baker needs. It’s soft, moist, lightly spiced, and incredibly simple to make, no complicated techniques or hard-to-find ingredients required. Packed with fresh zucchini and warm flavors, this gluten-free quick bread is perfect for breakfast, snacks, or even dessert.
Whether you’re baking gluten-free by necessity or choice, this zucchini bread delivers classic homemade comfort that everyone can enjoy.
Why You’ll Love This Recipe
- Easy & Foolproof – Perfect for beginner bakers
- Ultra Moist Texture – Never dry or crumbly
- Naturally Wholesome – Made with fresh zucchini
- Gluten-Free Friendly – No one will notice the difference
- Freezer-Friendly – Ideal for meal prep
- Versatile – Great for breakfast, snacks, or dessert
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: About 1 hour 10 minutes
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 2 large eggs
- ¾ cup granulated sugar (or coconut sugar)
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 2 cups grated zucchini (excess moisture lightly squeezed)
- Optional: ½ cup chocolate chips or chopped nuts
Step-by-Step Instructions
- Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. - Mix Wet Ingredients
In another bowl, whisk eggs, sugar, oil, and vanilla until smooth. - Combine
Add wet ingredients to dry ingredients and mix gently until just combined. - Add Zucchini
Fold in grated zucchini and any optional add-ins. Do not overmix. - Bake
Pour batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to Serve
- Classic: Sliced plain or with butter
- Breakfast: With coffee or tea
- Dessert: Lightly warmed with honey
- On the Go: Perfect as a grab-and-go snack
Additional Tips
- Use a gluten-free flour blend designed for baking
- Don’t over-squeeze the zucchini, some moisture is needed
- Let the bread cool fully for best texture
- Store tightly wrapped to keep it moist
Variations
- Chocolate Chip Zucchini Bread: Add chocolate chips
- Nutty Version: Add walnuts or pecans
- Dairy-Free: Use oil instead of butter
- Lower Sugar: Reduce sugar by ¼ cup
Storage & Freezing
- Room Temperature: Up to 2 days (wrapped)
- Refrigerate: Up to 5 days
- Freeze: Up to 3 months (whole or sliced)
- Reheat: Microwave slices for 15–20 seconds
Special Equipment
- Mixing bowls
- Whisk or spatula
- Loaf pan
- Cooling rack
Frequently Asked Questions
Does gluten-free zucchini bread taste different?
No, it’s just as moist and flavorful as the classic version.
Do I need to peel the zucchini?
No, the skin is soft and blends right in.
Can I make muffins instead?
Yes, bake in muffin tins for 18–22 minutes.
Why is my bread crumbly?
Be sure your flour blend contains xanthan gum and don’t overbake.
Conclusion
Easy Gluten Free Zucchini Bread is a reliable, delicious recipe that proves gluten-free baking can be just as comforting and satisfying as traditional baking. Moist, tender, and packed with flavor, this loaf is perfect for everyday enjoyment and special moments alike.
