This gluten-free zucchini bread proves you don’t need traditional flour to get that classic moist, tender loaf. Using a good 1-to-1 gluten-free flour blend, this recipe keeps all the warm spices and soft texture of the original, making it a great option for anyone avoiding gluten without sacrificing flavor.
Choosing the Right Gluten-Free Flour
For the best results, use a gluten-free all-purpose flour blend labeled “1-to-1” or “cup-for-cup,” which typically already includes xanthan gum or another binder to help mimic the structure gluten normally provides. Blends without this binder may need an added ¼ teaspoon of xanthan gum per cup of flour to help the bread hold together properly.
Ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 ¾ cups gluten-free 1-to-1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (make sure it’s labeled gluten-free)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Equipment
- A box grater
- A 9×5-inch loaf pan
- Two mixing bowls
- A whisk and spatula
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat and prep the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 3: Mix the dry ingredients
In a bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 4: Mix the wet ingredients
In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 5: Combine
Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula just until no streaks of flour remain. If using nuts or chocolate chips, fold them in now.
Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at the 50-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly, since gluten-free baked goods can sometimes brown faster on top.
Step 7: Cool
Let the bread cool in the pan for about 15 minutes — gluten-free baked goods benefit from a slightly longer resting time to fully set — then transfer it to a wire rack to cool completely before slicing.
Tips for the Best Gluten-Free Zucchini Bread
- Use a quality 1-to-1 gluten-free flour blend for the most reliable texture and structure.
- Don’t skip squeezing the zucchini — gluten-free batters can be more sensitive to excess moisture than traditional ones.
- Let the bread cool longer than usual before slicing, since gluten-free loaves can be more delicate while still warm.
- Double-check all your ingredients (like baking powder and vanilla extract) are labeled gluten-free, since cross-contamination can sometimes occur in processing.
Storage
Store at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to a week — gluten-free breads often benefit from refrigeration to stay fresh a bit longer. Wrap tightly and freeze for up to 3 months, thawing at room temperature before serving.
Final Thoughts
This gluten-free zucchini bread delivers the same moist, tender texture and warm spiced flavor as the classic version, thanks to a good flour blend and the natural moisture from the zucchini. It’s proof that going gluten-free doesn’t mean giving up your favorite baked goods.
