Classic zucchini bread gets a gluten-free makeover. This easy recipe is tender, loaded with zucchini, and pleasantly sweet. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one loaf and doubles easily.
If you have a lot of zucchini to use, try this recipe for gluten-free chocolate zucchini bread.
Looking for other gluten-free quick bread recipes? Bake a loaf of gluten-free banana bread or gluten-free pumpkin bread.
Making a loaf of gluten-free zucchini bread is a fun summer ritual. This easy recipe makes a classic bread that’s pleasantly sweet with a little spice. It’s also really easy to make.
For the best flavor and texture, bake this bread when zucchini is fresh and abundant.
Ingredients
Here’s what you need to make a loaf of this gluten-free zucchini bread.
- Zucchini. Two cups of shredded zucchini are the star of the show. Use zucchini that looks moist when you cut it, not dry. If you’re using overgrown zucchini from the garden, remove the seeds before grating.
- Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 gluten-free baking flour. It gives the bread a tender cake-like texture.
- Brown Sugar. Brown sugar, either light or dark, gives the bread a nice sweetness. If you don’t keep brown sugar in the house, replace it with an equal amount of granulated sugar.
- Cinnamon. Zucchini is rather bland. Adding cinnamon adds a lovely spice note. You can also use pie spice, pumpkin spice, or a blend of cinnamon, nutmeg, and clove. Use whatever baking spices you enjoy.
- Eggs. Two large eggs provide structure and holds the batter together.
- Vegetable Oil or Melted Butter. Oil or butter brings richness to the loaf and makes it wonderfully tender. I don’t recommend coconut oil in this recipe. It makes the loaf unpleasantly heavy and slightly oily.
- Vanilla extract. A teaspoon of vanilla extract adds flavor.
- Baking Soda and Baking Powder. Works with the eggs to help the loaf rise.
- Salt. Without salt, gluten-free zucchini bread tastes bland. Use table (fine) salt. It blends easily into the batter.
How to Make Gluten-Free Zucchini Bread
This one-bowl bread is really easy to make. The most important step is letting the batter rest for five minutes. During this time, the gluten-free batter transforms from thick to silky smooth.
- Shred the zucchini. Trim the ends and then shred it. There’s no need to peel the zucchini. Note: If your zucchini is small, it’s ready to grate. If you’re using a large zucchini, cut it in half and use a spoon to remove the seeds before grating.
- Drain the shredded zucchini. Place it into a clean kitchen towel. Wrap the towel into a bundle. Squeeze the towel firmly to remove the liquid. Or put the shredded zucchini into a colander and press it with the back of a wooden spoon to remove the liquid. Set the zucchini aside for now.
- Combine the dry ingredients. Place them into a large bowl. Don’t add the sugar yet.
- Whisk the ingredients together. This mixes the spices, baking soda, baking powder, and salt evenly throughout the gluten-free flour.
- Add the sugar, oil, eggs, and vanilla extract.
- Mix until a smooth batter forms. The batter looks very thick at this point. Almost like cookie dough.
- Stir in the shredded zucchini.If you’re using mix-ins like chocolate chips or chopped nuts, add them now.
- Let the Batter Rest. Magic happens when this batter rests for about 5 minutes. The zucchini releases liquid, making the batter smooth. It goes from a thick batter to a cake batter-like consistency.
- Spread the batter into a greased 9×5-inch loaf pan.
- Gluten-free zucchini bread takes about an hour to bake. Check the loaf for doneness by inserting a toothpick into the center of the bread. The toothpick should come out clean or with one or two crumbs attached. If the toothpick is coated in batter, keep baking.
Adding Nuts, Chocolate Chips, or Dried Fruits.
Add up to one cup of “add-ins”, like chocolate chips, chopped nuts, or dried fruit, to this recipe. Stir them in along with the shredded zucchini.
- Chocolate chips: milk, dark, or white.
- Chopped walnuts or pecans.
- Dried cranberries, raisins, golden raisins, or dried cranberries.
Storage and Freezing Tips
This bread keeps for about four days after baking. Store it on the counter, wrapped in plastic, or in a storage bag or bread box
Gluten-free zucchini bread freezes beautifully. You can either freeze the whole loaf or slice it and enjoy it one piece at a time.
- Let the loaf cool completely. This is important. If you freeze a warm loaf of gluten-free zucchini bread, it can get soggy.
- Slice it.(optional) Use a serrated knife and cut into slices.
- Wrap well. Wrap the loaf in plastic wrap or place it into a freezer container. If you’re freezing slices, place a piece of parchment between each slice.
- Freeze for up to six months. Baked zucchini bread can be frozen for up to 6 months.
- Thaw and enjoy. Remove the loaf from the freezer and allow it to thaw at room temperature. Or remove one slice and thaw either on the counter or using a low defrost setting on a microwave.
Easy Gluten-Free Zucchini Bread
Easy gluten-free zucchini bread recipe. The bread is tender, moist, and loaded with zucchini. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one 9×5-inch loaf and doubles easily.
Ingredients
- 1 medium zucchini (about 8 ounces; 226 grams)
- 1 ½ cups gluten-free flour, see note (7 ½ ounces; 212 grams)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs (about 4 ounces; 113 grams out of shell)
- ½ cup light or dark brown sugar (4 ounces; 113 grams)
- ½ cup vegetable oil, such as canola oil, or melted and cooled butter (2 ⅓ ounces; 65 grams)
- 1 teaspoon vanilla extract
Optional Mix-Ins. Use one cup total.
- 1 cup chocolate chips (6 ounces; 170 grams)
- 1 cup chopped nuts (4 ounces; 113 grams)
- 1 cup dried fruit (4 ounces; 113 grams)
Instructions
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Adjust oven rack to the middle position and preheat to 350°F.
Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or grease with solid shortening and coat with gluten-free flour. Optional: after greasing, line the pan with a 7- by 13-inch sheet of parchment paper.
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Grate the zucchini using the large holes of a box grater. Drain the excess liquid by placing the shredded zucchini into a clean towel and squeezing. Or place the shredded zucchini into a coleander and press out the liquid using the back of a wooden spoon. Set aside.
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Whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
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Add the brown sugar, eggs, vegetable oil, and vanilla extract. Mix until combined. Batter will look thick.
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Stir in the shredded zucchini. Allow the batter to rest for five minutes. It will loosen during this time. After five minutes, stir the batter and spread evenly into the prepared pan.
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Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean or to an internal temperature of 205°F.
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Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.
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Gluten-free zucchini bread keeps up to 3 days at room temperature. Wrap the bread tightly in plastic wrap or foil or place in a storage bag or bread box.
To freeze; wrap the cooled bread tightly in plastic wrap and again in foil. Freeze up to six months. When ready to eat, remove from the freezer and allow to thaw at room temperature. To freeze slices, place a piece of parchment paper between each slice.
Recipe Notes
Gluten-free flour: use a gluten-free flour blend that contains xanthan gum or add a ½ teaspoon to your blend before using. To make your own blend: whisk together 1 cup white rice flour, ¼ cup sweet rice flour, ¼ cup cornstarch and a ½ teaspoon xanthan gum.
Brown Sugar: substitute with granulated sugar. Coconut sugar may be used. Gluten-free zucchini bread made with coconut sugar has a slightly drier texture.
Mix ins: Use one cup total. For example, you could use one cup of chocolate chips OR ½ cup chocolate chips and ½ cup chopped nuts.
Connie Turkali says
I’m always looking for gluten free goodies for my church friends that are gluten free. We have social time before church and people sign up to bring something in. Well they couldn’t eat anything so I started baking gluten free goodies for them every Sunday so they can enjoy. I’m not gluten free but the things I make taste really good!! Thanks!!
Mary Dial says
I changed the recipe because I can’t have sugar or eggs. I made it with half cup of apricot sauce I make myself instead of eggs. I didn’t add any sugar. I used the other ingredients and instructions. I can’t believe how good this bread tastes. I plan on making this again for my once a month family lunch in September so my diabetic son-in-law can have some bread too.
Trudy says
This is excellent! You can’t tell it’s gluten-free, so it’s a real treat!
Alyson says
I didn’t see the oven temp. Is it 350? I am using a glass Pyrex bread pan, so perhaps I should bake at 325. Any suggestions?
Thank you,
Living GF
Elizabeth says
Hi Alyson,
The oven temp is in step one: 350℉. And, yes, you can reduce to 325℉ for a glass pan and bake about 10 minutes longer. Have fun!
Liz Cooper says
These were really good! I made muffins and got 12, as I recall. They went pretty fast! I did add a little nutmeg, ginger and cloves. I was trying to get a mild gingerbread flavor, which worked fine. Thank you for the recipe!
Connie Martin says
It was pretty good; a little on the dry side?? Next time I will remove a few minutes earlier. Flavor was good. I added golden raisins and increased brown sugar to 3/4 cup.
Brenda says
This is a fantastic recipe. Added walnuts, delicious and easy.
Michelle says
Very good! I cooked it for 45 minutes and I definitely could’ve cooked it for 40 minutes as it was a little overdone, but everybody kept eating it! I am the only one that is gluten-free in my house & usually no one likes my food lol but everyone has their hands in this! ☺️
Katie says
I doubled the recipe – made one loaf (mostly) for me, and another with dark chocolate chunks for my sons & grandson. Spot on! The instructions were perfect, and I even used a toaster oven! Thank you so much.
Terry says
Made this tonight, was not like I expected. Not very sweet or moist. Disappointed
Elizabeth says
Sorry this one didn’t work for you. With the fresh zucchini, it should be very moist. As for the sweetness, it contains a 1/2 cup of brown sugar. You could increase it to 3/4 cup.
Just out of curiosity, what gluten-free flour did you use?
Mike says
I just made this today and followed the recipe. I used Bob’s Red Mill 1 for 1. It came out flat and dense. Could I have squeezed out too much liquid from the zucchini? After letting it sit for 5 minutes, it still looked dense, not like the photo in the recipe. I checked the date on my baking soda and baking powder and they should be good. It smells wonderful and I’m sure it will taste great, just a little dense. Any thoughts? Thanks.
Ava says
This bread is tasty, I added walnuts, raisins, and a bit of cocoa powder. But, it is not easy, or should I say it is time-consuming. And, the final product does not hold together well. I’m sure, with some adjustments, the recipe could be improved.
Diana says
My bread finally cooled to room temperature so that I could cut it, and this milk chocolate chip zucchini bread is so delicious. I love zucchini bread variations–the warm-spicy ones, the date-nut, and the pina colada, but the chocolate chip variety never sounded inviting to me. Now it is my new favorite! Thank you for your recipe and for your thoughtful directions. I used Bob’s R.M. for baking flour, and I measured my ingredients carefully, but I did not weigh them. When I tried to mix the ingredients, the batter was so dry that I couldn’t even mix in the chocolate chips. I thought, Uh-oh…” But I waited 5 minutes, and the magic happened! The moisture level increased, and the chips and floury- zucchini mixture easily combined. My loaf pans are dark, so I baked the bread at 325 degrees, but it was done in 50 minutes. So moist, chocolatey and delicious!