Go Back
Loaf of sliced gluten-free zucchini bread on a white platter.

Easy Gluten-Free Zucchini Bread

A moist and deliciousĀ gluten-free zucchini bread. Easy to bake and freeze. Dairy-Free.

Prep Time 15 minutes
Cook Time 50 minutes
Servings 1 9-by 5-inch loaf


  • 1 1/2 cups Bob's Red Mill 1:1 Gluten-Free Flour (7 1/2 ounces; 212 grams)
  • 1/2 cup light or dark brown sugar (3 1/2 ounces; 100 grams)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs (about 4 ounces; 113 grams out of shell)
  • 1/3 cup vegetable oil, such as canola oil (2 1/3 ounces; 65 grams)
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 7 ounces; 198 grams)


  1. Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or line the pan with a 7- by 13-inch sheet of parchment paper. Adjust oven rack to the middle position and preheat to 350 degrees F.
  2. Whisk together the gluten-free flour, brown sugar, cinnamon, baking soda, baking powder, and salt. Break up any pieces of brown sugar. You can do this by rubbing the piece of brown sugar between your fingers and thumb or by using a fork.
  3. Add the eggs, vegetable oil, vanilla extract, and grated zucchini. Stir together with a rubber spatula. Batter will look dry. Set a timer for three minutes. After three minutes, stir batter gently until smooth. Spread batter evenly into the prepared pan.
  4. Bake until set and 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 206Ā°F.
  5. Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.
  6. Wrapped tightly in foil, gluten-free zucchini bread keeps up to 3 days at room temperature. Freeze the cooled loaf, wrapped in plastic wrap and foil, for up to four months.

For Gluten-Free Zucchini Bread Muffins

  1. Divide batter evenly among 10 lightly greased nonstick muffin cup. Use approximately 1/2 cup (4 ounces; 120for each muffin. Bake until golden brown and set, about 25 minutes.