Gluten Free Zucchini Bread Recipe – Moist and Easy

If you’ve been looking for a gluten free zucchini bread that’s genuinely moist, tender, and full of cozy flavor, I think you’re going to love this one. It has that classic quick-bread comfort you want from zucchini bread: a beautifully golden crust, a soft crumb, and little green flecks of zucchini tucked into every slice. It’s the kind of loaf that makes your kitchen smell amazing and somehow disappears much faster than you expect.

I love this recipe because it feels simple and reliable, even if gluten-free baking has let you down before. You don’t need anything fussy here, just a good gluten-free flour blend, fresh zucchini, a couple of warm spices, and a mixing bowl. The zucchini keeps the loaf wonderfully moist without making it heavy, and the result is a sliceable, snackable bread that works for breakfast, afternoon coffee, or a not-too-sweet dessert.

Whether you have a garden full of zucchini or just picked up a couple at the store, this is one of my favorite ways to use them. I’ll walk you through exactly how I make it so you get a loaf with a tender interior, a gently cracked top, and that homemade rustic look we all want from a classic zucchini bread.

Quick Recipe Info Card

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 70 minutes
• Servings: 10 slices
• Difficulty: Easy

Why You’ll Love It

• It bakes up moist and tender with a soft, fine crumb.
• The zucchini adds texture and moisture without making the loaf taste overly vegetal.
• It uses everyday ingredients and comes together in one bowl plus a second bowl for the dry ingredients.
• The warm cinnamon and nutmeg make it cozy and bakery-worthy.
• It slices beautifully for breakfast, snacking, or lunchbox treats.
• You can easily customize it with chocolate chips, nuts, or raisins.
• It’s a great make-ahead loaf because the flavor gets even better the next day.

Nutritional Benefits and Adaptable Variations

• Zucchini adds moisture naturally, which helps create a tender loaf while also contributing fiber and some vitamins.
• Gluten-free flour blend makes this a practical option for anyone avoiding gluten, while still keeping the texture familiar and satisfying.
• Eggs provide structure and protein, helping the bread hold together well.
• Use light brown sugar or coconut sugar for a slightly deeper flavor.
• Add chopped walnuts or pecans if you want crunch and a little extra richness.
• Fold in chocolate chips for a sweeter, dessert-style loaf.
• Swap the milk for almond milk or another unsweetened non-dairy milk if needed.
• Use a dairy-free neutral oil to keep the loaf dairy-free.

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
2. Grate the zucchini on the coarse side of a box grater. If it seems extremely wet, gently blot it with a clean kitchen towel or paper towel. You want it moist, but not dripping.
3. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a large mixing bowl, whisk the eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth and well combined.
5. Stir the grated zucchini into the wet mixture.
6. Add the dry ingredients to the wet ingredients and stir gently until no dry streaks remain. If you’re using walnuts or chocolate chips, fold them in now. Do not overmix.
7. Pour the batter into the prepared loaf pan and smooth the top lightly.
8. Bake for 50 to 55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the bread cool in the pan for 15 minutes, then lift it out and transfer it to a wire rack to cool completely before slicing. This helps the texture set properly.

Nutrition Information

Nutrition values are estimates only and can vary based on the specific gluten-free flour blend and any optional add-ins you use.

Storage & Make-Ahead Tips

Once the loaf has cooled completely, store it tightly wrapped or in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, I recommend refrigerating it after the first day to keep it fresh and safe.

In the refrigerator, it should keep well for up to 5 days. I like to let a slice come to room temperature or warm it very briefly before serving for the best texture.

This loaf also freezes beautifully. Wrap individual slices or the whole loaf tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3 months and thaw in the refrigerator or at room temperature before eating.

If you want to get ahead, you can grate the zucchini a day in advance and keep it refrigerated in a sealed container. Just give it a gentle blot if excess moisture collects.

FAQ

1. Do I need to peel the zucchini?

No, I leave the peel on. It softens as the bread bakes and gives those pretty little green flecks throughout the loaf.

2. Why did my gluten-free zucchini bread turn out gummy?

This usually happens from too much moisture, underbaking, or slicing while the loaf is still warm. Be sure to measure accurately, lightly blot overly wet zucchini, bake until a tester comes out clean, and cool the loaf completely before cutting.

3. Can I make this gluten free zucchini bread dairy-free too?

Yes. Use an unsweetened non-dairy milk, such as almond milk, and make sure any add-ins like chocolate chips are dairy-free if needed.

4. Can I add nuts or chocolate chips?

Absolutely. About 1/2 cup works well. Walnuts add a classic texture, while chocolate chips make the loaf feel a little more dessert-like.

5. How do I know when the loaf is done baking?

The top should be golden brown with a gentle crack, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If the center still looks wet, give it a few more minutes and check again.

Gluten-Free Zucchini Bread

A moist, warmly spiced gluten-free zucchini bread with a tender crumb and classic quick bread texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt

Wet Ingredients

• 2 large eggs
• 3/4 cup light brown sugar packed
• 1/4 cup granulated sugar
• 1/2 cup neutral oil such as avocado or vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

Add-Ins

• 1 1/2 cups zucchini grated and lightly packed
• 1/2 cup chopped walnuts or chocolate chips optional

Equipment

• 1 9x5-inch loaf pan
• 1 box grater
• 2 mixing bowls
• 1 whisk
• 1 spatula or wooden spoon
• 1 measuring cups and spoons
• 1 Wire rack for cooling

Method

 

1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
2. Grate the zucchini on the coarse side of a box grater. If it is very wet, gently blot it with a clean kitchen towel or paper towel.
3. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. In a large mixing bowl, whisk the eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
5. Stir the grated zucchini into the wet mixture.
6. Add the dry ingredients to the wet ingredients and stir gently until no dry streaks remain. Fold in the walnuts or chocolate chips, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50 to 55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use a cup-for-cup gluten-free flour blend that includes xanthan gum for best texture. Lightly blot very wet zucchini, but do not squeeze it completely dry. Let the loaf cool fully before slicing so the crumb can set.