If you’ve been searching for a delicious and comforting loaf that fits perfectly into a gluten-free lifestyle, you are going to absolutely love this Gluten Free Zucchini Bread Recipe. It’s moist, warmly spiced, and packed with tender zucchini that keeps every bite fresh and flavorful. Whether you’re baking for breakfast, a snack, or a wholesome dessert, this bread delivers that satisfying homemade feel with none of the gluten. Plus, it’s straightforward to make, uses pantry staples, and offers delightful variations so you can customize it to your taste. Trust me — once you try this recipe, it will become a regular in your baking rotation.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients. Each one plays a special role, from the flour blend that creates a tender crumb to the spices that bring out the zucchini’s subtle sweetness. Here’s what you’ll want on hand to make this bread unbeatable.
- 2 cups gluten-free all-purpose flour blend with xanthan gum: The base of the bread, giving structure and binding without gluten.
- 1 teaspoon baking soda: Helps the bread rise for a light, airy texture.
- 1/2 teaspoon baking powder: Adds a gentle lift and supports leavening.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 1/2 teaspoons ground cinnamon: Warms up the loaf with cozy spice notes.
- 1/4 teaspoon ground nutmeg: Adds a subtle depth of earthy spice.
- 3 large eggs: Provide moisture, richness, and help bind everything together.
- 3/4 cup granulated sugar: Sweetens the loaf without overpowering.
- 1/4 cup brown sugar: Brings a touch of warmth and tenderness thanks to its molasses content.
- 1/2 cup vegetable oil: Keeps the bread moist and tender crumbed.
- 1/4 cup plain Greek yogurt or dairy-free yogurt: Adds moisture and a slight tang that compliments the spices beautifully.
- 1 1/2 teaspoons vanilla extract: Boosts flavor complexity.
- 2 cups finely grated zucchini, lightly squeezed: The star ingredient, delivering moisture and subtle veggie sweetness.
- 1/2 cup chopped walnuts or chocolate chips (optional): For added texture and indulgence if you like.
How to Make Gluten Free Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing a 9×5-inch loaf pan or lining it with parchment paper will ensure your bread doesn’t stick and comes out perfectly intact. This small prep step makes all the difference for the final presentation.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg. Combining these dry elements thoroughly will help distribute the rise and spice evenly throughout your loaf.
Step 3: Whisk the Wet Ingredients
Grab a large bowl and beat the eggs, granulated sugar, brown sugar, vegetable oil, Greek yogurt, and vanilla extract until the mix is smooth and creamy. This silky mixture is the backbone of your bread’s moist texture and deep flavor.
Step 4: Add Zucchini and Combine
Fold the finely grated zucchini gently into the wet ingredients. This step is exciting because the zucchini is what transforms this loaf into something incredibly tender and slightly sweet with added moisture. Next, gradually sprinkle in the dry ingredients, mixing just until everything is combined. Be careful not to overmix, or the bread may turn out dense.
Step 5: Optional Add-ins and Bake
If you want a bit of crunch or chocolatey goodness, fold in chopped walnuts or chocolate chips now. Then, pour the batter into your prepared loaf pan, smoothing the top evenly. Bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center emerges clean. Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely—this patience will reward you with perfect slices every time.
How to Serve Gluten Free Zucchini Bread Recipe
Garnishes
For an extra touch of charm and flavor, try spreading a thin layer of butter, cream cheese, or a drizzle of honey on your zucchini bread slice. A sprinkle of powdered sugar or a few extra chopped nuts on top can also add a lovely finishing flair that makes each bite feel special.
Side Dishes
This bread pairs wonderfully with a warm cup of tea or coffee for breakfast or a snack. You can also serve it alongside fresh fruit or a dollop of Greek yogurt to turn it into a wholesome brunch option that’s easy to love and share.
Creative Ways to Present
Try cutting the bread into small squares or even toasts for a gluten-free zucchini bread parfait, layering it with yogurt and berries. Another fun idea is to use it as a base for mini sandwiches with nut butter or cream cheese fillings, perfect for kids’ lunchboxes or a casual gathering.
Make Ahead and Storage
Storing Leftovers
This loaf keeps well at room temperature for up to three days when wrapped tightly in plastic wrap or stored in an airtight container. For longer freshness, refrigerate for up to one week to keep moisture and flavor at their best.
Freezing
To enjoy this Gluten Free Zucchini Bread later, freeze it after it has completely cooled. Wrap it tightly in plastic wrap then aluminum foil or use a freezer-safe bag. It freezes beautifully for up to three months without losing taste or texture, making it an excellent make-ahead treat.
Reheating
When you’re ready to enjoy frozen or refrigerated bread, warm slices gently in a toaster oven or microwave for a few seconds. This brings back the soft, tender quality and boosts the aroma, making every bite feel freshly baked.
FAQs
Can I substitute the yogurt with something else?
Yes! You can use a dairy-free yogurt or even applesauce for added moisture if you prefer a non-dairy or lower-fat option. Each variation will slightly change the texture but won’t compromise the flavor much.
Is it necessary to squeeze the zucchini before adding it?
Lightly squeezing is important to remove excess water, which prevents the bread from becoming too soggy. But be sure to keep some moisture in the zucchini to ensure the bread stays tender and moist rather than dry.
Can I make this recipe nut-free?
Absolutely! Simply omit the walnuts or substitute with seeds like pumpkin or sunflower seeds if you want to keep some crunch without nuts.
How do I know when my zucchini bread is done baking?
A toothpick or skewer inserted in the center should come out clean or with a few moist crumbs, but no wet batter. If it’s not set, continue baking and check every 5 minutes to avoid overbaking.
Can I use this gluten free zucchini bread recipe for muffins?
Yes, you can! Just adjust baking time to about 20 to 25 minutes and use a muffin tin. This makes for perfect individual portions and a fun twist on the classic loaf.
Final Thoughts
Baking with zucchini and gluten-free ingredients has never been this satisfying and simple. This Gluten Free Zucchini Bread Recipe is a warm hug of spices, sweetness, and wholesome goodness that is sure to brighten up your baking day. Give it a try and share it with friends or savor it all to yourself — either way, you’ve just discovered a truly special treat that everyone can enjoy.
Print
Gluten Free Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free,Vegetarian
Description
Delicious and moist Gluten Free Zucchini Bread made with a blend of gluten-free flours, warm spices, and tender zucchini. Perfect for a healthy snack or a comforting dessert, this bread is easy to prepare and packed with flavor, with optional walnuts or chocolate chips for added texture.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or dairy-free yogurt
- 1 1/2 teaspoons vanilla extract
- 2 cups finely grated zucchini, lightly squeezed to remove excess moisture
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, yogurt, and vanilla extract until the mixture is smooth and fully combined.
- Add Zucchini: Stir the finely grated zucchini into the wet ingredients, ensuring even distribution for moisture and texture.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—do not overmix to avoid a dense bread.
- Fold in Optional Add-ins: If using, fold in the chopped walnuts or chocolate chips carefully to maintain texture.
- Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool: Let the bread cool in the pan for 10 to 15 minutes to set, then transfer it to a wire rack to cool completely before slicing to ensure clean slices.
Notes
- Lightly squeeze excess moisture from the zucchini but keep it slightly moist for the best tender crumb texture.
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to help with texture and binding.
- Store the bread at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Optional add-ins like walnuts add crunch while chocolate chips add sweetness—choose based on your preference.
