If you’ve been searching for a wholesome treat that embraces the charm of summer veggies while keeping things gluten free, this Gluten Free Zucchini Bread Recipe is going to become your new best friend. Packed with tender, moist zucchini and warm spices, it balances sweetness and texture perfectly, making it a delightful snack or breakfast companion. Whether you’re gluten-free by choice or necessity, this bread offers a comforting slice of homemade goodness that feels indulgent without the gluten guilt.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in achieving that perfect slice of zucchini bread. From the gluten free flour that forms the base to the cinnamon that adds warmth, your pantry essentials come together in the tastiest way.
- 2 cups gluten free all purpose flour with xanthan gum: The foundation of our bread, providing structure and that classic crumb texture.
- 1 teaspoon baking soda: Helps the bread rise perfectly fluffy and light.
- 1/2 teaspoon baking powder: Works alongside baking soda to give extra lift and softness.
- 1/2 teaspoon salt: Balances sweetness and enhances overall flavor.
- 1 1/2 teaspoons ground cinnamon: Adds cozy warmth and a hint of spice.
- 1/4 teaspoon ground nutmeg: A subtle earthy note that deepens the spice profile.
- 2 large eggs: Provide moisture and bind all ingredients together beautifully.
- 1/2 cup granulated sugar: Sweetens just right without overwhelming the natural zucchini flavors.
- 1/2 cup light brown sugar packed: Contributes a rich, caramel-like sweetness and moistness.
- 1/2 cup vegetable oil: Keeps the bread tender and moist throughout.
- 1/4 cup unsweetened applesauce: Adds natural sweetness and moisture, perfect for gluten free baking.
- 2 teaspoons vanilla extract: Brings all the flavors together with a fragrant touch.
- 1 1/2 cups finely grated zucchini (excess moisture squeezed out): The star ingredient, lending natural moisture and subtle veggie goodness.
- 1/2 cup chopped walnuts (optional): For a satisfying crunch and nutty richness.
- 1/2 cup semi sweet chocolate chips (optional): Adds little pockets of melty sweetness throughout the bread.
How to Make Gluten Free Zucchini Bread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and greasing a 9×5 inch loaf pan or lining it with parchment paper. This ensures your bread doesn’t stick and comes out cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Combining all the dry ingredients first makes sure the spice and leavening agents are evenly distributed in the batter.
Step 3: Whisk the Wet Ingredients
In a larger bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, applesauce, and vanilla extract until smooth and well incorporated. This mixture is the luscious, flavorful base that will carry the zucchini to humid perfection.
Step 4: Add the Zucchini
Gently stir the finely grated zucchini into the wet ingredients. Make sure to squeeze out excess moisture from the zucchini beforehand to avoid making the bread too dense or soggy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring just until everything comes together. Be careful not to overmix, as that can make the bread tough.
Step 6: Fold in Optional Add-Ins
If you’re feeling extra indulgent, fold in walnuts or chocolate chips now for delightful bursts of texture and flavor in every bite.
Step 7: Bake Your Bread
Pour the batter into your prepared loaf pan, smooth the top evenly, and slide it into the oven. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This golden crust signals your breakfast (or snack!) masterpiece is ready.
Step 8: Cool Before Slicing
Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. This resting step helps the bread set properly, so slices hold their shape beautifully.
How to Serve Gluten Free Zucchini Bread Recipe
Garnishes
Want to elevate your slice? A light spread of butter or a smear of cream cheese beautifully complements the warm spices and moist texture. For a festive touch, sprinkle with powdered sugar or top with a few extra chopped nuts.
Side Dishes
This zucchini bread shines on its own but pairs wonderfully with a cup of hot coffee or tea. If you want to turn it into a full breakfast spread, serve alongside fresh fruit or a protein like yogurt for balanced satisfaction.
Creative Ways to Present
For gatherings, slice the bread and arrange it on a pretty platter with a few fresh mint leaves for color. You can also turn slices into French toast for a fun brunch twist or use chunks in a gluten free bread pudding for a cozy dessert.
Make Ahead and Storage
Storing Leftovers
Your Gluten Free Zucchini Bread Recipe stays fresh when stored in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to one week — just bring slices to room temperature or warm gently before enjoying.
Freezing
If you want to keep your zucchini bread longer, slice and wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag. Frozen bread lasts up to 3 months and thaws quickly at room temperature or in the microwave.
Reheating
To revive that just-baked feel, reheat slices in the oven at 300°F for about 10 minutes or microwave a slice for 20-30 seconds. Adding a dab of butter before warming amps up the moist, cozy vibes.
FAQs
Can I use regular all-purpose flour instead of gluten free flour?
Absolutely! You can substitute the gluten free all purpose flour with regular flour if gluten isn’t a concern, but be sure to omit the xanthan gum as your regular flour blend might not need it.
Do I have to peel the zucchini?
Nope! The skin is thin and adds extra nutrients and texture, so just wash well and grate it whole before squeezing out excess moisture.
Can I make this bread dairy free?
Yes! The recipe is naturally dairy free if you skip nuts and use dairy free chocolate chips or omit the chocolate chips altogether.
Why is squeezing out the zucchini moisture important?
Removing excess liquid prevents the bread from becoming overly dense or soggy, helping it to bake up light and tender as it should.
Can I add other mix-ins?
Definitely! Feel free to experiment with dried fruits, shredded coconut, or even a swirl of cream cheese for added flavor and texture variations.
Final Thoughts
Making this Gluten Free Zucchini Bread Recipe is like wrapping yourself in a warm hug from your oven. It’s approachable, delicious, and caters beautifully to gluten free baking needs without any compromises on taste or texture. I can’t wait for you to bake a loaf, slice it up, and enjoy all the comforting goodness this recipe brings to your table. Happy baking, friend!
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Gluten Free Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Zucchini Bread is a moist, flavorful quick bread that’s perfect for anyone avoiding gluten. Made with finely grated zucchini, warm spices like cinnamon and nutmeg, and optional walnuts or chocolate chips, this bread delivers a tender crumb with a wholesome taste. Sweetened naturally with granulated and brown sugars, and enhanced with vegetable oil and applesauce for extra moisture, it’s a delicious, healthy option for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups gluten free all purpose flour 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
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated zucchini, excess moisture squeezed out
Optional Add-ins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free all purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and well blended.
- Add Zucchini: Stir in the finely grated zucchini, making sure the excess moisture has been squeezed out to avoid a dense bread.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until everything is combined. Avoid overmixing to keep the bread tender.
- Fold in Optional Ingredients: If desired, fold in chopped walnuts or semi-sweet chocolate chips to add texture and flavor.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze excess moisture from the zucchini to prevent a dense loaf.
- For a dairy free option, use dairy free chocolate chips.
- Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
