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Gluten Free Zucchini Bread (1)

Gluten-Free Zucchini Bread

Linda M. Harris
This Gluten-Free Zucchini Bread is a moist and flavorful treat made with fresh zucchini and a blend of gluten-free ingredients.
It’s perfect for those with gluten sensitivities or anyone looking to enjoy a healthier version of a classic zucchini bread.
The bread is packed with warmth from cinnamon and other spices, with options to add chocolate chips, nuts, or dried fruit for extra flavor and texture.
This easy-to-make recipe results in a delicious, soft loaf perfect for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Gluten-Free
Servings 10 Slices
Calories 220 kcal

Equipment

  • 1 Loaf Pan (8.5 x 4.5 inches or 9 x 5 inches)
  • 1 box grater or food processor (for grating zucchini)
  • 1 Mixing Bowl (for dry ingredients)
  • 1 Mixing Bowl (for wet ingredients)
  • 1 whisk (for mixing dry ingredients)
  • 1 Spatula (for folding in ingredients)
  • 1 Measuring cups and spoons

Ingredients
  

  • 2 cups 240g Gluten-Free Flour (rice flour, potato starch, tapioca flour blend)
  • 2 medium Zucchini grated
  • 2 large Eggs
  • 1 cup 200g Granulated Sugar (or coconut sugar)
  • 1 tsp Vanilla Extract
  • 1/2 cup 120ml Vegetable Oil (or melted coconut oil)
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • Optional: 1/2 cup 60g Chocolate Chips or 1/2 cup (60g) Chopped Nuts

Instructions
 

Preheat Oven and Prepare Pan

  • Preheat your oven to 350°F (175°C).
    Grease and flour a loaf pan (8.5 x 4.5 inches or 9 x 5 inches) or line it with parchment paper for easy removal.

Prepare Zucchini

  • Grate the zucchini using a box grater or food processor.
    After grating, place the zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture.
    You should have about 2 cups of grated zucchini.

Mix Dry Ingredients

  • In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.

Mix Wet Ingredients

  • In a separate bowl, whisk the eggs, sugar, and vanilla extract.
    Add the vegetable oil (or melted coconut oil) and mix until well combined.

Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients into the wet ingredients, mixing gently with a spatula. Stir until just combined—don’t overmix.

Add Zucchini and Optional Mix-ins

  • Fold in the grated zucchini and any optional mix-ins (such as chocolate chips or nuts).

Bake the Bread

  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Slice

  • Let the zucchini bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice once cooled, and enjoy!

Notes

  • Moisture Control: Be sure to squeeze out as much moisture as possible from the zucchini to avoid a soggy bread.
  • Flour Options: If you prefer a different gluten-free flour, you can use a mix of almond flour or coconut flour, but you may need to adjust the liquid content of the recipe.
  • Storage: Store the zucchini bread in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
  • Freezing: This bread freezes well. Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Keyword Gluten-Free Zucchini Bread