Gluten Free Zucchini Bread

This gluten-free zucchini bread has become a staple in our household—perfect for breakfast, an afternoon snack, or even as a gift for friends. It’s proof that baking without gluten doesn’t mean sacrificing flavor or texture.

Ingredients You’ll Need

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Before we dive into the mixing bowl, let’s talk about the ingredients that make this bread shine. I like to keep things simple and natural, which also keeps the flavor bright and fresh.

• Zucchini – About 2 cups grated. Don’t peel; the skin adds moisture and a subtle earthiness.
• Gluten-free flour blend – I prefer a mix with xanthan gum included for structure, but I’ll note alternatives later.
• Almond flour – Adds richness and a slightly nutty undertone.
• Brown sugar – Provides caramel notes without being overpowering.
• Eggs – Two large, room temperature. They bind the batter and help with structure.
• Vegetable oil or melted coconut oil – Keeps the bread moist.
• Vanilla extract – A teaspoon elevates the sweetness naturally.
• Baking soda & baking powder – The perfect duo for a tender rise.
• Salt & cinnamon – Balance flavors and give that warm, comforting aroma.
• Optional add-ins – Chopped walnuts, chocolate chips, or raisins for extra texture.

A note on zucchini: freshly picked from the garden or locally sourced from a market makes a noticeable difference. If your zucchini seems watery, a gentle squeeze in a clean towel will prevent the bread from becoming soggy.

Step-by-Step Instructions

Making this bread is straightforward, but a few sensory cues will help you get it just right.

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Grate the zucchini finely. I often use the medium side of a box grater. When it’s fragrant and moist in your hands, it’s ready.
3. Mix dry ingredients – In a large bowl, combine your gluten-free flour blend, almond flour, baking soda, baking powder, salt, and cinnamon. Whisk to distribute evenly.
4. Combine wet ingredients – In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
5. Incorporate zucchini – Fold the zucchini into the wet ingredients. Watch as the batter becomes slightly green and beautifully textured.
6. Blend wet and dry – Gently fold the dry mixture into the wet mixture until just combined. Overmixing can make the bread dense.
7. Add extras – If using nuts or chocolate chips, fold them in carefully.
8. Bake – Pour batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. You’ll know it’s ready when the top is golden and springs back slightly when pressed.
9. Cool – Allow the bread to rest in the pan for 10 minutes before transferring to a wire rack. The smell alone is worth the wait.

Easy Substitutions & Adaptations

• Flour – Any 1:1 gluten-free blend works. If you want a nuttier flavor, try half oat flour.
• Eggs – Flax eggs or chia eggs work for a vegan version.
• Oil – Coconut, avocado, or even melted butter can replace vegetable oil.
• Sweeteners – Coconut sugar or maple syrup can be substituted for brown sugar. Reduce liquid slightly if using syrup.
• Add-ins – Swap walnuts for pecans, chocolate chips for dried cranberries—anything that makes it your own.

This flexibility is why I adore this recipe—it adapts to whatever I have on hand, whether it’s zucchini overload in summer or pantry staples in the off-season.

Serving Ideas That Make It Shine

One of the best parts of this zucchini bread is how versatile it is at the table. My family loves it straight from the oven with a pat of butter melting on top. Sometimes, I’ll spread a thin layer of cream cheese for a slightly tangy contrast—it disappears almost instantly.

For brunch, I like to slice it thick and serve alongside fresh fruit or yogurt. It’s also perfect for a quick breakfast on-the-go, wrapped in parchment paper for my kids’ school lunches. On a cozy weekend morning, a cup of chai or lightly brewed coffee pairs beautifully with a warm slice. The subtle sweetness of the zucchini balances nicely with the richness of the beverage, making each bite a comforting experience.

Pro Notes & Mistakes I’ve Learned From

I have a few confessions: my first attempt at gluten-free zucchini bread was… slightly disastrous. I didn’t squeeze out the zucchini, and the batter was too wet. The center never fully cooked, and the edges were overdone. From that point on, I’ve learned a few key tricks:

• Grate zucchini finely and gently squeeze if it seems very watery.
• Don’t overmix after adding the dry ingredients—gluten-free flour can turn dense quickly.
• Check your oven temperature. Gluten-free baked goods are sensitive; if your loaf browns too fast, loosely cover with foil.
• Add mix-ins last. Nuts or chocolate chips should be folded in gently to avoid sinking to the bottom.

These small adjustments make all the difference between a soggy loaf and a perfect, tender bread that holds together beautifully.

Storage & Make-Ahead Tips

Gluten-free zucchini bread is incredibly forgiving when it comes to storage:

• Room temperature: Keep in an airtight container for up to 3 days.
• Refrigerator: Extend freshness up to a week; bring slices to room temperature before serving.
• Freezer: Slice before freezing in zip-top bags. Toast lightly or microwave for a quick snack.

Pro tip: If your bread dries out slightly in storage, a light brush of almond milk or a quick warm-up in the microwave restores its moist texture. I do this often when prepping snacks for the week.

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Final Thoughts

Gluten-free zucchini bread is one of those recipes that makes the kitchen smell like summer and leaves a lasting impression on anyone who takes a bite. From the soft, moist crumb to the gentle sweetness and warm cinnamon aroma, it’s comfort food that doubles as a crowd-pleaser. I love that it’s adaptable—whether for breakfast, a snack, or gifting to friends, it always hits the mark.