This gluten free zucchini bread recipe creates a wonderfully moist quick bread without any wheat flour. The balanced spices and hint of sweetness make it impossible to tell it’s gluten-free, while the clever prep method keeps it tender for days.
This recipe targets issues of texture and moisture in gluten-free baked goods while ensuring flavorful zucchini bread that stays fresh longer.
I spent months testing various gluten-free flour blends and zucchini preparation techniques. Getting a non-gummy texture was my biggest challenge, but this recipe solves that common problem while still keeping all the flavor of traditional zucchini bread.
The secret is in how the zucchini is handled and the special mixing method that prevents that grainy texture that ruins so many gluten-free baked goods. You’ll need just 15 minutes of prep time before it goes into the oven, and it stays fresh for up to 5 days when stored properly.
Table of contents
Dietary Considerations
- This recipe is gluten-free using the gluten-free all-purpose flour listed in ingredients.
- The recipe is not vegan due to eggs.
- This recipe is vegetarian-friendly as it contains no meat products.
- The recipe is not keto or low-carb due to sugar and flour content.
- This recipe contains almond flour, so it is not nut-free.
Why You Will Love This Recipe
- Reliable Moisture Control This bread stays fresh for up to 5 days thanks to the special zucchini preparation technique. You’ll squeeze exactly the right amount of liquid from the zucchini for consistent results.
- Special Blending Method The recipe’s unique emulsification step creates a tender texture that’s never gummy. Half the zucchini gets blended with wet ingredients while the other half is folded in for texture.
- Just Sweet Enough The combination of granulated and light brown sugars gives depth of flavor without being overly sweet. You’ll taste the subtle warmth from cinnamon and nutmeg in every bite.
- Easy Storage Options This bread keeps well wrapped at room temperature for 3 days. You can also refrigerate it for up to a week or freeze individual slices for quick breakfasts.
Gluten Free Zucchini Bread
- Prep Time: 15 minutes
- Cool Time: 0
- Cook Time: 45-55 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A wonderfully moist gluten-free zucchini bread recipe without any wheat flour, balanced spices, and a hint of sweetness.
Ingredients
- 1½ cups gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup grated zucchini, drained and divided
- ¼ cup almond flour
- ⅔ cup chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, making sure to leave overhang on the sides for easy removal. Lightly spray the parchment with non-stick cooking spray.
- Grate one medium zucchini (do not peel) using the large holes of a box grater to yield about 1½ cups. Transfer this grated zucchini into a clean kitchen towel or nut milk bag, and squeeze firmly to remove excess moisture until you have 1 cup of drained zucchini. It’s essential to remove this excess moisture to ensure the loaf isn’t soggy.
- In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until the mixture is well combined and free of lumps.
- In a blender or food processor, combine ½ cup of the drained zucchini, eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend this mixture until it is smooth and emulsified, which will take about 30 seconds. This emulsion is crucial for achieving a moist texture without causing gumminess.
- Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined, being careful not to overmix. Gently fold in the remaining ½ cup of zucchini and the almond flour until everything is well incorporated.
- Fold in the chocolate chips or chopped walnuts, reserving a small handful for topping if desired.
- Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the reserved chocolate chips or nuts on top. Place the pan on the center rack of your oven and bake for 45-55 minutes. After 30 minutes of baking, check the bread; if the top is browning too quickly, loosely cover it with aluminum foil. To check for doneness, insert a skewer into the center—the skewer should come out with a few moist crumbs (not wet batter), and a digital thermometer should read 200-205°F when done.
- Once baked, cool the bread in the pan for 15 minutes. Carefully use the parchment overhang to lift the bread out onto a cooling rack. Allow it to cool completely before slicing, which should take at least 2 hours. It’s crucial to wait for full cooling as the gluten-free flours continue to absorb moisture, enhancing texture and flavor.
Notes
- Use a gluten-free all-purpose flour blend with xanthan gum, such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If your blend does not include xanthan gum, add an additional ½ teaspoon.
- The approach of splitting the zucchini preparation (half emulsified, half folded) ensures the ideal moisture level and texture without compromising flavor.
- Wrap the bread tightly in plastic wrap and store it at room temperature for up to 3 days. For longer preservation, refrigerate it for up to 7 days or freeze individual slices wrapped for up to 3 months.
- Enhance the bread with variations like adding 1 teaspoon of orange zest for a fruity touch or substituting nuts with pecans or pistachios for different flavors. To add a tropical flair, consider including ¼ cup of shredded coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Ingredient Notes
- Gluten-free all-purpose flour: Look for a blend with xanthan gum already added, such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. This creates the structure of your cookies.
- Applesauce: Reduces the need for extra oil while adding moisture. Use unsweetened to control the sugar level.
- Vanilla extract: Use pure vanilla, not imitation, for the best flavor. A small amount goes a long way.
- Lemon juice: Just a teaspoon activates the baking soda for better rise. You won’t taste it in the final cookie.
- Zucchini: Don’t peel it – the skin adds color and nutrients. Be sure to drain well after grating to remove excess moisture.
- Almond flour: Adds moisture and a tender crumb. If you can’t have nuts, try oat flour instead.
- Chocolate chips: Semi-sweet work best, but dark or milk chocolate also work. For dairy-free cookies, look for allergen-free brands.
Recipe Baking Tips
- If your gluten-free flour doesn’t contain xanthan gum, add 1/2 teaspoon to prevent crumbly texture.
- When zucchini isn’t properly dried, squeeze in a kitchen towel until you remove about 1/4 to 1/2 cup of liquid.
- If the top browns too quickly during baking, cover loosely with aluminum foil after 30 minutes.
- For checking doneness, insert a digital thermometer into the center – it should read 200-205°F for fully baked bread.
- When storing leftover bread, wrap in plastic wrap at room temperature for up to 3 days or refrigerate for 7 days.
Serving Suggestions
Serve this gluten-free zucchini bread with dairy-free chocolate spread or almond butter. Pair with raspberry chia pudding or fresh fruit salad.
Use zucchini bread slices to make French toast or bread pudding. Cut into cubes for trifle or layer with yogurt parfait.
Top with cream cheese frosting or coconut whipped cream. Sprinkle cinnamon sugar or drizzle honey before serving.
Recipe variations
- You can use dried apricots or fresh blueberries instead of chocolate chips in this zucchini bread. Add 2/3 cup of either fruit for a different flavor profile.
- Add 1 teaspoon orange zest or 1/4 cup shredded coconut to the batter before baking. These additions work well with the cinnamon and nutmeg already in the recipe.
- Either pecans or pistachios can replace the walnuts in this recipe. If using nuts, toast them lightly for 5 minutes at 350°F before adding.
- If preparing for family gatherings, double the recipe using two loaf pans. Bake both pans on the center rack for 50-60 minutes until done.
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How to Store?
To keep your chocolate chip cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 5 days. Place a piece of bread in the container to maintain softness.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 2 weeks. Separate layers with parchment paper to prevent sticking.
Freezing: Wrap cookies individually in plastic wrap or place in a single layer in a freezer-safe container up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Crumbl Cookies
Good gluten-free substitutes for bread flour include sweet rice flour, oat flour, millet flour, and sorghum flour, which all have neutral flavors.
The tricks to making good gluten-free bread are using room temperature ingredients, shaping before rising, finding a warm rising spot, and cooling bread slowly.
Both active dry yeast and instant yeast work well for gluten-free bread. Most gluten-free bread recipes require only a single rise in the pan.
The biggest challenges of making gluten-free bread include lack of gluten network, moisture retention, flavor development, achieving good crumb structure, and maintaining consistency.
If you enjoyed this gluten free zucchini bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
