Moist & Fluffy Gluten Free Zucchini Bread Recipe You’ll Love
Prerp Time : 1h 15 mins | 10 Slices
Have you ever tried baking zucchini into bread? Sounds weird at first, right? But trust me, This gluten free zucchini bread is so soft, sweet, and perfectly spiced, it’ll become your new favorite loaf in no time.
I first made this when I had way too many zucchinis in the fridge. I didn’t want them to go to waste, and I also needed something I could nibble on with coffee that didn’t make me feel heavy or sluggish. This bread hit the spot.
Now I bake it almost every week. It’s that good.
Why You'll Be Obsessed With This Bread
There’s something really comforting about a warm slice of homemade zucchini bread. But what makes this one extra special?
- It’s gluten-free, but you’d never know it.
- It’s soft, moist, and has just the right amount of sweetness.
- It’s super easy to make – even if you’re not a pro baker.
- You get a little veggie boost in every bite.
- And it’s freezer-friendly!
Basically, this bread is a win for everyone. Kids, adults, picky eaters, even your gluten-loving friends.
Ingredients
You don’t need anything fancy here. Just pantry staples, some zucchini, and a little love.
Dry Stuff:
- 1 ½ cups gluten-free all-purpose flour (use one with xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
Wet Stuff:
- 2 eggs
- ½ cup melted coconut oil (or any neutral oil)
- ½ cup packed brown sugar
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (don’t forget to squeeze out the water!)
If you want to toss in extras, like chocolate chips or walnuts, go for it!
Equipments
Just the basics:
- Grater (box or handheld)
- Two mixing bowls
- Whisk or spatula
- Measuring cups/spoons
- 9×5-inch loaf pan
- Oven
- Parchment paper (optional)
That’s it. No stand mixer needed!
How to Make Gluten Free Zucchini Bread
Get Everything Ready
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment. Grate the zucchini and squeeze out as much liquid as you can using a clean kitchen towel.
Mix Wet Ingredients
- In your large bowl, whisk together the eggs, brown sugar, honey, vanilla, and melted coconut oil until smooth.
Mix Dry Ingredients
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Everything
- Slowly mix the dry stuff into the wet. Stir just until combined. Then gently fold in the grated zucchini.
Bake That Beauty
- Pour the batter into your pan and smooth the top. Bake for 50–60 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
Let It Cool
- Cool in the pan for 10–15 minutes, then move the loaf to a wire rack to cool completely. Or… eat it warm with a pat of butter. I won’t judge.
Make It Your Way
You can absolutely switch things up. Here are a few ideas:
- Add chopped walnuts for crunch
- Mix in chocolate chips if you’ve got a sweet tooth
- Use flax eggs if you’re keeping it vegan
- Go half and half with applesauce to reduce sugar
This gluten free zucchini bread is super flexible and always turns out great.
Nutrition Facts
*Per Stuffed Sandwich
- Calories~190 kcal
- Protein3 g
- Carbohydrates22 g
- Fat 9 g
- Vitamin C Fat6%
- Sugar10 g
- Fiber 2 g
- Vitamin C 6%
Gluten Free Zucchini Bread FAQ
Can I use almond flour instead of gluten-free flour?
- Almond flour doesn’t behave the same way in this recipe. Stick to a 1:1 gluten-free flour blend with xanthan gum for best results.
Can I double the recipe?
- Absolutely! Just use two loaf pans or freeze the second loaf.
Do I have to peel the zucchini?
- Nope. The skin is soft and full of nutrients plus it adds pretty green flecks.
Gluten Free Zucchini Bread FAQ
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Final Thoughts
There’s something magical about this gluten free zucchini bread. It’s sweet, spiced, and full of wholesome ingredients but still tastes like dessert. Whether you’re gluten-free or just curious, this recipe is one you’ll come back to again and again.
So go grab that zucchini hiding in your fridge and start baking. You’ll thank yourself later!
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