If you’ve been searching for a comforting, moist, and wonderfully spiced loaf that fits perfectly into a gluten-free lifestyle, then this Gluten Free Zucchini Bread Recipe is about to become your new favorite. It’s a delightful way to sneak in some veggies while enjoying the classic sweetness and aroma of cinnamon and nutmeg. Plus, it’s packed with wholesome ingredients that create that perfect balance of tender crumb, gentle sweetness, and just enough texture to keep every bite exciting. Trust me, this zucchini bread will quickly become the go-to treat whether you want a wholesome breakfast, a satisfying snack, or an afternoon pick-me-up with tea or coffee.
Ingredients You’ll Need
Every ingredient in this bread plays a vital role in crafting its moist, tender crumb and warm flavor profile. From the gluten-free flour mix that forms the base to the grated zucchini bringing moisture and texture, these simple ingredients come together in harmony to create something truly special.
- Gluten-free all-purpose flour with xanthan gum: Provides structure and the perfect texture without gluten.
- Baking soda and baking powder: Work together to give the bread its rise and lightness.
- Salt: Enhances all the flavors and balances sweetness.
- Ground cinnamon and nutmeg: Bring cozy warmth and spice, making the bread irresistibly fragrant.
- Granulated and light brown sugar: Offer the right level of sweetness with a subtle molasses depth from the brown sugar.
- Eggs: Bind the ingredients and add richness for a tender crumb.
- Vegetable oil: Keeps the bread moist and soft, preventing dryness.
- Unsweetened applesauce: Adds moisture naturally while cutting down on fat.
- Pure vanilla extract and lemon juice: Brighten the flavor and deepen the aroma profile.
- Grated zucchini: The star veggie ingredient, providing moisture, subtle freshness, and texture.
- Almond flour: Adds a delicate nuttiness and enhances the texture of the bread.
- Chocolate chips or chopped walnuts: Provide irresistible bursts of flavor and texture throughout the loaf.
How to Make Gluten Free Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F to ensure it’s ready to go when your batter is mixed. Line a 9×5-inch loaf pan with parchment paper and spray lightly with non-stick spray for easy removal. This simple step makes a huge difference in baking success and cleanup.
Step 2: Prepare the Zucchini
Grate a medium zucchini using the large holes of a box grater, then squeeze out excess moisture using a clean towel or nut milk bag. Getting that moisture out is crucial so your bread bakes up with the right texture, not soggy or dense. Aim for about 1 cup of drained zucchini.
Step 3: Mix Dry Ingredients
Whisk together your gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar in a large bowl. This ensures even distribution of leavening agents and spices, which is key to a consistent flavor and lift in your bread.
Step 4: Blend Wet Ingredients
In a blender or food processor, combine half of the drained zucchini with eggs, vegetable oil, applesauce, vanilla, and lemon juice. Blend until smooth and well emulsified, which gives your bread its moist texture but prevents it from becoming gummy—a delicate balance that’s a game changer.
Step 5: Combine Wet and Dry Mixtures
Pour the smooth wet mixture into the bowl with dry ingredients and stir gently until just combined. Then fold in the remaining grated zucchini and almond flour. Avoid overmixing to keep the bread light and tender.
Step 6: Add Chocolate Chips or Nuts
Fold in your choice of chocolate chips or walnuts, reserving a handful for the top if you want a beautiful finish once baked. These little bursts take the bread from good to unforgettable.
Step 7: Bake to Perfection
Transfer batter to your prepared loaf pan and smooth the surface. Sprinkle with reserved chocolate chips or nuts if desired. Bake in the center rack for 45 to 55 minutes. Around 30 minutes, check on your loaf; if the top is browning too quickly, tent it with foil to prevent burning. The bread is done when a skewer inserted comes out with a few moist crumbs, and the internal temperature reads about 200-205°F.
Step 8: Cool Properly
Allow your bread to cool in the pan for 15 minutes before lifting it out with the parchment overhang onto a wire rack. Then wait for it to cool completely—about two hours. This resting time is especially important for gluten-free bread as it lets the moisture distribute evenly, which improves the texture and flavor tremendously.
How to Serve Gluten Free Zucchini Bread Recipe
Garnishes
A light spread of butter or a smear of cream cheese complements the warmth and spice beautifully. For a sweeter touch, drizzle a bit of honey or maple syrup. If you want some extra texture, sprinkle on toasted nuts or even a dusting of cinnamon sugar to make it elegantly cozy.
Side Dishes
Pair this gluten free zucchini bread with your favorite hot beverage, whether it’s caffeinated coffee, herbal tea, or even a spiced chai latte. It also works wonderfully alongside fresh fruit for breakfast or a snack that feels indulgent yet wholesome.
Creative Ways to Present
Slice and toast for a crunchy variation, then top with almond butter and banana slices for a nutritious boost. You can also cut the bread into cubes and make a warm bread pudding or use it as a base for a decadent dessert trifle layered with yogurt and berries.
Make Ahead and Storage
Storing Leftovers
Store leftover gluten free zucchini bread tightly wrapped in plastic wrap or an airtight container at room temperature for up to three days. For longer freshness, refrigeration can extend shelf life up to a week, just be aware the bread might firm up slightly.
Freezing
This bread freezes beautifully! Wrap individual slices or the whole loaf in plastic wrap followed by foil to prevent freezer burn. Freeze up to three months. When you’re ready, thaw overnight in the refrigerator or at room temperature for a few hours.
Reheating
To enjoy the bread warm and fresh-tasting, gently reheat slices in a toaster oven or microwave for 20-30 seconds. If thawed from frozen, give it a minute or two longer. This helps revive that lovely soft texture and flavor as if freshly baked.
FAQs
Can I substitute the almond flour?
Yes, you can replace almond flour with additional gluten-free all-purpose flour or oat flour if you prefer, but almond flour adds a softness and subtle flavor that’s lovely in this recipe.
Is it necessary to drain the zucchini?
Absolutely! Zucchini holds a lot of water, and draining it prevents your bread from becoming soggy or dense. Taking the time to squeeze out moisture is key to baking success.
Can I make this recipe vegan?
To make it vegan, substitute eggs with flax eggs or chia eggs, and replace vegetable oil with melted coconut oil or vegan butter. Keep in mind the texture will be slightly different but still delicious.
Why are there two types of sugars?
Using both granulated and brown sugar balances sweetness and moisture while adding a depth of flavor from the molasses in brown sugar, which enhances the bread’s warm spices beautifully.
Can I use other add-ins besides chocolate chips or walnuts?
Definitely! Dried fruit like raisins or cranberries, pumpkin seeds, or even shredded coconut can be great alternatives or additions to personalize your bread.
Final Thoughts
This Gluten Free Zucchini Bread Recipe is a fantastic way to enjoy a classic treat without gluten worries. The combination of warm spices, moist zucchini, and optional mix-ins like chocolate or nuts makes it a versatile and beloved recipe. Whether you’re baking for yourself, your family, or friends, this bread brings comfort and joy in every slice. I can’t wait for you to try it and make it your own!
Print
Gluten Free Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Zucchini Bread is a moist, flavorful loaf perfect for those seeking a delicious gluten-free baked good. Made with a blend of gluten-free flours, warm spices, and fresh grated zucchini, it offers a perfect balance of sweetness and texture. Enhanced with chocolate chips or walnuts, this bread makes a delightful snack or breakfast option that’s both nourishing and satisfying.
Ingredients
Dry 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
- ¼ cup almond flour
Wet Ingredients
- 2 large eggs, room temperature
- â…“ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup grated zucchini, drained and divided
Add-ins
- â…” cup chocolate chips or chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment with non-stick cooking spray to prevent sticking.
- Drain the zucchini: Grate one medium zucchini using the large holes of a box grater to yield about 1½ cups. Place the grated zucchini into a clean kitchen towel or nut milk bag and squeeze firmly to remove excess moisture until only 1 cup remains. Proper draining is critical to prevent a soggy bread.
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until uniform and lump-free.
- Blend wet ingredients: In a blender or food processor, combine ½ cup of the drained zucchini, eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend for about 30 seconds until the mixture is smooth and emulsified to ensure a moist yet not gummy texture.
- Combine wet and dry ingredients: Pour the blended wet mixture into the dry ingredients bowl. Stir gently just until combined to avoid overmixing. Fold in the remaining ½ cup of zucchini and the almond flour until evenly incorporated.
- Add chocolate chips or nuts: Fold in chocolate chips or chopped walnuts, reserving a small amount to sprinkle on top of the loaf if desired.
- Transfer and bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips or nuts if using. Bake on the center oven rack for 45-55 minutes. After the first 30 minutes, check the top; if browning too fast, loosely cover with aluminum foil. Check doneness by inserting a skewer (should come out with moist crumbs, not wet batter) or ensure the internal temperature reads 200-205°F.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Use the parchment overhang to lift the bread onto a cooling rack and allow it to cool completely for at least 2 hours. Full cooling is essential to let the gluten-free flours absorb moisture fully and improve texture and flavor before slicing.
Notes
- Make sure to drain the zucchini thoroughly to avoid excess moisture which can make the bread soggy.
- Use room temperature eggs to help the batter emulsify smoothly in the blender.
- If you prefer, walnuts can be substituted with other nuts or omitted entirely for nut-free options.
- Allow the bread to cool completely before slicing to get clean slices and better texture.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
- Check the bread around 45 minutes as oven temperatures may vary to avoid overbaking.
