Summer’s bounty is at its peak, and that means one thing: zucchini! While zucchini noodles and grilled zucchini are fantastic, let’s be honest, the real star of the show is zucchini bread. But for those of us navigating a gluten-free lifestyle, finding a truly delicious and moist loaf can be a challenge. Forget dry, crumbly gluten-free bread – this recipe delivers a tender, flavorful zucchini bread that everyone will enjoy, gluten-eaters included! I’ve spent years perfecting this recipe, tweaking ratios and ingredient combinations to achieve the perfect texture and taste. It’s subtly sweet, perfectly spiced, and unbelievably moist. Get ready to bake!
Why You’ll Love This
- Naturally Gluten-Free: We’re using a blend of gluten-free flours that create a wonderful texture without any compromise on taste.
- Incredibly Moist: The secret? Plenty of zucchini, oil, and a touch of sour cream (or yogurt!).
- Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques.
- Versatile: Perfect for breakfast, a snack, or even a light dessert. Add chocolate chips, nuts, or dried fruit for extra flavor!
- Freezer-Friendly: Bake a loaf and freeze slices for a quick and easy treat anytime.
Ingredients & Equipment
Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed to remove excess moisture)
- Optional: 1/2 cup chocolate chips, chopped nuts, or dried fruit
Equipment:
- 9×5 inch loaf pan
- Mixing bowls
- Grater
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Clean kitchen towel or paper towels (for squeezing zucchini)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan (use gluten-free flour for flouring!).
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, sour cream (or yogurt), and vanilla extract.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
- Add Zucchini: Gently fold in the grated zucchini (and any optional add-ins like chocolate chips).
- Pour & Bake: Pour the batter into the prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips
- Squeeze the Zucchini! This is the most important tip. Excess moisture will result in a soggy bread. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
- Don’t Overmix: Overmixing develops the gluten (even in gluten-free flours) and can lead to a tough bread. Mix until just combined.
- Use a Good Gluten-Free Flour Blend: Not all gluten-free flour blends are created equal. I recommend a blend that contains xanthan gum for binding. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a reliable choice.
- Spice it Up: Feel free to adjust the spices to your liking. A pinch of ginger or cardamom can add a lovely warmth.
- Check for Doneness: Ovens vary, so start checking for doneness around 50 minutes. If the top is browning too quickly, tent the loaf pan with foil.
Storing Leftovers
Once cooled completely, store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. To thaw, simply leave at room temperature overnight. You can also freeze individual slices for a quick snack – just wrap each slice tightly in plastic wrap. Reheat gently in the microwave or toaster oven.
Print
Gluten Free Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices) 1x
Description
A moist and flavorful gluten-free zucchini bread that’s naturally sweetened and perfect for breakfast or a snack.
Ingredients
1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
2 large eggs
1/3 cup melted coconut oil (or any neutral oil)
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup (or honey), and vanilla extract until smooth.
3. Stir in the grated zucchini.
4. In a separate bowl, mix together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
6. Fold in the chopped nuts if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Be sure to squeeze out as much liquid as possible from the zucchini to prevent a soggy loaf.
Use a gluten-free flour blend that includes xanthan gum for the best texture.
This bread freezes well—wrap slices individually and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 11g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg