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There’s something incredibly comforting about the smell of fresh zucchini bread baking in the oven—especially when it’s a moist gluten free zucchini bread that everyone at the table can enjoy. If you’ve been searching for a healthy gluten-free zucchini bread recipe that’s easy to make and full of flavor, you’re in the right place.
I’ve made a lot of zucchini bread over the years (with varying levels of family approval), but this one? It disappears almost as fast as it comes out of the oven. It’s light, not too sweet, and just the right amount of cozy thanks to cinnamon and vanilla. Whether you’re using a classic gluten-free flour blend or prefer almond flour for a nutty twist, this recipe is flexible and foolproof.
Perfect for breakfast, snack time, or sharing at brunch, this simple gluten free zucchini bread recipe is a crowd-pleaser that doesn’t scream “health food”—even though it kind of is. Let’s dive in and make something everyone will ask for again.
Best Gluten Free Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices (or 20–24 muffins)
- Category: Bakes
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This moist gluten free zucchini bread is soft, lightly spiced, and made with applesauce for natural sweetness. It’s quick to prep, freezer-friendly, and always a crowd favorite for breakfast, snacks, or brunch.
Ingredients
- 2 cups gluten-free flour (Bob’s Red Mill or King Arthur recommended)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp cinnamon
- ¼ tsp nutmeg (optional)
- ½ tsp salt
- 3 large eggs
- ½ cup vegetable oil (or coconut oil)
- 1 cup unsweetened applesauce
- 1 tbsp vanilla extract
- ¾ to 1 cup sugar
- 2 cups shredded zucchini (lightly blotted)
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 325°F (165°C). Grease or line two 9×5-inch loaf pans.
- Whisk dry ingredients in a large bowl: flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk eggs, oil, applesauce, vanilla, and sugar until smooth.
- Fold in the zucchini, gently pressing out excess moisture before adding.
- Combine wet and dry ingredients. Stir until just mixed.
- Add optional walnuts or chocolate chips, if using.
- Divide batter between pans and bake for 50–60 minutes. Check with a toothpick.
- Cool in pans for 15 minutes, then move to a rack to cool completely before slicing.
Notes
- To make muffins, use a lined muffin tin and bake for 20–22 minutes.
- This recipe also freezes well—slice, wrap, and store in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: gluten free zucchini bread, gluten free zucchini bread recipe, healthy gluten free zucchini bread, gluten free zucchini muffins, moist gluten free zucchini bread
Save This Recipe for Later
Don’t let this one slip through the cracks—gluten free zucchini bread this good deserves a spot in your go-to collection.
Pin it here so you can come back to it anytime you need a foolproof loaf that hits the mark every time.
What You’ll Need
Before you get mixing, let’s make sure your kitchen is stocked with the essentials for this gluten free zucchini bread. This recipe is a go-to in my kitchen because it’s simple, forgiving, and easy to adapt based on what you’ve got on hand. Here’s what you’ll need:
Dry Ingredients:
- 2 cups gluten-free flour
A quality blend like Bob’s Red Mill or King Arthur gluten-free flour works beautifully. Make sure it contains xanthan gum if your blend doesn’t. - 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon ground cinnamon
- ¼ teaspoon nutmeg (optional, but adds a nice warmth)
- ½ teaspoon salt
Wet Ingredients:
- 3 large eggs
- ½ cup vegetable oil (or melted coconut oil for a dairy-free option)
- 1 cup unsweetened applesauce
This keeps the bread incredibly moist and reduces the need for more oil. - 1 tablespoon vanilla extract
- ¾ to 1 cup sugar (you can reduce this slightly for a gluten free zucchini bread no sugar variation or sub with coconut sugar)
Add-Ins:
- 2 cups shredded zucchini
No need to peel it—just grate and gently press out excess moisture with a paper towel. - ½ cup chopped walnuts or chocolate chips (optional, but amazing in muffins too!)
Pantry Swaps & Add-On Tips:
- Want a nutty, richer texture? Use ½ almond flour + 1½ cups gluten-free flour.
- Making muffins instead? Grab a muffin tin and reduce bake time to 20–22 minutes.
- For a healthy gluten-free zucchini bread, try swapping part of the sugar with mashed banana or adding a tablespoon of ground flaxseed for extra fiber.
This list might seem long, but trust me, once you’ve made this simple gluten free zucchini bread recipe, it’ll feel second nature. Next up: putting it all together without turning your kitchen into a war zone.
Detailed Cooking Instructions
This gluten free zucchini bread recipe is simple to follow and doesn’t require fancy techniques or equipment. You’ll get soft, flavorful slices every time, with a texture that holds together without feeling dense. Here’s how to make it step-by-step:
1. Preheat and Prep
Set your oven to 325°F (165°C). Grease two 9×5-inch loaf pans or line them with parchment paper. This prevents sticking and makes cleanup easier.
2. Mix Dry Ingredients
In a large bowl, combine:
- 2 cups gluten-free flour (Bob’s Red Mill or King Arthur work well)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp cinnamon
- ¼ tsp nutmeg (optional)
- ½ tsp salt
Use a whisk to mix everything thoroughly. This helps distribute the baking agents evenly so the bread rises properly.
3. Combine Wet Ingredients
In a separate bowl, whisk together:
- 3 large eggs
- ½ cup vegetable oil
- 1 cup unsweetened applesauce
- 1 tbsp vanilla extract
- ¾ to 1 cup sugar (adjust based on your sweetness preference)
Mix until smooth. The applesauce keeps the bread moist without adding more oil.
4. Add Zucchini
Gently fold 2 cups shredded zucchini into the wet mixture. You don’t need to peel the zucchini, but blotting it with a paper towel helps remove excess moisture. This gives the batter better structure.
5. Combine Wet and Dry
Slowly stir the dry ingredients into the wet mixture. Mix until just combined. Overmixing can lead to a dense texture. If you’re adding chocolate chips or walnuts, fold them in now.
6. Bake
Divide the batter between your prepared loaf pans. Smooth the tops with a spatula.
Bake for 50–60 minutes. Check at the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bread is done.
7. Cool and Slice
Let the loaves cool in the pans for 10–15 minutes. Then transfer them to a wire rack to cool fully. Slicing too early can cause the bread to fall apart.
For gluten free zucchini muffins, divide the batter into muffin tins and bake for 20–22 minutes. This recipe yields about 20 muffins depending on how full you fill the cups.
This process is clear and repeatable, and the results are consistently great. Now that you’ve nailed the method, you’re ready for the next round of tips to keep improving every loaf.
Tips & Tricks
Making a great gluten free zucchini bread isn’t just about following a recipe—it’s about knowing what small choices make a big difference. These tips will help you get better texture, richer flavor, and fewer kitchen headaches.
1. Don’t Skip the Blotting
Zucchini holds a lot of water. After shredding, gently press it between paper towels. You don’t want it bone dry, just not dripping. Too much moisture can make your bread soggy or sink in the middle.
2. Use a Quality Flour Blend
Stick to a trusted brand like Bob’s Red Mill or King Arthur’s gluten-free blend. Some mixes already include xanthan gum, which helps with structure. If yours doesn’t, add about ½ teaspoon per cup of flour.
3. Mix Gently
Overmixing activates the starches in gluten-free flour, which can make the texture gummy. Stir until the dry ingredients are just incorporated, then stop.
4. Customize with Add-Ins
Fold in extras like:
- Chopped walnuts for crunch
- Dark chocolate chips for richness
- Shredded coconut for texture
- Chia or flax seeds for a fiber boost
This makes the bread feel fresh every time you bake it.
5. Make It Muffins
Turn this batter into easy gluten free zucchini muffins by using a lined muffin tin. Bake at 325°F for 20–22 minutes. Perfect for portion control and quick breakfasts.
6. Let It Cool—Seriously
Warm gluten-free bread can crumble when sliced too soon. Let it cool for at least 30 minutes on a rack. You’ll get cleaner slices and better structure.
7. Store It Right
Wrap the loaf tightly and store at room temperature for up to 3 days. For longer storage, freeze slices between layers of parchment and pop them in a freezer bag. They reheat beautifully in the toaster.
These small adjustments can take your simple gluten free zucchini bread recipe from good to great. It’s all about texture, flavor, and avoiding that dreaded gummy middle. Up next: some other recipes you’ll want on standby.
You Might Also Like
If you enjoyed this gluten free zucchini bread, here are a few more easy, wholesome recipes worth trying next. Each one brings something a little different to the table—flavor, nutrition, and serious crowd-pleasing potential.
- Greek Yogurt Protein Muffins – Easy & Healthy Recipe
A quick and protein-packed option perfect for busy mornings or post-workout snacks. - Old Fashioned Zucchini Bread That Never Disappoints
A classic version with all the nostalgic flavor, perfect if you’re baking for traditionalists. - Deliciously Moist Zucchini Banana Bread Recipe
A naturally sweet, soft loaf that’s great for using up overripe bananas and garden zucchini. - Keto Spiced Muffins – Incredibly Moist, Fluffy, and Full of Flavor
A low-carb twist with bold spices—ideal for anyone watching their carb intake but craving something warm and baked. - Delicious Morning Bacon Egg Bites Recipe
Savory, protein-rich, and made for meal prep—these make mornings less hectic and more satisfying.
These recipes complement the flavors and simplicity of your zucchini bread, while giving you more variety to rotate into your baking routine.
Frequently Asked Questions
Curious about baking gluten-free bread that doesn’t taste like a brick or crumble like bad news? These common questions will help you understand the science behind a great gluten free zucchini bread and how to get consistent results every time.
The key is balance—between moisture, structure, and flavor. Use ingredients like applesauce or zucchini for natural moisture, and rely on high-quality gluten-free flour blends like Bob’s Red Mill or King Arthur. Adding xanthan gum (if your blend doesn’t include it) improves the texture and helps hold everything together. Don’t overmix, and let your batter rest briefly before baking to allow hydration.
Texture. Without gluten, it’s easy to end up with bread that’s too dense, dry, or crumbly. That’s why recipes like this one rely on moisture-rich ingredients and precise ratios. Also, gluten-free breads often need a slightly longer baking time to firm up properly.
You can’t replicate bread flour directly, but a blend of gluten-free all-purpose flour with a bit of almond flour gives a softer crumb and better flavor. For something heartier, add a spoonful of ground flaxseed or chia seeds for structure.
Vinegar (or other acids like lemon juice) reacts with baking soda to help the bread rise. It also helps improve elasticity and keeps the crumb tender. While not used in every recipe, it can boost rise and softness in gluten-free loaves that rely on baking soda or powder instead of yeast.
Understanding how these components work together will give you more control—and confidence—in the kitchen. Gluten-free baking isn’t harder, just different.