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My fellow gluten-free bakers know the challenge: finding a recipe for a quick bread that is actually moist and tender, not dry and crumbly. Well, I am so thrilled to share this recipe because it is a true triumph! This is the most wonderfully gluten free zucchini bread I have ever made. The zucchini is the magic secret ingredient that guarantees a perfect texture every single time.
What makes this bread so special is how it achieves that soft, plush crumb without any gluten at all. Made with a gluten-free flour blend, fresh shredded zucchini, and a secret ingredient that creates the most tender texture, this easy gluten free zucchini bread tastes so good that nobody will ever guess it’s gluten-free. Whether you’re dealing with celiac disease, gluten sensitivity, or just want the most incredibly moist quick bread, this recipe delivers fresh, warm zucchini bread that’s absolutely irresistible straight from the oven.
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Why You’ll Love This Gluten Free Zucchini Bread
This best gluten free zucchini bread recipe delivers everything you want in a perfect quick bread and more. The shredded zucchini disappears completely into the batter, adding incredible moisture without any vegetable taste. What you get instead is a wonderfully sweet, cinnamon-spiced bread with that coveted soft tender crumb that rivals any traditional wheat-based version.
The gluten-free flour blend creates a texture that’s so close to regular bread, you’ll be amazed. Unlike many gluten-free baked goods that can be dry or crumbly, this bread stays moist and tender for days thanks to the natural moisture from the zucchini and a few secret techniques. Plus, it’s incredibly versatile; you can enjoy it plain, add chocolate chips, fold in chopped walnuts, or even make it into gluten free zucchini muffins.
Using coconut oil instead of butter adds richness while keeping the bread dairy-free friendly. The combination of baking powder and baking soda gives it that perfect rise and creates a moist fluffy texture that makes each slice absolutely delightful. It’s the kind of bread that disappears quickly from the counter because everyone keeps coming back for “just one more slice.”
If you’re looking for more gluten-free baking inspiration, this banana bread recipe uses similar techniques and creates equally delicious results.
Ingredients for Gluten Free Zucchini Bread
This recipe uses simple, wholesome ingredients that work together to create the most incredibly moist and flavorful bread you’ve ever tasted.
What You’ll Need
Dry Ingredients:
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 3/4 cup brown sugar, packed
- 1/2 cup coconut oil, melted
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon molasses (secret ingredient!)
Add-ins:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
Why These Ingredients Matter
The key to amazing gluten-free flour blend lies in choosing a quality blend that already contains xanthan gum, which helps bind everything together and creates that tender crumb structure. The combination of brown sugar and a touch of molasses adds depth of flavor and helps maintain moisture, while the coconut oil provides richness without dairy.
Fresh shredded zucchini is absolutely essential; never use frozen as it releases too much water and can make the bread soggy. The natural moisture from the zucchini is what makes this bread so incredibly tender and keeps it fresh for days. Don’t squeeze the moisture out of the zucchini; that liquid is pure gold for creating the perfect texture.
The molasses secret ingredient adds a subtle richness and helps create that beautiful golden color, while the applesauce works with the coconut oil to keep everything perfectly moist. Using both baking powder and baking soda ensures the perfect rise and light, fluffy texture that makes this bread absolutely irresistible.
Instructions for Making Gluten Free Zucchini Bread
Creating this perfectly moist bread is surprisingly simple, but timing and technique make all the difference for the best results.
Step-by-Step Directions
Step 1: Preheat your oven to 350°F and grease a 9×5-inch loaf pan with coconut oil or line with parchment paper.
Step 2: In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, salt, and nutmeg until well combined.
Step 3: In another bowl, whisk together brown sugar, melted coconut oil, eggs, applesauce, vanilla extract, and molasses until smooth and well blended.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix, as this can make gluten-free bread tough.
Step 5: Fold in the shredded zucchini and any optional add-ins like walnuts or chocolate chips, distributing them evenly throughout the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top gently with a spatula.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Hint: Don’t overbake! Gluten-free breads can go from perfectly moist to dry very quickly. Start checking at 50 minutes and look for that golden brown top and clean toothpick test.
Top Tip
The secret to the most moist fluffy texture in gluten-free baking is all about the mixing technique. Unlike regular wheat flour, gluten-free flour blends don’t develop tough gluten strands, so gentle folding produces the best texture while ensuring everything is evenly combined.
Make sure your coconut oil is melted but not hot when you add it to the wet ingredients. Hot oil can start to cook the eggs and create an uneven texture. Let it cool for a few minutes after melting for the best results.
Don’t squeeze the excess moisture from your shredded zucchini! That natural liquid is what creates the incredibly moist texture this bread is famous for. Just grate it and fold it right into the batter as is for perfectly fluffy and sweet results.
Room temperature ingredients blend much more easily and create a smoother batter. Take your eggs out about 30 minutes before baking, or place them in warm water for a few minutes to bring them to room temperature quickly.
Store the finished bread wrapped tightly at room temperature, and it will actually get more moist and flavorful over the next day or two, similar to how my German chocolate poke cake improves with time.
Personal Anecdote
I’ll never forget the first time I attempted gluten-free zucchini bread after my sister was diagnosed with celiac disease. I was determined to make something she could enjoy at our annual family reunion, but I had no idea how different gluten-free baking could be.
My first attempt was a complete disaster. I used regular all-purpose flour substituted with a gluten-free blend cup for cup, and the result was this dense, crumbly mess that fell apart when you looked at it wrong. My sister was so sweet about it, but I could see the disappointment in her eyes when she took that first bite.
Grandma pulled me aside later and said, “Jazzy, gluten-free baking is like learning a new language. You can’t just translate word for word and expect it to make sense. You need to understand what each ingredient is really doing.” She taught me about the importance of moisture, the magic of xanthan gum, and her secret molasses trick. The next loaf was so perfect that even the gluten-eating family members were fighting over the last slice.
Substitutions for Gluten Free Zucchini Bread
This healthy gluten-free zucchini bread adapts beautifully to different dietary needs while maintaining its signature moist texture.
Gluten-free zucchini bread almond flour version – Replace 1/2 cup of the gluten-free flour blend with almond flour for extra protein and nutty flavor. You may need to add an extra egg for binding.
Gluten free zucchini bread no sugar – Replace the brown sugar with 1/2 cup of sugar-free brown sugar substitute or 1/3 cup of pure maple syrup. If using liquid sweetener, reduce the applesauce slightly.
Dairy-free option – This recipe is already dairy-free using coconut oil, but you can substitute with vegetable oil or melted vegan butter if preferred.
Egg-free version – Replace each egg with 1/4 cup of unsweetened applesauce or 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
Gluten free zucchini bread with honey – Replace the brown sugar with 1/2 cup honey, but reduce the applesauce to 2 tablespoons to balance the extra liquid.
Nut-free option – Simply omit the walnuts or replace with sunflower seeds for crunch without the allergens.
Variations on Gluten Free Zucchini Bread
Once you’ve mastered this basic technique, these delicious variations will keep your baking exciting and delicious.
Gluten free zucchini bread chocolate – Add 1/2 cup cocoa powder (reduce flour by 1/2 cup) and fold in chocolate chips for a rich, decadent version that’s like dessert for breakfast.
Lemon zucchini bread – Add the zest of 2 lemons and 2 tablespoons fresh lemon juice to the wet ingredients for a bright, citrusy twist that’s perfect for summer.
Spiced zucchini bread – Increase the cinnamon to 2 teaspoons and add 1/2 teaspoon each of ground ginger and cardamom for a warming spice blend.
Gluten free zucchini bread muffins – Divide the batter among 12 muffin cups and bake for 18-22 minutes for perfectly portable individual servings.
Carrot zucchini bread – Replace half the zucchini with finely shredded carrots for extra sweetness and a beautiful color.
Chocolate chip version – Fold in 3/4 cup mini chocolate chips for the ultimate treat that kids and adults absolutely love.
Each variation maintains that signature moist texture while offering completely different flavor experiences, much like how my white chocolate raspberry poke cake adapts to different flavor combinations.
Equipment for Gluten Free Zucchini Bread
Having the right tools makes creating this perfect loaf much easier and ensures consistent results every time.
9×5-inch loaf pan – The standard size that creates the perfect shape and ensures even baking throughout.
Box grater or food processor – For shredding the zucchini to the perfect consistency that disappears into the bread.
Large mixing bowls – You’ll need two bowls to keep wet and dry ingredients separate until the final mixing.
Wire whisk – Essential for properly combining the dry ingredients and avoiding any lumps in the flour blend.
Rubber spatula – Perfect for gentle folding that won’t overwork the batter but ensures everything is evenly distributed.
Wire cooling rack – Allows air circulation around the cooling bread, preventing soggy bottoms.
Measuring cups and spoons – Accuracy is crucial in gluten-free baking, so proper measuring tools are essential.
Using parchment paper to line your loaf pan makes removal much easier and prevents sticking, which can be more of an issue with gluten-free batters.
Storage Tips for Gluten Free Zucchini Bread
This bread stores beautifully and actually improves in flavor and texture over the first day or two.
Room temperature storage – Wrap tightly in plastic wrap or store in an airtight container for up to 4 days. The bread will continue to become more moist and flavorful.
Refrigerator storage – For longer storage, keep wrapped in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture.
Freezing instructions – Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.
Slice and freeze method – Pre-slice the cooled bread, then wrap individual slices for easy grab-and-go breakfasts or snacks.
Muffin storage – If you make the muffin version, store in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.
The high moisture content from the zucchini means this bread stays fresh much longer than most quick breads, making it perfect for meal prep or gift-giving.
For more make-ahead baking ideas, this pineapple cloud cake Starbucks copycat is another fantastic option that stores beautifully.
Grandma’s Secret for Gluten Free Zucchini Bread
Grandma’s secret ingredient that makes this the best gluten free zucchini bread? That tablespoon of molasses! “Jazzy,” she told me with her knowing smile, “molasses is like a fairy godmother for gluten-free baking. It adds moisture, depth, and helps everything bind together like magic. Plus, it gives you that beautiful golden color that makes people think you’ve been baking all day.”
Her other crucial tip is about the zucchini preparation: “Never, ever squeeze out that zucchini juice, honey. That liquid gold is what makes this bread so special. Every drop of moisture is a gift that keeps giving for days.”
She also taught me to tap the loaf pan gently on the counter after filling it with batter. “Just a little tap-tap to settle everything nicely and get rid of any air bubbles. Gluten-free batters need a little help to find their perfect shape.”
This gorgeous slice shows off that incredibly moist, tender crumb studded with flecks of zucchini that makes every bite pure comfort.
FAQ about Gluten Free Zucchini Bread
What is the trick to making good gluten free bread?
The key is using the right flour blend with xanthan gum, not overmixing the batter, and adding extra moisture through ingredients like applesauce, oil, and in this case, zucchini. Room temperature ingredients and proper measuring are also crucial for the best texture and rise.
Can you use gluten free flour in zucchini bread?
Absolutely! Gluten-free flour works beautifully in zucchini bread because the moisture from the zucchini helps create that tender crumb that gluten normally provides. Just make sure to use a blend that contains xanthan gum for the best binding and texture.
What is the biggest challenge of making gluten free bread?
The biggest challenge is achieving the right texture without gluten’s binding properties. Gluten-free breads can become dense, crumbly, or gummy if not properly balanced. Using the right flour blend, proper hydration, and avoiding overmixing are key to success.
What does apple cider vinegar do to gluten free bread?
While this recipe uses applesauce instead, apple cider vinegar can help activate baking soda more effectively and add a subtle tang that enhances flavor. It also helps create a more tender crumb by slightly acidifying the batter, which can improve the overall texture of gluten-free baked goods.
Conclusion
Who says gluten-free baking has to be a constant struggle with disappointing results? This gluten free zucchini bread proves that with the right techniques and ingredients, you can create something absolutely magical that rivals any traditional wheat-based bread. There’s something so satisfying about finally having a recipe that delivers on its promise of incredible moisture and tender texture every single time.
This easy gluten free zucchini bread shows that the secret isn’t just in avoiding gluten; it’s in understanding how to work with gluten-free ingredients to create something even better than the original. The zucchini truly is the magic ingredient that transforms what could be another dry, crumbly disappointment into a loaf that stays fresh and delicious for days.
Whether you’re new to gluten-free baking or have been searching for that perfect quick bread recipe for years, this delivers the kind of results that make you proud to share with anyone, gluten-free or not. For more bread-making inspiration, check out this helpful guide for white bread for the bread machine that uses similar principles of proper ingredient ratios and timing.
Don’t forget to try these almond poppy seed muffins for another gluten-friendly baking option that’s perfect for breakfast or snacking. Say goodbye to disappointing gluten-free baked goods! I hope this recipe brings a little bit of that soft, tender, and delicious magic back into your kitchen and proves that gluten-free can be absolutely incredible.
Easy Gluten Free Zucchini Bread
Equipment
- 1 9×5-inch loaf pan Line with parchment paper or grease well.
- 1 Grater To finely grate zucchini.
- 1 Mixing bowls One for wet, one for dry ingredients.
- 1 Whisk or hand mixer For combining ingredients.
- 1 Cooling rack Helps bread cool evenly.
Ingredients
- 1 ½ cups gluten-free all-purpose flour Make sure it contains xanthan gum.
- 1 tsp baking soda Fresh for proper rise.
- ½ tsp baking powder Adds lightness.
- ½ tsp salt Balances sweetness.
- 1 tsp cinnamon Adds warmth.
- ½ tsp ground nutmeg Optional, but Grandma always added it.
- 2 large eggs Room temperature.
- ½ cup neutral oil (like avocado) Or melted coconut oil.
- ½ cup coconut sugar Or brown sugar.
- ¼ cup maple syrup Adds natural sweetness and moisture.
- 1 tsp vanilla extract A must for nostalgic flavor.
- 1 ½ cups grated zucchini Packed, don’t squeeze.
- ¼ cup almond milk (or dairy-free milk) Adds extra moisture.
- ½ cup chopped walnuts (optional) For crunch, Grandma’s favorite!
Instructions
- Preheat your oven to 350°F (175°C). Grandma always said a warm oven was like a warm hug, it helps everything rise with love. Grease or line your 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the [gluten-free flour], [baking soda], [baking powder], [salt], [cinnamon], and [nutmeg]. Grandma’s tip? Always whisk dry ingredients well to avoid clumps and ensure even flavor.
- In a separate large bowl, whisk the [eggs], [oil], [coconut sugar], [maple syrup], and [vanilla]. It should look smooth and glossy, Grandma called this the “golden base.”
- Stir in the [grated zucchini] and [almond milk] until well incorporated. Grandma’s handwritten note reminds: “Don’t squeeze the zucchini! It keeps the bread moist.”
- Add the dry ingredients into the wet mixture. Gently fold together until just combined, don’t overmix, or your bread won’t be as tender. If using, stir in [walnuts] now.
- Pour the batter into your prepared loaf pan. Bake for 50–55 minutes or until a toothpick inserted in the center comes out clean. Grandma would tap the top gently to check for that “springy dome.”
- Let the bread cool in the pan for 10 minutes, then transfer to a [cooling rack]. Enjoy warm with a smear of butter or a drizzle of honey, just like we did at Grandma’s kitchen table.
Notes
- For a nut-free version, simply omit the walnuts.
- Want a sweeter loaf? Add an extra tablespoon of maple syrup.
- This bread freezes beautifully, wrap slices individually for grab-and-go breakfasts.
- Try adding mini chocolate chips for a fun twist!
