This delicious gluten-free zucchini bread is so good. It has just the right amount of spice, and the zucchini makes it extremely moist. I originally found this recipe for zucchini bread in a church cookbook years ago and have made it multiple times. I love that it was easy to convert to being gluten-free and just as good.
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I like to make several loaves of this bread to freeze so that we can enjoy it through the rest of the summer. You can also freeze shredded zucchini in 2-cup portions to have on hand to make this bread or my Gluten-Free Zucchini Cake with Chocolate Chips or Gluten-Free Zucchini Brownies.
Ingredients for Gluten-Free Zucchini Bread:
- Gluten-Free Flour: King Arthur’s Gluten-Free Measure for Measure Flour. If you prefer to use organic flour be sure to try my Homemade Organic Gluten-Free Flour Blend (260 g) and 1/2 teaspoon of xanthan gum.
- Zucchini: No need to peel your zucchini. Small to medium-sized zucchini are best. If you use a zucchini that is on the larger side cut the seeds out before grating it. You can grate it using box cheese grater or use a food processor to shred it.
- Avocado Oil (or vegetable oil), sugar, brown sugar, eggs, vanilla extract, cinnamon, baking powder, baking soda, and salt.
How to Make Gluten-Free Zucchini Bread:
- Preheat oven to 350°. Grease two loaf pans with cooking spray or line the bottom of the pans with parchment paper.
- In a medium-sized bowl, whisk the dry ingredients together.
- In a large mixing bowl, whisk together the eggs and sugars. Then, add the oil and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold the shredded zucchini into the batter and mix until combined.
- Pour evenly into the prepared loaf pans.
- Bake for 55-60 minutes until a toothpick test comes out clean.
- Let the loaves cool in the pans on a wire rack for ten minutes, and then remove them from the pan and place them on the wire rack to cool.
- Can be served warm or cold.
How to Store Zucchini Bread:
Once they are completely cool, store them in a sealed bag, plastic wrap, or foil for up to two days. After that, refrigerate for up to two to three more days. They can also be frozen for up to three months, wrapped tightly in plastic wrap, and placed in a freezer bag.
More gluten-free recipes you’ll love
Gluten-Free Zucchini Bread (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free zucchini bread is full of flavor and has a moist, tender crumb.
Ingredients
- 3 eggs
- ¾ cup brown sugar*
- ¾ cup white sugar
- 1 cup avocado oil or vegetable oil**
- 3 teaspoons vanilla extract
- 3 cups (390g) gluten-free flour mix***
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini (2 medium zucchini)
Optional additions: 1 ½ cups of gluten-free chocolate chips, walnuts, or pecans.
Instructions
- Preheat the oven to 350°. Grease two loaf pans (8.5″ x 4.5″) with cooking spray, or line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the eggs and sugars. Then, add the oil and vanilla extract.
- In a medium-sized bowl, whisk the dry ingredients together.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold the shredded zucchini into the batter and mix until combined.
- Pour evenly into the prepared loaf pans.
- Bake for 55-60 minutes until a toothpick test comes out clean.
- Let the loaves cool in the pans on a wire rack for ten minutes, and then remove them from the pan and place them on the wire rack to cool.
- They can be served warm or cold.
Notes
* If you want a sweeter bread add an ¼ cup of sugar.
**You can also use half oil and half applesauce if you prefer.
***Gluten-Free Flour: King Arthur’s Measure for Measure Flour or use my Homemade Organic Gluten-Free Flour Mix along with ¾ teaspoon of xanthan gum.
Once they are completely cool, store them in a sealed bag, plastic wrap, or foil for up to two days. After that, refrigerate for up to two to three more days. They can also be frozen for up to three months, wrapped tightly in plastic wrap, and then placed in a freezer bag.
Vickie Simon
Just made this today. Wow it’s so good. Every recipe you have that I have tried has been 5 stars and always is successful without alterations. Thank you. Being gluten free and dairy free is hard, but you make it easy.
MamaShire
Oh, that’s so wonderful! I’m glad I can help!
Jane
This recipe turned out so good. I’ll be keeping this in my recipe book.
colleen liszkiewicz
I have noticed that you are no longer doing THM recipes and focusing more on gluten free.
Your recipes all call for gluten free flour mix. Will the THM baking blend/home made baking blends work with your recipes?
MamaShire
Yes, you’re correct I no longer create THM recipes. Nothing against THM, it’s just not what I’m doing anymore. I have not tried any of my recipes with the THM baking blend unless it specifically calls for it. So I don’t have an answer for you if they would work. You would also have to change out any sugar and any off-plan ingredients. All of my THM recipes can be found on the Recipe Index under THM.