Gluten Free Zucchini Bread
Moist and just sweet enough, this Gluten Free Zucchini Bread has everything you love about the classic loaf. Fresh zucchini and applesauce keep it tender and delicious, and it’s so easy to make for breakfast or an afternoon snack. It’s one of my favorite ways to use summer zucchini, though I end up making it all year long!
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Whether your garden is overflowing or you couldn’t resist picking up zucchini at the farmers market or grocery store, this easy gluten free zucchini bread recipe is one of the best ways to use it. It bakes into a lightly sweet, incredibly moist loaf that’s just like classic zucchini bread, only made gluten free.
Sometimes I stir in chopped walnuts, semisweet chocolate chips, or both. But it’s just as delicious plain, with hints of warm cinnamon and nutmeg in every bite. My kitchen smelled amazing while I was testing this recipe, and the taste and texture of the loaf were even better. Even my kiddo who isn’t a zucchini fan kept coming back for another slice.
Why You’ll Love This Gluten Free Zucchini Bread Recipe
- It’s easy to make. Mix the wet ingredients and dry ingredients separately, fold them all together, then pop it in the oven. There’s no extra fuss!
- Not overly sweet. It’s lightly sweet, letting the warm spices and fresh zucchini shine. Applesauce adds natural sweetness while keeping the loaf moist and tender.
- Great to bake ahead. This loaf stays moist for days and freezes beautifully, so you can enjoy a slice whenever the craving hits. I share how best to store it further down in the post.
Recipe Ingredients
Familiar ingredients form the base of this gluten free recipe for zucchini bread, and you can make a few substitutions if needed. I’ve included the list plus some notes below, and you’ll find the full ingredients in the recipe card at the end of this post.
- Zucchini: Choose firm, green zucchini in season for the best flavor. I prefer to use small to medium zucchini, as larger ones can often have more and bigger seeds.
- Gluten Free Flour: I use a 1:1 gluten free flour substitute, such as Bob’s Red Mill brand. Since I include the weight measurement, it should be easy to successfully substitute with other brands.
- Ground Spices: I include a combination of cinnamon and nutmeg, but you can stick with just cinnamon, or get creative by trying other warm spices like ginger and cardamom.
- Baking Powder and Baking Soda: The combination works together for a lighter texture.
- Salt
- Oil: You can use avocado or vegetable oil, or any other neutral oil.
- Applesauce: Unsweetened applesauce is best so that it doesn’t overwhelm the bread with too much sugar. Applesauce helps to keep the zucchini bread moist and tender.
- Eggs
- Vanilla Extract
- Granulated Sugar
- Brown Sugar: I use light brown sugar, but you can substitute dark brown sugar if needed, or use all granulated sugar.
- Lemon Zest: Freshly grated lemon zest is optional, but I love how the bit of citrus brightens all the other flavors.
- Add-ins: Optional add-ins include chocolate chips for a little indulgence, toasted walnuts for crunch, or a mix of both.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Paddle Grater – I like this tool for quickly and easily grating my zucchini.
- Mesh Sieve – I like to use this to combine my dry ingredients, lighten the flour, and ensure there are no lumps.
- Hand Mixer – No need for a big stand mixer for this recipe, but an inexpensive electric mixer is a bit quicker and easier than a whisk.
- Loaf Pan – I like this 9×5-inch pan from NordicWare because it is nice and sturdy, and doesn’t warp in the oven.
How To Make Gluten Free Zucchini Bread
Here’s a quick overview of how to make this zucchini bread. Find the detailed instructions in the recipe card lower down.
- Prepare. Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray. Squeeze the zucchini to remove any excess liquid.
- Make the dry mix. Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg into a bowl.
- Mix the wet ingredients. Beat together the oil, eggs, vanilla extract, granulated sugar, brown sugar, and lemon zest.
- Add zucchini. Blend in the zucchini.
- Combine. Now add the flour mixture and mix until just combined.
- Rest the batter. Let the batter sit for 20 minutes so that the flour can hydrate.
- Assemble. Gently fold in the chocolate chips or walnuts, if using, then pour the batter into the prepared pan.
- Bake. Place the loaf in the oven and bake for about 45-55 minutes.
- Cool. Let the loaf cool for 10 minutes in the pan, then turn out onto a rack to cool completely.
Tips and Variations
Gluten free zucchini bread is so easy to make, but here are a few extra things to keep in mind so it turns out perfectly…
- Don’t peel the zucchini. I love a recipe that lets me skip an extra step! In the case of zucchini bread, you can leave the zucchini skins. But do make sure to wash the zucchini thoroughly and dry it before grating it into shreds.
- Gently squeeze. Too much moisture from the zucchini will lead to dense or soggy bread. So squeeze out the zucchini shreds well, but carefully so that they don’t get mushy.
- Don’t use all applesauce or all oil. While it’s tempting to swap out the oil for applesauce to cut down on some fat, the fat is necessary for structure and texture! Using both applesauce and oil provides the perfect balance of fat and moisture for the bread (especially important when you’re baking gluten free).
- Rest the batter. As always, resting the gluten free batter is very important in order to allow the gluten free flour to properly absorb moisture. This also will give your bread a better rise and avoid any graininess or grittiness in the final product.
- Measure carefully. I provide the weight of the flour and recommend using a kitchen scale. If you use a measuring cup, be sude to use the spoon and level method for measuring out the gluten free flour instead of scooping.
- Add the extras. I love the contrast of nutty, crunchy walnuts in this bread, so if you can eat nuts, definitely add them! And you can never go wrong with chocolate. Or add both!
How To Store Homemade Zucchini Bread
Zucchini bread is one of those breads that keeps exceptionally well, because of the combination of applesauce and oil that helps it stay nice and moist. You can store it on the counter or in the fridge. Here’s how to do it:
- Counter – Store gluten free zucchini bread wrapped in foil or plastic on the counter for up to 5 days at room temperature.
- Fridge – Wrap the bread tightly in plastic or foil and store it in the fridge for up to 1 week.
- Freezer – You can freeze a whole loaf or individual slices for later. Wrap the loaf (or part of the loaf) or individual slices in a layer of plastic wrap, then in a layer of foil. Place the slices, if freezing slices, in a freezer-safe sealable bag. Store the slices or wrapped loaf in the freezer for up to 3 months. Thaw the bread completely in the refrigerator before serving.
Serving Suggestions
Add a hot cup of coffee or tea plus a slice of gluten free zucchini bread and your morning is made! Or, serve it on the brunch table with an assortment of classic brunch dishes. It’s also great as an afternoon snack. Here are a few other suggestions:
- With brunch. Cut thick slices of gluten free zucchini bread and place them on the brunch table along with other dishes such as Hawaiian Scrambled Eggs with Cheese, Tater Tot Breakfast Casserole, or Gluten Free Breakfast Sandwiches!
- Add a spread. A little bit of softened salted or unsalted butter is amazing spread over a slice of warm zucchini bread. Or, try cream cheese or a swipe of Orange Cranberry Cream Cheese for more flavor.
- Coffee. On a hot summer morning, gluten free zucchini bread and a glass of Blended Iced Coffee will distract you from the heat.
- Frosting. I think this bread is rustic and perfect just as it is, but if you want to dress it up a little, add some icing. Spread a thick layer of my Lemon Buttercream Frosting or Fluffy Cream Cheese Frosting on top of the loaf before slicing it.
More Gluten Free Quick Bread Recipes To Try
Gluten Free Zucchini Bread
Tender, moist, and warmly spiced gluten free zucchini bread is packed with fresh zucchini, applesauce, and brown sugar.
Servings: 16 servings
Ingredients
- 1 ½ cups shredded zucchini , squeeze to remove excess moisture
- 1 ¾ cups 1:1 gluten free flour (260 grams), recommended: Bob’s Red Mill
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ cup avocado or vegetable oil
- ¼ cup applesauce
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¼ teaspoon lemon zest , optional
- 1 cup chocolate chips or toasted walnuts , or ½ cup of each, optional
Instructions
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray or line with parchment paper. Using cheesecloth or several layers of paper towels, squeeze the shredded zucchini well to remove excess liquid. Set aside.
- In a medium bowl, sift or whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
- In a large mixing bowl, use a hand mixer at medium speed to blend the oil, eggs, vanilla extract, granulated sugar, brown sugar, and lemon zest, if using, until combined. Reduce the speed to low and blend in the shredded and squeezed zucchini. Turn off the mixer, then add the flour mixture to the bowl. Turn on the mixer to low speed and blend until just combined.
- Cover the mixing bowl with plastic wrap and allow the batter to sit for 20 minutes. This allows the gluten-free flour time to absorb more liquid. Gently fold in the chocolate chips or walnuts, if using.
- Once the batter is ready, transfer to the prepared pan and bake at 350°F for 45-55 minutes (if you add the chocolate chips or walnuts, it may need an additional 5 minutes to cook through), or until a toothpick inserted comes out clean. If you have an instant-read thermometer, cook to an internal temperature of 200°F.
- Allow the loaf to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
Notes
Store gluten free zucchini bread wrapped in foil or plastic on the counter for up to 5 days at room temperature, or in the refrigerator for up to a week. You can also store a whole loaf or individually wrapped slices in the freezer for up to 3 months. Thaw the bread completely in the refrigerator before serving.
Nutrition Facts
Gluten Free Zucchini Bread
Amount Per Serving
Calories 138
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 118mg5%
Potassium 77mg2%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 14g16%
Protein 2g4%
Vitamin A 54IU1%
Vitamin C 2mg2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Can I make this recipe into muffins instead of a loaf??
I don’t use the exact recipe to make muffins. I use this one to be optimized for baking in a muffin pan – https://cupcakesandkalechips.com/gluten-free-chocolate-chip-walnut-zucchini-muffins-guest-post-from-sweet-twist-of-blogging/