If you’re searching for a comforting, moist, and naturally flavorful treat, look no further than this amazing Gluten Free Zucchini Bread Recipe. Bursting with fragrant spices, tender zucchini, and a hint of vanilla, this quick bread offers both the warm nostalgia of classic homemade baking and the assurance of being gluten-free. Every bite feels like a cozy hug, making it perfect for breakfast, a midday snack, or even a sweet dessert. Plus, it’s simple enough to whip up on any day when you crave something wholesome and satisfying.
Ingredients You’ll Need
This Gluten Free Zucchini Bread Recipe relies on straightforward, pantry-friendly ingredients that come together to create a loaf that’s irresistibly tender and flavorful. Each element plays its part, from the gluten-free flour blend giving structure to the zucchini adding natural moisture and subtle earthiness.
- Gluten-free all-purpose flour blend with xanthan gum: Provides the essential base and binding needed for a chewy yet soft bread texture.
- Baking soda and baking powder: Work together to create the perfect rise and light crumb.
- Salt: Enhances all the other flavors and balances the sweetness.
- Ground cinnamon and nutmeg: Add warm, aromatic spice notes that perfectly complement the zucchini.
- Large eggs at room temperature: Act as a natural binder and bring richness to the batter.
- Granulated sugar and brown sugar: Combine to add sweetness and a subtle depth thanks to the molasses in brown sugar.
- Vegetable oil: Keeps the bread moist and tender without overpowering flavors.
- Unsweetened applesauce: Adds moisture and a hint of natural fruit sweetness while keeping the recipe dairy-free.
- Vanilla extract: Lends a lovely sweet fragrance that complements the spices beautifully.
- Finely grated zucchini: The star ingredient that brings moisture, freshness, and a mild vegetal sweetness.
- Chopped walnuts (optional): Provide a delightful crunch and nutty contrast to the soft bread.
How to Make Gluten Free Zucchini Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350 degrees Fahrenheit. Grease a 9×5-inch loaf pan or line it with parchment paper to ensure your loaf comes out clean and intact without sticking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg. Combining these ingredients first ensures your spices and leavening agents are evenly distributed throughout the bread.
Step 3: Combine the Wet Ingredients
Take a large bowl and beat the eggs with granulated sugar and brown sugar until smooth. Then, add the vegetable oil, unsweetened applesauce, and vanilla extract, mixing well until everything is fully incorporated and silky.
Step 4: Add the Zucchini and Combine Everything
Stir in the finely grated zucchini, making sure it’s lightly squeezed to remove just the excess moisture but still juicy enough to keep the bread tender. Gradually fold the dry mixture into the wet ingredients until just combined—overmixing can make the bread dense, so be gentle!
Step 5: Fold in Optional Walnuts and Bake
If you’re using walnuts, gently fold them in now so they are evenly distributed without breaking up too much. Pour the batter into your prepared pan, smooth the surface, and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 6: Cool Before Slicing
Allow the bread to cool in the pan for about 10 to 15 minutes. Then transfer it to a wire rack so it can cool fully—this step helps the bread set and makes slicing much easier without crumbling.
How to Serve Gluten Free Zucchini Bread Recipe
Garnishes
A simple spread of softened butter or a drizzle of honey makes this zucchini bread shine, but you could also add a dusting of powdered sugar or a smear of cream cheese frosting for a special twist. Fresh berries or a sprinkle of chopped nuts on top add color and texture as well.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or tea, making for a cozy breakfast or afternoon pick-me-up. For a heartier option, serve it alongside yogurt and fresh fruit or a small bowl of warm soup to balance savory flavors.
Creative Ways to Present
Try slicing the bread thickly and toasting it for a breakfast treat topped with almond butter and banana slices. Or cube leftover bread to turn into gluten-free bread pudding or crumble for a crunchy topping on ice cream or yogurt parfaits—delicious versatility in every loaf!
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices of this Gluten Free Zucchini Bread Recipe stored tightly wrapped in plastic wrap or sealed in an airtight container at room temperature for up to three days. This helps maintain its moist texture without drying out.
Freezing
To enjoy later, wrap the cooled zucchini bread tightly in plastic wrap and then in aluminum foil or a freezer bag. Freeze for up to three months. When you’re ready to enjoy, thaw at room temperature or gently warm in the oven to revive that freshly baked feel.
Reheating
The best way to reheat your zucchini bread is to pop slices in a toaster oven or regular oven at 300 degrees Fahrenheit for about 10 minutes. This brings back a touch of crispness on the outside while keeping the inside tender and fragrant.
FAQs
Can I use regular flour instead of gluten-free for this recipe?
Absolutely! If gluten is not a concern, you can substitute an equal amount of all-purpose flour. The texture will remain moist and tender, though the gluten-free blend is specifically designed to mimic this effect without gluten.
Do I need to peel the zucchini before grating it?
There is no need to peel the zucchini. The skin adds nice flecks of color and nutrients, and when finely grated, it blends perfectly into the bread without affecting texture.
What if I don’t have applesauce on hand?
You can substitute with an equal amount of mashed banana or even plain yogurt if you’re not dairy-free. These alternatives also add moisture and a little extra flavor to your bread.
Can I add chocolate chips to this bread?
Definitely! Adding about ½ cup of chocolate chips creates a sweeter, more indulgent loaf, while still keeping it moist and flavorful—perfect for those with a sweet tooth.
Is this recipe suitable for a vegan diet?
This particular recipe uses eggs, so it is not vegan as written. However, you could experiment with flax or chia egg replacements and possibly adjust moisture levels to create a vegan-friendly version.
Final Thoughts
I can’t recommend this Gluten Free Zucchini Bread Recipe enough! It’s a delightful balance of cozy spices, fresh zucchini, and tender crumb that genuinely satisfies any craving for homemade comfort food. Whether you’re gluten-intolerant or just want to try something nourishing and delicious, this recipe is a weekend must-bake. Go ahead, give it a whirl and watch it become a fast favorite in your kitchen too!
Print
Gluten Free Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This Gluten Free Zucchini Bread is a moist, delicious quick bread perfect for a healthy snack or breakfast. Made with a gluten-free all-purpose flour blend and packed with finely grated zucchini, warm spices, and optional walnuts, it offers a delightful texture and flavor without any gluten. It’s naturally dairy-free and can be customized with chocolate chips for extra sweetness.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated zucchini, lightly squeezed to remove excess moisture
Optional Ingredients
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the room temperature eggs with granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and well blended.
- Add Zucchini: Stir the finely grated zucchini into the wet ingredients, ensuring it’s evenly distributed without clumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts (Optional): If using, fold in the chopped walnuts carefully to incorporate without breaking them up.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Baking Time: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool the Bread: Allow the zucchini bread to cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean cuts and best texture.
Notes
- Lightly squeeze the zucchini in a clean kitchen towel to remove excess liquid, but do not squeeze it completely dry to retain moisture for the bread.
- This recipe is naturally dairy-free, making it suitable for dairy-free diets.
- You can add 1/2 cup chocolate chips to the batter for a sweeter variation if desired.
