If you are on the hunt for a delightful treat that’s both comforting and kind to your dietary needs, this Gluten Free Zucchini Bread Recipe is about to become your new favorite! Packed with warm spices, moist zucchini, and a subtle sweetness that feels like a hug in every bite, this loaf is perfect for breakfast, an afternoon pick-me-up, or a wholesome snack. The magic lies in its tender crumb and naturally moist texture, achieved without any gluten, making it an irresistible option for anyone craving deliciousness without compromise.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating a memorable loaf of zucchini bread that balances flavor and texture beautifully. Each ingredient plays a vital role, from the gluten-free flour providing a tender crumb to the spices that infuse every slice with warmth.
- 2 cups gluten-free all-purpose flour blend with xanthan gum: This ensures the bread stays moist and holds together without gluten.
- 1 teaspoon baking soda: Helps the bread rise perfectly and makes it light.
- 1/2 teaspoon baking powder: Adds extra lift for a fluffy texture.
- 1/2 teaspoon salt: Balances sweetness and enhances all other flavors.
- 1 1/2 teaspoons ground cinnamon: Brings warm, cozy notes that complement the zucchini beautifully.
- 1/4 teaspoon ground nutmeg: Adds a subtle spicy earthiness to round out the flavor.
- 2 large eggs: Bind the ingredients together and add richness.
- 1/2 cup granulated sugar: Sweetens the bread with a gentle crunch.
- 1/2 cup brown sugar: Imparts a deeper, molasses-like sweetness and extra moisture.
- 1/2 cup vegetable oil: Keeps the bread incredibly moist and tender.
- 1/4 cup unsweetened applesauce: Adds moisture and a subtle fruity flavor without extra fat.
- 1 1/2 teaspoons vanilla extract: Enhances the sweetness and aroma for a homey feel.
- 2 cups finely grated zucchini lightly squeezed: The star ingredient that brings moisture and a mild earthiness.
- 1/2 cup chopped walnuts (optional): Adds crunch and a nutty contrast to the soft texture.
How to Make Gluten Free Zucchini Bread Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan or lining it with parchment paper. This ensures the bread will bake evenly and come out effortlessly once it’s done. Having your oven ready is key to a perfect bake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This blend of dry ingredients forms the flavorful foundation of your bread, so mixing them well ensures every bite has consistent taste and texture.
Step 3: Combine the Wet Ingredients
In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and inviting. This step creates a luscious base that will marry beautifully with the dry ingredients and zucchini.
Step 4: Incorporate the Zucchini
Stir the finely grated zucchini into the wet mixture. Be sure to lightly squeeze the zucchini beforehand to remove excess water without drying it completely, as this moisture is essential for that signature moist crumb.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender and soft.
Step 6: Add Walnuts (Optional)
If you love a little crunch, fold in the chopped walnuts now. They provide delightful texture and a rich nuttiness that enhances the overall flavor profile.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen during this time is pure joy!
Step 8: Cool Before Slicing
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial for easy slicing and helps all the flavors settle in.
How to Serve Gluten Free Zucchini Bread Recipe
Garnishes
Elevate your gluten free zucchini bread by adding a dusting of powdered sugar or a light spread of softened butter or cream cheese. These simple touches add richness and a lovely visual appeal that makes each slice feel special.
Side Dishes
This bread pairs wonderfully with a cup of warm tea or coffee for a cozy treat. For a more substantial snack, add fresh fruit or yogurt on the side to complement the subtle sweetness and moist texture.
Creative Ways to Present
For a festive brunch or a fun twist, slice the bread and toast it lightly, then top with a dollop of ricotta and a drizzle of honey or your favorite nut butter. You could also cut the loaf into cubes and serve it as part of a dessert board with cheese, nuts, and fresh berries.
Make Ahead and Storage
Storing Leftovers
Store any leftover gluten free zucchini bread at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to 3 days. For longer keeping, refrigeration will extend freshness for up to a week without losing its moist texture.
Freezing
This bread freezes beautifully. Wrap it tightly with plastic wrap and place it in a freezer-safe bag or container. Freeze for up to three months. When you’re ready, thaw it overnight in the fridge or at room temperature for a few hours before enjoying.
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster oven or regular oven at low heat for a few minutes. This revives the soft crumb and makes the spices and zucchini notes pop again.
FAQs
Is this Gluten Free Zucchini Bread Recipe suitable for beginners?
Absolutely! The recipe uses straightforward steps and common ingredients. Even if you’re new to gluten free baking, this bread is forgiving and easy to make with clear instructions.
Can I substitute other nuts for walnuts?
Yes! Feel free to swap walnuts for pecans, almonds, or even leave the nuts out entirely if you prefer a nut-free version. The bread will still be deliciously moist and flavorful.
How do I know when the zucchini bread is done?
The best test is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked and ready to cool.
Can I use regular flour instead of gluten-free flour?
Yes, you can swap in regular all-purpose flour if gluten isn’t a concern. Just note that the texture may be slightly different, but it will still be delicious.
How do I prevent my zucchini bread from becoming soggy?
Make sure to lightly squeeze the zucchini to remove excess moisture before mixing it in. Also, avoid overmixing the batter, and ensure it bakes fully before cooling; these steps help keep the crumb moist but not soggy.
Final Thoughts
I’m so excited for you to try this Gluten Free Zucchini Bread Recipe! It’s such a warm, cozy loaf that’s perfect for sharing with family and friends or enjoying on your own with a cup of coffee. Whether you’re gluten-sensitive or simply love moist, flavorful bread, this recipe hits all the right notes. Happy baking!
Print
Gluten Free Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This Gluten Free Zucchini Bread is a moist, flavorful, and healthy dessert option perfect for those avoiding gluten. Made with a blend of gluten-free flours, warm spices, and fresh grated zucchini, it offers a deliciously tender crumb and subtle sweetness enhanced by brown sugar and applesauce. Ideal for a snack, breakfast, or a wholesome treat, this recipe is easy to make and includes optional chopped walnuts for added texture.
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
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 cups finely grated zucchini, lightly squeezed to remove excess moisture
Optional Add-ins
- 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.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
- Add Zucchini: Stir the finely grated zucchini into the wet ingredients, ensuring it is well incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts: If using, fold in the chopped walnuts carefully for added crunch and flavor.
- Fill and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Lightly squeeze the zucchini with a clean towel to remove excess water but avoid drying it completely to retain moisture in the bread.
- For a dairy-free version, verify that your gluten-free flour blend does not contain any dairy ingredients.
- Store the zucchini bread at room temperature for up to 3 days or refrigerate for up to 1 week for freshness.
