Gluten Free Zucchini Bread – Moist & Easy Recipe

If you’ve ever baked a gluten free quick bread only to find the center gummy or the edges too dry, you’re not alone. Getting gluten free zucchini bread just right takes the right mix of ingredients and a few smart techniques. I’ll show you how to make a loaf that’s moist, flavorful, and the kind of thing people ask for again. This recipe comes straight from my years running a comfort food truck, where I picked up every trick to make a loaf rise, hold together, and taste amazing. Along the way, we’ll tackle common baking hiccups, like why your loaf might fall in the middle, and how to fix them.

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Why I Love Baking Gluten Free Zucchini Bread

Finding Comfort in the Loaf

I still remember the first time I grated a zucchini for baking, it felt wrong at first. I was in my tiny food truck kitchen, experimenting with gluten free ingredients because a bride’s sister couldn’t eat wheat. I didn’t expect the bread to come out so tender, with just enough sweetness to make it feel like dessert but still wholesome enough for breakfast. That bride later wrote to say it was the only thing her sister could eat all weekend. That moment stuck with me. Since then, gluten free zucchini bread has become a regular in my kitchen.

There’s something magical about transforming humble pantry staples like applesauce, cinnamon, and fresh zucchini into something cozy and satisfying. It’s also forgiving. Even when I’ve messed up the measurements or used the wrong pan, the result was still pretty tasty, though the right mix of flour and resting time makes all the difference. I now swear by Bob’s Red Mill 1:1 gluten free flour and always let my batter rest before baking.

I share this recipe because it’s real food, the kind of thing you want on your counter when friends drop by. If you like my Blueberry Zucchini Bread or are curious about classic zucchini bread, you’ll love this gluten free version.

Why Zucchini Works in Gluten Free Baking

Zucchini brings structure and moisture without adding strong flavor. That’s a win in gluten free baking, where keeping things soft without falling apart is a challenge. The vegetable’s natural moisture acts like a built-in tenderizer, when squeezed properly. I always wrap my shredded zucchini in paper towels and give it a good press to remove excess liquid. Otherwise, your bread might sink or feel underdone in the center.

Another trick? A touch of applesauce for extra moisture and two kinds of sugar for depth. I keep things simple: warm spices like cinnamon and nutmeg, and a dash of lemon zest for lift. You can add chocolate chips or toasted walnuts like I do when making it for guests, or keep it plain and slice it for breakfast.

If you’re into versatile bakes like this, you might enjoy my Cinnamon Zucchini Cake for dessert nights or Superhero Muffins when you need an on-the-go breakfast.

Mastering the Texture of Gluten Free Zucchini Bread

Choosing the Right Gluten Free Flour Blend

The secret to a tender loaf starts with the right flour. Not all gluten free flours behave the same, some soak up too much liquid, others leave baked goods gritty. For this recipe, I always use a 1:1 gluten free flour with xanthan gum included. Bob’s Red Mill is my go-to because it gives consistent results and blends well with moisture-rich ingredients like zucchini and applesauce.

If your flour blend doesn’t contain xanthan or guar gum, add ½ teaspoon to help bind the loaf. Gluten provides elasticity in regular baking, and without it, you need something to hold things together. The gum does that job beautifully.

Don’t be tempted to swap in almond or coconut flour unless you’ve baked with them before, those absorb differently and often need more eggs or oil. Stick with 1:1 blends for this recipe. If you’re curious about how other breads behave, check out my Southern Peach Bread, it’s a great example of a fruit-filled loaf that balances texture and moisture well.

Why Zucchini Bread Sometimes Falls in the Middle

One of the most frustrating things about baking gluten free zucchini bread is when it looks beautiful in the oven, then sinks as it cools. That usually means one of three things: the batter was too wet, the loaf was underbaked, or it didn’t rest before baking.

Zucchini holds a surprising amount of water. Even when it doesn’t seem wet, it can release extra moisture into the batter as it bakes. Always squeeze your shredded zucchini well, using cheesecloth or several paper towels. You want it damp, not dripping.

The second trick? Let your batter sit for 20 minutes before baking. This resting time allows the flour to fully hydrate and thickens the batter slightly, which helps the loaf hold its shape. It’s a step that’s easy to skip, but makes all the difference.

Lastly, always check for doneness. Use a toothpick or, better yet, an instant-read thermometer. You’re looking for an internal temp of about 200°F. That tells you the center is fully cooked.

If you’re troubleshooting gluten free baking, my Apple Cranberry Muffins offer another chance to see how fruit and moisture interact in baked goods, and they’re great for freezing too.

How to Prepare Gluten Free Zucchini Bread

Ingredients You’ll Need

Every great gluten free zucchini bread starts with fresh zucchini. You’ll need about one and a half cups, grated finely. But here’s the trick, zucchini holds a ton of water, and too much moisture is the enemy of good texture. So make sure to squeeze the shredded zucchini really well. I wrap mine in a clean towel or a few paper towels and press until it’s just barely damp. This helps the gluten free zucchini bread bake evenly, without sinking in the center.

The heart of any good gluten free bake is the flour blend. For this gluten free zucchini bread, I recommend using a 1:1 gluten free flour that already includes xanthan gum. Bob’s Red Mill is a dependable option, it provides lift and structure without making the loaf dense or rubbery. Measure out one and three-quarter cups and make sure you’re not packing it too tightly.

For warmth and balance, add a teaspoon of cinnamon and a dash of nutmeg. These spices bring out the natural sweetness of the zucchini. Baking powder and baking soda will create the rise, while a pinch of salt enhances all the flavors.

Now for the wet ingredients. This gluten free zucchini bread gets its tender texture from a combination of fat and fruit. A quarter cup of neutral oil (like avocado or vegetable) mixed with a quarter cup of applesauce makes it moist without being greasy. Two eggs bring it all together, and a couple teaspoons of vanilla extract add that nostalgic, bakery-style flavor. I use both white and brown sugar (half a cup each) for structure and sweetness. A little lemon zest adds a pop of brightness if you want it.

If you’re like me and can’t resist texture, toss in some mix-ins: chocolate chips, toasted walnuts, or both. They pair beautifully with the soft crumb of this gluten free zucchini bread.

Step-by-Step Preparation

Let’s bake! To make your gluten free zucchini bread rise evenly and bake through perfectly, preheat your oven to 350°F and grease a standard 9×5-inch loaf pan. Parchment paper also works if you want to lift the loaf out cleanly.

Start by preparing your zucchini. Once grated, squeeze out as much liquid as possible, this step alone will prevent a soggy bottom or collapsed center in your gluten free zucchini bread.

In a medium bowl, whisk your dry ingredients: the gluten free flour blend, cinnamon, baking powder, baking soda, salt, and nutmeg. This evenly distributes the leaveners so every bite rises just right.

In a separate bowl, beat the oil, applesauce, eggs, vanilla, granulated sugar, brown sugar, and lemon zest (if you’re using it). Once combined, fold in the squeezed zucchini until it’s evenly distributed.

Now gently add the dry ingredients into the wet mixture. Stir just until there are no dry streaks left, overmixing is one of the top reasons gluten free zucchini bread comes out tough instead of tender. Then, let the batter rest for 20 minutes. This short pause allows the gluten free flour to fully absorb the liquid, leading to a softer crumb and more even bake.

After resting, fold in your chocolate chips or walnuts. Pour the batter into your prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, or better yet, use a thermometer and check for an internal temp of 200°F.

Let the gluten free zucchini bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. That cooling time locks in the structure, so the loaf slices cleanly without falling apart.

Want a simpler version to follow? The full printable recipe is just below, check out the Recipe Card for everything you need to make this comforting gluten free zucchini bread from scratch.

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Add-ins, Texture, and Adaptations

How to Add Mix-ins Without Compromising the Crumb

Once the base of your gluten free zucchini bread is ready, you’ve got a cozy little playground for flavor. And I mean that literally, this is the part where I always pause, peek into the pantry, and decide if I’m in the mood for melty chocolate or a good walnut crunch. Some days, it’s both.

Here’s the catch: don’t just toss your mix-ins in right away. Let the batter rest first. That 20-minute wait might feel unnecessary, but in gluten free baking, it’s gold. It gives the flour time to settle and drink up the moisture, which keeps your add-ins from sinking and helps the loaf bake evenly.

When you’re ready, fold them in with care. I don’t mean whisk or beat, I mean actually fold with a spatula, like you’re tucking everything gently into place. I learned that lesson the hard way more than once. If you’re looking for another way to play with flavor and spice, my Cinnamon Zucchini Cake shows how a gentle touch can turn a rustic bake into something pretty special.

Adapting for Other Diets or Needs

One of the things I love most about gluten free zucchini bread is how easy it is to adjust. Got someone avoiding dairy? Use avocado oil and dairy-free chocolate chips. Want to make it egg-free? A flax egg works, just mix one tablespoon of ground flaxseed with three tablespoons of water and let it gel.

I’ve even tested this bread with reduced sugar, just cut both types by about a third and add a little extra cinnamon for warmth. If you’re baking for kids (or portion control), try muffin tins or mini loaf pans. I do the same with my Superhero Muffins, and it makes weekday snacks so much easier.

With a few tweaks, this recipe becomes a go-to for almost anyone sitting at your table.

Conclusion

Gluten free zucchini bread doesn’t have to be tricky or bland. With a few simple techniques, resting the batter, squeezing the zucchini, and choosing the right flour ; you’ll end up with a loaf that’s tender, flavorful, and worth baking again and again. Whether you love it with walnuts, chocolate chips, or just as-is, this recipe is built to fit your life, not complicate it.

Ready to bake? Scroll down to the Tasty Recipe Card below for the full, printable recipe with step-by-step directions. It’s the kind of bread that disappears fast, so don’t be surprised if you’re making it again by next week.

Frequently Asked Questions Answered