What’s the trick to making really good gluten-free bread?

Honestly? Let the batter rest. It’s one of those steps that seems skippable, but in gluten free baking, it’s a game-changer. I let the batter for my gluten free zucchini bread sit for 20 minutes before baking, it gives the flour time to fully absorb the liquid. That means better texture, a cleaner slice, and fewer issues with sinking middles. Also, using the right flour matters more than you'd think. A 1:1 gluten free blend with xanthan gum built in (like Bob’s Red Mill) gives you the structure you need without making things dense or gummy. And of course, squeeze that zucchini like you mean it, excess moisture can ruin an otherwise perfect loaf.

Why does my zucchini bread always fall in the middle?

Oh, I’ve been there. You do everything right, and then boom, saggy middle. Nine times out of ten, it’s because of too much moisture, not enough baking time, or skipping that rest step. Zucchini releases water as it bakes, so if you don’t get most of it out beforehand, the batter can get too wet to rise properly. Also, don’t rush the bake. Use a toothpick or even better, an instant-read thermometer. Gluten free zucchini bread is done when it hits 200°F in the center. If the top looks golden but still jiggles underneath, give it a little more time.

Is there a good substitute for bread flour in gluten-free baking?

In a word: blends. You want a proper gluten free 1:1 flour blend, not just rice flour or almond flour on its own. I always recommend Bob’s Red Mill for recipes like this or my Apple Cranberry Muffins . It’s predictable, balanced, and plays nice with moisture.

What’s the biggest challenge with gluten-free baking?

It’s getting the structure just right. Without gluten, there’s nothing to hold everything together, so it’s easy for things to fall apart or dry out fast. That’s why I use a mix of oil and applesauce, it keeps the crumb moist without making it feel heavy. I’ve found the same trick works in my Fried Zucchini Cakes , too. Moisture and texture, those are the two things I always watch in every gluten free recipe.

Gluten Free Zucchini Bread – Moist & Easy Recipe

Name: Gluten Free Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 1 loaf (16 slices)
Cuisine: American
Ingredients: 1 ½ cups shredded zucchini, squeezed dry; 1 ¾ cups 1:1 gluten free flour (Bob’s Red Mill recommended); 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 walnuts (or ½ cup of each)

Description

This gluten free zucchini bread is perfectly moist, warmly spiced, and incredibly easy to make. Packed with fresh zucchini, applesauce, and the option to add chocolate chips or nuts, it’s a go-to comfort bake that happens to be gluten free.

Ingredients

Scale

1 ½ cups shredded zucchini (squeezed dry)
1 ¾ cups 1:1 gluten free flour (Bob’s Red Mill recommended)
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 walnuts (or ½ cup of each)

Instructions

1. Preheat your oven to 350°F and prepare a 9×5-inch loaf pan with grease or parchment paper.

2. Squeeze grated zucchini thoroughly with a towel or paper towels to remove excess moisture.

3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.

4. In a separate large bowl, beat together the oil, applesauce, eggs, vanilla extract, sugars, and lemon zest until smooth.

5. Fold in the shredded zucchini until evenly mixed.

6. Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.

7. Cover and let the batter rest for 20 minutes at room temperature.

8. Gently fold in chocolate chips or nuts if using.

9. Pour the batter into the prepared pan and smooth the top.

10. Bake for 45–55 minutes, or until a toothpick comes out clean or internal temperature reaches 200°F.

11. Let the bread cool in the pan for 10 minutes, then remove and cool fully on a rack.

Notes

Squeeze the zucchini well to avoid a soggy loaf.

Resting the batter is essential—don’t skip it.

This recipe also works beautifully in mini loaf pans or muffin tins (adjust baking time accordingly).

Use dairy-free chocolate chips and flax eggs for allergy-friendly options.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread, Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 138
Sugar: 14g
Sodium: 118mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg

Keywords: gluten free zucchini bread, gluten free baking, quick bread, healthy zucchini loaf