Shredded zucchini does something almost magic to bread: it disappears into the crumb and leaves behind moisture without any real flavor of its own. That’s what makes this gluten free zucchini bread recipe work so well. You get a loaf that tastes rich and slightly sweet, with none of the dryness gluten free baking sometimes struggles with.

This gluten free recipe for zucchini bread uses a simple one-to-one gluten free flour blend, so there’s no need to hunt down specialty ingredients. If you’ve got zucchini piling up on your counter right now, this is a solid use for it.

Active Time: 15 minutes
Total Time: 1 hour 15 minutes (includes cooling)
Servings: 10 slices

Ingredients

• 1 ½ cups gluten free all-purpose flour (one-to-one blend)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups shredded zucchini (liquid squeezed out)
• ½ cup chopped walnuts (optional)

Instructions

Preparation

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Whisk the flour, baking soda, baking powder, salt, and cinnamon together in a bowl. In a separate bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until combined. Squeeze the shredded zucchini in a clean kitchen towel to remove excess water; skipping this step is the single biggest reason gluten free zucchini bread turns out gummy in the middle.

Cooking

Fold the dry ingredients into the wet mixture until just combined, then stir in the zucchini and walnuts if using. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Gluten free batters often need a few extra minutes compared to wheat-based ones, so check at the 50-minute mark and add time as needed.

Serving

Cool the loaf in the pan for 10 minutes, then move it to a wire rack to finish cooling before slicing. Cutting into it too early causes the crumb to compress, since gluten free loaves hold more moisture near the center longer than traditional bread.

Nutritional Value Per One Serving

Nutrition Facts, one serving:

• Calories: 245
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 40mg
• Sodium: 190mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 3g

Tips and Variations

Want to adjust this zucchini bread recipe gluten free to your taste or pantry? A few swaps work well:

• Dairy-free option: replace the eggs with flax eggs (1 tablespoon ground flax plus 3 tablespoons water per egg) if you also need this loaf egg-free.
• Add texture: stir in ¼ cup mini chocolate chips or raisins along with the walnuts.
• Boost the spice: add ¼ teaspoon nutmeg or ginger for a warmer flavor in fall.

This bread keeps at room temperature for two days, then moves to the fridge for up to five more. It freezes well for up to three months, wrapped tightly.

Conclusion

This gluten free zucchini bread recipe shows that avoiding gluten doesn’t mean giving up a good, moist loaf. The zucchini does the heavy lifting here, keeping the crumb tender while the standard flour blend keeps the method simple. Whether you’re baking to use up garden zucchini or just want a reliable gluten free snack bread, this one holds up well.

Browse our gluten free recipes for simple, satisfying meals without the gluten.