Gluten Free Zucchini Bread
Table of Contents
A Loaf That Makes the Most of Summer Zucchini
Every home cook with a garden eventually ends up with more zucchini than they know what to do with, and this gluten free zucchini bread recipe is exactly the kind of loaf that solves that problem in the best way possible. Grated zucchini disappears into a soft, spiced loaf that tastes rich and a little sweet, with just enough texture from chopped walnuts to keep every slice interesting.
Zucchini itself brings more to this loaf than moisture. Beyond its mild flavor, zucchini is rich in vitamins, minerals, and antioxidants, along with a good dose of fiber, which is part of why this bread feels a little more wholesome than your average quick bread.
What makes this particular loaf approachable for gluten free baking beginners is the flour itself. Most cup for cup gluten free blends already include xanthan gum, and that ingredient is doing important structural work behind the scenes, since xanthan gum helps bind ingredients together and lock in moisture in gluten free baked goods, essentially standing in for the structure gluten would normally provide.
The chopped walnuts folded into the batter add more than crunch. They carry real nutritional value too, since walnuts are the only nut that offers a significant amount of the plant based omega-3 fat ALA, rounding out this loaf with a bit of heart healthy fat alongside all that warm cinnamon flavor.
If you want to turn this into a gluten free chocolate zucchini bread instead, that’s an easy swap. Simply fold a half cup of chocolate chips into the batter along with, or in place of, the walnuts, and the zucchini’s mild flavor disappears just as easily into a chocolatey loaf as it does into this classic spiced version.
gluten free zucchini bread as a whole has roots that trace back to the wave of zucchini recipes that became popular in home kitchens once backyard gardening took off in the twentieth century, as cooks found themselves with more squash than they knew what to do with and started folding it into quick breads and muffins. This version keeps all of that comforting tradition alive while working for anyone avoiding gluten.
Why You Will Love This Recipe
This loaf bakes up moist and tender every time, thanks to the natural moisture in the zucchini, and comes together in one bowl with basic pantry ingredients and no mixer required.
The gluten free flour blend keeps the texture soft instead of dense or gritty, which is a common complaint with gluten free baking.
It freezes beautifully, so you can always have a loaf ready to thaw, and it’s easy to customize with different mix ins if you want to switch things up.
The warm cinnamon spice, the sweetness from both sugars, and the slight crunch from the walnuts all work together, so this is not one of those recipes that feels like a compromise.
What to Serve With This Loaf
This bread is wonderful on its own, but a warm cup of coffee or chai tea alongside a slice makes for a cozy breakfast pairing.
A smear of butter or cream cheese while the bread is still slightly warm adds extra richness, and fresh fruit, such as sliced strawberries or a handful of mixed berries, brightens up the plate.
A scoop of vanilla yogurt turns a slice into a light dessert, and for a brunch spread, a few slices alongside a savory dish balances the bread’s sweetness nicely.
How This Loaf Comes Together
This gluten free zucchini bread leans on one bowl for the wet ingredients and one for the dry, keeping cleanup simple while the zucchini gets squeezed dry on the side.
Once combined, the batter folds together gently to avoid overmixing, since gluten free batters can turn slightly gummy if worked too much.
The zucchini and walnuts fold in last, and the loaf bakes low and slow until a toothpick comes out clean. Here is everything you will need to bring it together.
gluten free zucchini bread recipe
Gluten Free Zucchini Bread
Equipment
- Loaf pan
- box grater
- Large mixing bowl
- Medium mixing bowl
- whisk
- Spatula
- Wire cooling rack
Ingredients
- 2 cups grated zucchini
- 1 ¾ cups gluten free all purpose flour
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped walnuts
Instructions
- Prep the Zucchini and Mix the Wet IngredientsGrate the zucchini using a box grater or food processor, then place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and slightly thickened.
- Combine the Dry Ingredients and Build the BatterIn a separate bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and salt.Add the dry mixture to the wet ingredients and stir gently with a spatula until just combined, being careful not to overmix.
- Fold in the Zucchini and Bake the LoafFold the squeezed zucchini and chopped walnuts into the batter until evenly distributed. Pour the batter into a greased loaf pan and smooth the top. Bake at 350 degrees Fahrenheit for fifty to sixty minutes, until a toothpick inserted into the center comes out clean and the top is deep golden brown.Let the loaf rest in the pan for about ten minutes before turning it out onto a wire rack to finish cooling.
Notes
- Squeeze the grated zucchini firmly in a clean kitchen towel to remove as much liquid as possible before folding it into the batter.
- Let the loaf cool in the pan for about ten minutes before transferring it to a wire rack, so it holds its shape.
- Toast the walnuts briefly in a dry pan for a deeper, more rounded flavor.
- Measure the gluten free flour by spooning it into the measuring cup rather than scooping directly, which prevents a dense, heavy loaf.
- A loaf pan lined with parchment paper, leaving a little overhang on the sides, makes it much easier to lift the finished bread out cleanly once it has cooled.
Frequently Asked Questions
Can I use a different gluten free flour blend?
Yes, most cup for cup gluten free all purpose blends will work well in this recipe. Just check that the blend already contains xanthan gum, since that helps hold the loaf together without a gluten structure.
Do I need to peel the zucchini first?
No peeling is needed. The skin is thin, softens completely during baking, and adds a bit of color to the crumb without changing the flavor.
How do I keep the bread from turning out soggy?
Squeezing the excess moisture out of the grated zucchini before adding it to the batter is the key step. Skipping this can leave the loaf dense and undercooked in the center.
Can I make this recipe dairy free as well?
Yes. This zucchini gluten free bread already uses oil instead of butter, so it is naturally dairy free without any changes needed.
Can I turn this into muffins instead of a loaf?
Absolutely. Divide the batter into a lined muffin tin and reduce the baking time to around twenty to twenty five minutes, checking for doneness with a toothpick.
How should I store leftover bread?
Keep it wrapped tightly at room temperature for up to two days, or in the refrigerator for up to a week. It also freezes well for up to three months.
Can I add chocolate chips instead of walnuts?
Yes, chocolate chips are a popular swap if you want a gluten free chocolate zucchini bread version instead. Pecans or leaving out the nuts entirely also work well.
Why did my loaf sink in the middle?
This usually happens if the loaf is pulled from the oven too early or if too much moisture was left in the zucchini. Bake until a toothpick comes out clean and let the loaf cool fully before slicing.
Can I use frozen zucchini for this recipe?
Yes, just thaw it fully first and squeeze out the extra liquid, since frozen zucchini tends to release more moisture than fresh.
Twists & Ideas
You Can Add
A handful of chocolate chips folded in alongside or instead of the walnuts, as mentioned in the FAQ, turns this into a gluten free chocolate zucchini bread version.
A simple cream cheese glaze drizzled over the cooled loaf adds a bit of extra sweetness and turns this into more of a dessert-worthy treat.
A sprinkle of turbinado or coarse sugar over the batter right before baking adds a slightly crunchy, sparkly top once baked.
A pinch of nutmeg or ground ginger added alongside the cinnamon deepens the warm spice flavor throughout the loaf.
You Can Replace
Pecans can replace the walnuts for a slightly different but equally crunchy addition to the batter.
Applesauce can replace part of the vegetable oil for a lighter version of this loaf, though the texture will be a touch denser.
Coconut sugar can replace part of the granulated sugar for a more caramel-forward flavor, though it will slightly darken the color of the finished loaf.
A different cup-for-cup gluten free flour blend can replace the one used here, as mentioned in the FAQ, as long as it already contains xanthan gum for proper structure.
Recipes You May Enjoy
- Almond Flour Banana Bread
- Apple Cinnamon Bread Recipe
- Pumpkin Chocolate Chip Bread
- Oatmeal Chocolate Chip Banana Muffins
- Carrot Cake Recipe with Pineapple
A Loaf Worth Baking All Season Long
This zucchini gluten free bread proves that gluten free baking does not have to feel like a compromise. Between the warm spice, the moist crumb, and the bit of crunch from the walnuts, every slice tastes just as good as a traditional loaf, if not better.
Whether you’re working through a garden full of zucchini or just craving something cozy to bake on a quiet afternoon, this loaf comes together with minimal effort and ingredients you likely already have on hand. Once you try this version, it may become the only zucchini gluten free bread recipe you reach for, chocolate chip variation included.
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