gluten free zucchini bread recipe
The Best gluten free zucchini bread recipe
The health benefits are simple too: no refined flour means less processed sugar, and the zucchini adds natural moisture and fiber without overpowering the flavor. It’s a great way to sneak in extra veggies if your kids are picky, and the warm, spiced notes make it feel like a special occasion dessert—even if it’s just for the family. Plus, it’s foolproof; no one ever complains about this one.
Easy Gluten-Free Zucchini Bread
A moist, lightly sweetened zucchini bread that’s naturally gluten-free and perfect for breakfast or dessert. Packed with tender zucchini and a subtle vanilla flavor, this recipe delivers a satisfying loaf with minimal effort.
🥘Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 ½ cups grated zucchini (packed)
- 1 cup granulated sugar
- 1 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
- ¼ cup melted butter or coconut oil
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth. -
3
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. In a separate bowl, mix the sugar, applesauce, egg, and vanilla extract. -
4
Combine the wet ingredients with the dry ingredients, stirring until just combined. Fold in the grated zucchini. If using a topping, mix nuts with melted butter and sprinkle over the batter before baking. -
5
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
🔧Equipment
- Mixing bowls
- Measuring cups
- Grater
- Baking pan (9×5-inch loaf pan)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Gluten-Free Zucchini Bread Works
❓ Frequently Asked Questions About Gluten-Free Zucchini Bread
How do I ensure my gluten-free zucchini bread stays moist?
Yes, moisture is key—use a mix of buttermilk or yogurt in place of milk, and don’t overmix the batter. Adding an extra 1 to 2 tablespoons of melted coconut oil or applesauce can also help retain moisture. Baking at 350°F (175°C) for the full recipe time ensures even browning without drying out.
Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can swap almond flour for oat flour (use a 1:1 ratio), or replace honey with maple syrup. For a sweeter taste, add an extra 1 to 2 tablespoons of brown sugar. If you’re missing baking powder, ensure your other dry ingredients include enough leavening (like xanthan gum) to mimic its lift.
How long should I bake the zucchini bread, and what’s the best way to check if it’s done?
Bake until a toothpick inserted into the center comes out clean, which typically takes 50 to 55 minutes at 350°F (175°C). The edges should be golden, and the texture firm but still soft inside. Overbaking can make it dry, so check early if your oven varies.
Is this recipe suitable for a vegan diet?
Not entirely—it uses eggs and butter. To make it vegan, replace eggs with flaxseed meal (1 tablespoon ground flax + 3 tablespoons water per egg) and use coconut oil or olive oil instead of butter. The texture may differ slightly, but the flavor remains the same.
Why does my gluten-free zucchini bread taste bland or dry?
Blandness often comes from underbaking or insufficient sweetness. Add an extra 1 to 2 tablespoons of sugar or honey, and check the baking time. For dryness, ensure you’re not overmixing the batter and consider adding 1 tablespoon of melted butter or oil back in. If using oat flour, ensure it’s certified gluten-free to avoid cross-contamination.
