This wholesome gluten-free zucchini bread is soft, moist, and full of comforting flavors — a delicious way to sneak in extra veggies.
Made with naturally gluten-free flour and heart-healthy oil, it’s rich in fiber and offers a balance of good fats and plant-based nutrients.
Lightly sweet and beautifully spiced, it’s perfect for a quick breakfast, easy snack, or make-ahead treat the whole family will enjoy.
Gluten-Free Zucchini Bread
Equipment
- 1 Medium mixing bowl
- 1 large mixing bowl
- 1 whisk
- 1 silicone spatula or wooden spoon
- 1 box grater (for shredding zucchini)
- 1 standard 4×8-inch loaf pan
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 Wire rack (for cooling)
Ingredients
- 1 cup grated zucchini about 1 medium zucchini
- 2 large eggs
- ½ cup vegetable oil or neutral oil of choice
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon lemon zest fresh or dried, optional
- 1 tablespoon ground cinnamon
- 1½ cups gluten-free all-purpose flour with xanthan gum Pillsbury recommended
Instructions
- Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 350°F (177°C) to ensure it’s evenly heated by the time your batter is ready. While the oven warms up, prepare your baking pan — a 4×8-inch loaf pan works perfectly for this recipe. Lightly coat the inside with gluten-free nonstick cooking spray or brush it with a thin layer of oil. For best results, use a glass baking pan, which promotes even browning and a tender crust. Set the greased pan aside while you prepare the batter.
- Shred the Fresh Zucchini: Select a medium-sized zucchini that’s firm and bright in color. Using a box grater, shred the zucchini until you have 1 cup of grated zucchini. There’s no need to peel it — the skin adds subtle color and nutrients. Do not squeeze or drain the zucchini after shredding; the natural moisture it contains helps create the bread’s signature soft, moist texture. Simply fluff the grated zucchini with a fork to separate the shreds and set it aside.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Continue whisking until the mixture looks smooth, glossy, and slightly thickened. The sugars should begin to dissolve into the oil and eggs, creating a well-blended base that adds both moisture and sweetness to your bread. This step is key for achieving a uniform texture and flavor in every bite.
- Mix the Dry Ingredients: In a separate medium-sized bowl, combine the salt, baking soda, baking powder, lemon zest (if using), ground cinnamon, and gluten-free all-purpose flour. Use a whisk or fork to gently stir until everything is evenly distributed. Mixing the dry ingredients separately ensures the baking agents are spread evenly throughout the batter, preventing any uneven rising or dense spots once baked.
- Blend Wet and Dry Mixtures Together: Gradually add the dry mixture into the bowl of wet ingredients. Using a spatula or wooden spoon, fold the two mixtures together until no visible streaks of flour remain. Avoid overmixing — stir only until everything is just combined. The batter should look smooth but slightly thick. Overmixing can cause the bread to become dense instead of tender, so a gentle hand is key here.
- Add the Shredded Zucchini: Now it’s time to incorporate the star ingredient. Add the grated zucchini into the batter and gently fold it in until evenly dispersed. You’ll notice the batter becoming slightly looser as the zucchini releases a bit of moisture — that’s exactly what you want. The shredded zucchini keeps the loaf perfectly moist without making it soggy. If you’d like, this is also the ideal stage to fold in 1 cup of optional add-ins such as chocolate chips, chopped nuts, or raisins for extra flavor and texture.
- Pour the Batter and Smooth the Top: Pour the zucchini bread batter into your prepared loaf pan, using your spatula to scrape every bit of the mixture from the bowl. Spread the batter evenly, smoothing the surface so it bakes uniformly. Tap the pan gently on the counter once or twice to remove any trapped air bubbles. This helps ensure a consistent texture throughout the loaf.
- Bake the Zucchini Bread to Perfection: Place the loaf pan on the center rack of your preheated oven. Bake for 45 to 55 minutes, or until the bread turns a beautiful golden brown on top and a toothpick inserted in the center comes out clean. Since all ovens heat differently, start checking around the 45-minute mark. If the top begins to brown too quickly, loosely cover the loaf with a piece of aluminum foil to prevent over-browning while the inside finishes baking.
- Cool the Bread Before Slicing: Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the zucchini bread to cool in the pan for about 10–15 minutes to help it set. Then, carefully run a butter knife around the edges and lift or invert the loaf out onto the cooling rack. Let it cool completely before slicing — this step helps the loaf firm up and makes slicing clean and easy without crumbling.
- Serve, Enjoy, and Store Properly: When the loaf has cooled completely, use a serrated bread knife to cut it into 12 even slices. Serve it plain, or enjoy it with a touch of butter, almond butter, or honey for extra flavor. To store, keep your zucchini bread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 1 week. For long-term storage, wrap the cooled loaf tightly in plastic wrap or foil, place it in a freezer-safe bag, and freeze for up to 6 months. To serve again, thaw overnight in the refrigerator and warm slightly before enjoying.
Notes
- Choose the right gluten-free flour: Not all gluten-free flour blends behave the same way. For best results, use a high-quality blend that contains xanthan gum, such as Pillsbury Gluten-Free All-Purpose Flour, to achieve a soft, cohesive texture.
- Do not drain or squeeze zucchini: The natural moisture from freshly grated zucchini gives the bread its signature soft, tender crumb. Simply grate it and add it directly to the batter without pressing out the liquid.
- Leave the skin on: Zucchini skin is thin and rich in nutrients. It adds subtle green flecks and extra fiber without affecting the texture or flavor.
- Avoid overmixing the batter: Once the dry and wet ingredients are combined, mix only until you no longer see streaks of flour. Overmixing can make the bread dense instead of fluffy.
- Add flavor and texture upgrades: Stir in 1 cup of chocolate chips, ½ cup chopped nuts, or ½ cup raisins for a fun twist. These additions complement the cinnamon and vanilla beautifully.
- Use lemon zest for brightness: A small amount of fresh or dried lemon peel enhances the flavor with a light citrus note that balances the sweetness.
- Test for doneness properly: Every oven is different, so begin checking the bread at the 45-minute mark. The loaf is done when a toothpick inserted in the center comes out clean.
- Cool completely before slicing: Allowing the bread to cool helps it firm up and slice neatly without crumbling.
- Store correctly for freshness: Keep the loaf in an airtight container for up to 2 days at room temperature or up to 1 week refrigerated.
- Freeze for long-term storage: Wrap the bread tightly in plastic wrap or foil, then place it in a freezer-safe bag. It will stay fresh for up to six months. Thaw overnight in the fridge before serving.
Chef’s Secrets for Perfect Texture and Flavor
The key to this recipe’s success lies in balancing moisture and texture.
Freshly grated zucchini is essential—its natural liquid gives the bread its signature tenderness without making it soggy.
Be sure not to overmix the batter once the flour is added; gentle folding helps maintain a soft, airy structure.
Using room-temperature eggs ensures even blending and helps the loaf rise properly.
For deeper flavor, use a mix of granulated and brown sugar—the molasses in brown sugar adds a subtle caramel undertone that enhances the cinnamon and vanilla.
Finally, don’t rush the cooling process.
Allowing the bread to cool completely helps it set and slice beautifully without crumbling.
Serving Suggestions for Every Occasion
This gluten-free zucchini bread is wonderfully versatile and can be enjoyed at any time of day.
Serve a warm slice with a smear of almond butter or cream cheese for a comforting breakfast.
For an afternoon snack, pair it with a cup of tea or coffee—it’s lightly sweet but satisfying.
You can also serve it as a wholesome dessert, topped with a drizzle of honey, a dusting of powdered sugar, or even a dollop of vanilla yogurt.
For brunch gatherings, slice it into small pieces and arrange it on a platter alongside fresh fruit and nuts.
It also makes a thoughtful homemade gift when wrapped in parchment and tied with a ribbon.
Storage Tips for Lasting Freshness
Proper storage is the secret to keeping this bread moist and delicious for days.
Once completely cooled, store the loaf in an airtight container or wrap it tightly in plastic wrap to prevent air exposure, which can dry it out.
At room temperature, it stays fresh for up to 2 days.
If you prefer longer storage, refrigerate it for up to 1 week—just warm slices in the microwave or toaster oven before serving to restore their soft texture.
For freezing, wrap the loaf (or individual slices) in plastic wrap followed by aluminum foil, then place it in a freezer-safe bag.
It will keep well for up to six months.
To thaw, transfer it to the refrigerator overnight and bring it to room temperature before serving.
Frequently Asked Questions
1. Can I use almond or coconut flour instead of all-purpose gluten-free flour?
Almond or coconut flour behaves very differently from gluten-free all-purpose blends and cannot be substituted one-for-one. These flours are heavier and absorb more moisture, which would change the texture.
For best results, stick to a gluten-free flour blend that contains xanthan gum—it mimics the elasticity of gluten and ensures a soft, cohesive loaf.
2. Should I peel or squeeze the zucchini before using it?
No, you don’t need to peel or squeeze it. The zucchini’s skin is tender and adds nutrients, color, and texture. Keeping the natural moisture helps achieve the bread’s soft, moist crumb.
If your zucchini is extremely watery, you can gently blot it with a paper towel—but never press out all the liquid.
3. How can I tell when the zucchini bread is done baking?
The best indicator is the toothpick test. Insert a clean toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs, the bread is ready.
You’ll also notice the top turning golden brown and slightly pulling away from the sides of the pan.
4. Can I make this recipe dairy-free or vegan?
The recipe is already naturally dairy-free, using oil instead of butter. To make it vegan, replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
Let the mixture sit for 10 minutes before adding it to the wet ingredients. The texture will remain moist and tender.
5. What are the best mix-ins for extra flavor or texture?
There are plenty of delicious ways to customize your loaf!
Add 1 cup of chocolate chips for a dessert-style version, ½ cup chopped walnuts or pecans for a nutty crunch, or ½ cup raisins or shredded coconut for a naturally sweet twist.
These additions pair beautifully with the warm cinnamon and subtle lemon notes.
