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Gluten-Free Zucchini Bread

Karina Kari
Soft, moist, and full of warm cinnamon flavor, this gluten-free zucchini bread is a simple one-bowl recipe made with everyday pantry staples.
Naturally dairy-free and rich in fiber, it bakes into a tender loaf that’s perfect for breakfast, snacks, or even dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Baking, Breakfast, Dessert
Cuisine American
Servings 12 slices

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 4x8-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 4x8-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.
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