{"id":45135,"date":"2023-04-02T12:12:07","date_gmt":"2023-04-02T16:12:07","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=45135"},"modified":"2025-04-04T09:17:10","modified_gmt":"2025-04-04T13:17:10","slug":"gluten-free-zucchini-bread","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-zucchini-bread\/","title":{"rendered":"Gluten Free Zucchini Bread"},"content":{"rendered":"

This gluten free zucchini bread comes together in just minutes, producing a great-tasting, moist loaf. You won't know it's gluten-free!<\/p>\n

\"A<\/p>\n

I\u2019ve been on a quick bread and muffins kick lately, and today I\u2019ve got another fantastic gluten free quick bread recipe to share - my gluten-free zucchini bread recipe!<\/p>\n

Zucchini season is coming, after all. I don\u2019t know about you, but I tend to find myself with an abundance of zucchini .. And a dearth of gluten-free zucchini recipes.<\/p>\n

This is a great recipe to use up some of that harvest, quickly and easily!<\/p>\n

An earlier version of this gf zucchini bread recipe was first published in one of my gluten-free cookbooks - I think it was Beyond Flour 2.<\/p>\n

In the last year or so, I\u2019ve been working on upgrading those recipes, and the new recipes are all FANTASTIC!<\/p>\n

This was a great recipe before the update, but now I can confidently say that this is the best zucchini bread I\u2019ve ever had - gluten free or otherwise.<\/p><\/div>\n

We love zucchini bread as something different - you don\u2019t really see it in stores, so it feels like a treat.<\/p>\n

This one is an easy recipe that turns out a gluten-free bread with a great, soft texture, and a really nice taste. <\/p>\n

Due to the choice of flours - and the other ingredients used - this zucchini bread doesn\u2019t fall into some of the texture issues that gluten free baking tends to.<\/p>\n

Notably, this bread is great even straight from the fridge!<\/p>\n

While - like even non-GF quick breads - it definitely benefits from being heated up, it\u2019s not necessary. <\/p>\n

Not only does it have a great texture - soft, rather than crumbly or gummy - it manages to taste BETTER than wheat flour breads. <\/p>\n

My husband isn\u2019t even gluten free, and I have to fight him for the last slice of this bread, whenever I make it. SO good!<\/p>\n

Some day, I\u2019m going to try making gluten-free zucchini muffins from this batter, but for now... I\u2019m going to take the lazy way out, and just dump it in a pan \ud83d\ude42 <\/p>\n

Anyway, on to the recipe...<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This recipe uses some fairly simple ingredients, most of which should either be pantry staples, or easy to find in any larger grocery store. A few notes for you:<\/p>\n

Flour Mixture<\/h4>\n

As with all of my gluten-free baking, I use a gluten-free flour blend measured from individual flours, which I design for each recipe, specifically.<\/p>\n

I\u2019m not a fan of premade gluten free \u201call purpose flour\u201d mixes - they tend to use the cheapest flours and starches possible, and don\u2019t mimic the use of wheat flour at all. <\/p>\n

All that rice flour and starch tends to lead to undesirable textures, and it doesn\u2019t really taste like much. <\/p>\n

The gluten free flours I use for making gluten-free quick breads taste much better than regular flour, and produce a nice, soft bread without much fuss, wait time, etc. <\/p>\n

It also ends up to be FAR cheaper than using the pre-mixes.<\/p>\n

I use:<\/p>\n

Light Buckwheat Flour<\/a>
\nSorghum Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a>\t<\/p>\n

If you like baking muffins and quick breads, know that this is my go-to blend for these kinds of recipes, so you can definitely get some use out of them! They\u2019re great to have on hand.<\/p><\/div>\n

\n

Fresh Zucchini<\/h4>\n

Everyone is different as far as how they treat the grated zucchini in zucchini bread - or zucchini muffins. <\/p>\n

As zucchinis naturally have a lot of moisture, some people recommend squeezing out or toweling off any excess moisture - I do NOT.<\/p>\n

Grate your zucchinis using the finer shred option on your box grater or food processor, and use it as-is. That\u2019s it!<\/p>\n

Vegetable Oil<\/h4>\n

While I usually use melted unsalted butter in a lot of my regular baking, I like to use oil for baking gluten-free quick breads and muffins. <\/p>\n

I find it retains a nicer texture, even straight from the fridge - butter tends to lead to a more dry texture at cooler temperatures.<\/p>\n

I use just basic vegetable oil, but you can use any neutral flavoured oil - canola oil and avocado oil are great options. <\/p>\n

Olive oil has a bit too robust of a flavour for this recipe, IMHO, and melted coconut oil tends to run into the same temperature issue as using butter, so I generally avoid it for this.<\/p><\/div>\n

\n

Vanilla Yogurt<\/h4>\n

I use a bit of vanilla yogurt to bring - and retain - a bit of extra moisture to the recipe, as well as contribute a subtle bit of tang.<\/p>\n

I don\u2019t recommend skipping it, but you can use plain yogurt or sour cream, if you prefer.<\/p>\n

Nuts... or Not<\/h4>\n

I like to use nuts when making this gluten-free zucchini bread - usually either Chopped Walnuts<\/a> or Chopped Pecans<\/a>.<\/p>\n

If you\u2019re not into nuts, you can leave them out entirely, or use the same amount of Chocolate Chips<\/a>, instead.\n<\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Granulated sugar
\nCinnamon<\/a>
\nGround Cloves<\/a>
\nGround Nutmeg<\/a>
\nPure Vanilla Extract<\/a>
\nLarge eggs
\nBaking powder
\nBaking soda
\nSalt <\/p>\n

... I just don\u2019t really have anything to add, when it comes to these ingredients. Pretty straightforward!<\/p><\/div>\n

\"A<\/p>\n

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How to Make Gluten-Free Zucchini Bread<\/h2>\n

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.<\/i><\/p>\n

Preheat oven to 350 F. Grease 1 regular\/large bread pan, or line with parchment paper.<\/p><\/div>\n

\"A<\/p>\n

In a large bowl, whisk together flours, baking powder, spices, xanthan gum, baking soda, and salt. Set aside.<\/p>\n

In a separate bowl (I use a small bowl), whisk together sugar, vegetable oil, yogurt, eggs, and vanilla until smooth and well combined. Stir in the shredded zucchini.<\/p><\/div>\n

\"A<\/p>\n

Add the wet ingredients mixture to the large mixing bowl of dry ingredients, along with the nuts. <\/p>\n

Use a wooden spoon or rubber spatula to stir just until combined.<\/p><\/div>\n

\"A<\/p>\n

Pour zucchini bread batter into greased loaf pan. <\/p>\n

Bake for about 1 hour, or until crust is a rich golden brown, and knife inserted into the center of the loaf comes out clean.<\/p>\n

Note: For best results, be sure to not OVER bake it, or it may end up dry. Take it out of the oven as soon as it passes the clean knife test!<\/i><\/div>\n

\"A<\/p>\n

Once fully cooked, remove from oven and allow to cool for at least 15-20 minutes before cutting - if you\u2019ve got that kind of patience! <\/p>\n

You can use a cooling rack if you like, I\u2019ll usually just lift the loaf out - using the parchment paper to do so - and let it cool out in the open.<\/p><\/div>\n

\"The<\/p>\n

Leftovers can be cooled to room temperature, wrapped in plastic wrap - or put in an airtight container - and stored in the fridge for 5 days or so.<\/p>\n

Best served at room temperature or warmer.<\/p><\/div>\n

\"A<\/p>\n

\n

More Gluten-Free Breakfast & Brunch Recipes<\/h2>\n

Looking for more breakfast food recipes for the whole family? Here are some fun gluten free recipes to try:<\/p>\n

Gluten-Free Apple Pancakes with Caramel Apple Topping<\/a>
\nGluten Free Bagels<\/a>
\nGluten-Free Banana Bread<\/a>
\nGluten-Free Banana Muffins<\/a>
\nGluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Blackberry Muffins<\/a>
\nGluten-Free Blueberry Banana Bread<\/a>
\nGluten Free Blueberry Muffins<\/a>
\nBreakfast Meatloaf<\/a>
\nGluten-Free Cranberry Orange Bread<\/a>
\nGluten Free Cranberry Walnut Muffins<\/a>
\nGluten Free Crepes<\/a>
\nGluten Free Eggless Banana Bread<\/a>
\nGluten-Free French Onion Soup Tart<\/a>
\nGluten-Free Lemon Drizzle Cake<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mushroom Soup & Eggs on Toast<\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Pop-Tarts<\/a>
\nGluten Free Pumpkin Bread<\/a>
\nGluten Free Pumpkin Muffins<\/a>
\nGluten-Free Sourdough Waffles<\/a><\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Easy, Moist Gluten Free Zucchini Bread<\/h2>\n
<\/div>\n
This gluten free zucchini bread comes together in just minutes, producing a great tasting, moist loaf. You won't know it's gluten-free!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Bread, Breakfast, brunch, Snack<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>231<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>