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Moist slice of banana zucchini bread on a wooden board.
Katie

Gluten-Free Zucchini Bread

A moist, balanced quick bread made without gluten—tender, flavorful, and never gummy or dry, thanks to properly prepared zucchini and the right flour blend.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: Quick Bread
Cuisine: Gluten Free
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups shredded zucchini drained
  • 2 cups gluten free flour blend with xanthan gum
  • 2 large eggs
  • ½ cup light olive oil or vegetable oil
  • ¾ cup brown sugar or coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
  2. Grate zucchini using coarse side of grater and squeeze out excess moisture.
  3. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In another bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
  5. Gently combine dry ingredients into wet mixture until just blended.
  6. Fold in zucchini without overmixing.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 45–55 minutes, or until a toothpick comes out clean.
  9. Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.

Notes

Do not skip draining the zucchini—this prevents a gummy texture. Let the bread cool completely to avoid crumbling. Use a flour blend with xanthan gum or add 1 tsp if your blend doesn’t include it.