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sweet and savory gluten free zucchini bread variations
Sophy

Gluten Free Zucchini Bread – Moist & Delicious Every Time

Gluten free zucchini bread made easy! Follow 7 proven tips for moist, flavorful loaves every time. Perfect for gluten-free baking lovers.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 standard loaf (10–12 slices)
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten free all-purpose flour blend with xanthan gum
  • 1 tsp baking powder gluten free certified
  • ½ tsp baking soda
  • 1 tsp cinnamon optional: add ¼ tsp nutmeg
  • ½ tsp salt
  • 2 large eggs room temperature
  • ¾ cup coconut sugar or brown sugar
  • ½ cup avocado oil or light olive oil
  • 1 ½ cups shredded zucchini drained well
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a standard loaf pan with parchment paper.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour blend, baking powder, baking soda, cinnamon, and salt.
  3. Prepare wet ingredients: In another bowl, beat the eggs lightly. Add sugar, oil, and vanilla; whisk until combined.
  4. Combine: Add the wet mixture to the dry ingredients, stirring gently until just combined.
  5. Add zucchini: Fold in shredded zucchini, ensuring even distribution without overmixing.
  6. Bake: Transfer batter to the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Let the bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

 

  • Storage

    • Room temperature: Up to 2 days in an airtight container.
    • Refrigerator: Up to 5 days, wrapped tightly.
    • Freezer: Up to 3 months. Wrap in plastic wrap and store in a freezer-safe bag.

  • Chef’s Tips

    • For extra tenderness, add 2 tbsp applesauce or yogurt to the batter.
    • Avoid cutting while hot—allow full cooling to prevent gumminess.
    • Make it dairy-free by using coconut yogurt instead of dairy yogurt in variations.