Bakery-soft gluten-free zucchini bread that never turns gummy. One bowl, simple ingredients, loads of cinnamon, and foolproof tips for perfect slices.
Introduction: Why This Gluten-Free Zucchini Bread Works—Every Time
If you’ve searched for gluten-free zucchini bread and ended up with loaves that sink or turn gummy, you’re not alone. Traditional quick breads rely on gluten for structure; however, this recipe replaces gluten with the right balance of starches, lift, and moisture control, so the crumb stays soft and sliceable. Specifically, we use a 1:1 gluten-free all-purpose flour (with xanthan gum), properly drained zucchini, and a two-bowl mix that minimizes overworking the batter. The result is a loaf that tastes like a classic—cinnamon-spiced, subtly sweet, and tender—yet remains fully gluten-free and easily customizable.
Even better, the method is deliberately one-bowl friendly after you measure the dry ingredients, which means less cleanup and fewer chances to overmix. And because zucchini is naturally moist, the bread stays fresh for days. In other words, this is the dependable, repeat-worthy GF quick bread you can bake on Sunday and enjoy all week.
To check safe staples, this list of naturally gluten-free foods is a reliable reference.
Recipe at a Glance
- Yield: 1 loaf (10 slices)
- Pan: 9×5-inch loaf pan (23×13 cm)
- Prep: 15 minutes Bake: 50–60 minutes Total: ~1 hour 10 minutes
- Skill level: Easy
Ingredients
- 2 cups (260 g) finely grated zucchini, squeezed very dry (from ~2 medium)
- 2 large eggs, room temperature
- ½ cup (100 g) sugar (granulated or coconut sugar)
- ⅓ cup (80 ml) neutral oil (light olive, avocado, or melted coconut oil)
- 1 tsp vanilla extract
- 1 ¾ cups (220 g) gluten-free all-purpose flour, 1:1 blend with xanthan gum*
- 1 tsp baking powder (gluten-free)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- Optional (up to ½ cup total): chopped walnuts/pecans, raisins, or gluten-free chocolate chips
If your blend doesn’t contain xanthan gum, add ½ tsp xanthan to the dry ingredients.
Want more cozy bakes? Try our rich banana bread with chocolate chips or chewy banana bread cookies for variety between loaves.
Step-by-Step Preparation for Gluten-Free Zucchini Bread
- Prep the oven and pan. First, heat the oven to 350°F (175°C). Next, line a 9×5-inch loaf pan with parchment so it overhangs the long sides; lightly oil the parchment and pan corners. This ensures easy release and clean edges.
- Grate the zucchini. Then, using the small/medium holes of a box grater, grate zucchini. Do not peel; the green flecks add visual appeal. If using a very large zucchini, scrape out the swollen seeds first.
- Remove excess water (critical). Now, place grated zucchini in a clean kitchen towel and wring out hard over the sink. Keep twisting until the shreds feel barely damp. You should remove at least ½ cup liquid. This single step is the difference between plush slices and a gummy center.
- Whisk the wet base. In a large bowl, whisk eggs, sugar, oil, and vanilla for ~30 seconds until glossy and slightly lighter. This jump-starts emulsification so the crumb bakes evenly.
- Combine dry ingredients. In a separate bowl, whisk GF flour, baking powder, baking soda, salt, and cinnamon until uniform. Even distribution of leaveners prevents tunneling and ensures a level top.
- Form the batter. Next, tip the dry mixture into the wet and fold with a spatula until a few flour streaks remain.
- Bake. Smooth the top, then bake 50–60 minutes. Start checking at 48 minutes. The loaf is done when a tester comes out with a few moist crumbs and the center reads 200–205°F (93–96°C) on an instant-read thermometer.
- Cool for structure. Finally, cool 10 minutes in the pan, lift out using the parchment, and cool on a rack at least 45 minutes before slicing.
Customization Guide (Gluten-Free & Beyond)
Because readers have diverse preferences, here are reliable, tested tweaks. As you adjust, keep the moisture–structure balance in mind.
1) Dairy-Free
The base recipe is already dairy-free when you use oil and dairy-free chocolate if adding chips. Consequently, no substitutions are required.
2) Lower Sugar (Still Moist)
Reduce sugar to ⅓ cup (67 g) and add 2 Tbsp unsweetened applesauce for moisture. In addition, keep the cinnamon at 2 tsp so flavor stays rounded.
3) Refined-Sugar-Free
Use ½ cup pure maple syrup and reduce oil to ¼ cup to maintain batter thickness. Accordingly, bake 5–10 minutes longer, checking for 200–205°F in the center.
4) Almond-Flour (Grain-Free) Variant
Use 2 cups (200 g) blanched almond flour + 2 Tbsp (14 g) coconut flour; omit GF AP flour and xanthan. Expect a moister, tender, slightly denser crumb. Bake 55–65 minutes.
5) Egg-Free / Vegan
Replace eggs with 2 flax “eggs” (2 Tbsp ground flax + 6 Tbsp water; rest 10 min). For better lift, add ½ tsp extra baking powder and 1 Tbsp lemon juice. The texture will be slightly more delicate but pleasantly sliceable when fully cooled.
6) Muffins
Scoop batter into 12 lined wells (¾ full). Bake 20–24 minutes at 350°F (175°C). As a result, you get snack-friendly portions with the same cozy spice.
7) Flavor Boosters
Try ½ tsp nutmeg, 1 tsp orange zest, or ¼ tsp almond extract. Or, swirl 2–3 Tbsp Nutella or cream cheese into the top before baking for a bakery-case finish.
Readers wanting a plant-based option can compare with this vegan gluten-free zucchini bread.
Why This Recipe Works (The Quick Science)
To truly master GF quick breads, it helps to understand the why:
- Moisture management: Zucchini is ~95% water. Therefore, squeezing it nearly dry concentrates flavor and prevents the leaveners from fizzling out prematurely.
- Structure without gluten: A 1:1 GF blend with xanthan gum supplies viscosity and cohesion. When heated, starches gelatinize and, together with xanthan, hold gas bubbles in place, creating lift.
- Balanced leavening: Using both baking powder and baking soda provides immediate and sustained rise, especially helpful in thicker batters.
- Emulsified fat: Whisking oil with eggs and sugar disperses fat evenly so the crumb stays tender yet not greasy.
Understanding these dynamics means you can confidently apply the same principles to other GF quick Gluten-Free Zucchini Bread .
Troubleshooting & Common Mistakes (And How to Fix Them)
Even with a solid recipe, small missteps can throw off results. Here’s how to recover:
- Center is wet after 60 minutes.
- Why: Zucchini not drained enough, oven running cool, or cut too soon.
- Fix: Bake until 200–205°F in the center; tent with foil if browning too fast. Next time, wring zucchini harder and verify oven temperature with an oven thermometer.
2. Loaf sunk in the middle.
- Why: Overmixing, too much liquid, or under-baking.
- Fix: Fold gently, measure by weight, and do not remove from the oven until it hits temp.
3. Gummy streaks when slicing warm.
- Why: Starch matrix hasn’t set yet.
- Fix: Cool at least 45–60 minutes; use a sharp serrated knife.
4. Crumb is dry or crumbly.
- Why: Overbaked or excess flour.
- Fix: Check early at 48 minutes and weigh flour. Optionally, add 1–2 Tbsp milk/DF milk next time if your kitchen is very dry.
Tip: Got more zucchini to use up? Make a creamy Zucchini Alfredo Bake as a savory side.
Storage, Freezing & Make-Ahead of Gluten-Free Zucchini Bread
- Room temperature: Store airtight up to 2 days. Because zucchini adds moisture, the loaf stays pleasantly soft.
- Refrigerator: Store airtight up to 5 days; bring slices to room temperature or briefly toast for best texture.
- Freeze: Slice, wrap each piece, and place in a freezer bag for up to 3 months. For quick breakfasts, thaw at room temperature 15–20 minutes or warm in a toaster oven.
- Make-ahead tip: Mix dry ingredients in advance and grate/squeeze zucchini the morning of baking for the freshest flavor.
Serving Ideas of Gluten-Free Zucchini Bread (Simple Ways to Elevate Each Slice)
Although this bread shines on its own, small pairings make it feel café-worthy:
- Morning: Spread with almond butter and a drizzle of honey.
- Afternoon: Toast lightly and add cream cheese plus orange zest.
- Dessert: Serve warm with a dollop of Greek-style yogurt (or DF yogurt) and a few chocolate chips.
- Giftable: Wrap a cooled loaf in parchment and twine; include a card with storage tips.
Nutrition & Calories (Per 1 Slice of 10)
- Calories: ~202
- Carbohydrates: ~29 g
- Protein: ~4 g
- Fat: ~9
Conclusion: Your New Go-To GF Quick Gluten-Free Zucchini Bread
In summary, this gluten-free zucchini bread balances moisture, lift, and structure so you get clean slices and a soft, bakery-style crumb—without gluten and without fuss. Because the method emphasizes moisture control and even leavening, it’s as reliable for busy weeknights as it is for weekend baking. Moreover, the customization paths—dairy-free, lower sugar, almond-flour, or muffins—mean you can adapt it to nearly any preference while keeping results consistent. Bake it once; then, with confidence, make it a staple.
And for another take with mix-ins, this gluten-free chocolate chip zucchini bread shows a classic variation.
FAQ: Gluten-Free Zucchini Bread
1) Is zucchini bread naturally gluten-free?
Not by default. It becomes gluten-free only when you use a GF all-purpose 1:1 flour (and GF-certified add-ins). Fortunately, this recipe is designed for exactly that.
2) Do I really need xanthan gum?
You do only if your GF flour blend lacks it. Xanthan provides elasticity and helps trap air, so your loaf rises and slices without crumbling.
3) How do I stop the center from being wet or gummy?
First, wring the zucchini very dry. Next, weigh your flour, avoid overmixing, and bake to an internal 200–205°F (93–96°C). Finally, cool at least 45 minutes before slicing.
4) Can I swap in almond flour for the GF 1:1 flour?
Yes—use the almond-flour variant provided above (with a touch of coconut flour). Expect a moister, slightly denser crumb and a longer bake.
5) Should I peel or seed the zucchini?
No peeling is necessary. However, if using a very large zucchini, scrape out the large seeds and watery core before grating; this improves texture.
6) What mix-ins work best?
Chopped walnuts/pecans, raisins, or GF chocolate chips are excellent. Keep total mix-ins to ½ cup so the batter stays balanced.
7) How do I store and freeze it?
Store airtight 2 days at room temp or 5 days refrigerated. Freeze slices up to 3 months; thaw at room temp or toast lightly.
8) Can I bake this as muffins?
Absolutely. Fill 12 liners ¾ full and bake 20–24 minutes at 350°F (175°C). A quick tester check at 19 minutes helps prevent overbaking.