This Gluten Free Zucchini Bread is super easy to make, moist, and lightly spiced with cinnamon. And it’s a great way to use up your zucchini harvest!
Are you more of a muffin fan? You’ll want to try my easy Gluten Free Zucchini Muffins. My Gluten Free Banana Muffins are also delicious!
Although fall is fast approaching, I still have an ample supply of zucchini to use. If you’ve ever grown zucchini plants, you know how easy it is to be overrun with this summer squash.
Using some of my abundant supply of zucchini in this quick bread recipe was a definite win. The high percentage of water in zucchini gives extra moisture to the bread.
I like the added convenience of not having to peel the zucchini before grating it. And the dark green skin gives the bread a little color.
Did I mention this is a quick bread recipe? A quick bread doesn’t require working with temperamental yeast or waiting for dough to rise. And, the tasty results far outweigh the effort to make the bread.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Zucchini Bread
Preheat the oven to 350° and grease a 9″x5″ loaf pan.
In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and ginger.
In a large bowl, whisk together the sugar, eggs, vanilla, and salt until combined.
Stir the zucchini and butter into the egg mixture until combined.
Add the dry ingredients to the zucchini mixture and stir until completely combined.
Transfer the batter to the prepared pan and bake at 350° for 45 – 50 minutes, or until a wooden pick inserted into the middle of the loaf comes out clean.
Allow the bread to cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
The zucchini bread will last for 2-3 days at room temperature tightly wrapped or stored in an airtight container.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will keep any part of the bread from sticking to the pan.
- Be sure to check the bread, with a cake tester or wooden pick, prior to removing from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making this zucchini bread recipe. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the bread together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this quick bread recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
Can Zucchini Bread be Frozen?
Zucchini bread can be frozen for up to 3 months. Tightly wrap the bread in plastic wrap and then in foil.
I like to slice the bread first before freezing. Then I wrap 2 slices of bread per package. This way I don’t have to thaw the entire loaf, if I only need a couple of slices.
If you’re looking for a new way to bake with zucchini, give this Gluten Free Zucchini Bread a try. It’s perfect for breakfast or an afternoon snack.
I hope your family enjoys this easy quick bread as much as mine does. Happy Baking!
More Gluten Free Quick Bread Recipes to Try!
- Gluten Free Cinnamon Swirl Bread
- Gluten Free Banana Blueberry Bread
- Gluten Free Cranberry Bread
- Gluten Free Chocolate Chip Pumpkin Bread
- Gluten Free Peanut Butter Banana Bread
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This Gluten Free Zucchini Bread is super easy to make, moist, and lightly spiced with cinnamon.
- 1 1/2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 2/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups grated zucchini
- 6 tablespoons unsalted butter, melted
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Preheat oven to 350° F. Grease a 9"x5" loaf pan.
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In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and ginger.
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In a large bowl, whisk together the sugar, eggs, vanilla, and salt until combined.
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Stir the zucchini and butter into the egg mixture until combined.
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Add the dry ingredients to the zucchini mixture and stir until completely combined.
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Transfer the batter to the prepared pan and bake at 350° for 45 - 50 minutes, or until a wooden pick inserted into the middle of the loaf comes out clean.
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Allow the bread to cool for 10 minutes in the pan before removing to a wire rack to finish cooling.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will keep any part of the bread from sticking to the pan.
- Be sure to check the bread, with a cake tester or wooden pick, prior to removing from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.
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