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, egg, 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.
Notes
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding ½ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flourwhich 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.