Classic zucchini bread gets a gluten-free makeover. This easy recipe is tender, loaded with zucchini, and pleasantly sweet. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one loaf and doubles easily.
Baking a loaf of gluten-free zucchini bread is a fun summer ritual. This easy recipe makes a classic bread that’s pleasantly sweet with a little spice. It’s also really easy to make. If you’ve got a lot of zucchini in the garden, I’m sure you’ll use this recipe again and again. For the best flavor and texture, make this gluten-free bread in the summer when zucchini is fresh and abundant.
This one-bowl bread is really easy to make. The most important step is letting the batter rest for five minutes. During this time, the gluten-free batter transforms from thick to silky smooth.
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The key to making great gluten-free zucchini bread is draining moisture from the zucchini before using it. Doing this keeps the loaf light and tender. Instead of dense and gummy.
This batter is easy to make. All you need is a mixing bowl and a mixer. Since this batter starts out thick, an electric mixer is best. If you’d rather mix it by hand, use a sturdy spatula or wooden spoon.
Magic happens when this batter rests. The zucchini releases liquid, making the batter smooth. It goes from a thick batter to a cake batter-like consistency.Let the batter rest (sit on the counter) for about five minutes before filling the pan.
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Gluten-free zucchini bread will stick to the pan if you don’t grease it well. Prepare your pan by spraying it with nonstick cooking spray. (Or grease it with solid vegetable shortening and then dust the pan with gluten-free flour.) If you want to ensure the bread doesn’t stick line the pan with a piece of parchment paper after you grease it. The parchment paper should hang over the long sides of the pan by about an inch or two. After the bread bakes, use the parchment paper to lift the loaf out of the pan.
Spread the batter into the prepared pan. Smooth out the batter with the back of a spoon or small spatula. Right before you put the pan in the oven, tap it on the counter to remove any air bubbles.
Gluten-free zucchini bread takes about an hour to bake. The real trouble spot is the top of the loaf. Since nothing is more disappointing than finding a raw spot in a baked loaf of bread, here’s how to make sure it’s baked all the way through.
Vegan Gluten Free Zucchini Bread
First, check the loaf for doneness by inserting a toothpick into the center of the bread. You can the toothpick to come out clean or with one or two crumbs attached. If the toothpick is coated in batter, keep baking.
If the toothpick comes out clean, insert the toothpick into the very top of the bread. Stop about a half-inch in. Check it. The toothpick should come out clean.
Baker’s Tip: Sometimes the top of the loaf browns before the center is baked. Simply cover the pan with a piece of foil and return it to the oven to finish baking.
The Best Gluten Free Zucchini Bread Recipe
The bread is really delicate when it comes out of the oven. If you take it out of the pan too quickly, it can break apart. Allow the bread to cool in the pan for about 10 minutes. Then, and this is important, remove it from the pan and place it on a wire rack to cool. Doing this allows steam to escape from the bread and keeps your gluten-free loaf from getting gummy.
Add up to one cup of “add-ins”, like chocolate chips, chopped nuts, or dried fruit, to this recipe. Stir them in along with the shredded zucchini. Use one or a mix of your favorites.
This bread keeps for about four days after baking. Store it on the counter, wrapped in plastic, or in a storage bag or bread box
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Gluten-free zucchini bread freezes beautifully. You can either freeze the whole loaf or slice it and enjoy it one piece at a time.
Easy gluten-free zucchini bread recipe. The bread is tender, moist, and loaded with zucchini. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one 9×5-inch loaf and doubles easily.
Gluten-free flour: use a gluten-free flour blend that contains xanthan gum or add a ½ teaspoon to your blend before using. To make your own blend: whisk together 1 cup white rice flour, ¼ cup sweet rice flour, ¼ cup cornstarch and a ½ teaspoon xanthan gum.
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Brown Sugar: substitute with granulated sugar. Coconut sugar may be used. Gluten-free zucchini bread made with coconut sugar has a slightly drier texture.
Mix ins: Use one cup total. For example, you could use one cup of chocolate chips OR ½ cup chocolate chips and ½ cup chopped nuts. Perfect for using up that garden bounty, here’s my tried and true recipe for gluten-free zucchini bread – an easy and delicious quick bread recipe! You can make this a gluten-free dairy-free zucchini bread too! This recipe makes two loaves of gluten-free zucchini bread.
Last year I didn’t grow any zucchini so I was happy to snag some from a neighbor. I used one very large zucchini and with it I made our favorite gluten-free zucchini brownies and this recipe for two loaves of gluten-free zucchini spice bread.
Vegan Gluten Free Zucchini Bread Recipe
I love that this recipe makes TWO large loaves of gluten-free zucchini bread. If you’re feeling generous, you could gift one to a neighbor – maybe the one that brings you zucchini! 🙂
If you enjoy nuts, you can absolutely add chopped nuts of your choice to this recipe. I would start with 1 cup and then see if you’d prefer more. Toasting the nuts a bit before adding will make them most flavorful.
If you can have dairy, use a regular vanilla yogurt and melted butter. If you can’t have dairy, use a non-dairy yogurt alternative and your choice of oil to make this dairy-free zucchini bread. I often use corn oil since it’s a flavorless oil I usually have on hand.
Easy Gluten Free Zucchini Bread (vegan, Too!)
The 1 and 1/2 sticks of butter is equal to 3/4 cup of oil. The yogurt to non-dairy yogurt is a straight swap.
I’ve also seen recipes that call for straining the zucchini which I personally think is a pain, lengthens your prep, and can provide inconsistent results. My solution to avoid having to strain and also to avoid the results being too soggy, is to just make sure to cut the seedy center out of the zucchini.
First you need to decide whether you want green flecks from the zucchini’s peel in your bread or not. I always do. But if you are don’t, go ahead and peel before you cut in half.
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NowI use a good knife to cut my zucchini into manageable chunks. This particular garden zucchini was the size of a kids chunky bat, so I definitely needed to cut it to smaller chunks of about 8″ long to work with.
Next I use a grapefruit spoon to quickly and easily scoop out the seedy centers. I put this into a bowl and compost it.
I like to use my food processor to shred the zucchini. First I cut the zucchini up to skinnier strips so I can put them through the food processor feeder:
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I have a large 10 cup food processor, and when I pull it out I go ahead and shred all of the zucchini – more than what I need for this recipe.
Then I measure out what I need for this recipe and save any extra to make more loaves of zucchini bread later in the week, or to make gluten-free zucchini brownies with instead.
Lightly spray your loaf pans with cooking spray and start your oven preheating to 375°. I baked these in my favorite loaf pans – 9x4x4 USA Pan Loaf Pans. They make beautiful straight-sided loaves with that are just right for slicing.
Easy Gluten Free Zucchini Bread {dairy Free}
In a large mixing bowl, add your dry ingredients: gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and allspice.
In a large mixing bowl, add the melted butter and sugar. Whisk together the butter and sugar. It’ll look like this when done:
Alternate adding some of the flour mixture and some of the shredded zucchini to the mixing bowl, gently folding/stirring with a rubber spatula.
Grain Free Zucchini Bread
Continue alternating adding some flour mixture and zucchini until all is gently stirred in. Be sure to use your spatula to scrape bottom and sides of bowl so there aren’t any clumps of flour left behind.
Divide the zucchini bread batter evenly between two greased loaf pans. Note, if you only have small loaf pans, evenly divide between more of them, and adjust baking time down a lot and check often for doneness.
Place the baking pans in your preheated oven and set timer for 43 minutes. The zucchini loaves I bake in these pans are usually done in the 45-50 minute range, so I recommend starting checking at 43 minutes. I highly recommend using an oven thermometer so you know your oven is at the proper
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