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Homemade gluten-free zucchini bread with a golden crust, moist crumb, and visible flecks of zucchini, sliced thick for a rustic.

Homemade Gluten Free Zucchini Bread

A moist and flavorful gluten-free zucchini bread that even picky eaters love! This recipe is kid-approved, easy to make, and stays fresh for days.
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Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free Baking
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time (optional): 10 minutes
Total Time: 1 hour 15 minutes
Servings: 12 Slices
Calories: 180kcal
Cost: 6$

Equipment

  • 1 Loaf pan (9x5 inch) (Can use mini loaf pans for smaller portions)
  • 1 Box grater (or shredding zucchini)
  • 2 Mixing bowls (One for wet, one for dry ingredients)
  • 1 Measuring cups/spoons (Ensure accurate measurements)
  • 1 Rubber spatula (Helps fold in zucchini and mix-ins)
  • 1 Cooling rack (For proper cooling)
  • 1 Whisk (For dry ingredients)
  • 1 Parchment paper (For easy removal from the pan)

Ingredients

  • 1 ¾ cups Gluten-free flour blend - Your favorite mix
  • ½ teaspoon Xanthan gum - Only if your flour blend lacks it
  • 1 teaspoon Baking soda - Helps with rise
  • ½ teaspoon Salt - Enhances flavor
  • 1 ½ teaspoon Cinnamon - Adds warmth
  • ½ teaspoon Nutmeg - Grandma’s secret trick!
  • 2 Large Eggs - Room temperature
  • ½ cup Oil or melted butter - Coconut oil works too
  • ¾ cup Brown sugar - Lightly packed
  • 2 teaspoon Vanilla extrac - Enhances flavor
  • 1 ½ cups Grated zucchini - Do NOT squeeze out moisture

Instructions 

Prep Work

  • Preheat oven to 350°F (175°C).
  • Line a 9x5-inch loaf pan with parchment paper or grease it.
  • Grate 1 ½ cups zucchini and let it rest with a pinch of nutmeg.

Mix Dry Ingredients

  • In a mixing bowl, whisk together:
  • 1 ¾ cups gluten-free flour blend
  • ½ teaspoon xanthan gum (if needed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Mix Wet Ingredients

  • In a separate large bowl, beat:
  • 2 eggs
  • ¾ cup brown sugar

Stir in:

  • ½ cup oil or melted butter
  • 2 teaspoon vanilla extract

Combine Batter

  • Gradually add the dry mix into the wet mixture.
  • Fold in the grated zucchini (and any mix-ins).
  • Do not overmix!

Bake

  • Pour batter into prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Sprinkle cinnamon sugar on top before baking for extra flavor.

Cool & Serve

  • Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Slice and enjoy!

Nutrition

Serving: 80g | Calories: 180kcal (9%) | Carbohydrates: 26g (9%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 30mg (10%) | Sodium: 160mg (7%) | Potassium: 100mg (3%) | Fiber: 2g (8%) | Sugar: 12g (13%) | Vitamin A: 80IU (2%) | Vitamin C: 2mg (2%) | Calcium: 30mg (3%) | Iron: 1mg (6%)