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Close-up of gluten free zucchini bread slices with a moist texture, lightly crisp edges, and visible shredded zucchini

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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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time (optional) 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free Baking
Calories: 180
Ingredients Equipment Method

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

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

Method
 

Prep Work
  1. Preheat oven to 350°F (175°C).
  2. Line a 9x5-inch loaf pan with parchment paper or grease it.
  3. Grate 1 ½ cups zucchini and let it rest with a pinch of nutmeg.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together:
  2. 1 ¾ cups gluten-free flour blend
  3. ½ teaspoon xanthan gum (if needed)
  4. 1 teaspoon baking soda
  5. ½ teaspoon salt
  6. 1 ½ teaspoon cinnamon
  7. ½ teaspoon nutmeg
Mix Wet Ingredients
  1. In a separate large bowl, beat:
  2. 2 eggs
  3. ¾ cup brown sugar
Stir in:
  1. ½ cup oil or melted butter
  2. 2 teaspoon vanilla extract
Combine Batter
  1. Gradually add the dry mix into the wet mixture.
  2. Fold in the grated zucchini (and any mix-ins).
  3. Do not overmix!
Bake
  1. Pour batter into prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick comes out clean.
  3. Sprinkle cinnamon sugar on top before baking for extra flavor.
Cool & Serve
  1. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
  2. Slice and enjoy!