A moist, gently spiced quick bread packed with fresh zucchini—yet entirely free of gluten. This loaf bakes up with a tender crumb and a golden, slightly crisp crust that makes it perfect for breakfast, brunch, or an anytime snack.

Why You’ll Love This Recipe

Naturally moist and tender: Shredded zucchini releases just enough moisture to keep the loaf soft without becoming dense.
One-bowl convenience: The batter comes together quickly with minimal cleanup.
No specialty equipment required: A standard 9 × 5-inch loaf pan is all you need.
Versatile: Easily dairy-free or nut-free with simple swaps.
Freezer-friendly: Slice and freeze for grab-and-go treats later.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups (250 g) gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs, room temperature
½ cup (120 ml) neutral oil (e.g., sunflower or light olive)
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
1 teaspoon pure vanilla extract
1 ¾ cups (about 225 g) grated zucchini, lightly packed and blotted
Optional: ½ cup (60 g) chopped toasted walnuts or pecans

Directions

Preheat the oven to 175 °C / 350 °F. Grease a 9 × 5-inch loaf pan and line it with a parchment sling.
Whisk dry ingredients: In a large bowl, combine the flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: Make a well in the center. Add eggs, oil, both sugars, and vanilla. Whisk until the batter is mostly smooth; a few small lumps are fine.
Fold in zucchini: Using a silicone spatula, gently stir in the grated zucchini (and nuts, if using) until evenly distributed. Avoid over-mixing.
Fill the pan: Scrape the batter into the prepared loaf pan, smoothing the top.
Bake: Place on the center rack and bake 50–60 minutes, or until a toothpick inserted in the center emerges clean with just a few moist crumbs.
Cool: Let the bread rest in the pan 10 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Servings and Timing

Yield: 1 loaf (about 10 slices)
Prep time: 15 minutes
Bake time: 50–60 minutes
Total time: ~1 hour 15 minutes

Variations

Dairy-free chocolate chip: Replace ¼ cup of flour with unsweetened cocoa powder and fold in ½ cup dairy-free chocolate chips.
Citrus twist: Add 1 tablespoon finely grated orange zest to the batter for a bright aroma.
Lower-sugar option: Reduce each sugar by 2 tablespoons and add 1 tablespoon unsweetened applesauce to maintain moisture.
Nut-free version: Omit nuts and sprinkle 2 tablespoons pumpkin seeds on top for crunch.
Spice lovers: Increase cinnamon to 1 ½ teaspoons and add a pinch of ground cloves.

Storage / Reheating

Room temperature: Wrap the cooled loaf tightly; it keeps well for 3 days on the counter.
Refrigerator: Store slices in an airtight container up to 5 days; bring to room temperature before serving.
Freezer: Wrap individual slices in parchment and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge or 30 minutes at room temperature.
Reheating: Warm slices in a 160 °C / 325 °F oven for 8–10 minutes or toast lightly for crisp edges.

FAQs

Can I use almond flour instead of a gluten-free blend?

Almond flour lacks the binding starches found in all-purpose blends. For best structure, replace only ¼ of the flour with almond flour.

Do I need to peel the zucchini?

No. The peel is thin, tender, and rich in nutrients; grate it unpeeled.

How do I prevent a gummy center?

Make sure the zucchini is blotted of excess moisture and bake until a tester comes out clean.

What if my flour blend does not contain xanthan gum?

Add ½ teaspoon xanthan gum per cup of flour (1 teaspoon total).

Can I make this bread vegan?

Yes. Substitute each egg with 1 tablespoon ground flaxseed whisked with 3 tablespoons warm water; let it stand 5 minutes before using.

Why did my loaf sink in the middle?

Under-baking or too much moisture can cause sinking. Verify oven temperature and blot zucchini thoroughly.

Is this recipe refined-sugar-free?

It uses brown and granulated sugar. Swap both for coconut sugar for an unrefined option (texture will darken slightly).

Can I bake this as muffins?

Yes. Divide batter among 12 lined muffin cups and bake 22–25 minutes at 175 °C / 350 °F.

How finely should I grate the zucchini?

Use the medium holes of a box grater; finer shreds can make the crumb overly dense.

Can I add dried fruit?

Fold in up to ½ cup raisins or chopped dates with the zucchini.

Conclusion

This gluten-free zucchini bread delivers classic comfort with modern dietary friendliness—no gluten, adaptable to dairy-free or vegan diets, and endlessly customizable. Whether enjoyed warm with a pat of butter, toasted for breakfast, or tucked into lunchboxes, it’s a dependable recipe you’ll return to all season long