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Gluten-Free Zucchini Bread

Moist, tender zucchini bread made entirely with gluten-free ingredients—perfect for breakfast, snacks, or gifting.

Ingredients

Scale
  • 2 cups (260 g) finely grated zucchini, lightly packed and patted dry
  • 2 cups (250 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (55 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (e.g., sunflower or canola)
  • 1/4 cup (60 ml) plain unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease a 9 × 5-inch loaf pan and line with parchment, leaving overhang for easy removal.
  2. In a large bowl, whisk eggs, oil, applesauce, sugars, and vanilla until smooth and slightly thickened.
  3. In a separate bowl, whisk gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Fold dry ingredients into wet just until streaks of flour disappear.
  5. Add grated zucchini (squeezed of excess moisture) and nuts, folding gently to distribute evenly.
  6. Scrape batter into prepared pan, smoothing the top.
  7. Bake 55–65 minutes, or until a toothpick inserted at center comes out clean and the top springs back lightly.
  8. Cool in pan 15 minutes, then lift bread out using parchment and finish cooling on a wire rack before slicing.

Notes

  • If your flour blend lacks xanthan gum, add 3/4 tsp xanthan gum with the dry ingredients.
  • Swap half the oil for melted coconut oil for subtle coconut flavor.
  • Bread freezes well: wrap cooled loaf tightly and freeze up to 3 months.
  • For chocolate variation, stir in 1/2 cup dark chocolate chips.

Nutrition

Keywords: gluten-free zucchini bread, quick bread, baking, breakfast, snack