Gluten-Free Zucchini Bread
Moist, tender zucchini bread made entirely with gluten-free ingredients—perfect for breakfast, snacks, or gifting.
- Author: sarra
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 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)
- Preheat oven to 350 °F (175 °C). Grease a 9 × 5-inch loaf pan and line with parchment, leaving overhang for easy removal.
- In a large bowl, whisk eggs, oil, applesauce, sugars, and vanilla until smooth and slightly thickened.
- In a separate bowl, whisk gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold dry ingredients into wet just until streaks of flour disappear.
- Add grated zucchini (squeezed of excess moisture) and nuts, folding gently to distribute evenly.
- Scrape batter into prepared pan, smoothing the top.
- Bake 55–65 minutes, or until a toothpick inserted at center comes out clean and the top springs back lightly.
- 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
- Serving Size: 1 slice (1/10 loaf)
- Calories: 180
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 27 mg
Keywords: gluten-free zucchini bread, quick bread, baking, breakfast, snack