This gluten-free zucchini bread is a summer staple—moist, warmly spiced with cinnamon and vanilla, and easy enough for beginner bakers to make from scratch. Grated zucchini melts into the batter, leaving a tender, flavorful quick bread that consistently surprises guests with how good it is for being gluten free.
Two cups of freshly grated zucchini create a loaf that’s perfect for breakfast, an afternoon snack, or whenever you want a simple homemade treat. I make this loaf every summer and it reliably delivers the soft, moist texture I love.
If you grow zucchini or have a neighbor with an overflowing garden, this bread is a perfect way to use it. The grated zucchini disappears into the crumb, adding moisture without overpowering the cinnamon and vanilla flavors.
This recipe yields a loaf that’s soft and tender from the first slice to the last. It freezes well and reheats nicely in a toaster or oven, making it convenient for quick breakfasts or snacks throughout the week.
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Ingredients
- 2 cups gluten free flour
- 1 cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 large eggs
- 2 cups grated zucchini (do not squeeze out the moisture)
- 3/4 cup avocado oil or vegetable oil
- 2 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×4-inch loaf pan with butter or coconut oil and set it aside.
Grate the zucchini on the large side of a box grater. You need 2 cups of grated zucchini. Do not squeeze out the moisture—this keeps the bread tender and moist.
In a large bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, salt, and cinnamon until evenly combined.
In a separate bowl or the bowl of a stand mixer, beat the eggs with the grated zucchini, oil, and vanilla until blended.
Add the dry ingredients to the wet ingredients and stir or beat just until combined. Scrape the bottom and sides of the bowl with a spatula to ensure everything is mixed, but avoid overmixing.
Pour the batter into the prepared 9×4-inch loaf pan and smooth the top.
Bake at 350°F for about 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary, so check toward the end of baking.
Allow the bread to cool in the pan. Once it has cooled, remove it from the pan, slice, and serve.
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Gluten Free Zucchini Bread
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This gluten-free zucchini bread is soft, tender, and subtly sweet. Fresh grated zucchini keeps the crumb moist while cinnamon and vanilla add cozy flavor. It’s a reliable, everyday loaf that’s great for mornings, snacks, or using up garden zucchini.
Ingredients
- 2 cups gluten free flour
- 1 cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 large eggs
- 2 cups grated zucchini
- 3/4 cup avocado or vegetable oil
- 2 tsp vanilla extract
Instructions
1. Grate zucchini (large side of box grater) and measure 2 cups. Do not remove moisture.
2. Preheat oven to 350°F.
3. Grease a 9×4-inch loaf pan and set aside.
4. Whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
5. In a separate bowl, beat eggs with grated zucchini, oil, and vanilla until combined.
6. Add dry ingredients to wet and mix until just combined, scraping the bowl as needed.
7. Pour batter into the prepared pan and smooth the top.
8. Bake 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan, then transfer to a plate, slice, and enjoy.
Notes
Using a 9×4-inch loaf pan gives the best results for gluten-free quick breads. Avoid overmixing the batter to keep the crumb tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour, 5 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
If you make this gluten-free zucchini bread, please leave a star rating and a comment—I’d love to know how it turned out for you. This is one of my favorite summer baking recipes and I hope it becomes one of yours.
Storage
Store the cooled loaf wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage, wrap the whole loaf or individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw frozen slices at room temperature or toast them for a quick breakfast. Avoid refrigerating the bread, as it can dry out more quickly.
Top Tip
Do not wring or squeeze the grated zucchini before adding it to the batter. The liquid in the zucchini keeps the bread moist and tender. Grate on the large side of a box grater, measure two cups, and add it directly to the wet ingredients.
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Frequently Asked Questions
Yes. This recipe is built around gluten-free flour and produces a moist, fluffy zucchini bread.
No. The skin is thin and soft and blends into the bread as it bakes. Simply wash the zucchini and grate it.
Yes. Fold in about 1/2 cup chocolate chips, chopped walnuts, or pecans at the end of mixing for added texture and flavor.
Yes. Bake the batter in a greased or lined muffin tin at 350°F for 20–25 minutes. The recipe yields about 12–14 standard muffins.