This Gluten Free Zucchini Bread is a summer favorite — moist, warmly spiced with cinnamon and vanilla, and easy enough for beginner bakers. Fresh grated zucchini blends into the batter so well that the bread remains tender and flavorful, and most people won’t guess it’s gluten free.
Two cups of grated zucchini go into each loaf, resulting in a soft, satisfying quick bread that’s perfect for breakfast, an afternoon snack, or whenever you want something homemade.
If you grow zucchini or get handed a bumper crop from a neighbor, this loaf is a go-to way to use it. I make it every summer and it never gets old.
The grated zucchini practically disappears into the batter and keeps each slice tender and moist. Serve it plain, toasted, or with a smear of butter — it’s versatile and crowd-pleasing.
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Ingredients
- Gluten free flour — 2 cups
- Granulated sugar — 1 cup
- Baking soda — 2 tsp
- Baking powder — 1 tsp
- Salt — 1 tsp
- Ground cinnamon — 2 tsp
- Eggs — 3 large
- Grated zucchini — 2 cups (no need to peel)
- Avocado oil or vegetable oil — 3/4 cup
- Vanilla extract — 2 tsp
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×4-inch loaf pan with butter or coconut oil and set aside.
Grate zucchini on the large side of a box grater. You do not need to peel the zucchini; the skin is thin and blends into the bread. Measure 2 cups of grated zucchini and set aside.
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 in the bowl of a stand mixer, beat the eggs, grated zucchini, oil, and vanilla until blended.
Fold the dry ingredients into the wet ingredients and mix until just combined. Scrape the sides and bottom of the bowl with a spatula to ensure everything is incorporated, but avoid overmixing.
Pour the batter into the prepared 9×4-inch pan and smooth the top.
Bake at 350°F for about 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pan. Once cooled, transfer to a plate, slice, and serve.
More Recipes You Might Enjoy
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Easy Gluten Free Zucchini Brownies
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I often source ingredients from online specialty markets, which makes finding gluten free products easier when local stores are limited.
Gluten Free Zucchini Bread
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- Author: Elaine VanVleck
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This quick bread stays tender and moist thanks to fresh grated zucchini and a simple blend of gluten free flour, cinnamon, and vanilla. It’s easy to make, comforting, and ideal for using up summer 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
Grate 2 cups zucchini (no need to peel). Remove core and seeds when necessary.
Preheat oven to 350°F (175°C).
Grease a 9×4-inch loaf pan and set aside.
Whisk together dry ingredients: gluten free flour, sugar, baking soda, baking powder, salt, and cinnamon.
Beat eggs, grated zucchini, oil, and vanilla together until blended.
Fold dry ingredients into the wet until just combined. Scrape the bowl to ensure even mixing.
Pour batter into the prepared pan.
Bake for about 1 hour and 5 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan, then transfer to a plate to finish cooling and slice to serve.
Notes
A 9×4-inch loaf pan gives the best shape and texture for this recipe; results can vary with different pan sizes. Do not squeeze moisture from the zucchini — that liquid keeps the loaf 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 hope it becomes a summer staple in your kitchen.
Storage
Store the loaf wrapped tightly or in an airtight container at room temperature up to 3 days. For longer storage, wrap the loaf or individual slices tightly in plastic wrap and foil and freeze up to 3 months. Thaw slices at room temperature or toast frozen slices. Avoid refrigerating, which can dry the bread out faster.
Top Tip
Do not squeeze the moisture from grated zucchini. That liquid 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 was developed with gluten free flour and produces a moist, tender loaf.
Use a reliable 1-to-1 gluten free baking flour blend designed for baking; different brands can work well for quick breads.
No. The skin is thin and soft and disappears into the bread as it bakes. Simply wash and grate the zucchini.
Yes — chocolate chips, chopped walnuts, or pecans work well. Fold in about 1/2 cup at the end of mixing.
Yes. Bake the batter in a greased or lined muffin tin at 350°F for 20–25 minutes, or until a toothpick comes out clean. The recipe yields about 12–14 standard muffins.