Gluten-Free Zucchini Bread

Moist and tender, this gluten-free zucchini bread is bursting with fresh zucchini and warm spices. Its tender crumb and subtle sweetness make it a perfect treat for breakfast or an afternoon snack.

Prep: 15 min Cook: 65 min Total: 100 min Serves: 10

At a glance: This easy breakfast recipe yields 10 servings in about 1h 40m (15 min prep, 65 min cook). It uses 11 ingredients — including gluten-free all-purpose flour blend, gluten-free baking powder, ground cinnamon — and walks through 6 steps. Updated October 24, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Zucchini Bread: When preparing this breakfast recipe, to ensure this recipe remains gluten-free, always use gluten-free ingredients and prepare it in a clean environment. Be mindful of cross-contamination from surfaces, utensils, and airborne gluten particles, especially when using shared kitchen equipment. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Zucchini Bread: This recipe is gluten-free, relying on a gluten-free all-purpose flour blend. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the gluten-free all-purpose flour blend, gluten-free baking powder, ground cinnamon, ground nutmeg, and salt until well combined and no lumps remain. This ensures even distribution of leavening and spices throughout the bread.
2 In a separate medium bowl, whisk together the two large eggs and granulated sugar until the mixture is pale and slightly fluffy, which should take about 1-2 minutes. Then, gradually whisk in the milk, vegetable oil (or melted butter), and pure vanilla extract until everything is smoothly incorporated. This creates the moist base for your zucchini bread.
3 Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Overmixing can lead to a tougher texture in gluten-free baked goods. The batter will be thick.
4 Gently fold in the grated and squeezed zucchini until it is evenly distributed throughout the batter. The zucchini adds moisture and a subtle sweetness to the bread. Pour the batter into the prepared loaf pan and spread it evenly with your spatula.
5 Bake in the preheated oven for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top of the bread should be golden brown and firm to the touch. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
6 Once baked, remove the loaf pan from the oven and let the zucchini bread cool in the pan on a wire rack for about 15-20 minutes. This allows the bread to set properly before you attempt to remove it. After the initial cooling, carefully invert the loaf onto the wire rack to cool completely before slicing and serving.

Tips & Notes

Squeeze the grated zucchini very dry in a towel, as the ingredient list says, or the loaf turns gummy.
Beat the eggs and sugar until pale, as step 2 says, for a lighter crumb in the zucchini bread.
Let the bread cool completely before slicing so the crumb sets.

Common questions

Why does the zucchini need to be squeezed dry for this bread?

Wet zucchini makes the loaf gummy. Wring the 1.5 cups of grated zucchini in a towel until it is very dry, then fold it in last, after the wet and dry ingredients are just combined. The batter will be thick, so spread it evenly in the prepared 9x5 inch loaf pan before baking.

How can you tell when the zucchini bread is done?

Bake at 350°F (175°C) for 55 to 65 minutes, until a skewer or toothpick in the center comes out clean and the top is golden brown and firm. If the top browns too fast, tent it loosely with foil for the last 15 to 20 minutes. Cool it in the pan 15 to 20 minutes, then completely on a rack before slicing.

What cross-contamination risk is specific to Gluten-Free Zucchini Bread?

Check gluten-free all-purpose flour blend, gluten-free baking powder, ground cinnamon before they go into Gluten-Free Zucchini Bread. To ensure this recipe remains gluten-free, always use gluten-free ingredients and prepare it in a clean environment. Be mindful of cross-contamination from surfaces, utensils, and airborne gluten particles, especially when using shared kitchen equipment. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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