Name: Easy Gluten-Free Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups gluten-free all-purpose flour (with xanthan gum) 1 cup grated zucchini (lightly squeezed) 2 large eggs ¾ cup brown sugar ½ cup neutral oil (such as canola or avocado oil) 1 teaspoon vanilla extract ½ teaspoon baking soda ½ teaspoon baking powder 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt

This easy gluten-free zucchini bread is the kind of cozy bake that bridges summer freshness with comfort-food warmth. It’s subtly sweet, moist, and loaded with tender green flecks of zucchini in every bite. Whether you’re using up a garden surplus or just craving a slice of homemade goodness, this loaf delivers all the nostalgic charm of classic zucchini bread—without the gluten.

What makes this version extra special is how it balances nutrition and flavor. It’s perfect for breakfast with a swipe of almond butter, a wholesome afternoon snack, or even dessert with a drizzle of honey. Best of all? You don’t need any fancy equipment or hard-to-find ingredients. Just simple pantry staples and a few minutes of prep.

What Kind of Zucchini Should I Use?

Any medium zucchini will work perfectly for this recipe—no need to peel it. The green skin adds lovely color and texture to the loaf, while the moisture inside the vegetable keeps the bread soft and tender. If your zucchini is large and seedy, scoop out the seeds before shredding.

Ingredients for the Easy Gluten-Free Zucchini Bread

Zucchini – The star ingredient, bringing moisture and speckled color without overpowering flavor.

Gluten-Free Flour Blend – Choose a 1:1 all-purpose gluten-free flour with xanthan gum for the best texture and rise.

Eggs – These provide structure and help the bread hold together.

Brown Sugar – Adds sweetness and a hint of molasses flavor for warmth.

Oil – A neutral oil like canola or avocado oil keeps the loaf tender.

Vanilla Extract – Enhances the flavor and brings a familiar baked-goods aroma.

Baking Soda & Baking Powder – Work together to help the bread rise.

Cinnamon & Nutmeg – Add cozy, spiced depth.

Salt – Just a pinch balances the sweetness.

How To Make the Easy Gluten-Free Zucchini Bread

Step 1: Prep the Zucchini

Wash your zucchini thoroughly and trim the ends. Grate it using the large holes of a box grater. No need to peel—just shred and lightly squeeze to remove excess moisture using a clean kitchen towel or paper towels.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps distribute the leavening agents and spices evenly.

Step 3: Combine the Wet Ingredients

In a separate mixing bowl, whisk together the eggs, brown sugar, oil, and vanilla extract until well blended and smooth.

Step 4: Bring the Batter Together

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in the grated zucchini last, being careful not to overmix the batter.

Step 5: Bake the Bread

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top with a spatula. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to ensure clean cuts and perfect texture.

How to Serve and Store Your Easy Gluten-Free Zucchini Bread

Once baked and cooled, this zucchini bread becomes a go-to for any time of day. Slice it thick and enjoy it warm with a pat of butter or nut butter for breakfast. It’s equally delicious with a cup of tea or coffee as an afternoon pick-me-up.

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze slices individually for up to 3 months. Just thaw and toast to revive its soft texture.

Frequently Asked Questions

Can I make this bread dairy-free too?

Yes! This recipe is already dairy-free if you use oil instead of butter. Just be sure your gluten-free flour blend doesn’t contain any dairy-based binders.

Do I need to peel the zucchini?

No need! The peel is soft, edible, and adds color and texture. Just wash and grate.

Can I add nuts or chocolate chips?

Absolutely. Chopped walnuts or pecans add crunch, while chocolate chips turn it into more of a treat. Fold in 1/2 cup of either just before baking.

Why is my bread gummy in the middle?

That’s usually due to underbaking or too much moisture. Make sure to squeeze the zucchini well and test the center with a toothpick.

What flour blend works best?

Look for a 1:1 gluten-free flour blend that includes xanthan gum. Brands like King Arthur, Cup4Cup, or Bob’s Red Mill work well.

Can I use this batter for muffins?

Yes, just reduce the baking time to 20–25 minutes and check for doneness with a toothpick.

Want More Quick Bread Ideas?

If you love this gluten-free zucchini bread, you’re going to want to try more of these cozy, sliceable favorites from the blog:

Amish Applesauce Cake – Perfectly spiced and wonderfully moist with the sweetness of applesauce.
Ultimate Banana Nut Bread – Rich banana flavor and crunchy walnuts in every bite.
Honey Butter Sweet Alabama Pecan Bread – A Southern-style treat full of buttery pecan richness.
Cinnamon Sweet Alabama Pecanbread – Like your favorite cinnamon roll in bread form.
Cherry Cheesecake Puppy Chow – Not a bread, but a fun snack if you want to mix things up!

📌 Save this recipe to your Pinterest baking board so you can find it next time zucchini season rolls around: Life with Jam on Pinterest.

Tried this recipe? I’d love to know how it turned out for you. Did you go classic or jazz it up with nuts or chocolate chips? Drop your thoughts in the comments below!

Let’s share tips, swaps, and zucchini love — because baking is better together.