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Delicious Gluten-Free Zucchini Bread Recipe for a Healthy Treat

A moist and tender gluten-free zucchini bread with warm cinnamon flavor and a beautifully golden crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
Wet ingredients
  • 2 large eggs
  • 3/4 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1/2 cup neutral oil such as avocado or vegetable oil
  • 1 teaspoon vanilla extract
Zucchini and optional add-ins
  • 1 1/2 cups zucchini grated and lightly squeezed dry
  • 1/2 cup walnuts or pecans chopped, optional
  • 2 tablespoons gluten-free oats optional, for topping

Equipment

  • 1 9 x 5-inch loaf pan greased and optionally lined with parchment
  • 1 box grater for shredding zucchini
  • 2 mixing bowls one medium and one large
  • 1 whisk
  • 1 spatula for folding batter
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line with parchment paper if desired.
  2. Grate the zucchini and gently squeeze out some of the excess moisture using paper towels or a clean kitchen towel.
  3. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
  4. In a large bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and slightly glossy.
  5. Fold the grated zucchini into the wet mixture. Stir in the chopped nuts if using.
  6. Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain. Do not overmix.
  7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with gluten-free oats if using.
  8. Bake for 50 to 55 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Cool in the pan for 15 minutes, then transfer the loaf to a wire rack and cool completely before slicing.

Notes

Lightly squeeze the zucchini so the loaf stays moist but not gummy. Use a gluten-free flour blend that includes xanthan gum, or add 1/2 teaspoon if needed. Store tightly wrapped at room temperature for up to 3 days or freeze slices for up to 2 months.