Simple Table Recipes
Baking

Gluten-Free Zucchini Bread

A soft, moist gluten-free zucchini loaf with cinnamon, brown sugar and plenty of shredded zucchini.

By Simple Table Recipes ·

A sliced loaf of gluten-free zucchini bread on a wooden board with shredded zucchini and a whole zucchini nearby
Prep
20 min
Cook
55 min
Total
1 hr 15 min
Makes
1 loaf
Difficulty
Easy
  • Measurements grams + cups
  • Cuisine American
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Why You'll Like This Recipe

  • The zucchini keeps the crumb moist without making the bread taste strongly of vegetables.
  • Made with a gluten-free 1-to-1 flour blend, so there is no complicated mix of individual flours.
  • Keeps well for several days and freezes cleanly in individual slices.

Recipe

Gluten-Free Zucchini Bread

A moist gluten-free zucchini loaf with cinnamon, brown sugar and shredded zucchini.

Prep
20 min
Cook
55 min
Total
1 hr 15 min
Yield
1 loaf
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Preheat the oven to 175 C / 350 F. Grease a 9 x 5-inch loaf pan and line it with parchment if desired.
  2. Grate the zucchini on the large holes of a box grater. Gently squeeze it once or twice in a clean towel to remove excess dripping water
  3. In a large bowl, whisk together the brown sugar, eggs, oil, yogurt, and vanilla until smooth.
  4. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
  5. Fold the dry ingredients into the wet mixture until only a few dry streaks remain.
  6. Fold in the grated zucchini just until evenly distributed. Do not overmix.
  7. Let the batter rest for 10 minutes so the gluten-free flour can absorb the liquid.
  8. Spread the batter evenly in the prepared loaf pan.
  9. Bake for 50-60 minutes, until the top is set and a skewer inserted near the centre comes out with a few moist crumbs but no wet batter.
  10. Cool in the pan for 15 minutes, then transfer the loaf to a rack and let it cool completely before slicing.

Notes

  • Do not squeeze all the moisture from the zucchini. A light squeeze is enough to remove water that would otherwise make the centre gummy.
  • The 10-minute batter rest matters more in gluten-free baking than it does with wheat flour. It gives the starches time to hydrate and reduces a gritty texture.
  • Let the loaf cool completely before judging the crumb. Gluten-free quick breads can appear gummy if cut while still hot.
  • If the top is browning too quickly before the centre is done, loosely cover the loaf with foil for the final 10-15 minutes.

Gluten-Free Zucchini Bread — Simple Table Recipes · https://simpletablerecipes.com/recipes/gluten-free-zucchini-bread/

Ingredient Notes

Zucchini
Use fresh, firm zucchini and grate it with the skin on. The skin is tender and does not need to be peeled. Remove obvious excess water, but do not squeeze the zucchini bone-dry or the loaf can lose the moisture that makes it tender.
Gluten-free 1-to-1 flour
Use a blend intended to replace wheat flour cup for cup and containing xanthan gum or another binder. Single flours such as rice flour or almond flour cannot be substituted directly here.
Neutral oil
Oil keeps gluten-free quick breads softer for longer than melted butter. Canola, vegetable, avocado or another mild oil works.
Yogurt
Adds moisture and a little acidity, which helps the baking soda and keeps the crumb tender. Plain dairy-free yogurt works if needed.

Equipment

  • 9 x 5-inch loaf pan
  • 2 mixing bowls
  • Box grater
  • Whisk and rubber spatula
  • Cooling rack

Substitutions

Brown sugar
White sugar works, but the loaf will have less caramel flavour and may be slightly less moist.
Neutral oil
Melted butter can be used in the same weight. The loaf will have more buttery flavour but may firm up slightly more after refrigeration.
Plain yogurt
Unsweetened applesauce can replace the yogurt in the same amount, although the loaf will be a little sweeter and softer.
Add-ins
Fold in up to 100 g of chocolate chips, chopped walnuts or pecans after adding the zucchini.

Storage & Freezing

Storing: Keep the fully cooled loaf tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to 6 days and bring slices back to room temperature before serving.

Freezing: Freeze the whole cooled loaf or individual slices for up to 3 months. Wrap slices individually so you can thaw only what you need. Thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions

Do I need to peel zucchini for zucchini bread?

No. The skin is thin, softens during baking and adds small green flecks without affecting the texture.

Should I squeeze the water out of zucchini before baking?

Yes, but only lightly. Remove water that is visibly dripping from the grated zucchini. Wringing it completely dry can leave the finished loaf less moist.

Why is my gluten-free zucchini bread gummy in the middle?

The most common causes are too much zucchini moisture, underbaking, or slicing the loaf while it is still warm. Bake until there is no wet batter on the skewer and cool the loaf completely before cutting.

Can I use almond flour instead of gluten-free 1-to-1 flour?

Not as a direct replacement. Almond flour behaves very differently and would require changes to the eggs, fat and overall liquid.

Can I make this zucchini bread dairy-free?

Yes. Use a plain unsweetened dairy-free yogurt. The rest of the recipe is already dairy-free when made with neutral oil.

Can I make gluten-free zucchini muffins with this batter?

Yes. Divide the batter among 12 lined muffin cups and bake at 175 C / 350 F for about 20-24 minutes, checking the centres with a skewer.

Can I freeze gluten-free zucchini bread?

Yes. It freezes very well for up to 3 months. Individual slices are the most convenient because they thaw quickly.

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