Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A moist and flavorful gluten free zucchini bread with warm spices, perfect for a quick breakfast, snack, or dessert. Easy to make, kid-friendly, and adaptable for vegan options.

  • Total Time: 1 hour 5-15 minutes
  • Yield: 1 loaf (8-10 servings) 1x

Ingredients

Scale
  • 1 3/4 cups gluten-free all-purpose flour blend (must include xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 cup grated zucchini (excess moisture squeezed out)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a loaf pan with oil or cooking spray.
  2. In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Grate zucchini and squeeze out excess moisture thoroughly.
  4. In a separate bowl, mix granulated sugar, brown sugar, eggs, vegetable oil, grated zucchini, and vanilla extract until well blended.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until just combined with no dry spots, avoiding overmixing.
  6. Transfer the batter into the greased loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out extra moisture from grated zucchini to keep the bread tender and fluffy, not soggy., Measure gluten-free flour using a kitchen scale for best accuracy., Allow bread to cool fully before slicing for clean slices., Add-ins like 1/2 cup chopped nuts, gluten-free chocolate chips, or dried fruit can be mixed into the batter for variation., Store leftovers airtight to maintain freshness., To prepare a vegan version, replace each egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, rested until thickened) and substitute oil with applesauce., Batter can be refrigerated up to 24 hours before baking — bring to room temperature and gently fold before baking., Freeze baked loaves or slices up to 3 months; thaw in fridge overnight before reheating.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Baked Goods

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 180 kcal per serving
  • Fat: 7 g per serving
  • Carbohydrates: 28 g per serving
  • Protein: 3 g per serving