This Gluten Free Zucchini Bread is soft, moist, and packed with cozy cinnamon flavor. Made with fresh shredded zucchini, chopped pecans, and gluten-free flour, it has a tender crumb that’s perfect for breakfast, snack time or any time you want a slice of comfort.
Whether you’re looking to use up an abundance of zucchini from the garden or just craving a wholesome quick bread, this easy gluten-free recipe comes together in one bowl and delivers every time. It’s a great way to celebrate zucchini season without the gluten — simple, satisfying, and packed with fresh flavor. And for the non-gluten free people out there, you can use any all-purpose flour instead!
Jump to:
- Why You Will Love This Gluten Free Zucchini Bread Recipe
- Ingredients
- Substitutions and Variations
- How to Make Gluten Free Zucchini Bread
- More Recipes You Will Love
- How to Store Gluten Free Zucchini Bread
- What to Serve with Gluten Free Zucchini Bread Recipe
- Top Tips
- Frequently Asked Questions About Gluten Free Zucchini Bread
- More Recipes You Will Love
- Gluten Free Zucchini Bread
Who doesn’t love a quick bread recipe? You need to try our 4-Ingredient Banana Bread, Strawberry Rhubarb Bread and Pumpkin Bread.
Why You Will Love This Gluten Free Zucchini Bread Recipe
- Gluten-Free & Delicious: Made with Bob’s Red Mill gluten-free all-purpose baking flour for a soft, moist crumb — no xanthan gum needed.
- Cozy Flavor: Warm cinnamon and vanilla bring out the best in the fresh zucchini.
- One-Bowl Recipe: Minimal cleanup — mix the wet and dry ingredients right in a large mixing bowl.
- Perfect for Anytime: Great for breakfast, an afternoon snack or a part of a coffee break.
- Nutty Crunch: Pecans add texture and crunch but can easily be swapped or omitted for a nut-free version.
Ingredients
Here’s a list of simple ingredients you’ll need to make a loaf of moist zucchini bread.
See the recipe card below for the exact quantities of each ingredient.
- Grated Zucchini: Adds moisture and a subtle sweetness without overpowering the bread.
- Bob’s Red Mill Gluten-Free All-Purpose Flour: A gluten-free blend that creates a tender crumb without the need for xanthan gum.
- Pecans: Provide a nutty crunch — optional but highly recommended for texture.
- Vegetable Oil: Keeps the bread tender and moist.
- Granulated Sugar: Sweetens the bread and helps it brown nicely.
- Eggs: Binds the ingredients together and creates structure.
- Vanilla Extract: Adds warmth and depth of flavor.
- Ground Cinnamon: Additional warmth and cozy spice that pairs perfectly with the zucchini.
- Baking Powder and Baking Soda: Help the bread rise and create a soft, airy exterior.
- Salt: Enhances all the other flavors.
For the best zucchini bread recipe, you'll want to have on hand 2 9x5 loaf pans, parchment paper, box grater, measuring cups and spoons, mixing bowls and a spatula.
Substitutions and Variations
Looking to tweak this recipe? Here are a few easy swaps to customize your loaf.
- Gluten-Free Flour Blend: Use any trusted gluten-free baking blend — just make sure it’s a 1:1 swap.
- Non-Gluten Free Option: This recipe is perfect with regular all-purpose flour or whole wheat flour too.
- Pecan Swap: Swap with walnuts, almonds, or leave them out entirely for a nut-free version.
- Oil Substitution: Substitute melted coconut oil, olive oil, avocado oil or butter for vegetable oil if preferred.
- Lower Sugar: Replace granulated sugar with coconut sugar for a slightly less sweet, more caramel-like flavor.
- Egg-Free Version: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to make it egg-free.
- Chocolate Chip Addition: Stir in ½ cup chocolate chips for an extra indulgent twist.
How to Make Gluten Free Zucchini Bread
This gluten-free zucchini bread is simple to make — just a few basic steps and one mixing bowl.
Preheat oven to 350F and prepare two 9x5 loaf pans with parchment paper.
Combine gluten free all-purpose baking flour, granulated sugar, baking soda, ground cinnamon, baking powder and sea salt in a medium bowl. Whisk to combine and set aside.
In a large bowl beat the eggs. Add the zucchini, oil and vanilla and mix.
Add the dry ingredients to the wet ingredients, then fold in the pecans and mix till just combined.
Divide evenly over into the prepared pans and bake for 40 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes, remove from the pan and cool on a wire rack. Each loaf can be cut into 10 individual slices.
Hint: Stir until the dry ingredients are just incorporated to avoid a dense texture.
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How to Store Gluten Free Zucchini Bread
Fridge or freezer? Here’s how to store your leftovers the right way.
- Countertop: Once the loaf is fully cooled, cover the bread and keep on the counter for 3 days.
- Refrigerator: Once completely cooled, place in an airtight container store for about 5 days.
- Freezer: Place cooled loaf in a resealable freezer bag to store for up to 3 months. For extra freshness, wrap in plastic wrap first, then place in a freezer bag.
- Reheating: Bring to room temperature. For added moisture, consider adding a pat of butter to your slice. I like to pop mine in the toaster to crisp and warm it at the same time.
What to Serve with Gluten Free Zucchini Bread Recipe
This cozy, moist gf zucchini bread pairs perfectly with a variety of simple sides and sips.
- Brunch Items: Crispy fluffy pancakes, banana French toast casserole, sheet pan banana pancakes, mini cheese balls, gluten free buttermilk waffles, blueberry pancakes.
- Hot Beverages: Maple whipped coffee, espresso Irish coffee, caramel mocha, hot chocolate with Baileys, Crockpot hot chocolate, Irish coffee with Baileys.
- Savory Sides: BBQ baked beans, guacamole and chips, slow cooker Buffalo chicken wing dip, Crockpot spinach and artichoke dip, bacon wrapped sausages.
- Fresh Additions: Red, white and blue fruit salad, fresh watermelon juice, watermelon sangria, honey strawberry lemonade, watermelon punch, apple cider sangria.
- Sweet Pairings: Vanilla cake mix cookies, chocolate chip cookie brownie bars, strawberry rhubarb dump cake, banana chocolate chip cookies, red, white and blue cookies, double chocolate muffins, chocolate cake mix cookies.
Top Tips
A few simple tips to make sure your gluten-free zucchini bread turns out perfectly next time.
- No Need to Drain Zucchini: Extra moisture from the shredded zucchini keeps the bread soft and tender.
- Even Batter: Spread the batter evenly in the pan for consistent baking.
- Test for Doneness: Inserting a toothpick into the center of the loaf should come out with a few moist crumbs, and you know it is done.
- Cool Completely: Let the loaf cool in the pan for a few minutes, then transfer to a wire rack to cool fully before slicing for the best results.
Frequently Asked Questions About Gluten Free Zucchini Bread
Do you have questions about making our gluten free zucchini bread recipe?
Yes! This recipe is naturally dairy-free — just be sure your add-ins (like chocolate chips) are dairy-free too.
Absolutely! Bake at 350°F for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Yes. Wrap the loaf or individual slices in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
Overmixing the batter or adding too much zucchini can cause the bread to be dense. Mix until just combined for the best texture.
Definitely! Stir in ½ cup chocolate chips for a delicious twist on the classic.
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Gluten Free Zucchini Bread
Equipment
- 2 9x5 Loaf Pans
- Parchment Paper
- Box Grater
- Measuring Cups and Spoons
- Spatula
- Mixing Bowls
Ingredients
- 2 ½ cups Bob’s Red Mills gluten free all-purpose baking flour
- 1 ⅓ cups granulated sugar
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 large eggs
- 2 ½ cups zucchini grated or shredded
- ¾ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1 cup pecans chopped
Instructions
- Preheat oven to 350F and prepare two 9x5 loaf pans with parchment paper.
- Combine gluten free all-purpose baking flour, granulated sugar, baking soda, ground cinnamon, baking powder, and sea salt in a medium bowl. Whisk to combine and set aside.
- In a large bowl beat the eggs. Add the zucchini, oil and vanilla and mix.
- Add the dry ingredients to the wet mixture. Add the pecans and mix till just combined.
- Divide evenly over the prepared pans and bake for 40 minutes or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, remove from the pan and cool on a wire rack. Each loaf slices into 10 pieces.
Notes
- Stir until the dry ingredients are just incorporated to avoid a dense texture.
- Extra moisture from the shredded zucchini keeps the bread soft and tender, so no need to squeeze out any!
- Spread the batter evenly in the pans for consistent baking. I like to weigh them myself, but you can eyeball it.
- Inserting a toothpick into the center of the loaf should come out with a few moist crumbs, and you know it is done.
- Let the loaf cool in the pan for a few minutes, then transfer to a wire rack to cool fully before slicing for the best results.
Nutrition
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Courtney says
This was perfect! Love that you used my favorite GF flour 🙂
Eva Filer says
Yay, happy to hear you liked it. Thanks for the review.
Madhu says
Sounds so cozy and wholesome, love that it's gluten-free too!
Eva Filer says
Such a good one! I hope you enjoy it.
Abi says
Love healthy Gluten free recipes, like this! Thanks for sharing!
Eva Filer says
You’re welcome. It is a good recipe. Enjoy!
Eva Filer says
We love making this recipe-- we are not gluten free, but sometimes I just prefer it! Such a great one to meal prep with and some added veggies!