Name: Gluten Free Zucchini Bread: Moist, Healthy, and Easy
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups grated zucchini (excess water lightly squeezed out); 2 cups almond flour (or gluten-free all-purpose flour blend); 1/2 cup coconut sugar or brown sugar; 2 large eggs; 1/4 cup coconut oil or olive oil; 1 tsp vanilla extract; 1/2 tsp baking soda; 1 tsp baking powder (gluten-free); 1 tsp cinnamon; 1/4 tsp nutmeg (optional); 1/4 tsp salt; Optional: 1/2 cup chopped walnuts or chocolate chips

Why You’ll Love This Recipe

I love how simple this zucchini bread is to make, yet it turns out so tender and satisfying every time. The grated zucchini adds natural moisture, so the loaf stays soft for days. I don’t need any fancy ingredients—just a few pantry staples and a good gluten-free flour blend. It’s also incredibly versatile; I can add chocolate chips, chopped nuts, or dried fruit, depending on what I’m in the mood for. It’s the kind of recipe I come back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

grated zucchini (moisture squeezed out slightly)
gluten-free all-purpose flour (1:1 baking blend)
baking powder
baking soda
salt
ground cinnamon
eggs
unsweetened applesauce or mashed banana
maple syrup or honey
vanilla extract
optional: chocolate chips, chopped nuts, or raisins

Directions

I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In one bowl, I whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, I beat the eggs and mix in the applesauce (or mashed banana), maple syrup (or honey), and vanilla extract.
I stir the grated zucchini into the wet ingredients.
I gradually add the dry ingredients to the wet mixture, stirring until just combined.
If I’m using any mix-ins like chocolate chips or nuts, I fold them in now.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes one 9×5-inch loaf, which yields about 10–12 slices. It takes about 15 minutes to prep and 50–60 minutes to bake, for a total time of around 1 hour and 10 minutes.

Variations

If I want to make this bread dairy-free, I use dairy-free chocolate chips or skip them altogether. For a slightly different flavor, I add a touch of nutmeg or swap out the cinnamon for pumpkin pie spice. I’ve also tried using mashed banana instead of applesauce for a fruitier twist. When I’m making it for a breakfast option, I love adding chopped walnuts or pecans for crunch.

Storage/Reheating

I store this zucchini bread wrapped tightly at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to a week. It also freezes beautifully—I wrap individual slices or the whole loaf in plastic wrap and foil, then store it in a freezer-safe bag for up to 2 months. To reheat, I toast a slice or microwave it for 15–20 seconds.

FAQs

Can I use almond flour or coconut flour instead?

I stick with a 1:1 gluten-free baking flour blend for best results. Almond or coconut flour would need different ratios and adjustments.

Do I have to squeeze the zucchini dry?

I gently press out some of the moisture but don’t wring it completely dry. The natural moisture helps keep the bread soft and tender.

Can I make this recipe vegan?

Yes, I’ve replaced the eggs with flax eggs and used maple syrup and applesauce for a fully vegan version. It turns out great!

Why is my bread too dense or gummy?

I make sure not to overmix the batter and check that my gluten-free flour includes xanthan gum or a binding agent for proper structure.

Can I use this recipe for muffins?

Absolutely. I just divide the batter between muffin tins and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

Conclusion

This gluten free zucchini bread has quickly become a staple in my kitchen. It’s healthy, comforting, and adaptable to whatever ingredients I have on hand. Whether I’m slicing it up for a quick breakfast or enjoying it with coffee in the afternoon, it’s always moist, flavorful, and satisfying. I keep coming back to this recipe because it’s just that good—and so easy to make.