Baking & Breads
Gluten-Free Zucchini Bread
A gluten-free loaf with grated zucchini and spices.
- Prep
- 20 min
- Cook
- 1 hr
- Rest
- 1 hr 10 min
- Total
- 2 hr 30 min
- Makes
- 1 loaf (9x5-inch)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 loaf (9x5-inch)
You’ll Need
- 9x5-inch loaf pan
- Box grater
- Hand or stand mixer
- Medium bowl and whisk
- Large mixing bowl
- Spatula
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. This step is key to a tender crumb.
Add Eggs and Vanilla
Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
Incorporate Zucchini and Dry Mix
Squeeze the grated zucchini in a clean towel to remove excess moisture, then fold it in. Gradually add the dry ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
Add Nuts (Optional)
If you’re using nuts, fold them in now.
Bake
Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Cool and Serve
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps prevent it from falling apart.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Zucchini moisture and flour blend can change the batter. Squeeze the grated zucchini in a clean towel before measuring; extra moisture makes a gummy loaf. Cooling adds time after baking.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Wrap the cooled loaf or store it in an airtight container at room temperature for 2 to 3 days, or freeze for up to 3 months.
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