Make this soft, moist gluten free zucchini bread at home with simple ingredients and a friendly, real-life recipe. Easy, flavorful, and naturally comforting.
I’ll be honest with you right away — I didn’t grow up eating Gluten Free Zucchini Bread
It wasn’t a “thing” in my home. Or anywhere I went. If someone had told the younger me, “Hey, grate a vegetable into your sweet bread,” I would’ve stared at them like they had gone slightly mad.
But… things change. Tastes change. And sometimes a recipe sneaks up on you quietly — a friend mentions it, or you see a photo once, or you’re just bored in the kitchen and think, hmm… why not.
That’s exactly how gluten free zucchini bread entered my life.
Not with a bang… more like a quiet nudge.
And trust me — it surprised me in the best way.
It’s soft. Moist. Not overly sweet. And it has that warm spice smell that instantly makes the whole house feel nicer than it actually is.
You know what I mean — that “someone is baking” smell that somehow erases half your problems.
So today, I’m walking you through the version I make again and again — the one with the least drama, the fewest steps, and zero weird ingredients that make you want to scream into a pillow.
We’re keeping it real… messy… and extremely human.
Let’s Start — But Don’t Expect Perfection Here
I’m not giving you a laboratory-style recipe.
This is the “I’m talking while stirring something” kind of guide.
A little uneven. A little rambly.
Pretty much how real cooking feels.
Also,Gluten Free Zucchini Bread baking can be finicky, but this one — honestly — it forgives mistakes.
If you’re someone who eyeballs measurements sometimes… been there. Still works.
Equipment (Nothing Fancy… I Promise)
Okay, so for equipment, use whatever you normally use. I’ll list things but don’t think too hard:
- A bowl. Maybe two bowls.
- A whisk — or a fork, if your whisk is lost (mine disappears all the time).
- A loaf pan. Size? Somewhere around the usual. 8×4 or 9×5.
- Grater… the normal one. Not the tiny one used for nutmeg.
- Measuring cups, unless you feel rebellious.
- Oven… obviously.
That’s really it.
No machines. No mixers. No headache.
Ingredients — Again, Simple Stuff
I’ll try not to present it too cleanly — because real humans grab ingredients in random order anyway.
Dry(ish) things
- Gluten free flour blend — about 1 ½ cups.
- A little baking powder (½ tsp).
- A bit of baking soda (½ tsp).
- Cinnamon — 1 tsp or more if you’re feeling cozy.
- Salt — just a pinch… okay fine, ½ tsp.
- Nutmeg — optional but magical.
Wet-ish things
- 2 eggs.
- Oil — half cup.
- Brown sugar — ¾ cup, though you can go less.
- Vanilla — the fun part.
- And of course… the star… grated zucchini. About 1½ cups, lightly pressed so it’s not dripping everywhere.
Things you can throw in if you feel like it
Walnuts, chocolate chips, raisins (people fight about this), shredded coconut, orange zest… whatever sounds right at the moment.
Sometimes I toss in chocolate chips and pretend it’s a healthy dessert. No shame here.
How to Make Gluten Free Zucchini Bread (The Real-Life Version)
Let’s walk through it the way actual humans bake — not the robotic “Step 1… Step 2…” stuff.
Step 1. Start with the oven
Turn it on.
175°C or 350°F.
If your oven heats like mine — meaning slightly crooked and moody — just trust your instincts later.
Step 2. Zucchini prep
Grab the zucchini.
Grate it.
Don’t panic when it looks too wet — it always looks too wet.
Just squeeze it a bit.
Not like squeezing the life out of it, just press lightly.
Some moisture is your friend.
Step 3. Dry bowl business
Throw in the flour… cinnamon… salt… baking something (both powder and soda)… nutmeg if you remembered.
Whisk or stir.
It doesn’t need to be elegant.
Step 4. Wet bowl chaos
Crack the eggs in another bowl.
Add the sugar.
Oil. Vanilla.
Mix until it doesn’t look separated anymore.
If you see tiny sugar lumps — don’t panic, they melt.
Step 5. Combine everything
Add zucchini into the wet mixture first.
Looks weird for a second, but trust me — it all blends.
Then dump the dry stuff in.
Stir until it’s just mixed.
No overthinking. No beating.
Gluten free flour turns gummy if you bully it too much.
If you want mix-ins, now’s the time.
Or ignore this part — there’s no baking police.
Step 6.Into the pan
Grease or line the pan.
Pour the batter in.
It should look thick-ish, but spreadable.
Smooth the top if you want neatness… I usually don’t bother.
Step 7. Bake
Slide it in.
Set a timer for 45 minutes, but don’t trust it blindly.
Every oven has its own personality.
Sometimes mine finishes at 50 minutes, sometimes 55.
When the top looks golden and a toothpick comes out with crumbs — not batter — it’s ready.
Step 8.The hardest part: cooling
Let it sit for 15–20 minutes.
If you slice too early, it kind of falls apart.
Been impatient… regretted it… don’t recommend it.
Varieties — Gluten Free Zucchini Bread
Okay, here’s where things get fun… or chaotic… depending on your energy level.
Chocolate Chip Mood
Just toss in half a cup.
Instant hit.
Nutty Version
Chopped walnuts — roughly… uneven pieces are fine.
Adds crunch and makes you feel “healthy”.
Oat Flour Twist
Swap some of the GF flour with oat flour.
Bread becomes slightly nuttier.
Almond Flour Soft Loaf
Almond flour makes it extra moist… almost cake-like.
Vegan… surprisingly works
Replace eggs with flax eggs.
The texture shifts a little but still amazing.
Health Benefits — Gluten Free Zucchini Bread
Not overselling this. Just honest notes:
- Gluten free means easier for sensitive stomachs.
- Zucchini adds fiber.
- Lower sugar than many desserts.
- Vitamins from zucchini (but no one eats it for the vitamins — let’s be real).
- Oil gives healthy fats if you choose the good kind.
It’s a snack you don’t feel guilty about ten minutes after eating.
Gluten Free Zucchini Bread
Ingredients
Equipment
Method
- Turn it on.
- 175°C or 350°F.
- If your oven heats like mine — meaning slightly crooked and moody — just trust your instincts later.
- Grab the zucchini.
- Grate it.
- Don’t panic when it looks too wet — it always looks too wet.
- Just squeeze it a bit.
- Not like squeezing the life out of it, just press lightly.
- Some moisture is your friend.
- Throw in the flour… cinnamon… salt… baking something (both powder and soda)… nutmeg if you remembered.
- Whisk or stir.
- It doesn’t need to be elegant.
- Crack the eggs in another bowl.
- Add the sugar.
- Oil. Vanilla.
- Mix until it doesn’t look separated anymore.
- If you see tiny sugar lumps — don’t panic, they melt.
- Add zucchini into the wet mixture first.
- Looks weird for a second, but trust me — it all blends.
- Then dump the dry stuff in.
- Stir until it’s just mixed.
- No overthinking. No beating.
- Gluten free flour turns gummy if you bully it too much.
- If you want mix-ins, now’s the time.
- Or ignore this part — there’s no baking police.
- Grease or line the pan.
- Pour the batter in.
- It should look thick-ish, but spreadable.
- Smooth the top if you want neatness… I usually don’t bother.
- Slide it in.
- Set a timer for 45 minutes, but don’t trust it blindly.
- Every oven has its own personality.
- Sometimes mine finishes at 50 minutes, sometimes 55.
- When the top looks golden and a toothpick comes out with crumbs — not batter — it’s ready.
- Let it sit for 15–20 minutes.
- If you slice too early, it kind of falls apart.
- Been impatient… regretted it… don’t recommend it.
Nutrition (Approx., Not a Science Lecture) for Gluten Free Zucchini Bread
Per slice (depending on how you cut it — I tend to cut thick slices… don’t judge):
- Calories: around 165
- Carbs: ~22g
- Protein: maybe 3g
- Fat: ~7g
- Sugar: around 10g
- Fiber: a little, thanks to zucchini
Close enough for real-life use.
Extra Tips to Avoid Dryness, Weird Texture & Freezer Mishaps for Gluten Free Zucchini Bread
These are the things I learned the embarrassing way:
- Don’t wring zucchini dry. It ruins moisture.
- But also… don’t leave it dripping.
- Mix gently. GF flour hates overmixing.
- Cool fully before slicing — it firms as it rests.
- Store airtight or wrapped.
- If freezing, slice first so you can grab one piece whenever the craving attacks.
- Toasting a frozen slice? Absolute heaven.
Another weird trick:
If your bread feels dense, add a spoonful of yogurt to the batter next time. It works like magic.
Related Recipes
- Texas Roadhouse Italian Dressing Recipe
- Smoked Chicken Rub Recipe
- Father of the Brine Recipe
- Smoked Chicken Rub
FAQs -Gluten Free Zucchini Bread
1. Does it taste like zucchini?
No. Zero. Nothing.
It tastes like warm spices and comfort.
2. Can I reduce the sugar?
Yep — even half still works.
3. Why did my Gluten Free Zucchini Bread sink?
Probably too much moisture or underbaking.
Happens. Just bake a few minutes longer.
4. Can I make muffins instead?
Yes — 18–22 minutes in the oven.
5. Can I replace oil with butter?
You can. The texture becomes slightly denser but nice.
Conclusion — Gluten Free Zucchini Bread
Every time I bake this gluten free zucchini bread, I tell myself I’ll slice it neatly… maybe even wait for it to cool fully.
I never do.
There’s always that moment — the loaf warm, the aroma floating around — and I cut a too-thick, uneven slice and burn my fingers a little.
But that first bite… soft… warm… faintly sweet… makes everything worth it.
If you’ve had bad luck withGluten Free Zucchini Bread baking (and trust me, I’ve had my share of disasters), this recipe might just restore your faith.
It’s simple. It’s forgiving.
And weirdly — it feels like a hug in food form.
Make it once.
Then make it again when you realize how quickly it disappears.