This gluten-free zucchini bread is soft, moist, and lightly spiced with cinnamon and nutmeg. Unsweetened applesauce keeps the texture tender without weighing it down, and because it uses oil instead of butter, it’s naturally dairy-free. One bowl, no mixer, and it bakes up tall enough that every slice is actually worth cutting.
I make this every summer when zucchini starts piling up, and it disappears fast. The turbinado sugar on top gives it a slight crunch that makes it feel a little more special than your average quick bread.
Why You’ll Love This Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). King Arthur Measure for Measure also works. Both already contain xanthan gum.
- Vegetable Oil – Using oil instead of butter keeps this recipe naturally dairy-free. It also gives the bread a softer, more tender crumb than melted butter would.
- Unsweetened Applesauce – Adds moisture and helps hold the loaf together. Use unsweetened or the bread will be too sweet.
- Zucchini – No peeling needed, and no squeezing. Grate on the largest holes of your box grater so you get visible green flecks in the bread. Blot lightly with a paper towel to remove excess moisture. After blotting, your 2 cups should weigh about 200-220g. Homegrown zucchini tends to have more moisture than store-bought, so weigh it if you can.
- Turbinado Sugar – Sprinkled on top before baking for a thin, slightly crunchy crust. Raw sugar or demerara sugar works too.
How to Tell When Zucchini Bread Is Done
This bread bakes for 55 to 70 minutes, and the range is wide on purpose. Ovens vary, and the zucchini adds moisture that can make the center look underdone even when it isn’t.
There are two reliable ways to check. Insert a long skewer or toothpick into the center. It should come out with just a few moist crumbs, not wet batter. Or use an instant-read thermometer. The internal temperature should reach 200°F (93°C). If the top is browning faster than the center is cooking through, tent it loosely with foil and keep baking. Do not pull it early based on color alone.
Variations
While I love this simple zucchini bread recipe without mix-ins you can add up to 1.5 cups of mix-ins to this recipe for a fun variation on a classic:
- Add chocolate chips to this recipe for a gluten-free chocolate chip zucchini bread recipe! I suggest adding about 1 cup of chocolate chips to this recipe.
- Dried fruits, such as dried cranberries, dried currants, or raisins, can be added to the recipe. Start with ½ cup of dried fruit.
- Toasted walnuts or pecans would be a great addition to this zucchini bread recipe. I suggest ½ cup to 1 cup of chopped toasted nuts added to this bread recipe.
How to Prepare Zucchini for Zucchini Bread
Use the largest hole on your grater
You will need 2 cups of grated zucchini for this recipe. I like to use a box grater on the largest hole of the grater. Thicker grated zucchini is best for zucchini bread because it will not completely dissolve into the bread and you will see chunks in the bread which is ideal if you ask me!
You can also use the grating attachment on your food processor. If it has two different sized holes like mine does, use the larger of the two.
Don’t peel
You don’t need to peel zucchini for zucchini bread. Just grate it with the skin on. I rinse and dry my fresh zucchini before grating, to make sure it is clean.
No need to squeeze
I do not squeeze my zucchini with a towel for zucchini bread. I like to keep some of the moisture, so I just blot it with a paper towel or clean kitchen towel to soak up excess moisture.
However, not all zucchini have the same moisture content. I’ve found that homegrown zucchini from the garden has more moisture than store-bought zucchini. To help you measure, your 2 cups of zucchini should weigh about 200-220g after blotting.
Megan’s Tips
Recipe FAQs
No. Leave the skin on and grate it directly. I personally use the largest hole of my box grater. The skin is thin, softens completely during baking, and gives the bread those green flecks throughout. Just rinse and dry the zucchini before grating.
Traditional zucchini bread is not gluten-free because it uses all-purpose flour. This version is made with a gluten-free flour blend and is also naturally dairy-free since it uses vegetable oil instead of butter.
Yes. Fill a lined muffin tin about three-quarters full and bake at 375°F for 18 to 22 minutes. The recipe makes about 18 muffins. If you want a dedicated recipe with its own tips and timing, I have a full gluten-free zucchini muffins post.
Storage Instructions
Room Temperature: Wrap tightly or store in an airtight container for up to 2 days.
Refrigerator: Store in an airtight container for up to 4 to 5 days.
Freezer: Wrap the loaf or individual slices tightly in plastic wrap, then place in a freezer bag. Freeze for up to 6 months. Defrost at room temperature before serving.
Serving Suggestions
A warm slice with butter is all this needs most mornings. If I’m making this for a weekend brunch, I’ll put a gluten-free quiche on the table too so there’s something savory to go alongside it. When I want more baked goods out, my gluten-free cinnamon streusel muffins come together quickly and freeze well, so I’ll make a batch at the same time and save most of them for the week. For a bigger occasion, my gluten-free coffee cake has a cinnamon sugar swirl and sweet glaze that makes it feel a little more special.
Gluten-Free Zucchini Bread
Ingredients
- 2 cups (280 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag) which contains xanthan gum
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (6 g) salt
- ½ tablespoon (4 g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- ⅓ cup (75 g) vegetable oil - or other neutral oil
- ⅓ cup (90 g) unsweetened applesauce
- 2 (100 g) large eggs - at room temperature
- ½ tablespoon (7.5 g) vanilla extract
- 10 oz (283 g) zucchini - skin-on, grated on the largest holes of a box grater, lightly blotted; should weigh 200-220g after blotting
- 1 tablespoon (12 g) turbinado sugar - or raw sugar or demerara sugar, for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 teaspoon (4 g) baking powder, ½ teaspoon (2 g) baking soda, 1 teaspoon (6 g) salt, ½ tablespoon (4 g) ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
- In a large bowl, whisk together ¾ cup (150 g) granulated sugar, ½ cup (100 g) brown sugar, ⅓ cup (75 g) vegetable oil, ⅓ cup (90 g) unsweetened applesauce, 2 (100 g) large eggs, and ½ tablespoon (7.5 g) vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients. Stir until no streaks of flour remain. Do not overmix.
- Grate 10 oz (283 g) zucchini on the largest holes of a box grater to get about 2 cups grated zucchini. Blot lightly with a paper towel to remove excess moisture. Do not squeeze.Note: The 2 cups is measured before it is blotted. After blotting, the zucchini will weigh approximately 200-220g.
- Fold the grated zucchini into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan. Sprinkle 1 tablespoon (12 g) turbinado sugar evenly over the top.
- Bake on the center rack for 55 to 70 minutes, until a skewer inserted into the center comes out with just a few moist crumbs and the internal temperature reaches 200°F (93°C). If the top is browning too quickly before the center is done, tent loosely with foil and keep baking.
- Let cool on a wire rack completely before slicing.
Video
Notes
- Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). King Arthur Measure for Measure also works. Both already contain xanthan gum.
- Zucchini: You do not need to squeeze the grated zucchini dry. I just blot the zucchini with a towel to soak up some of the excess moisture but don’t squeeze it. After blotting, your 2 cups should weigh about 200-220g.
- How to tell when it’s done: A skewer into the center should come out with just a few moist crumbs attached. If you have a thermometer, the internal temperature should hit 200°F (93°C). If the top is getting dark before the center is set, tent it loosely with foil and keep baking.
- Storage: Room temperature up to 2 days wrapped tight, refrigerator up to 4 to 5 days, freezer up to 6 months. Defrost at room temperature before serving.
What if I wanted to make this without the oil?
Hi Janis, I haven’t tested this, but you can substitute the oil with an additional 1/3 cup of applesauce – so you’d have 2/3 cup total applesauce in the recipe. The texture may be slightly different without the oil. Hope this helps!