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–+ servings
Two slices of gluten-free zucchini bread leaning against the rest of the loaf.
5 from 1 vote

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is so soft, moist and flavorful. Lightly spiced with cinnamon and nutmeg, this gluten-free quick bread is the perfect breakfast slathered with butter and a great way to use up your zucchini harvest this summer!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

  • 2 cups gluten-free flour blend - 280 g, I used Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend which already contains xanthan gum
  • 1/2 teaspoon xanthan gum - if your blend doesn't already contain it
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar - 150g
  • 1/2 cup brown sugar - 100g
  • 1/3 cup vegetable oil - 75g
  • 1/3 cup unsweetened applesauce - 90g
  • 2 large eggs - at room temperature
  • 1/2 tablespoon vanilla extract
  • 2 cups zucchini - shredded on the largest holes of your grater (220g, about 1/2 lb zucchini)
  • 1 tablespoon turbinado sugar or raw sugar

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat oven to 350F. Grease and line a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
  • In a separate bowl, add the granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, eggs, and vanilla. Whisk until combined.
  • Blot the zucchini with a paper towel or kitchen towel lightly to remove excess moisture. You do not need to wring it out completely. Note: The 2 cups is measured before it is blotted. After blotting, the zucchini will weigh approximately 200-220g. Whisk the zucchini into the wet ingredients.
  • Add the wet ingredients into the dry ingredients. Stir until no more streaks of flour remain.
  • Pour the batter into the prepared loaf pan. Sprinkle with turbinado sugar.
  • Bake at 350F on the center rack for 55-70 minutes, until the zucchini bread is cooked through and a toothpick inserted into the center comes out clean with just a few crumbs. The internal temperature of the bread should be 200°F (93°C) when taken with a thermometer. Cover the bread with aluminum foil if it is browning too quickly.
  • Set the bread to cool on a wire rack completely before slicing.

Video

Notes

  • If you have celiac disease or are gluten-free you will need to ensure that all ingredients are gluten-free. Please always check labels or consult the manufacturer as ingredients change and manufacturing processes vary. 
  • I have tested this zucchini bread with both Bob's Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten Free Flour, both of which already contain xanthan gum. I cannot verify that other flour blends work with this recipe as I have not tested them. 
  • This recipe will not work as written with almond flour or coconut flour. 
  • 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. 

Nutrition

Calories: 227kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 258mg | Potassium: 118mg | Fiber: 3g | Sugar: 24g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
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