Easy Gluten-Free Zucchini Bread

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I’ve always had a soft spot for classic zucchini bread, but once I began eating gluten-free, finding a version that checked all the boxes—moist, lightly sweet, wholesome, and flavorful—felt nearly impossible. After dozens of tweaks and trials, I finally landed on this easy gluten-free zucchini bread that’s not only foolproof but genuinely delicious. Whether you’re following a gluten-free lifestyle or just want a healthier quick bread option, this recipe hits the mark every time.

This loaf is soft and tender, bursting with warm spices and just the right amount of sweetness. Grated zucchini keeps it incredibly moist without making it soggy, and the simple ingredients make it a perfect recipe for beginners or busy bakers. I love slicing it up for a quick breakfast with a smear of butter or enjoying it as an afternoon snack with tea.

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Why You’ll Love This Easy Gluten-Free Zucchini Bread

This bread is all about balance: it’s hearty without being dense, sweet but not sugary, and nutritious without tasting like health food. It’s naturally dairy-free and made without any weird gums or specialty flours—just straightforward pantry staples. And let’s not forget the best part: you’d never guess it’s gluten-free. The texture is so spot-on, even gluten-eaters can’t tell the difference.

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What Kind of Zucchini Works Best?

Fresh, medium-sized zucchini with a firm texture and unblemished skin works best here. There’s no need to peel it—just grate it finely, and be sure to squeeze out excess moisture before mixing it into the batter. This helps maintain the perfect texture and prevents the bread from being overly wet.

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Options for Substitutions

One of the beauties of this recipe is its flexibility. You can easily swap coconut sugar for brown sugar or use maple syrup for a more natural sweetness (just reduce liquid elsewhere slightly). Not into almond flour? Try oat flour or a gluten-free all-purpose blend. Want to make it egg-free? Flax eggs work great. And for a nut-free version, skip the almond flour and use sunflower seed flour or an extra dose of oat flour.

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Ingredients for This Easy Gluten-Free Zucchini Bread

• Grated Zucchini – The star of the bread, adding moisture and subtle flavor. Make sure to squeeze out the excess water before using.
• Almond Flour – Provides a tender crumb and a nutty flavor while keeping the recipe gluten-free.
• Gluten-Free Oat Flour – Helps create structure and gives a hearty, wholesome texture.
• Eggs – Essential for binding and creating lift in the absence of gluten.
• Coconut Sugar – A natural sweetener that adds depth and warmth without over-sweetening.
• Coconut Oil – Keeps the bread moist and adds a touch of richness without overpowering.
• Vanilla Extract – Adds a sweet, aromatic base that complements the zucchini.
• Baking Soda & Baking Powder – The leavening duo that gives the bread its light texture.
• Cinnamon & Nutmeg – Classic warming spices that pair beautifully with zucchini and elevate the flavor.
• Salt – A pinch brings out all the other flavors.

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Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper or lightly grease it to prevent sticking. This ensures your bread releases cleanly without falling apart.

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Step 2: Grate and Drain the Zucchini

Use a box grater to finely grate the zucchini. Measure out 1 1/2 cups, then place it in a clean kitchen towel or cheesecloth and squeeze to remove as much moisture as possible. Too much water will make the bread dense.

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Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing dry ingredients first helps evenly distribute the leaveners and spices.

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Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, coconut sugar, coconut oil (melted and slightly cooled), and vanilla extract until smooth. The mixture should look glossy and well-blended.

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Step 5: Bring the Batter Together

Pour the wet ingredients into the dry and stir gently until just combined. Fold in the shredded zucchini. Avoid overmixing to keep the bread light and tender.

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Step 6: Bake the Bread

Transfer the batter to the prepared loaf pan and smooth out the top. Optionally, sprinkle a few extra shreds of zucchini on top for texture. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

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Step 7: Cool and Slice

Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing to prevent crumbling.

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How Long to Prepare Easy Gluten-Free Zucchini Bread

The total prep time for this zucchini bread is around 15 to 20 minutes. That includes grating and draining the zucchini, mixing the ingredients, and preparing the pan. If you’re using pre-ground flours and ready-to-use ingredients, you’ll move through this process even faster.

The bake time is approximately 50 to 60 minutes, depending on your oven and the moisture content in your zucchini. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool for at least 15 minutes in the pan and then on a wire rack to fully set.

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Tips for Perfect Zucchini Bread

• Squeeze the Zucchini – Don’t skip this step! Too much moisture will make the bread soggy.
• Use Room Temperature Eggs – They blend better and help with a more uniform texture.
• Don’t Overmix – Once the wet and dry ingredients are combined, stir just until there are no streaks of flour left.
• Check Early – Start checking for doneness around the 50-minute mark to avoid overbaking.
• Cool Before Slicing – It’s tempting, but slicing too soon can cause the loaf to fall apart.

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Watch Out for These Mistakes While Cooking

• Skipping the Parchment or Grease – This bread sticks easily without lining the pan.
• Using Too Much Zucchini – Stick to 1 1/2 cups, tightly packed but not overflowing.
• Measuring Flour Incorrectly – Spoon it into the measuring cup and level it off for accuracy.
• Using Cold Ingredients – Cold eggs and oil can cause the batter to seize or bake unevenly.
• Opening the Oven Too Often – Let it bake undisturbed to prevent it from collapsing.

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What to Serve With Easy Gluten-Free Zucchini Bread?

1. Whipped Honey Butter

A dollop of honey butter melts beautifully over a warm slice and enhances the bread’s flavor.

2. Greek Yogurt and Berries

Add a protein boost and fresh tartness by pairing it with a side of yogurt and fresh berries.

3. Hot Coffee or Herbal Tea

Perfect for a cozy morning or afternoon break—this bread loves a hot drink.

4. Nut Butter Spread

Almond or peanut butter adds creaminess and extra nutrition for a filling snack.

5. Soft Scrambled Eggs

Make it a complete breakfast plate with savory eggs on the side.

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Storage Instructions

Room Temperature:

Store your zucchini bread in an airtight container on the counter for up to 2 days. Wrap it tightly to maintain moisture.

Refrigerator:

If keeping longer, refrigerate for up to 5 days. Reheat slices briefly in the microwave or toaster oven to revive the softness.

Freezer:

This bread freezes beautifully. Wrap individual slices in parchment and store in a zip-top bag for up to 3 months. Defrost at room temp or toast straight from frozen.

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Estimated Nutrition (per slice, based on 10 slices)

• Calories: 210
• Protein: 5g
• Fat: 13g
• Saturated Fat: 4g
• Carbohydrates: 19g
• Fiber: 3g
• Sugar: 7g
• Sodium: 180mg

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Frequently Asked Questions

What if I don’t have almond flour?

You can use oat flour or a gluten-free all-purpose blend, though texture may vary slightly.

Can I make this recipe vegan?

Yes! Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and ensure your sugar is vegan.

How do I prevent my zucchini bread from being mushy?

Make sure to thoroughly squeeze the moisture out of the zucchini and don’t overmix the batter.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Add up to 1/2 cup of chopped nuts, raisins, or dark chocolate chips.

Is this bread sweet enough for dessert?

Yes, it’s subtly sweet and pairs well with a scoop of vanilla ice cream or a drizzle of maple syrup.

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Conclusion

This easy gluten-free zucchini bread is the kind of recipe that quickly becomes a go-to favorite. It’s simple, satisfying, and endlessly adaptable—perfect for breakfast, snacks, or a light dessert. With wholesome ingredients and an unbeatable texture, it’s a great way to use up extra zucchini and still enjoy something truly comforting and delicious.

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