I used to think gluten free baking meant sacrificing texture.
Then I made this zucchini bread and had to double check the recipe card, because there was no way something this soft and tender didn’t have regular flour in it.
It’s got that perfect bakery style crumb. Slightly crisp edges, soft center, and just enough cinnamon to make your kitchen smell incredible.
Side Note: If you’ve got a garden overflowing with zucchini right now, this is honestly one of the best ways to use it up. I’ve also got a sweet potato recipe if you’re drowning in produce this summer.
Why This One Actually Works
Most gluten free baked goods turn out dense or crumbly. It’s just what happens when you take the gluten out.
But zucchini brings a ton of moisture to the party, and that moisture is exactly what keeps this bread soft for days instead of turning into a brick by day two.
The shredded zucchini also adds a little structure, which helps the gluten free flour blend act more like the real thing.
So really, the zucchini isn’t just there to sneak in vegetables. It’s doing actual baking work.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Zucchini, shredded | 2 cups (about 1 medium-large zucchini) |
| Gluten free 1:1 baking flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Baking powder | 1/2 tsp |
| Ground cinnamon | 1 1/2 tsp |
| Salt | 1/2 tsp |
| Eggs, room temp | 2 large |
| Granulated sugar | 3/4 cup |
| Brown sugar, packed | 1/4 cup |
| Neutral oil (avocado or vegetable) | 1/2 cup |
| Vanilla extract | 1 tsp |
| Walnuts or chocolate chips (optional) | 1/2 cup |
Side Note: Make sure your gluten free flour blend already has xanthan gum in it. If it doesn’t, add 1/2 tsp on its own or the bread won’t hold together the way it should.
Tools You’ll Need
- 9×5 inch loaf pan
- Box grater or food processor with a shredding attachment
- Large mixing bowl
- Whisk
- Rubber spatula
- Cheesecloth or clean kitchen towel (for squeezing out zucchini)
- Cooling rack
Pro Tips From Experience
1. Squeeze the zucchini, but not all of it.
You want to remove some water so the bread doesn’t turn gummy, but squeezing it bone dry actually works against you here. Aim for a light squeeze, just enough to stop it from dripping.
2. Don’t overmix the batter.
Gluten free flour doesn’t need much mixing to combine. Overmixing can actually make the texture worse, not better, since it activates the starches in a way that makes things gummy.
3. Room temperature eggs matter more than you’d think.
Cold eggs can seize up the oil and make your batter look curdled. Just let them sit out for 15 minutes before baking.
4. Tent it with foil halfway through.
Gluten free breads tend to brown faster on top while the inside is still catching up. A loose piece of foil around the 30 minute mark stops the top from getting too dark.
5. Let it cool completely before slicing.
I know it’s hard. But gluten free bread is still setting its structure as it cools, and cutting too early gives you a gummy middle every time.
How to Make It
- Preheat your oven to 350°F and grease a 9×5 loaf pan, or line it with parchment paper.
- Shred your zucchini using a box grater, then place it in a clean towel or cheesecloth and gently squeeze out some of the excess liquid.
- In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until slightly pale and combined.
- Add the oil and vanilla extract to the egg mixture and whisk again.
- Fold the shredded zucchini into the wet ingredients.
- Add the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Don’t overmix.
- Fold in walnuts or chocolate chips if you’re using them.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, tenting with foil around the 30 minute mark. It’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer it to a cooling rack to cool completely before slicing.
Substitutions and Variations
- Dairy free: This recipe is already dairy free as written, so no changes needed.
- Egg free: Swap each egg for a flax egg (1 tbsp ground flaxseed plus 3 tbsp water, rested for 5 minutes). The texture will be slightly denser but still good.
- Lower sugar: You can reduce the total sugar by up to a quarter without messing up the texture too much.
- Add ins: Try shredded coconut, dried cranberries, or a swirl of cream cheese through the center for a different take.
- Muffins instead of a loaf: Divide the batter into a lined muffin tin and bake for 18 to 22 minutes instead.
Make Ahead Tips
You can shred your zucchini up to a day ahead and store it in the fridge in a sealed container.
The full batter doesn’t hold well once mixed, since the baking soda and baking powder start working right away. So it’s best to bake it the same day you mix it.
Nutrition (Estimated)
| Nutrient | Per Slice (1 of 10) |
|---|---|
| Calories | ~190 |
| Carbs | 24g |
| Sugar | 13g |
| Fat | 9g |
| Protein | 3g |
| Fiber | 1g |
Leftovers and Storage
Counter: Store in an airtight container for up to 2 days.
Fridge: Keeps well for up to a week in an airtight container. The texture actually holds up nicely cold.
Freezer: Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20 seconds.
FAQ
Can I use frozen zucchini for this recipe?
Yes, just thaw it fully and squeeze out the excess water before using it. Frozen zucchini tends to hold more moisture than fresh.
Why is my gluten free zucchini bread gummy in the middle?
This usually happens from underbaking, slicing too early, or not squeezing enough water out of the zucchini. Give it the full bake time and let it cool completely before cutting.
Do I need to peel the zucchini first?
Nope. The skin is soft enough that it blends right into the bread and adds a little extra fiber too.
Can I make this recipe without a gluten free flour blend?
I haven’t tested this with individual gluten free flours like almond or coconut flour, since they behave very differently. A 1:1 blend is your safest bet for the texture shown here.
Is this recipe good for kids?
Very much so. It’s a great way to sneak in some vegetables without any fuss, and the cinnamon flavor makes it taste more like a treat than anything else.
Wrapping Up
If you’ve been putting off gluten free baking because it always turns out a little sad, this recipe might just change your mind.
It’s soft, it’s simple, and it uses up all that zucchini sitting in your fridge right now.
Give it a try this week, and let me know in the comments how it turned out. I’d also love to hear if you added your own twist, like walnuts or a handful of chocolate chips.