Gluten-free zucchini bread is a moist and tender zucchini bread made with shredded zucchini, applesauce, and a hint of cinnamon. A classic zucchini bread recipe that happens to be gluten-free and dairy-free!
Recipe summary
Flavor: Classic zucchini bread that's lightly sweetened and has a hint of warm cinnamon.
Gluten-free and dairy-free. This recipe is made with 1:1 gluten-free flour and applesauce.
Pan size: 9x5 loaf
Freezes well. Make zucchini bread to freeze and enjoy that fresh summer produce well into winter. Individual slices reheat beautifully in the toaster oven with a spread of butter.
Make muffins instead: Gluten-Free Zucchini Muffins
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Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini for this recipe. Do not drain or squeeze the liquid from your zucchini - this liquid adds moisture to your bread. Shredded zucchini should be lightly packed into your measuring cup. For this recipe, you'll need about 1 medium or 1.5 small zucchinis.
- Unsweetened applesauce - Can be substituted with sweetened applesauce if needed - this will make your bread a little sweeter.
- Sugars - Granulated sugar and brown sugar add sweetness and moisture to your zucchini bread. As written, this bread turns out lightly sweetened. For a sweeter bread, add an extra ¼ cup of granulated sugar.
- Vegetable oil - Adds moisture to your bread. Canola oil, melted coconut oil, or light olive oil can work in a pinch.
- Eggs - Add moisture and structure to your bread.
- Vanilla extract - Adds depth of flavor to your bread.
- 1:1 gluten-free flour - Adds structure to your bread. I used King Arthur gluten-free measure for measure flour. I recommend using a blend labeled as 'measure for measure' or '1:1' that includes xanthan gum, which helps achieve a texture similar to using all-purpose flour.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both to get the proper lift.
- Spices - Cinnamon and salt add depth of flavor to your bread. Salt enhances the flavor of your bread without making it "salty". Cinnamon can be substituted with a spice blend like pumpkin pie spice or apple pie spice for a fun seasonal twist.
How to make zucchini bread
- Add wet ingredients to a bowl and stir to combine.
- Whisk dry ingredients in a separate bowl, then add to wet ingredients and stir to combine.
- Pour into a lightly greased 9x5 loaf pan.
- Bake until the center pops back when pressed, bread looks golden brown across the top, and bread reaches 200F in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Shredding zucchini for bread - I recommend using the small side of a box grater to grate zucchini for baked goods. Finely grated zucchini melts seamlessly into the batter when baked with the only sign of zucchini being the tiny green flecks. The large side of a box grater also works but adds a noticeable texture to your baked bread.
Don't squeeze out excess liquid - There's no need to squeeze the liquid from your shredded zucchini for this recipe. We're utilizing that liquid to add moisture to the bread.
Gently mix batter - Use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated. This ensures extra air isn't whipped into the batter, which can cause bread to rise and fall quickly in the oven when the excess air is released.
Storage
Zucchini bread can be stored at room temperature for 3 to 4 days in a tightly sealed container.
Zucchini bread can be frozen for up to 6 months in a tightly sealed, freezer-safe container. To thaw a whole loaf, place on the countertop for up to 3 hours to bring to room temperature. Single slices will thaw in about 1 hour or less.
See my full post for more information: How To Store Zucchini Bread
Frequently asked questions
I only recommend using a measure for measure or 1:1 gluten-free flour (or all-purpose flour) in this recipe. Here are a few brands that I recommend:
King Arthur Measure for Measure Gluten-Free Flour
Krusteaz Gluten Free All Purpose Flour
Bob's Red Mill 1 To 1 Baking Flour
Some gluten-free flours, like almond flour and coconut flour, don't work as a 1:1 substitute for all-purpose flour and need additional ingredients or adjusted quantities to work properly. If you'd like to make bread using almond flour or coconut flour, I highly recommend searching for a recipe that's been developed using that specific ingredient.
No, there's no need to squeeze the liquid from your shredded zucchini for this recipe. We're utilizing that liquid to add moisture to the bread.
No, the peel of the zucchini is edible and contains added nutrients you'd be missing out on by peeling it off. Small to medium zucchini has soft skin that melts seamlessly into the batter as it bakes. The only times I'd recommend peeling the skin off is if you'd like to hide the green flecks seen throughout your bread, or if you're using a very large zucchini with tough skin.
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or contain too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the zucchini bread as it bakes. A larger grate also works but adds a more noticeable texture. Here's the box grater I use: Amazon: OXO Good Grips Box Grater
This recipe makes one 9x5 loaf of zucchini bread. These are the pans I use for all my zucchini bread: Farberware Loaf Pan 9x5, Set of 2
Feel free to add up to 1 cup of mix-ins to your zucchini bread for a little crunch or sweetness. A few good options include chopped walnuts, craisins, raisins, chocolate chips, and shredded coconut.
Troubleshooting
If your baked zucchini bread turned out soggy or sinking in the center, then it was either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your bread turns out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your bread was overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your bread to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your bread "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your bread turn out bland (and sometimes dry).
📖 Recipe
Gluten-Free Zucchini Bread
Ingredients
- 1 cup (135 g) finely grated zucchini, do not drain liquid out
- ½ cup (128 g) unsweetened applesauce
- ¼ cup (50 g) granulated sugar
- ½ cup (106 g) brown sugar
- ¼ cup (50 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (217 g) 1:1 gluten-free baking flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze liquid out), applesauce, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Add to wet ingredients and stir until just combined.
- Pour into prepared loaf pan. Bake for about 48 to 54 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
Recommended Equipment
Notes
- Storage: Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Freezing: Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- Peeling: There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.
- Sweetness: As written, this bread is lightly sweetened. For a sweeter bread, add an additional ¼ cup of granulated sugar, or use sweetened applesauce.
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