There’s something about a loaf of zucchini bread that just works for almost any occasion. I first started making this Easy Gluten-Free Zucchini Bread when I needed a quick snack that would use up a bumper crop of summer zucchini—without having to fuss with complicated gluten-free flours or specialty ingredients. The recipe quickly became my go-to for family breakfasts, casual coffee breaks with friends, and even as a last-minute addition to potlucks. It’s a straightforward bake that doesn’t require fancy equipment or advanced skills, which means you can get it in the oven fast and focus on enjoying the company around you.
What I like most is how adaptable this zucchini bread is. It’s just sweet enough for a treat, but not so sugary that you can’t have a slice for breakfast. The texture stays moist thanks to the zucchini and almond flour, and the cinnamon and nutmeg add a subtle warmth that makes the whole kitchen smell inviting. If you’re hosting brunch or need something to bring to a gathering, this recipe scales easily—just double or triple the ingredients and bake in multiple pans. It’s also a solid option for anyone with dietary restrictions, since it’s naturally gluten-free and can be made dairy-free with a simple swap.
For those who like to plan ahead, this bread keeps well for a few days, so you can bake it in advance and have it ready to go. I’ve found that it’s just as good served plain as it is dressed up with a little butter or a dusting of powdered sugar. Whether you’re sharing it with a group or just enjoying a quiet slice with your morning coffee, this zucchini bread is a reliable, no-fuss recipe that’s always welcome at the table.
Easy & Delicious: Easy Gluten-Free Zucchini Bread
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The Simple Ingredients You’ll Need
- 1 cup gluten-free all-purpose flour (1:1 blend)
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large eggs
- 1/3 cup vegetable oil (or your preferred oil)
- 1/4 cup almond milk, room temperature
- 1 cup finely grated zucchini, squeezed dry (from about 1 large zucchini)
- 1/2 cup chopped walnuts or chocolate chips
Prep & Assemble
- Preheat your oven to 350°F (175°C). Lightly grease three mini loaf pans or one 9×5-inch loaf pan with cooking spray or coconut oil. This prevents sticking and makes for easy removal.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make sure the mixture is uniform—this helps the bread rise evenly.
- Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla extract to the dry ingredients. Use a hand mixer on low speed to blend everything together until the batter is smooth and consistent. Don’t overmix—stop once you don’t see dry flour.
- Gently fold in the grated, squeezed-dry zucchini. Mix on low for about 30 seconds, just until combined. Stir in the walnuts or chocolate chips evenly.
- Pour the batter into your prepared pan(s), smoothing the tops. Bake for 30 to 35 minutes. The bread is done when a toothpick inserted in the center comes out clean and the loaf feels set.
- Let the bread cool in the pan for 10 minutes. Then carefully remove and transfer to a wire rack to cool completely. Once cool, wrap tightly in plastic wrap to keep it moist. Enjoy!
Minimalist Ingredient Substitutions
If you don’t have almond flour, you can swap in oat flour or more gluten-free all-purpose flour—the texture will be slightly different but still moist. For a nut-free version, use sunflower seed flour and skip the walnuts. Any neutral oil (like canola or light olive oil) works in place of vegetable oil. If you’re out of almond milk, regular dairy or any plant-based milk will do. For a lower-sugar loaf, reduce the granulated sugar by up to 1/4 cup, but keep the brown sugar for moisture.
Plating Ideas for Elegant Simplicity
For gatherings, slice the zucchini bread and arrange the pieces slightly overlapping on a wooden board or platter. A light dusting of powdered sugar adds a clean finish. Serve with a small bowl of whipped cream cheese or honey butter on the side for guests to spread. If you’re hosting brunch, pair slices with fresh berries or a fruit compote. For a more formal look, cut the bread into even rectangles and stack them in a staggered pattern on a white serving plate.
How to Store with Zero Waste in Mind
Wrap leftover bread tightly in beeswax wrap or reusable silicone bags to keep it fresh for up to three days at room temperature. For longer storage, slice the bread and freeze the pieces in a single layer before transferring to a container—this way, you can thaw only what you need. Avoid plastic wrap if possible; opt for compostable parchment or a clean kitchen towel for short-term storage. Always let the bread cool completely before wrapping to prevent sogginess.
Cooking Tips to Let Core Flavors Shine
Make sure to squeeze as much moisture as possible from the grated zucchini—excess water can make the bread gummy. Use room temperature eggs and milk for a smoother batter. Don’t overmix after adding the zucchini and nuts or chocolate chips; gentle folding keeps the crumb tender. If you like a stronger cinnamon flavor, add an extra 1/4 teaspoon. Taste the batter before baking to adjust sweetness if needed.
Minimalist Seasonal Twists
In late summer, swap half the zucchini for grated yellow squash for a subtle color variation. In fall, add a handful of dried cranberries or chopped apples for extra texture. For a spring version, stir in a tablespoon of lemon zest and use pistachios instead of walnuts. In winter, a pinch of ground ginger or cardamom brings warmth. Stick to one or two add-ins to keep the bread balanced and not overloaded.
Answers to Popular Questions
Why does my gluten-free zucchini bread sometimes sink in the middle?
This usually happens if the batter is too wet or underbaked. Make sure to squeeze the zucchini thoroughly and check for doneness with a toothpick. If the center is still wet, bake for an extra 5 minutes and check again. Also, avoid opening the oven door in the first 25 minutes, as this can cause the bread to collapse.
Can I make this recipe vegan?
Yes, you can! Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes). Use a plant-based milk and ensure your chocolate chips are dairy-free if using. The texture will be a bit denser but still moist and flavorful.
What’s the best way to grate and squeeze zucchini?
Use the fine side of a box grater for the zucchini. After grating, place it in a clean kitchen towel and twist to squeeze out as much liquid as possible. This step is crucial for avoiding soggy bread. If you skip it, the batter may be too wet and the bread won’t set properly.
How can I tell if my gluten-free bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. The top should feel set and spring back lightly when pressed. If the bread is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
Can I double or triple this recipe for a crowd?
Absolutely. Simply multiply all ingredients by two or three and divide the batter evenly among multiple pans. Keep in mind that larger loaves may need a few extra minutes in the oven. Always check for doneness in the center before removing from the oven.
Is it possible to make muffins instead of a loaf?
Yes, this batter works well for muffins. Line a muffin tin with paper liners and fill each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Start checking at 18 minutes to avoid overbaking. Let muffins cool in the pan for 5 minutes before transferring to a rack.
Easy Gluten-Free Zucchini Bread
Ingredients
Dry Ingredients:
- 1 cup gluten-free all-purpose flour (1:1 blend)
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Sugars & Flavorings:
- 1/4 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Wet Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil (or your preferred oil)
- 1/4 cup almond milk, room temperature
Add-ins:
- 1 cup finely grated zucchini, squeezed dry (from about 1 large zucchini)
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Begin by preheating your oven to 350°F (175°C). Coat three mini loaf pans or a single 9x5-inch loaf pan with cooking spray or coconut oil.
For the Batter:
- In a medium mixing bowl, combine all the dry ingredients—gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg—whisking until evenly mixed.
- To the dry mixture, add brown sugar, white sugar, eggs, vegetable oil, almond milk, lemon juice, and vanilla extract. Blend with a hand mixer on low speed until a smooth batter forms.
- Gently fold the grated zucchini into the batter, mixing on low speed for about 30 seconds. Then, incorporate your choice of chopped walnuts or chocolate chips.
- Distribute the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the bread feels firm.
- Allow the bread to cool in the pans for 10 minutes. Carefully remove the loaves and transfer them to a wire rack to cool completely. Wrap any leftovers in plastic wrap and store at room temperature. Enjoy your moist zucchini bread!
