Need a little snack? This gluten free zucchini bread is easy to make, incredibly moist & fluffy and even dairy free! It’s the best zucchini bread I’ve ever had, gluten free or not!
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Between this gluten free zucchini bread and my banana bread, I am (almost) all breaded out. But I may or may not have eaten nearly half of this loaf by myself in nearly 48 hours so there’s that!!
I know everyone hates the word moist (maybe everyone except for me) but honestly what’s a better way to describe zucchini bread aside from moist?! It’s fluffy, perfectly sweet with a tender center and slightly crispy crust.
I like to add finely chopped walnuts to the bread itself, and then top it all off with extra walnuts and a sprinkle of brown sugar. Another option is to top it with streusel like in my carrot cake muffins or just leave it exactly as is!
How to make this recipe
First things first, grate the zucchini and set aside.
In a large mixing bowl, whisk together all wet ingredients but keep the zucchini aside for now.
In a separate bowl, whisk together all dry ingredients except for the chopped walnuts if you’re using those. Mixing the ingredients separately helps ensure the leaving agents (baking soda + powder) are mixed thoroughly throughout the bread so it rises evenly throughout.
Add the dry ingredients to the wet and mix together with a wooden spoon until combined. Fold in the grated zucchini and walnuts and mix until well incorporated.
Add to a 9×5 loaf pan lined with parchment paper.
Top with additional chopped walnuts and a sprinkle of brown sugar if desired.
Bake for 55-65 minutes or until a toothpick comes out clean. It will rise quite a bit in the oven but will calm down slightly as it cools.
Once done, let cool for at least 1 hour before slicing. This part is annoying but it really helps ensure the bread maintains its shape and doesn’t completely crumble when you slice!
Do you need to peel the zucchini?
It’s totally up to you! There’s no need to peel it but if you don’t like any green bits in the bread, you are welcome to peel. I generally don’t peel it, and the green bits aren’t super obvious once it bakes, since it’s grated in small amounts.
For best results, you do not want to squeeze out any excess liquid from the zucchini. Just wash the skin, dry it off, then grate it and use it exactly as is in the bread! The zucchini is actually a key ingredient that adds moisture into the bread, so removing said moisture before baking can dry out the bread!
The key to a nice round top
There are a few things that help give this bread a nice round top with a crack right down the side. One, the eggs! The protein in eggs helps create structure in the bread and gives it a really nice rise.
The second thing is the leavening agent. In this recipe, we’ll be using both baking soda and baking powder to give the bread a round top. Be sure to check your soda/powder to ensure they aren’t expired! Expired leavening agents can cause zucchini bread to sink in the middle.
The last thing is time! This bread will be in the oven for about an hour which gives all the ingredients plenty of time to react with each other and rise well. Be sure to let the bread cool completely before slicing to prevent the bread from collapsing in the middle.
Recipe notes
- Storage tips: Once prepared, this bread will store at room temperature for 2-3 days. If it’s around longer than that, just transfer it over to the fridge for 5-7 days. At room temperature, it keeps best on a plate with foil loosely on top. Because of the fresh ingredients, it can get a bit mushy if left in an air tight container.
- Like banana bread, zucchini bread takes quite a while to cook. Generally, it’s done around 60 minutes in my oven, but you’ll know it’s done when a toothpick comes out clean and you can’t see any raw batter from the top. A crack should form in the top of the bread when it rises, and if you look in between, there shouldn’t be any raw batter.
- This recipe calls for 1 1/2 cups of grated zucchini. This is the one ingredient in the recipe that doesn’t need to be precisely measured. If you only have 1 1/4 cups or you go a bit over 1 1/2, no worries! The bread will be just fine. Everything else though, be sure to measure as precisely as possible!
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Moist Gluten Free Zucchini Bread
Ingredients
Wet:
- 2 large eggs
- 1/2 cup oil
- 1/2 cup light brown sugar
- 1/2 cup granulated cane sugar
- 1/2 cup non-dairy milk
- 3 tbsp apple sauce
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 zucchini)
Dry:
- 1 1/4 cup oat flour (spoon and leveled)
- 1 1/2 cups GF Bob’s Red Mill 1:1 Baking Flour (spoon and leveled)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- Optional but recommended: 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grate the zucchini and set aside. There’s no need to peel it but if you don’t like any green bits in the bread, you are welcome to peel!
- In a large mixing bowl, whisk together all wet ingredients but keep the zucchini aside for now.
- In a separate bowl, whisk together all dry ingredients except for the chopped walnuts if you’re using those. Be sure to spoon and level the flour into the measuring cups and don’t scoop straight from the bag.
- Add the dry ingredients to the wet and mix together with a wooden spoon until combined.
- Fold in the grated zucchini and walnuts and mix until well incorporated.
- Add to a 9×5 loaf pan lined with parchment paper.
- Top with additional chopped walnuts and a sprinkle of brown sugar if desired.
- Bake for 55-65 minutes or until a toothpick comes out clean. It will rise quite a bit in the oven but will calm down slightly as it cools.
- Once done, let cool for at least 1 hour before slicing. This part is annoying but it really helps ensure the bread maintains its shape and doesn’t completely crumble when you slice!
Lorna
Can you make this chocolate?
Claire Cary
You can definitely add chocolate chips, but adding cocoa powder would change the amount of flour needed in the recipe, and I haven’t tested it that way!