Go Back
+ servings

Moist Gluten Free Zucchini Bread

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!
0 from 0 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf (~10 slices)
Author: Claire Cary




  • 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


  • 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 9x5 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!


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!
I have not tested this recipe with any other GF flour blends, but if you don't have the Bob's one, I imagine any other one would work, just make sure it has xanthan gum! 
This recipe calls for both light brown and cane sugar, but if you only have one or the other, just use 1 full cup of whichever you have with no problem. 


Serving: 1slice | Calories: 285kcal | Carbohydrates: 34g | Protein: 5.1g | Fat: 14.6g | Fiber: 1.7g | Sugar: 13.1g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: gluten free zucchini bread, zucchini bread