The Best Gluten-Free Zucchini Bread
Fresh zucchini is the star in this gluten-free zucchini bread.
Why You Will Love This Gluten-Free Zucchini Bread
I have been making zucchini bread for years. When I converted my tried-and-true recipe to gluten-free, I was never happy with the outcome. It became one of those recipes that, no matter how many times I made it, turned out dry and disappointing. And let’s be honest—no one wants dry quick bread.
My original recipe called for lard. After mulling it over (and not making zucchini bread for several years), I decided to try avocado oil instead. I am happy to say I finally achieved a moist gluten-free zucchini bread—one that is tender, delicious, and worthy of making again and again.
Several hours after baking, I served it with brunch and could hardly believe the difference. The loaf was tender, moist, and everything I had hoped for—all from changing one simple ingredient.
Bridget’s Recipe Tips
- If your zucchini is extra-large, scrape out some of the seeds with a spoon before grating.
- Use the large holes of a box grater to shred the zucchini.
- No need to squeeze the moisture from the zucchini—its natural moisture helps keep the bread tender.
Best Gluten-Free Zucchini Bread
Ingredients
- 2 cups zucchini grated (about 2 small or 1 large zucchini)
- 3 eggs
- 1½ cups cane sugar
- ¾ cup avocado oil
- 1 tablespoon homemade vanilla extract
- 2 cups gluten-free flour blend
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease two 8×4-inch loaf pans or line with parchment paper.
- In a large bowl, beat the eggs. Add the avocado oil, sugar, grated zucchini, and vanilla extract, mixing well.
- In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 5 minutes, then remove and cool completely on a wire rack.
Notes
- If your zucchini is extra-large, scrape out some of the seeds with a spoon before grating.
- Use the large holes of a box grater to shred the zucchini.
- No need to squeeze the moisture from the zucchini—its natural moisture helps keep the bread tender.
A Homemade Gift from the Kitchen
This gluten-free zucchini bread also makes a lovely homemade gift. I recently wrapped up a loaf for a dear friend who had shared fresh zucchini from her garden with me. There is something special about returning kindness with something homemade from the kitchen.
More Ways to Use Extra Zucchini
Have extra zucchini to use up? Be sure to try my gluten-free zucchini brownies for a rich chocolate treat. They are another delicious way to enjoy summer zucchini—especially if you are craving chocolate.
What was once my least favorite gluten-free quick bread has now moved to the top of the list. I hope this gluten-free zucchini bread becomes a family favorite in your home—one you will make year after year.
From my happy, healthy home to yours,
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