The Best Gluten-Free Zucchini Bread (Because Life is Already a Hot Mess, Might As Well Bake About it)
Let’s talk zucchini bread. You know… that sneaky way we justify cake for breakfast because technically there’s a vegetable in it? Well, I’ve taken it one step further and created a gluten-free version that doesn’t taste like sadness and cardboard.
Spoiler Alert: This zucchini bread is moist, lightly sweet, packed with shredded zucchini (hello, summer garden overload), and secretly gluten-free — but no one would ever guess.
My Celiac-Approved Kitchen
As someone with Celiac disease, I have to be careful about gluten—not just in recipes, but sneaky cross-contamination too. So when I say this zucchini bread is 100% gluten-free and safe for my fellow gluten-sensitive or Celiac folks, I mean it. Tested, devoured, and totally safe.
Trust me, I wouldn’t mess around with bread that could betray me.
Why You’ll Love This Gluten-Free Zucchini Bread
• Perfectly moist, soft texture
• Naturally gluten-free and safe for Celiacs (double-check your flour and mix-ins!)
• Freezer-friendly for future snack cravings
• Kid-approved, spouse-approved, self-approved
• Great way to use up those “what do I do with all these zucchinis” moments
Ingredients
• 1 medium zucchini (about 8 ounces; 226 grams)
• 1 ½ cups gluten-free flour with Xanthan Gum (7 ½ ounces; 212 grams)
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs (about 4 ounces; 113 grams out of shell)
• ½ cup light brown sugar (4 ounces; 113 grams)
• ½ cup of sugar (4 ounces; 100 grams)
• ½ cup coconut oil, or melted and cooled butter (2 ⅓ ounces; 65 grams)
• 1 teaspoon vanilla extract
Optional Mix-Ins. Use one cup total.
• 1 cup chocolate chips (6 ounces; 170 grams)
• 1 cup chopped nuts (4 ounces; 113 grams)
• 1 cup dried fruit (4 ounces; 113 grams)
Instructions
1. Preheat your oven to 350°F. Yes, preheating is real, and yes, your oven takes longer than you think. Line a 9×5-inch loaf pan with parchment paper like you’re wrapping a tiny present for your future self. Spray the heck out of it with cooking spray — trust issues with sticking are valid.
2. Grab your zucchini and shred it using the large holes of a box grater. Get your arm workout in — who needs the gym? Then, use a clean towel or paper towel to squeeze out the excess liquid like you’re wringing out every last ounce of your patience. You can also throw it in a colander and press with the back of a wooden spoon like your life depends on it. Set aside your soggy green confetti.
3. In a large bowl (the one you save for when things are about to get real messy), whisk together your gluten-free flour, cinnamon, baking soda, baking powder, and salt. This is your dry team. Get them acquainted.
4. Add in the brown sugar, regular sugar (because one type of sugar isn’t enough for this level of joy), eggs, coconut oil, and vanilla extract. (If you want to add additional Mix-ins, now’s the time to do it.) Mix it up until combined — batter will look thick, weird, and slightly questionable, but you’ve made it this far, don’t back down now.
5. Stir in the zucchini you lovingly dehydrated earlier. Let the batter sit for 5 minutes so it can sort out its emotional baggage. You should probably do the same. After five minutes, stir again and spread that glorious mess into your prepared pan.
6. Bake for 50-60 minutes, or until it’s golden brown and your kitchen smells like accomplishment. Poke the center with a toothpick — if it comes out clean, celebrate. If you’re fancy and own a thermometer, aim for 205°F inside.
7. Place the pan on a wire rack to cool. Resist the urge to touch it every five seconds. Once it’s cool to the touch, turn the loaf out onto the rack and let it cool completely — patience builds character (and keeps the bread intact). Pat yourself on the back – you survived this recipe!
8. Your gluten-free zucchini bread will survive up to 3 days at room temperature if tightly wrapped in plastic wrap, foil, or shoved into a storage bag or bread box (if you have your life that together).
To freeze: Wrap the cooled bread like it’s heading on a long journey — plastic wrap, then foil — and freeze up to six months. When you’re ready to devour your victory loaf, let it thaw at room temperature. Pro tip: If freezing slices (because impulse snacking is real), place parchment paper between each slice so they don’t stick together and become a frozen brick of regret.
Quick Celiac PSA
If you’re Celiac like me, always double-check your ingredients—even gluten-free labels. I use King Arthur Baking Company Gluten-Free Measure for Measure Flour, but make sure whatever flour blend you choose is certified gluten-free and processed in a safe facility.
Because accidental gluten exposure? Yeah… we’re not doing that today.
Final Thoughts
Zucchini bread has entered its gluten-free era, and trust me, nobody’s missing the gluten. Whether you’re Celiac, gluten-sensitive, or just experimenting with baking, this recipe will win over even the skeptics.