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Delicious Gluten-Free Zucchini Bread Recipe for a Healthy Treat

A moist, tender gluten-free zucchini bread with warm cinnamon flavor and a wholesome, easy quick-bread texture.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups gluten-free all-purpose flour blend preferably with xanthan gum
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
Wet ingredients
  • 2 large eggs
  • 1/2 cup light brown sugar packed
  • 1/3 cup maple syrup
  • 1/2 cup neutral oil such as avocado or light olive oil
  • 1 teaspoon vanilla extract
Zucchini and optional add-ins
  • 1 1/2 cups zucchini shredded and lightly squeezed
  • 1/2 cup walnuts or pecans chopped, optional
  • 2 tablespoons gluten-free oats optional, for topping

Equipment

  • 1 9x5-inch loaf pan greased or lined with parchment
  • 1 box grater for shredding zucchini
  • 2 mixing bowls one medium and one large
  • 1 whisk
  • 1 spatula
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Shred the zucchini and gently squeeze out excess moisture. It should remain moist but not dripping wet.
  3. In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, cinnamon, baking powder, and salt.
  4. In a large bowl, whisk the eggs, brown sugar, maple syrup, oil, and vanilla until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Fold in the shredded zucchini and the chopped nuts, if using. The batter will be thick.
  7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with gluten-free oats, if using.
  8. Bake for 50 to 55 minutes, until the top is deep golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Lightly squeeze the zucchini for the best texture. Use a dependable gluten-free flour blend with xanthan gum. Cool completely before slicing so the crumb can set.