Gluten-Free Olive Oil Zucchini Bread

This Gluten-Free Olive Oil Zucchini Bread is a fresh take on the classic zucchini bread. Made with olive oil, packed with zucchini, and flavored with a hint of cinnamon, it is light, not overly sweet, and fabulously moist, soft & fluffy! Super simple recipe comes together in 15 minutes, then bakes to perfection.

gluten-free olive oil zucchini bread easy recipe
Gluten-Free Olive Oil Zucchini Bread

An easy recipe for the tastiest Gluten-Free Zucchini Bread!

This post may contain affiliate links. Please read our Disclaimer.

It’s zucchini season and we’re here for it with a New Gluten-Free Olive Oil Zucchini Bread recipe!

It is a fresh take on the classic zucchini bread.

It is light, not too sweet and packed with zucchini! It has an amazing moist, soft and fluffy texture and great flavor with a hint of cinnamon.

It is a super simple recipe with the batter coming together in about 15 minutes, then it bakes to perfection.

Compared to our Gluten-Free Classic Zucchini Bread Recipe, which is a family recipe we also adore, the Olive Oil Zucchini Bread is a bit lighter, using less oil, slightly less sugar and a bit more zucchini; and it makes 1 loaf instead of 2.

gluten-free olive oil zucchini bread easy recipe

How to make the Gluten-Free Olive Oil Zucchini Bread

It’s a super quick recipe to assemble! It comes together in 4 simple steps and takes about 15 minutes.

The ingredients you will need:

gluten-free flour (we used GF Jules all purpose flour – affiliate link)

baking soda

baking powder

salt

cinnamon

egg

olive oil

sugar

vanilla

zucchini

chocolate chips (optional)

and walnuts (optional)

 

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the Gluten-Free Olive Oil Zucchini Bread….

gluten-free olive oil zucchini bread easy recipe

Step By Step Gluten-Free Olive Oil Zucchini Bread

The first thing to do is grate the zucchini.

The recipe requires 1 1/2 cups, which is about one large or 2 smaller zucchini.  And I like to shred it with a simple box grater and let it sit in a colander and drain any excess water while I gather the rest of the ingredients and start mixing it all together.

Pro Tip: I leave the skin on, but you could peel if it you prefer hidden veggie bread or have some in your house who don’t want to see any green.

gluten free #glutenfreerecipes www.healthygffamily.com

 

Then the batter comes together in 4 simple steps:

  1. Combine the dry ingredients together using a pastry cutter, fork or whisk. Pro tip: don’t skip this step, it not only combines the dry ingredients but helps give great texture by making the ingredients finer.
  2. In a large bowl, mix the egg, olive oil, sugar and vanilla. Pro tip: I like to mix the egg on its own first.
  3. Then add in the dry ingredients to the wet ingredients. The batter will be thick.
  4. Lastly, mix in the zucchini, then nuts (if you’re using) and chocolate chips.

Then simply spoon the batter into a prepared loaf pan (I use a 9 inch pan for this recipe) and spread evenly.

Pro tips:

  1. If not topping with chocolate chips, I like to oil and flour the pan using olive oil.
  2. If using chocolate chips on top, I like to line the loaf pan with parchment paper so that it is easy to life out without smudging any of the chocolate chips.

Importantly, after removing from the oven, let the bread cool in the pan for at least 30 minutes. The pan will be quite hot and the bread continues to bake and set.

Then let cool completely on a wire rack and slice into it!

Just a side note, if you add walnuts and extra cinnamon as I did in the loaf on the right, the bread will look darker and you will see less of the zucchini.

But whether you use walnuts or chips or neither, the bread has an amazing texture!

It is super moist, and soft and fluffy!

And it has the best flavor — not too sweet and a hint of cinnamon that is so delicious!

A thick slice is perfect as part of breakfast, snack or dessert!

Storing

I store quick breads by wrapping them in wax paper, then foil.  Leave out at room temperature for 1-2 days or store in the refrigerator for up to a week.

It freezes well for up to 3 months. I like to slice before freezing sometimes so that then I can take out one piece at a time whenever we want.

Hope you love it as much as we do!

gluten-free olive oil zucchini bread easy recipe

For more zucchini recipes, try:

Lemon Thyme Zucchini Loaf

Crispy Zucchini Fries

Double Chocolate Zucchini Bread

Zucchini Chocolate Chip Baked Oatmeal Cups

Classic Zucchini Bread

Pasta with Zucchini & Tomatoes

Caprese Pesto Zoodles

Love baking with olive oil? Have you tried our Lemon Olive Oil Cake?

PIN it!

Scroll down for recipe and leave a rating/ comment if you love it! We love hearing from you!

Recipe

 

gluten-free olive oil zucchini bread easy recipe
Share on Facebook Pin Recipe Print Recipe Rate this Recipe
3.50 from 4 votes

Gluten-free Olive Oil Zucchini Bread

This Gluten-Free Olive Oil Zucchini Bread is a fresh take on the classic zucchini bread. Made with olive oil, packed with zucchini, and flavored with a hint of cinnamon, it is light, not overly sweet, and fabulously moist, soft & fluffy. Super simple recipe comes together in 15 minutes, then bakes to perfection!
Prep Time15 minutes
45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack, Breads and Muffins, Quick Bread
Cuisine: Gluten-Free, Nut-Free, Dairy-Free
Keyword: gluten-free zucchini bread, gluten-free zucchini recipes, easy gluten-free baking, gluten-free olive oil zucchini bread, gluten-free chocolate chip zucchini bread
Servings: 1 zucchini bread
Author: Healthy Gluten-free Family

Equipment

  • 1 9 inch loaf pan

Ingredients

  • cups Gluten-Free Flour with xanthum gum we used GF Jules (affiliate link)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon up to 1/2 teaspoon if you want extra cinnamon flavor
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • cup granulated sugar
  • ¼ cup olive oil or oil of choice
  • cups grated zucchini (approximately 1 large or 2 small zucchini) we leave skin on when grating; remove skin if you don't want to see any "green" in the bread

Optional Add Ins

  • ½ cup chopped walnuts
  • ½ cup semi sweet or dark chocolate chips add in the batter or just on top

Instructions

  • Preheat oven to 325 degrees F, and oil and flour a 9 inch loaf pan using olive oil. (alternatively you can line the pan with parchment paper *). Set aside.
  • If you haven't grated your zucchini, do that first, then place in a strainer so it can drain water.
  • In a small bowl combine flour, baking soda, baking powder and salt and combine with a pastry cutter or fork. Set aside.
  • In a large mixing bowl or stand mixer bowl, add egg and mix so that it is lightly beaten. Add sugar, olive oil and vanilla and mix until combined and smooth, about 1 minute. It will be a thick golden color.
  • Add dry ingredients to wet ingredients and mix to combine, scraping down the sides as needed. The batter will be thick at this point.
  • Using your hand or a towel gently squeeze the zucchini in the colander to remove any excess water. Then add grated and drained zucchini to the batter and mix to combine, scraping down the sides as needed.
  • Stir in nuts and chocolate chips if using.
  • Batter will be thick. Use a spatula to spoon into the prepared loaf pan and spread evenly. Sprinkle with extra chocolate chips if using.
  • Bake for 45 minutes total or until a wooden toothpick comes our clean: bake 37-40 minutes uncovered, then if the top is golden but center not done, cover loosely with foil and bake the additional 5-8 minutes.
  • Let cool in the loaf pan for 30 minutes. Then remove from pan and continue cooling on a wire baking rack. Serve and enjoy!

Notes

*Instead of oil and flour to prepare the pan, parchment paper works great if you are adding chocolate chips on top of the bread and don't want to smudge any of the chocolate chips when taking it out of the pan.
*Storing -- I store quick breads by wrapping them in wax paper, then foil.  Leave out at room temperature for 1-2 days or store in the refrigerator for up to a week.
*Freezes well for up to 3 months. I like to slice before freezing sometimes so that then I can take out one piece at a time whenever we want.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating