A favorite family recipe adapted to be gluten-free, and no one knows the difference... This easy, quick bread is loved by everyone, even those who say they don't like zucchini! It's soft, moist and has the best flavor!
Best Zucchini Bread
Easy, Wholesome and Delicious!
New! I added a cooking video to this page so you can see how easy it is to make the Best Gluten-Free Zucchini Bread!
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Hope you love it too!
If you’re looking for a good ol’ tried & tested, classic Zucchini Bread, look no further!
A longtime family recipe, made gluten-free of course, this bread is moist, soft & fluffy, not too sweet and DELISH!
Even people who say they don’t like zucchini, LOVE this bread!
This family recipe is a longtime fan favorite. They only thing we changed is we substitute GF Jules All Purpose Gluten-free flour (affiliate link) for regular flour — and no one knows the difference!
It’s made with real, whole food ingredients:
gluten-free all purpose flour
and chopped 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 Best Gluten-Free Zucchini Bread…
The recipe is super easy.
First, grate the zucchini first using a box grater or food processor and then let the zucchini sit in a strainer and release water while you prep the remaining ingredients.
You may have noticed, I always leave the skin on but if you want more “hidden veggies”, you can peel the zucchini.
And the batter comes together quickly!
And no need to let rest or refrigerate! Just mix together and straight to the oven!
First we mix the eggs until light and frothy.
Then add in oil, sugar and vanilla.
A note about oil: the original recipe called for vegetable oil which is not a popular oil these days. We have made it with both canola oil (which some people prefer to avoid) and grapeseed oil if you are looking for another option.
A note about sugar: I get lots of comments about sugar. 3 things to keep in mind before you cut back the sugar too much…
first, the recipe is yielding 2 loaves
second, the sugar has been cut back from the original recipe and zucchini does not bring a lot of sweetness to the bread. It’s not like baking a banana bread where the bananas are naturally sweet, so you need some sugar for sweetness (not to be confused with it being an overly sweet bread!)
three, sugar helps with texture, not just taste, so if you opt to cut back even more, just keep that in mind.
Then stir in the drained zucchini.
Meanwhile, mix the dry ingredients with a pastry cutter, whisk or fork so that they are well combined. And then add to the wet ingredients.
Add in walnuts if using and you’re ready for the oven!
Recipe Bonus: This super easy recipe 2 8 inch loaves of zucchini bread OR a combination 1 loaf and 12 muffins. And we’ve the recipe in all different size loaf pans.
Here I used a 10 inch pan and a mini pan. It always turns out perfectly! Your choice.
Here I used an 8 inch pan + muffins.
Either way, it makes a large quantity which is perfect for feeding a crowd or for meal prep as easy grab and go breakfast or snacks.
And the texture is amazing!
It’s moist, soft and fluffy and it never gets dry.
And the flavor is unreal!
Want a slice?
As for muffins versus bread, apparently people have preferences, or at least my family does. My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both!
A family recipe that yields a gluten free zucchini bread that is moist, soft and fluffy, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 18-24 muffins, depending on how big you make them. See what you like best!
2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
1½ cup sugar (used 1¾ cup for a slightly sweeter bread)
Preheat oven to 350 degrees and depending on whether you're making muffins, loaf bread or both, grease and flour the loaf pan(s) and/ or line the muffin pan with muffin liners. Makes 2 8x4 loaves, or 1 10 inch loaf pan + 1 mini loaf pan, or 18-24 muffins.
In a bowl, beat the eggs until frothy
Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
Stir in the zucchini
In a small bowl, combine flour, cinnamon, baking soda, salt and baking powder using a pastry cutter, whisk or fork.
Add flour mix to the wet mix and mix to combine.
Fold in the chopped nuts if using
Pour into 2 greased and floured loaf pans.
FOR BREAD: Bake for one hour, checking at about 45 minutes and covering loosely with foil if the top is golden eough (Insert tooth pick and it should come out clean). For mini loaf, baking 40-45 mins, or until a tooth pick comes out of the center clean.
FOR MUFFINS: Bake ifor 30 mins (insert tooth pick and it should come out clean)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...