Gluten Free Zucchini Bread

Recipe Ingredient Notes

Gluten Free Flour: I use my gluten-free flour blend in this recipe. I also tested this recipe with Bob’s Red Mill 1 – to 1 and King Arthur Measure for Measure and both blends work great. All those blends mentioned already contain xanthan gum. If you would like to make this an even healthier zucchini bread, feel free to substitute up to 75 grams of gluten-free multipurpose flour with buckwheat flour.

Grated Zucchini: Please make sure you wash your produce before using it. It is important to mention to squeeze out as much liquid as possible from your shredded vegetables. If you own a potato ricer, that's the perfect tool for this job. You can also just use a clean dish towel. Paper Towels are an option as well but they tend to break.

Unsweetened Apple Sauce: It's no secret that unsweetened apple sauce can be used to replace parts of the fat used in baked goods. Make sure to use unsweetened apple sauce without any added flavorings. I do NOT recommend replacing all the oil with apple sauce.

Spices: Zucchini bread tastes like the combination of spices you add to the batter along with brown sugar which provides a hint of molasses. Make sure not to skip the spices.

Optional Add-Ins: If you like, you can add chopped nuts (such as pecans or walnuts), dried fruit (such as dried cranberries), or chocolate chips to your gluten-free zucchini bread batter. I only recommend using a total of 100 grams or less.

Kitchen Equipment Needed to make Zucchini Bread

This gluten-free chocolate zucchini bread recipe is very simple to make and doesn't require any fancy equipment. You will need a box grater to grate the zucchini (you may also use your food processor), a large bowl to mix the zucchini bread batter, a small bowl for the dry ingredients, a whisk, a rubber spatula, and a small offset knife. You will also need an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard 8x4 loaf pan will work as well.

Pro Tips for making Zucchini Bread

When it comes to choosing the zucchini to make gluten-free zucchini bread, using smaller zucchinis is better. Smaller zucchinis have more moisture and sweetness while supersized zucchinis can be dry and bitter. Definitely not something you will want in your zucchini bread.

To shred zucchini for bread, you can use the small grates on a box grater or use the shredding attachment for your food processor. I don't recommend blending the zucchini (unless you plan to make zucchini soup)

If you use small zucchinis, there is no need to remove the seeds before grating them. The seeds should be so small, that they just dissolve. IF you use large, oversized zucchini you may need to remove the seeds before grating them.

Because smaller zucchinis are moist, I highly recommend squeezing the grated zucchini before adding it to the bread batter. The extra moisture can cause your gluten-free quick bread to not bake fully and be underbaked and dense.

To squeeze zucchini you can either use a potato ricer, clean kitchen towels, or a few sheets of paper towel. Please be aware paper towels tend to break easily.

How to make zucchini bread

This gluten-free zucchini bread recipe is the perfect recipe to make if you are new to gluten-free baking. The most labor-intense task of this recipe may be grating and squeezing the zucchini.

Step 1: Preheat your oven to 350F. Spray the loaf pan with some cooking spray and line it with parchment paper. Set aside. Make sure to leave some overhang which will help to remove the fully baked zucchini bread from the pan.

Step 2: Shred and measure out the zucchini and squeeze all the excess moisture. You will need 225 grams of shredded and squeezed zucchini (so make sure to measure it AFTER squeezing it)

Steep 3: Sift or stir together the gluten free flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg in a bowl and set aside.

Step 4: In a large mixing bowl combine both sugars, unsweetened apple sauce, eggs, vanilla extract, and vegetable oil and whisk together until the sugars are fully dissolved.

Step 5: Add the dry ingredients to your wet ingredients and mix with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter. Fold in the shredded zucchini and any add-ins you may use (such as nuts or chocolate chips)

Step 6: Transfer your gluten-free zucchini bread batter to your prepared loaf pan and use a spatula, spoon or small off set to smooth it out evenly. At this point, you can refrigerate the unbaked zucchini bread batter for up to 24hrs before baking it.

Step 7: Bake at 350F for 55-65 minutes. Remove the best zucchini bread when it is golden brown and a toothpick or cake tester inserted in the center of the loaf comes out clean. (If using a digital thermometer, the internal temperature should be 200F or higher.

Remove from the oven, and allow for the zucchini bread to cool in the loaf pan for 10-15 minutes. Remove it from the loaf pan and transfer it to a cooling rack to cool completely.

Store the gluten free zucchini bread at room temperature in an airtight container for up to 3 days.

How to freeze Zucchini Bread 

During peak zucchini season you may want to bake a few extra loaves of zucchini bread and freeze them. Zucchini bread - sliced or unsliced - freezes very well. If you are freezing an entire loaf, wrap the completely cooled bread in plastic wrap and place it in a large ziplock bag. You can freeze quick bread for up to 6 months.

If you plan on freezing slices of GF zucchini bread, wrap each slice in plastic wrap and place the slices into a freezer bag. Freeze them for up to 3 months. To defrost an entire loaf of zucchini bread, the best way is to allow for it to sit at room temperature for several hours (make sure to unwrap it). You can defrost slices quickly in the microwave or in a toaster.

Why you should sift dry ingredients

Sifting dry ingredients together may seem like an extra step Chefs like to add to the recipe but there is actually a reason behind the sifting. Not only does sifting dry ingredients make sure all the ingredients are blended well but it also helps to lighten up the flour mixture. You don’t need a fancy kitchen tool for this. I use a strainer I have had for as long as I can remember. I place it over the bowl of my kitchen aid mixer and sift the ingredients right into my bowl.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.