Gluten Free Zucchini Bread
Warm, fragrant, and packed with grated zucchini, this quick bread hits every note you want from a homemade loaf — tender crumb, golden crust, and just the right amount of cinnamon and nutmeg in every slice. The secret to getting the texture right is squeezing every last drop of moisture out of the zucchini before it goes into the batter, which keeps things light instead of gummy. A gluten free flour blend steps in seamlessly for all-purpose flour, so there's no complicated workaround and no compromise on flavor. Brown sugar and vanilla round out the sweetness beautifully, and optional chopped walnuts add a satisfying crunch if you're into that. The parchment sling trick makes lifting the finished loaf out of the pan completely foolproof, which means cleaner slices and zero frustration. With 10 servings per loaf, it's an easy bake to share — or to quietly keep for yourself throughout the week.
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Learn more →Ingredients
10 servings
- 2 cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 2 cups zucchini, grated and squeezed dry (about 2 medium zucchini)
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. Measure 2 cups of the squeezed zucchini and set aside.
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