Picture this: you wake up on a quiet morning, the sunlight spilling across your kitchen table. The scent of cinnamon, nutmeg, and fresh-baked bread fills the air, making you feel instantly at home. On the counter, there’s a loaf cooling on a wire rack—warm, golden, and flecked with green from freshly grated zucchini. You slice through it, and the inside is tender, moist, and perfectly sweet. That’s the joy of gluten free zucchini bread.
If you’ve ever had a few overripe bananas sitting on the counter or a zucchini you weren’t sure how to use, this recipe is the answer. It’s not just about baking a loaf—it’s about creating something that brings comfort, nourishes your body, and fills your home with cozy, seasonal aromas. If you love wholesome loaves, you might also enjoy this Zucchini Banana Bread recipe that combines ripe bananas and fresh zucchini for extra flavor.
Why You’ll Love This Gluten Free Zucchini Bread Recipe
There’s a reason quick breads, such as banana and pumpkin loaves, have become timeless kitchen staples. But when you add zucchini to the mix, you take things to a whole new level. Here’s what makes this recipe special:
- Perfect balance of flavor: The natural sweetness of ripe bananas pairs beautifully with the light freshness of zucchini.
- Moist texture: Zucchini keeps the bread soft without needing extra butter or oil.
- Healthier alternative: Using a gluten free flour blend makes this bread safe for those with gluten sensitivity or celiac disease.
- Kid-friendly treat: Kids won’t even notice the hidden veggies in each slice.
- Meal-prep friendly: You can bake a loaf today and enjoy it for breakfast, snacks, or dessert throughout the week.
This is one of those recipes that will quickly become part of your routine, especially during fall when zucchini and pumpkin are everywhere. For more creative quick bread ideas, try this Sourdough Apple Fritter Bread that blends fruit and sourdough for a bakery-style treat.
Choosing the Right Ingredients for Gluten Free Zucchini Bread
The key to baking moist and flavorful gluten free zucchini bread lies in choosing the right ingredients. Let’s break down what you’ll need:
Essential Ingredients
- 2 ripe bananas, mashed: the riper they are, the better. They add natural sweetness and moisture.
- 1 cup grated zucchini (well-drained): Squeeze out the extra liquid with a kitchen towel.
- ½ cup vegetable oil or melted coconut oil: Keeps the bread tender and rich.
- 2 large eggs: Helps bind the batter and provides structure.
- 1 teaspoon vanilla extract: for added depth and warmth.
- 1 cup granulated sugar (or coconut sugar for a natural option): Sweetens the bread.
- 2 cups gluten free flour blend: Use a 1:1 baking flour blend for the right texture.
- 1 teaspoon baking soda: For rise and softness.
- 1 teaspoon ground cinnamon: Warm spice to complement the zucchini and banana.
- ½ teaspoon salt: Enhances flavor.
Optional Add-Ins
Want to make it extra special? Try these variations:
- ½ cup chopped walnuts or pecans: Add crunch and nutty flavor.
- ½ cup chocolate chips: Perfect for dessert lovers. For an indulgent chocolate variation, you can also check out this Double Chocolate Chip Sourdough Bread for a rich, fudgy-style loaf.
- ¼ teaspoon nutmeg or ginger: Adds depth and warmth.
- A sprinkle of oats or seeds on top: Beautiful texture and rustic charm.
How to Make Gluten Free Zucchini Bread
Even if you’re new to baking, this recipe is simple and approachable. Just follow these steps:
Prepare the Ingredients
- Mash the bananas until smooth.
- Grate the zucchini and use a clean towel to squeeze out as much water as possible.
Mix the Wet Ingredients
- In a large bowl, whisk together the bananas, oil, eggs, vanilla, and sugar.
- Stir until everything is well combined.
Mix the Dry Ingredients
- In a separate bowl, combine the gluten free flour blend, baking soda, cinnamon, and salt.
- Give it a quick whisk to evenly distribute the leavening agents.
Combine Wet and Dry Mixtures
- Add the dry ingredients to the wet mixture.
- Gently fold until the flour is just incorporated—don’t overmix.
Add Zucchini and Mix-Ins
- Fold in the grated zucchini.
- Add optional chocolate chips, nuts, or spices if you’d like.
Bake the Loaf
- Lightly grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal.
- Pour the batter evenly into the pan.
- Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
Cool and Slice
- Let the bread rest for 10 minutes in the pan.
- Transfer to a wire rack to cool completely.
- Slice and serve warm with butter, nut butter, or honey.
Tips for the Best Gluten Free Zucchini Bread
Getting that perfect texture can be tricky with gluten free baking, but these tips make it foolproof:
- Drain zucchini well: Excess water can cause soggy bread.
- Weigh your flour: Gluten free blends can vary, so use a kitchen scale for accuracy.
- Use room-temperature eggs: They incorporate more smoothly into the batter.
- Don’t overbake: Start checking at the 50-minute mark. A slightly moist crumb is ideal.
- Store properly: Keep the loaf in an airtight container at room temp for 2–3 days or freeze for up to 3 months.
Health Benefits of Gluten Free Zucchini Bread
Baking this loaf isn’t just about flavor—it’s also a nutritious option you can feel good about serving your family.
- Gluten-free: A tasty and safe choice for those avoiding gluten.
- Rich in nutrients: Zucchini is full of vitamin A, vitamin C, potassium, and antioxidants.
- Fiber boost: Both zucchini and oats (if using) provide digestive benefits.
- Lower in sugar & fat: Bananas and zucchini naturally add sweetness and moisture, letting you cut back on added sugar and oils.
- Balanced breakfast or snack: The combination of protein, fiber, and carbs helps keep your energy steady.
FAQs About Gluten Free Zucchini Bread
Can I make gluten free zucchini bread without eggs?
Yes! Replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water) or a commercial egg substitute.
Do I need to peel the zucchini?
No, peeling isn’t necessary. The skin is tender, colorful, and adds extra nutrients.
Can I make gluten free zucchini bread with almond flour?
You can, but almond flour behaves differently than a 1:1 gluten free blend. Use a tested recipe if substituting entirely, or replace half the flour with a nuttier flavor.
How do I keep gluten free zucchini bread moist?
Make sure to squeeze the zucchini well, avoid overbaking, and store the bread in an airtight container. Adding bananas or applesauce also helps with moisture.
Can I add chocolate chips to gluten free zucchini bread?
Absolutely! Chocolate chips, walnuts, or even a cinnamon swirl make delicious variations.
When life gives you ripe bananas or extra zucchini, you’ve got everything you need to bake something special. Gluten free zucchini bread is moist, flavorful, and packed with wholesome goodness that satisfies your sweet cravings without leaving you feeling heavy.
This recipe is easy, adaptable, and perfect for breakfast, snacks, or even dessert. Once you bake it, you’ll want to make it part of your regular kitchen rotation.
Try this gluten free zucchini bread recipe and share your favorite add-ins—whether it’s chocolate chips, nuts, or spices—in the comments below!
Gluten Free Zucchini Bread
Ingredients
- 2 ripe bananas mashed
- 1 cup grated zucchini well-drained
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar or coconut sugar
- 2 cups gluten free flour blend 1:1 baking blend
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ tsp nutmeg or ginger
- Sprinkle of oats or seeds on top
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- Mash bananas in a large bowl until smooth. Grate zucchini and squeeze out excess liquid.
- In the same bowl, whisk together bananas, oil, eggs, vanilla, and sugar until combined.
- In a separate bowl, whisk gluten free flour blend, baking soda, cinnamon, and salt.
- Add dry mixture to wet mixture. Stir gently until just combined (do not overmix).
- Fold in grated zucchini and any optional add-ins like nuts or chocolate chips.
- Pour batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain, or with butter, nut butter, or honey.
Notes
- Drain zucchini well to prevent soggy bread.
- Use very ripe bananas for natural sweetness. S
- tore in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.
