Simple Gluten-Free Zucchini Bread with Warm Spices (Print Version)

This easy gluten-free zucchini bread recipe is moist, spiced, and perfect for using up summer squash. A truly comforting bake with simple ingredients.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 cups (240g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 cups (about 2 medium) shredded zucchini (not squeezed dry)

→ Wet Ingredients & Sweeteners

06 - 1/2 cup (100g) granulated sugar
07 - 1/2 cup (110g) packed light brown sugar
08 - 2 large eggs, room temperature
09 - 1/2 cup (120ml) vegetable oil
10 - 1 teaspoon vanilla extract

→ Flavor Boosters

11 - 1 teaspoon ground cinnamon
12 - 1/2 teaspoon ground nutmeg

→ Optional Mix-ins

13 - 1/2 cup chocolate chips
14 - 1/2 cup chopped walnuts or pecans

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C) and grease a 9x5 inch loaf pan. I always line mine with parchment paper, leaving an overhang on the sides, because it makes getting the bread out so much easier. Then, grab your zucchini! I use a box grater for a nice medium shred. Honestly, this is where I usually make a mess, with little bits of green flying everywhere, but it’s part of the charm, right? Don't forget to set the grated zucchini aside for a moment.
02 - In a large bowl, whisk together your gluten-free flour blend, granulated sugar, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Give it a really good whisk to make sure everything is evenly distributed. This step is crucial for that consistent texture in your gluten-free zucchini bread. I once skimped on the whisking, and ended up with pockets of unmixed baking soda — not fun! It should look like a perfectly spiced, pale brown cloud.
03 - In a separate, medium-sized bowl, lightly beat your eggs. Then, pour in the vegetable oil and vanilla extract. Whisk these together until they’re well combined and look slightly creamy. This is where the magic starts to happen, creating the base for a super moist gluten-free zucchini bread. I sometimes add a splash more vanilla than the recipe calls for because, well, I love vanilla! It just smells so comforting.
04 - Now for the fun part! Pour the wet ingredients into the dry ingredients. Stir them together with a spatula until they’re *just* combined. Don't overmix! Overmixing gluten-free flour can make your bread tough, and nobody wants a tough gluten-free zucchini bread. Gently fold in the shredded zucchini. The batter will be thick, but the zucchini will release moisture as it bakes, making it perfect.
05 - Pour the batter evenly into your prepared loaf pan. I like to smooth the top with my spatula. Pop it into the preheated oven and bake for 50-60 minutes. This is where the amazing smells start filling your kitchen! Around the 45-minute mark, I usually check it, and if the top is getting too brown, I loosely tent it with foil. This ensures the inside cooks through without burning the crust.
06 - You’ll know it’s done when a toothpick inserted into the center comes out clean. Once it’s baked, let it cool in the pan for about 10-15 minutes. This is crucial for it to set up properly. Then, use those parchment paper overhangs to lift the loaf out and transfer it to a wire rack to cool completely. Honestly, waiting for it to cool is the hardest part! But trust me, it’s worth it for a perfectly sliced, tender gluten-free zucchini bread.

# Notes:

01 - Always use room temperature eggs; it makes a bigger difference than you’d think for a smooth batter.
02 - Don't overmix the batter once the wet and dry ingredients are combined - that's a mistake I made early on, resulting in a dense loaf.
03 - If your zucchini is super watery, give it a light squeeze in a towel, but don't wring it dry; we need some of that moisture!
04 - A sprinkle of turbinado sugar on top before baking gives a lovely, crunchy crust.

# Equipment Needed:

01 - 9x5 inch loaf pan
02 - box grater
03 - large mixing bowls
04 - whisk
05 - spatula
06 - wire rack

# Nutrition (Per Serving):

Calories: 250 Calories
Total Fat: 12g Fat
Total Carbohydrate: 30g Carbs
Protein: 4g Protein

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