This gluten-free zucchini bread is soft, moist, and lightly spiced with cinnamon and nutmeg. Unsweetened applesauce keeps the crumb tender without weighing the loaf down, and using oil instead of butter makes it naturally dairy-free. It’s a one-bowl recipe with no mixer required and bakes up tall so every slice is worth serving.
I make this every summer when zucchini piles up and it disappears fast. A sprinkle of turbinado sugar on top adds a subtle crunch that elevates this classic quick bread.
Why You’ll Love This Recipe
- Naturally dairy-free. This recipe uses vegetable oil instead of butter, so no substitutions are necessary for a dairy-free loaf.
- No squeezing required. Most zucchini bread recipes call for wringing out the zucchini; here you just blot it lightly with a paper towel.
- Freezes well. Bake a double batch and freeze a second loaf for up to six months. Defrost at room temperature in about an hour.
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure both work well; both include xanthan gum.
- Vegetable Oil – Keeps the loaf dairy-free and yields a soft, tender crumb compared with butter.
- Unsweetened Applesauce – Adds moisture and structure. Use unsweetened to avoid excess sweetness.
- Zucchini – No peeling or squeezing. Grate on the largest holes so you see green flecks; blot with a paper towel to remove excess moisture. After blotting, 2 cups should weigh about 200–220 g.
- Turbinado Sugar – Sprinkled on top before baking for a thin, slightly crunchy crust. Raw or demerara sugar may be used instead.
How to Tell When Zucchini Bread Is Done
This loaf will typically bake 55 to 70 minutes; the wide range accounts for oven differences and the extra moisture from zucchini. Check doneness in one of two ways: insert a long skewer or toothpick into the center — it should come out with a few moist crumbs but not wet batter — or use an instant-read thermometer; the internal temperature should read 200°F (93°C). If the top is browning before the center is set, tent loosely with foil and continue baking.
Variations
This simple loaf is delicious as written, but you can add up to 1.5 cups of mix-ins for variety:
- Chocolate chips — about 1 cup for a chocolate chip zucchini bread.
- Dried fruit — start with ½ cup of dried cranberries, currants, or raisins.
- Toasted nuts — ½ to 1 cup of chopped toasted walnuts or pecans add crunch and flavor.
How to Prepare Zucchini for Zucchini Bread
Use the largest hole on your grater
You need about 2 cups of grated zucchini for this recipe. Use the largest holes on a box grater or the larger grating attachment on a food processor so the zucchini remains visible in the batter and doesn’t fully dissolve.
Don’t peel
Keep the skin on; it softens during baking and creates the nice green flecks throughout the loaf. Rinse and dry the zucchini before grating.
No need to squeeze
Rather than squeezing, blot the grated zucchini with a paper towel to remove excess surface moisture. Because moisture varies — especially with homegrown zucchini — aim for 200–220 g after blotting for consistent results.
Megan’s Tips
- Line the pan with parchment paper. Leave an overhang on both long sides so you can lift the loaf out cleanly for easy slicing and cleanup.
- Weigh your zucchini after blotting. Two cups measured before blotting will typically weigh about 200–220 g after blotting; weighing helps maintain consistent texture.
- Cool completely before slicing. The loaf continues to set as it cools; slicing too early can make the center look underdone.
Recipe FAQs
No. Leave the skin on and grate the zucchini on the largest holes of a box grater. The skin softens during baking and creates green flecks throughout the loaf. Rinse and dry before grating.
Traditional zucchini bread uses wheat flour and is not gluten-free. This version is made with a gluten-free flour blend and is also naturally dairy-free thanks to vegetable oil.
Yes. Fill lined muffin cups about three-quarters full and bake at 375°F for 18–22 minutes. This batter yields approximately 18 muffins.
Storage Instructions
Room Temperature: Store wrapped tightly or in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for 4–5 days.
Freezer: Wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer bag; freeze up to 6 months. Defrost at room temperature before serving.
Serving Suggestions
A warm slice with butter is perfect for breakfast. For brunch, serve alongside a savory quiche or other baked favorites. If you like to have extra baked goods on hand, this loaf pairs well with muffins or coffee cake for a fuller spread.
Gluten-Free Zucchini Bread
Ingredients
- 2 cups (280 g) gluten-free flour blend
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (6 g) salt
- ½ tablespoon (4 g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- ⅓ cup (75 g) vegetable oil (or other neutral oil)
- ⅓ cup (90 g) unsweetened applesauce
- 2 large eggs (about 100 g), at room temperature
- ½ tablespoon (7.5 g) vanilla extract
- 10 oz (283 g) zucchini, skin-on, grated on the largest holes and lightly blotted (should weigh ~200–220 g after blotting)
- 1 tablespoon (12 g) turbinado sugar for topping
Instructions
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Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
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In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
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In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, eggs, and vanilla until smooth.
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Add the dry ingredients to the wet ingredients and stir until there are no streaks of flour. Do not overmix.
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Grate the zucchini on the largest holes of a box grater to get about 2 cups. Blot lightly with a paper towel to remove excess moisture; do not squeeze. After blotting, the zucchini should weigh approximately 200–220 g.
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Fold the grated zucchini into the batter until evenly distributed.
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Pour the batter into the prepared loaf pan and sprinkle the top evenly with turbinado sugar.
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Bake on the center rack for 55 to 70 minutes, until a skewer inserted into the center comes out with a few moist crumbs and the internal temperature reaches 200°F (93°C). If the top browns too quickly, tent loosely with foil and continue baking.
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Cool completely on a wire rack before slicing.
Notes
- Flour: Use a 1-to-1 gluten-free baking flour that contains xanthan gum for best texture.
- Zucchini: Blot rather than squeeze to retain some moisture; aim for 200–220 g after blotting.
- Doneness: A skewer should come out with a few moist crumbs. An internal temperature of 200°F (93°C) indicates doneness.
- Storage: Room temperature up to 2 days, refrigerator 4–5 days, freezer up to 6 months. Defrost at room temperature.
Nutrition
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Carbohydrates: 39 g
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Protein: 3 g
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Fat: 8 g