Gluten Free Zucchini Bread

Gluten free zucchini bread really can be tender, light, moist, and delightfully delicious. This recipe knocks it out of the park. No one will guess that this is gluten free.

This recipe makes 1 large loaf. Check the notes below if you don't have a 9x5 inch pan (you have options).

5 from 2 votes

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Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: loaf

Calories: 220kcal

Author: Dahn Boquist

Ingredients

Dry Ingredients

2-½ cups 312 grams all-purpose gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon xanthan gum if not already in the flour

Wet Ingredients

3 large eggs
⅓ cup canola oil
⅓ cup sour cream or Greek yogurt*
1-¼ cups 250 grams granulated sugar or coconut sugar
2 teaspoons vanilla extract
3 cups grated zucchini

Instructions

Preheat the oven to 350° and grease a 9 by 5-inch loaf pan (see the notes if you have a different size pan).
Whisk the dry ingredients together in a large bowl.
In a separate bowl, whisk the wet ingredients together except for the zucchini. When the mixture looks well-blended, stir in the zucchini.
Fold the wet mixture into the dry ingredients.
The batter will be thick. Spread the batter into the prepared loaf pan and bake for about 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Place a sheet of aluminum foil over the bread after 45 minutes to prevent the top from getting too brown.
Let the zucchini bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack.

Notes

All-purpose gluten-free flour works best in this recipe. We tested this recipe with Cup4Cup Multipurpose blend, Pamela’s Gluten-Free All-Purpose Blend, King Arthur All Purpose Gluten Free Flour, and our own Ancient Grains Gluten-Free Flour.
We don’t recommend using a gluten-free flour that only has 1 or 2 types of flour in the ingredient list. Check the ingredient label and look for flour blends that have several different types of flour.
We avoid flour blends that contain coconut flour because we find that coconut flour absorbs too much liquid and makes bread heavy, dry, and tough. We also stay away from flour blends that contain large amounts of almond flour which can create a heavy, dense texture.
If you have xanthan gum in your flour blend already, you can omit this ingredient. If you can’t have xanthan gum, you can use ground psyllium husk however the texture of the bread holds up better with xanthan. Some gluten-free flour blends contain guar gum which also works well however we found that xanthan gum works better for baked goods.
Full fat sour cream will give this bread the best texture, however you can substitute dairy-free sour cream or yogurt if desired.
Squeeze extra moisture out of the zucchini after you grate it. You can wrap it in a dishtowel and squeeze it over the sink or let it sit for a while in a colander. If you don't get excess moisture out of the zucchini then the bread will not bake correctly and it will sink in the middle.
The fresher your zucchini is, the more moisture it will contain. If you have large zucchini, remove the center that contains all the pulpy seeds.
If you have an 8 x 4-inch pan you will have enough batter left over for 5 to 6 standard size muffins. Bake the muffins for 22 to 25 minutes. Bake the 8 x 4-inch pan of zucchini bread for 55 to 65 minutes.
You can also bake this zucchini bread recipe in 6 mini loaf pans for 35 to 45 minutes.
Gluten free baked goods tend to dry out quickly. This bread will last longer if you wrap it tightly in plastic wrap and keep it in the fridge. It will last in the fridge for 3 to 5 days or in the freezer for 3 to 6 months.

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