This gluten-free zucchini bread is tender, moist, warmly spiced, and packed with freshly grated zucchini. It bakes into a soft, flavorful loaf with a delicate crumb and no soggy or gummy patches.
The biggest challenge with zucchini bread is controlling moisture. Too much liquid from the zucchini can make the center heavy and sticky, while too little moisture can leave the loaf dry and crumbly. This recipe uses two simple techniques for the best texture: the grated zucchini is squeezed well before it goes into the batter, and Greek yogurt is added for extra softness. The result is a beautifully baked gluten-free zucchini bread that tastes just as comforting as the classic version.
The Secret to the Best Gluten-Free Zucchini Bread
Managing the zucchini: Zucchini naturally contains a lot of water, and that moisture can make or break your loaf. Some recipes rely on that liquid to keep the bread moist, but leaving too much water in the shredded zucchini can cause gummy pockets in the finished bread. For a lighter, more even crumb, squeeze the grated zucchini firmly in a clean tea towel before adding it to the batter.
The secret ingredient: Oil keeps this gluten-free zucchini bread soft, but Greek yogurt takes the texture even further. Its acidity works with the baking soda and helps create a fluffier loaf while adding moisture without making the batter watery. If you need a dairy-free option, use the same amount of plain mayonnaise. Choose regular mayo, not flavored varieties such as spicy or garlic mayo.
What You’ll Need
These simple ingredients come together to make a moist, flavorful gluten-free zucchini bread.
- Gluten-free flour blend – Use a measure-for-measure or 1-to-1 gluten-free flour blend that contains xanthan gum.
- Cornstarch – Helps lighten the texture of the loaf.
- Salt – Balances the sweetness and enhances the warm spice flavor.
- Baking soda and baking powder – Help the bread rise properly.
- Cinnamon – Adds warmth and a classic zucchini bread flavor.
- Granulated sugar and brown sugar – Sweeten the loaf and help keep it soft.
- Eggs – Use large eggs at room temperature for the smoothest batter.
- Oil – A neutral oil such as avocado oil or light olive oil keeps the bread moist.
- Greek yogurt – Adds tenderness and helps create a soft crumb.
- Zucchini – Grate it on the standard holes of a box grater, then squeeze out as much liquid as possible.
- Vanilla extract – Adds a sweet, familiar aroma.
Step-by-Step Instructions
This gluten-free zucchini bread recipe is straightforward. The key is to prepare the zucchini correctly, mix the batter gently, and bake the loaf long enough for the center to set.
Grate the Zucchini
Use the standard side of a box grater to shred the zucchini. You will need 2 cups of grated zucchini after it has been squeezed, so start with about 2½ to 3 cups of freshly grated zucchini.
Place the grated zucchini in a clean tea towel and wring out as much liquid as you can. Avoid using a linty towel, as it can leave fibers in the zucchini. Removing the excess moisture is one of the most important steps for preventing a dense or gummy loaf.
Make the Batter
In a medium bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. In a separate large bowl, mix the eggs, granulated sugar, brown sugar, oil, Greek yogurt, and vanilla extract until smooth.
Add the dry ingredients and squeezed zucchini to the wet ingredients. Stir until everything is just combined, then scrape the sides and bottom of the bowl with a silicone spatula to make sure no dry flour pockets remain. The batter should be thick but still pourable.
Let the batter rest for 15 to 20 minutes while the oven preheats. This short rest helps the gluten-free flour hydrate and supports a better final texture.
Bake the Loaf
Pour the rested batter into a greased and parchment-lined 8.5-inch loaf pan. Bake at 350°F (175°C) for 62 to 65 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs.
Let the zucchini bread cool in the pan for about 15 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing. Cutting the loaf too early can make the crumb appear wet, even when the bread is fully baked.
Gluten-Free Zucchini Bread Recipe
Ingredients
- 2½ to 3 cups grated zucchini squeezed to equal 2 cups
- 1¼ cups gluten-free 1-to-1 flour with xanthan gum
- ¼ cup cornstarch
- ¾ teaspoon fine sea salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup neutral oil such as avocado oil or light olive oil
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
Instructions
Preparing the Zucchini
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Place the grated zucchini in a clean tea towel and squeeze out as much liquid as possible. Measure 2 cups of the squeezed zucchini and set it aside.
Preparing the Batter
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In a medium bowl, whisk together the gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. Set aside.
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In a large bowl, mix the eggs, granulated sugar, brown sugar, oil, Greek yogurt, and vanilla extract until smooth.
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Add the dry ingredients and squeezed zucchini to the wet ingredients. Stir until combined, scraping the sides and bottom of the bowl to remove any dry pockets of flour. Let the batter rest for 15 to 20 minutes.
Baking
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While the batter rests, preheat the oven to 350°F (175°C). Grease an 8.5-inch loaf pan and line it with parchment paper.
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Pour the batter into the prepared pan. Bake for 62 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Nutrition
| Calories: 182kcal
| Carbohydrates: 27g
| Protein: 3g
| Fat: 8g
| Sodium: 261mg
| Fiber: 2g
| Sugar: 15g
Frequently Asked Questions
Yes. Replace the Greek yogurt with the same amount of plain mayonnaise. It may sound unusual in zucchini bread, but mayonnaise is made with eggs, oil, and vinegar, so it adds moisture and helps the baking soda work properly.
Yes, as long as it is grated zucchini, not sliced zucchini. Defrost it completely, then squeeze out the moisture before measuring and adding it to the batter.
Zucchini bread can sink if the oven door is opened too early, if the loaf is underbaked, or if too much moisture remains in the zucchini. Bake until the center is fully set and squeeze the zucchini well before mixing the batter.
Yes. Fold in ⅔ cup of mini chocolate chips, or add chopped nuts such as walnuts. If using nuts, chop them before mixing them into the batter so they distribute evenly.
Yes. Spoon the rested batter into a lined muffin pan and bake at 350°F (175°C) for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Storage & Freezing
Storing: Store the whole loaf or individual slices in an airtight container at room temperature for up to 3 days. For the best texture, wrap the slices in plastic wrap before placing them in the container.
Freezing: For longer storage, freeze the bread. Wrap each slice tightly in plastic wrap, using two layers if possible, then place the slices in a freezer bag. Freeze for up to 2 months and thaw at room temperature before serving.
More Gluten-Free Recipes
If you enjoy this gluten-free zucchini bread, try other gluten-free bakes with soft textures and comforting flavors.
Gluten-free blueberry muffins are a great option when you have fresh or frozen blueberries on hand. They are tender, fruity, and perfect for breakfast or a snack.
When zucchini season is over, gluten-free pumpkin muffins are another cozy choice. Their spiced flavor and soft crumb make them especially good for cooler weather.
For a simple dessert, gluten-free apple crisp is warm, fragrant, and delicious served with vanilla ice cream. Gluten-free granola is also useful for meal prep and works well with milk or yogurt.
If you love cookies, almond flour chocolate chip cookies offer a rich, chewy texture with crisp edges. For a nut-free option, classic gluten-free chocolate chip cookies are always a reliable favorite.
Gluten-free chocolate cake is a wonderful celebration dessert because it is moist, fluffy, and pairs well with many frostings. Gluten-free banana bread and gluten-free banana muffins are also excellent ways to use overripe bananas while keeping your baking simple and satisfying.