Okay, listen up! If you’re anything like me, finding a really, truly *moist* gluten-free quick bread can feel like searching for a unicorn. So many of them turn out dry and crumbly, right? Well, get ready to meet your new best friend: this **Gluten-Free Zucchini Bread** recipe. It’s seriously moist, packed with flavor, and honestly, you’d never guess it’s gluten-free.

I started playing around with gluten-free baking years ago when a friend was diagnosed, and let me tell you, there were *lots* of flops. But this zucchini bread? This one was a winner from the start. It uses up that summer zucchini perfectly and fills your kitchen with the most amazing warm, spicy smell. It’s become a total staple in my house, and I’m so excited to finally share my secrets for making the *best* Gluten-Free Zucchini Bread with you!

Why You’ll Love This Gluten-Free Zucchini Bread

Okay, so why *this* Gluten-Free Zucchini Bread? Because it’s just plain fantastic, that’s why! It hits all the right notes and avoids all those gluten-free pitfalls.

Seriously Moist: This is the big one. Thanks to a couple of key ingredients (more on those later!), this bread stays incredibly moist and tender. No dry crumbs here!
Super Easy: We’re talking simple steps, minimal fuss. If you can mix ingredients in a bowl, you can make this.
Packed with Flavor: The warm spices and that little bit of zucchini magic make every bite utterly delicious.
Perfectly Gluten-Free: It tastes so good, your gluten-eating friends and family won’t even know the difference. Win!

Ingredients for the Perfect Gluten-Free Zucchini Bread

Alright, let’s talk about what you’ll need to get this deliciousness happening! The beauty of this **Gluten-Free Zucchini Bread** is that it uses pretty standard stuff, nothing too fancy. Just grab your measuring cups and spoons, and let’s get organized.

2 cups of your favorite gluten-free all-purpose flour blend. Make sure it already has xanthan gum in it – that’s key for structure!
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon – gotta have that warmth!
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves – adds a little something extra.
2 large eggs
3/4 cup granulated sugar
1/2 cup packed light brown sugar – helps with that moisture and lovely color. Make sure you pack it down in the cup!
1/2 cup vegetable oil
1/4 cup milk (dairy or your favorite non-dairy option works great!)
1 teaspoon vanilla extract
1 1/2 cups grated zucchini. That’s usually about one medium zucchini.

Ingredient Notes and Substitutions for Gluten-Free Zucchini Bread

Okay, a couple of quick notes on these guys. Your gluten-free flour blend is super important – definitely check that it includes xanthan gum. It’s what helps hold everything together without gluten!

For the milk, honestly, whatever you have on hand is probably fine! Almond milk, soy milk, regular dairy milk – they all work. And if you don’t have vegetable oil, another neutral oil like canola or even melted coconut oil (though that might add a slight flavor) would do. Feeling fancy? You can totally fold in about 1/2 cup of chopped walnuts, pecans, or even some chocolate chips right before baking. Yum!

Equipment Needed for Gluten-Free Zucchini Bread

You don’t need a ton of fancy gadgets for this **Gluten-Free Zucchini Bread**, which is another reason I love it! Just gather up your basics:

A couple of good-sized mixing bowls
A whisk
A 9×5-inch loaf pan
A wire rack for cooling

That’s pretty much it! Simple, right?

How to Bake Gluten-Free Zucchini Bread

Alright, time to get baking! This part is straightforward, just follow along and you’ll have warm, delicious **Gluten-Free Zucchini Bread** in no time. First things first, let’s get the oven ready. Preheat your oven to 350°F (that’s 175°C). While it’s heating up, grab your 9×5-inch loaf pan and give it a good grease and ‘flour’ (use some of your gluten-free flour blend for this!) so nothing sticks.

Now, in a big bowl, whisk together all your dry ingredients: the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Just a quick whisk to get everything combined and evenly distributed. Set that aside for a sec.

In a separate, medium-sized bowl, whisk together the wet ingredients. Start with the eggs, both sugars (granulated and brown). Whisk them really well until they’re nicely combined and maybe a little lighter in color. Then, pour in the vegetable oil, milk, and vanilla extract. Give that another good whisk until it’s all smooth and happy.

Now, pour the wet ingredients right into that big bowl of dry ingredients. Grab a spoon or spatula and stir gently. You only want to mix until everything is *just* combined. Don’t overmix! Seriously, stop as soon as you don’t see dry flour streaks anymore. Overmixing gluten-free batter can make things tough.

Finally, gently fold in your grated zucchini. You can use a spatula for this. Just fold it in until it’s evenly distributed throughout the batter. Don’t stir vigorously!

Pour this lovely batter into your prepared loaf pan. Pop it into the preheated oven and let it bake for about 50 to 60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean. If the top starts getting too brown before it’s done, you can loosely tent it with foil.

Once it’s baked, take it out and let it cool in the pan for about 10 minutes. This is important! It gives the bread a chance to firm up a bit before you try to move it. Then, carefully transfer it to a wire rack to cool completely before slicing. Trust me, waiting is the hardest part, but it’s worth it!

Tips for Success with Your Gluten-Free Zucchini Bread

Okay, a few little tricks to make sure your **Gluten-Free Zucchini Bread** turns out perfect every single time! First, remember that *gentle* mixing. Don’t overwork the batter. Also, give that grated zucchini a little squeeze in a paper towel or clean tea towel before adding it to the mix – this gets rid of excess water and helps keep the bread from being soggy. And when you’re checking for doneness, make sure the skewer comes out clean from the *very center* of the loaf!

Frequently Asked Questions About Gluten-Free Zucchini Bread

Got questions? Totally understandable! Here are a few common ones I get about this **Gluten-Free Zucchini Bread**:

Q: Do I really need to squeeze the moisture out of the zucchini? Yes! This is a big one for keeping your bread moist but not soggy. Just a quick squeeze in a towel makes a difference.

Q: Can I use a different kind of sugar? You could probably swap out some of the brown sugar for granulated if that’s all you have, but the brown sugar really helps with the moisture and flavor. I wouldn’t swap *all* of it.

Q: How long does this gluten-free zucchini bread last? Stored properly (more on that below!), a loaf will usually stay good for about 3-4 days at room temperature, or longer in the fridge.

Q: Can I freeze this bread? Absolutely! It freezes beautifully. Just wrap it tightly once it’s completely cool.

Serving Suggestions for Gluten-Free Zucchini Bread

Okay, the oven dings, the bread is cooled (mostly!), and now for the best part: eating it! My go-to way to enjoy this **Gluten-Free Zucchini Bread** is simply sliced thick with a generous smear of really good butter. A little cream cheese is also divine! And honestly, there’s nothing better than a slice with a warm cup of coffee or tea. Pure comfort!

Storage and Reheating Gluten-Free Zucchini Bread

If you somehow manage to have leftovers (it’s tough, I know!), storing your **Gluten-Free Zucchini Bread** is easy. Once it’s completely cool, wrap the loaf tightly in plastic wrap, then pop it into a zip-top bag or airtight container. It’ll stay lovely and fresh at room temperature for 3-4 days. If you want to reheat a slice, just pop it in the microwave for a few seconds or toast it lightly!

Estimated Nutritional Information

Now, I’m not a nutritionist, and honestly, I’m usually too busy enjoying this bread to count! But based on typical values for the ingredients, a slice of this **Gluten-Free Zucchini Bread** is roughly:

Calories: 250
Fat: 12g
Carbohydrates: 35g
Protein: 4g

Keep in mind these are just estimates, okay? The exact numbers can totally change depending on the brands you use and if you add things like nuts or chocolate chips!

Share Your Gluten-Free Zucchini Bread Creation

Seriously, I *love* seeing your baking triumphs! When you make this **Gluten-Free Zucchini Bread**, please leave a comment below and let me know how it turned out! Happy baking!

Secretly Moist Gluten-Free Zucchini Bread Recipe

Author: memorecipes.com
Total Time: 75 minutes
Yield: 1 loaf 1x
Diet: Gluten Free

Print Recipe

Description

Moist and delicious gluten-free zucchini bread.

Ingredients

Scale

2 cups gluten-free all-purpose flour blend
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate medium bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.
Add the vegetable oil, milk, and vanilla extract to the wet ingredients and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the grated zucchini.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve.

Notes

Ensure your gluten-free flour blend contains xanthan gum.
Squeeze excess moisture from the grated zucchini before adding it to the batter.
You can add 1/2 cup of chopped nuts or chocolate chips for extra flavor and texture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 250mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Keywords: gluten-free, zucchini bread, bread, quick bread, baked goods