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Classic Gluten-Free Zucchini Bread

Bake up a loaf of classic gluten-free zucchini bread that's moist and delicious. Simple, easy recipe that makes the best breakfast treat or dessert!
4.50 from 2 votes
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Course: Breads
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 236kcal
Author: Mel Lockcuff



  • Pre-heat the oven to 350°F.
  • Cream or mix together the sugar, brown sugar, and canola oil.
  • Add in the egg and vanilla, mixing well.
  • In a separate mixing bowl, mix together the dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
  • Then add the dry ingredients to the wet ingredients, mixing well. At this point, your batter will be super dry and crumbly. No worries because we're about to add the moisture.
  • Add the grated zucchini in as is and mix.** You may need to scrape the bottom and sides of the bowl to ensure you're mixing everything together really well.
  • If you want nuts, gently fold the walnuts in by hand.
  • Pour the batter into a greased loaf pan.
  • Bake at 350°F for about 1 hour, or until the bread turns a deep brown color and a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven, and let cool in the pan for about 10 to 15 minutes. Then run a knife around the edge of the bread, and turn out onto a wire rack to cool completely.
  • Slice the bread while warm or when cooled, and serve with softened butter.



*Be sure to use a cup for cup, or measure for measure, gluten-free flour. And if you don't want gluten-free, you can use a regular all-purpose flour instead.
**Very Important: Do NOT squeeze the moisture out of the zucchini.


Serving: 1g | Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 243mg | Fiber: 2g | Sugar: 17g
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