Moist Gluten-Free Zucchini Bread with Cinnamon and Olive Oil

This classic gluten-free zucchini bread is simple to make and a delicious way to use extra summer zucchini or sneak more vegetables into your diet. The loaf is naturally dairy-free and can easily be customized — fold in chopped nuts like pecans or walnuts, dried fruit, or chocolate chips for extra texture and flavor. This recipe is forgiving for bakers new to gluten-free baking and relies on straightforward ingredients for a moist, tender quick bread.

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Recipe Ingredient Notes

Gluten-free flour: Use a reliable gluten-free blend that includes xanthan gum, such as a homemade blend or commercial 1:1 blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. For a slightly heartier loaf, replace up to 75 grams of the multipurpose gluten-free flour with buckwheat flour.

Grated zucchini: Wash zucchini thoroughly, then grate and squeeze out excess liquid. A potato ricer works well; otherwise use a clean kitchen towel. Removing excess moisture prevents an underbaked, dense loaf. Measure the zucchini after squeezing — you’ll need 225 grams.

Unsweetened applesauce: Unsweetened applesauce replaces a portion of the fat and keeps the loaf moist. Use plain applesauce without added flavors. I don’t recommend replacing all the oil with applesauce.

Spices: Spices are essential to classic zucchini bread flavor. The combination of cinnamon, ginger, nutmeg and brown sugar gives the loaf warmth and depth—don’t skip them.

Optional add-ins: Nuts, dried fruit, or chocolate chips are welcome additions. Keep total add-ins to about 100 grams or less so the loaf maintains the right texture.

Kitchen equipment needed to make zucchini bread

No special tools are required. You’ll want a box grater (or food processor with a shredding disc), a large mixing bowl, a small bowl for dry ingredients, a whisk, a rubber spatula, and a small offset knife or spoon to level the batter. An 8×4-inch loaf pan works well; a Pullman pan is optional.

Pro tips for making zucchini bread

Choose smaller zucchini when possible — they are sweeter and more tender. Large, overgrown zucchini can be dry or bitter. For shredding, use the small grater side of a box grater or the shredding attachment on a food processor. Avoid pureeing the zucchini.

If using medium or small zucchini, seeds do not need to be removed; they’re usually soft and unnoticeable. For very large zucchini, scoop out the seeds before grating.

Always squeeze the grated zucchini well. Excess moisture can prevent the loaf from baking through. Use a potato ricer, clean kitchen towels, or multiple layers of paper towel (note: paper towels can tear) to press out liquid.

How to make zucchini bread

This gluten-free zucchini bread is straightforward. The most time-consuming part is grating and squeezing the zucchini.

Step 1: Preheat the oven to 350°F. Spray your loaf pan with cooking spray and line it with parchment, leaving an overhang to lift the loaf out easily.

Step 2: Shred and thoroughly squeeze the zucchini. Measure 225 grams after squeezing.

Step 3: Whisk together the gluten-free flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg in a bowl and set aside.

Step 4: In a large bowl, combine the light brown sugar, granulated sugar, unsweetened applesauce, eggs, vanilla, and neutral oil. Whisk until the sugars are dissolved and the mixture is smooth.

Step 5: Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Avoid overmixing. Fold in the shredded zucchini and any add-ins (up to about 100 grams).

Step 6: Transfer the batter to the prepared loaf pan and smooth the top. You can refrigerate unbaked batter up to 24 hours before baking if desired.

Step 7: Bake at 350°F for 55–65 minutes, until the top is golden and a toothpick inserted into the center comes out clean. If using an instant-read thermometer, the center should reach about 200°F.

Allow the loaf to cool in the pan for 10–15 minutes, then lift it out using the parchment overhang and finish cooling on a rack. Store at room temperature in an airtight container for up to three days.

How to freeze zucchini bread

Zucchini bread freezes well. For a whole loaf, cool completely, wrap tightly in plastic wrap, place in a freezer bag, and freeze up to six months. For individual slices, wrap each slice and store in a freezer bag for up to three months. Thaw a whole loaf at room temperature, unwrapped, for several hours. Reheat slices quickly in a toaster or microwave.

Why you should sift dry ingredients

Sifting dry ingredients helps blend them evenly and aerates the flour mixture for a lighter crumb. A fine mesh strainer works perfectly — no special tools required. Sifting before combining with wet ingredients improves consistency and helps avoid lumps.

FAQ for gluten-free zucchini bread

Note about salt in my recipes

Recipes were developed using Diamond Crystal kosher salt. If you use a different salt, adjust the amount to taste — some salts, like Morton’s Kosher Salt, have smaller, denser granules and are saltier by volume.

Baking in grams

Baking by weight is more accurate than volume measurements. Digital kitchen scales are affordable and recommended for consistent results, especially with gluten-free flours that vary in weight from traditional wheat flours. For tiny measurements, a precision pocket scale can be helpful.

Note about ovens and oven temperatures

These recipes were tested in a conventional oven with the rack placed in the middle. Convection ovens run hotter and may dry baked goods; reduce temperature or monitor baking time if using convection. An oven thermometer ensures your oven is at the correct temperature.

Substitutions and modifications

Substitutions can change the loaf’s texture and flavor. If you alter flours, sweeteners, or fats, expect some differences. These recipes were tested as published and results may vary with ingredient changes.