A delicious and easy to make gluten free zucchini bread that tastes even better than you remember! Try one slice and you’ll see why it’s my family’s favorite. Cinnamon, vanilla, and brown sugar spice up this zucchini bread so it’s one to remember. Quick, healthy, and perfect anytime of the day.
Free from: wheat, gluten, dairy (optional), casein (optional)), fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Zucchini is perfect to make into all sorts of dishes from the beginning of summer right into early fall. The smaller the zucchini is when harvested, the more flavor it will have, making it perfect for cooking. The bigger zucchini are great for baking bread or for stuffing with filling.
Look for firm and unblemished zucchini with a glossy sheen when shopping. Keep them in the fridge for up to 5 days before using, like baking into this bread!
This recipe is one of my favorites for how quickly it comes together with simple ingredients. You only need 11 things to make this zucchini bread! Exact amounts listed in the recipe card.
Zucchini – Obviously you’ll need this for zucchini bread. Choose ones that have a glossy sheen to them. I prefer smaller zucchini for a more intense flavor, but the larger ones are great for a more mild bread.
Cinnamon – I love to make this bread a little spicy with some cinnamon.
Orange Juice – Don’t skip on this ingredient! It provides a little zing to the dough while keeping it moist and just transforms this bread to a whole next level.
Melt the butter in the microwave or on the stovetop. Set it aside to cool for a few minutes while you grate the zucchini.
Cut the zucchini down the middle and scrape out the seeds. The peel can be left on or off, it’s up to you!
Grate the zucchini into a medium fine grate and set on paper towels to drain slightly while you mix up the dry ingredients.
In a medium sized bowl, combine all the dry ingredients, sifting them together.
In a large bowl, mix together the cooled melted butter and brown sugar. Add in the vanilla. Now add the eggs one at a time. Make sure you really mix the eggs well into the butter mixture. You are emulsifying the fats and the proteins together. If you don’t mix them well, your dough might separate and look curdled.
If this happens, don’t panic. Continue with the recipe as normal. Just know that you mixed it together too quickly and won’t do it next time.
After the eggs have been added, you can add the sour cream, orange juice, and zucchini. Mix it up well and then begin to add the dry ingredients.
Add the dry ingredients into the wet in two batches, mixing well after each addition.
Pour this into your prepared loaf pan and bake!
This zucchini bread is a classic and the starting point for some delicious variations!
To make it dairy free, replace the butter and sour cream with non-dairy butter and non-dairy sour cream of your choice. Tastes delicious!
Chocolate Chip – Add 1 cup chocolate chips to the dough when you add the dry ingredients to the wet.
Pineapple – Add ½ cup of drained and patted dry pineapple chunks to the dough when you add the wet ingredients together. This gives the dough such incredible moisture!
Apple Zucchini Bread – Replace half the grated zucchini with grated apples. This is a perfect end of summer and early fall variation on this bread!
Do I need to grate the zucchini?
The zucchini works best in this recipe when you grate it. You can use a food processor or a hand grater to do so. In a pinch, if you don’t have one, you can use a knife, just make sure that you mince the zucchini very finely.
Do I need to peel the zucchini?
That is up to you! I typically peel my zucchini so that it melts better into the bread. However, the skin is where a lot of nutrients live so if you leave it on, you get to call your bread healthier than mine.
What gluten free flour works best in this recipe?
So far I have had great success with King Arthur Gluten Free Measure for Measure flour. I also recommend my own DIY Gluten Free Flour if you are sensitive to nightshades.
My favorite pan to bake this in is one specially made for gluten free bread. The loaf pan is longer and taller, heping the gluten free bread rise. This one is my favorite!
Want more gluten free recipes?
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- Loaf Pan
- parchment paper
- 2 cups gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons butter melted
- 1 cup brown sugar
- 2 eggs
- ¼ cup sour cream or plain yogurt
- 3 tablespoons orange juice
- 1 ½ cups zucchini grated about 2 medium zucchini
- Preheat the oven to 375F. Make sure the oven rack is in the middle of the oven. Prepare a 9×4 loaf pan with parchment paper and cooking oil spray. Set aside.
- Cut the zucchini in half and scrape out the seeds. Grate into a medium grate and set aside on a paper towel to drain.
- In a medium bowl, sift together the gluten free flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, combine melted butter with sugar and vanilla. Mix well. Add the eggs, one at a time and making sure to incorporate them well before adding the next. Now add the sour cream, orange juice, and grated zucchini.
- Combine the flour mixture into the wet ingredients. Give this a few good stirs, making sure to scrape the sides and bottom of the bowl so all the ingredients are well incorporated.
- Pour the batter into the prepared loaf pan. Using a spoon or spatula, press it into each corner and gently smooth the top.
- Bake uncovered for 55-60 minutes. You will know it is done when a toothpick inserted into the bread comes out clean and the bread is a beautiful golden brown color.
- Let cool in the loaf pan for 30 minutes before removing. Bread will keep up to 5 days in the fridge. Enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.