Gluten Free Zucchini Bread doesn’t have to be dry, dense, or gummy. This cozy recipe fixes the most common mistakes—so your loaf comes out soft, moist, and full of flavor. I used to struggle with collapsed middles and soggy slices until I found the sweet spot: squeeze the zucchini, rest the batter, and bake low and slow. Let me walk you through it!
Turns out, gluten free zucchini bread has its quirks. But once I cracked the code, it became one of our most-loved snacks—soft, lightly sweet, and kid-approved.
Table of Contents
Table of Contents
Let’s look at what might be tripping up your loaf—and how to fix it:

Common Mistake: Not Squeezing the Zucchini Enough
Zucchini holds a ton of water—like a sponge. If you don’t press that extra moisture out, it’ll water down your batter and leave you with a dense, soggy center.
What to do: After grating, scoop it into a clean towel or paper towels and squeeze like you’re wringing out a wet washcloth. You’ll be surprised how much water comes out.
Flour & Liquid Balance: Gluten-Free Needs Rest Time
Unlike wheat flour, gluten-free flours take a little nap before they’re ready to shine. If you mix and bake right away, the flour hasn’t had time to soak up the liquid, which leads to gritty or gummy textures.
Fix it fast: After mixing, let the batter rest 10 to 15 minutes. This gives the flour time to absorb moisture evenly. You’ll get a taller rise and a tender crumb.
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Best Gluten Free Zucchini Bread – 5 Easy Fixes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This gluten free zucchini bread is soft, lightly sweet, and perfectly moist—no gummy center, no guesswork. A failproof recipe you’ll make on repeat.
Ingredients
1 ½ cups grated zucchini (squeezed dry)
1 ½ cups gluten-free flour blend (with xanthan gum)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup brown sugar
⅓ cup oil (vegetable or coconut)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk eggs, brown sugar, oil, and vanilla.
3. In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine wet and dry ingredients. Stir just until combined.
5. Fold in the grated zucchini. Let batter rest 10–15 minutes.
6. Pour into the pan and smooth the top.
7. Bake for 55–65 minutes, until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then cool fully on a rack.
Notes
Always squeeze zucchini well to avoid sogginess.
For added flavor, mix in ¼ cup walnuts or mini chocolate chips.
Freeze slices individually for grab-and-go breakfasts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Best Gluten Free Flour Blends for gluten free Zucchini Bread
Once I nailed the moisture part, I hit another wall—flour. Not all gluten-free flours are created equal. Some soak up too much liquid, others not enough, and some just leave things gritty. It took me three brands and one teary loaf that crumbled like wet sand to figure out the best options.
Store-Bought 1:1 Blends: Why They Vary
Many recipes say “use a 1:1 gluten-free blend,” but here’s the deal: they’re not all the same. Some have more rice flour (which is drier), while others lean heavy on starches (which can turn gummy).
Look for blends that include brown rice flour, tapioca starch, potato starch, and a binder like xanthan gum or guar gum.
Brands I trust: Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Both work beautifully in gluten free zucchini bread.
DIY Mix Ideas for Budget-Friendly Baking
If you bake gluten-free often, mixing your own flour can save money and let you tweak the texture.
Here’s a simple blend to start with:
- 2 cups brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1 teaspoon xanthan gum per cup used
Store it in an airtight jar and you’ll always be ready.
How to Prepare Zucchini for Maximum Moisture Control
Even when zucchini looks dry, it might still be messing with your bread. I used to grate it straight into the bowl. Big mistake. Once I learned to treat zucchini like the sneaky sponge it is—everything changed.
To Squeeze or Not to Squeeze? (Always Squeeze)
This isn’t optional. Whether your zucchini looks dry or juicy, you have to squeeze out that water. Too much moisture makes gluten-free batters collapse or stay raw in the middle.
How to do it: Place grated zucchini in a clean kitchen towel or paper towel. Twist and press until the water stops dripping. It’ll still be moist enough to keep your bread soft.
Grating Techniques That Avoid Over-Wet Batter
Finely shredded zucchini releases more juice and tends to clump. Use the medium or large holes on your grater instead. Looser shreds mean better batter distribution and less water per bite.

Resting the Batter & Baking at Lower Temperature
Even with the right ingredients, I still had one issue: the bread looked perfect on top but stayed raw in the middle. Two changes made all the difference—resting the batter and lowering the oven temp.
Why a 10 to 15 Minute Rest Helps
Gluten-free flours are slow to hydrate. Giving them a few minutes before baking thickens the batter, smooths the texture, and prevents grit. After mixing, set your bowl aside for 10 to 15 minutes while the oven preheats.
Baking at 325°F for a Better Loaf
Most recipes call for 350°F, but 325°F works better for gluten-free baking. It bakes slower and more evenly, giving your loaf time to rise and cook through without burning the edges. If your loaf browns too fast, tent it with foil during the last 15 minutes.
Serving, Storing & Freezing Gluten Free Zucchini Bread
Once you’ve baked the perfect loaf, the last thing you want is for it to dry out, fall apart, or go bad in two days. Here’s how to keep it just as good on day three as it was fresh out of the oven.
Cool Before You Slice
I’ve ruined more than one loaf by cutting it too soon. Gluten-free bread needs to cool completely to set. Let it cool in the pan for 10 minutes, then on a wire rack for at least an hour.
How to Store & Freeze
Room Temp: Store slices in an airtight container or zip bag for up to 3 days. Add a paper towel inside to absorb moisture.
Fridge: Keeps for up to a week. Toast slices before eating for best texture.
Freezer: Slice the whole loaf, layer with parchment, and freeze in a zip bag. Toast a slice anytime for a warm, quick snack.
Final Thoughts
Gluten free zucchini bread doesn’t have to be tricky or dry. With the right prep, a smart flour choice, and a little patience, you can bake a moist, flavorful loaf every time. No fancy tools. No guesswork. Just a few tweaks and a lot of satisfaction.
Tag me if you try it—I cheer for every kitchen win!