Illustrative serving image, not a documented photograph of a kitchen-tested batch. The image broadly depicts zucchini bread; exact mix-ins and texture are unverified.
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A gluten-free loaf with grated zucchini and spices.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Zucchini moisture and flour blend can change the batter. The old formula does not specify a drained zucchini weight; record the preparation and weight during the first baking test rather than assuming a tested result. Cooling adds time after baking.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal.
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2Mix Dry Ingredients In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
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3Cream Butter and Sugar In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. This step is key to a tender crumb.
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4Add Eggs and Vanilla Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
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5Incorporate Zucchini and Dry Mix Fold in the grated zucchini. Then gradually add the dry ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
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6Add Nuts (Optional) If you’re using nuts, fold them in now.
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7Bake Pour the batter into your prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
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8Cool and Serve Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps prevent it from falling apart.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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