Gluten-Free Zucchini Bread (Dairy-Free)

Enjoy bakery-quality gluten-free zucchini bread. It is rich in flavor and perfectly moist without any hassle.

Course Breads

Prep Time 35

Cook Time 55

Total Time 1 30

Servings

Calories 283kcal

Author Rebecca Taig

Ingredients

Dry Ingredients

1 ¾ cups + 2 tablespoons (255g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg

Wet Ingredients

3 large eggs, room temperature
¾ cup (150g) dark brown sugar
¼ cup (50g) granulated cane sugar
6 tablespoons (90ml) Extra-virgin olive oil
2 teaspoons (10ml) lemon juice
2 teaspoons vanilla extract
1 ½ cups (180g) coarsely grated zucchini (no need to squeeze out the extra liquid)

Instructions

Prep Pan & Dry Mixture: Preheat your oven to 325°F (163°C). Lightly grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Grate the Zucchini: Coarsely grate the fresh zucchini using the large holes of a box grater. Do not squeeze, blot, or strain out the moisture—you need all 180 grams of that natural hydration.
Mix Wet Ingredients & Zucchini: In a large bowl, vigorously whisk the 3 eggs, dark brown sugar, granulated cane sugar, olive oil, vanilla extract, and lemon juice until the mixture is completely smooth and emulsified. Whisk in the unsqueezed zucchini until evenly distributed.
Combine Wet & Dry: Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold everything together until a smooth, fairly runny batter forms with no flour pockets remaining.
Pour & Rest: Pour the batter into your prepared loaf pan and smooth the top. Let the batter rest undisturbed at room temperature for 20 minutes to allow the gluten-free flours to fully hydrate.
Bake: Bake uncovered at 325°F (163°C) for 50 to 60 minutes (my oven takes 55 minutes). Insert an instant-read thermometer into the exact center of the loaf—it should read between 200–205°F (93–96°C) to ensure the interior starches are fully set.
Cool: Rest the bread in the pan for 10 minutes, then transfer it to a wire rack. Cool completely at room temperature for at least 3 hours before slicing or wrapping to allow the crumb structure to lock in.

Notes

Measure by Weight: Use a digital scale for accuracy. Gluten-free flours pack differently in measuring cups, and precise gram weights guarantee the correct wet-to-dry balance.
Do Not Blot the Zucchini: Leave the shredded zucchini unsqueezed. All 180 grams of its natural moisture are required to properly hydrate the batter.
Cool Fully Before Slicing: Wait at least 3 hours before cutting. Warm gluten-free bread will turn gummy and fall apart, as the starches need time to fully set at room temperature.

Nutrition