This Extra Moist Gluten Free Zucchini Bread with a secret ingredient is packed with flavor and is unbelievably soft inside. Thanks to one secret ingredient, this delicious zucchini bread stays moist and has the perfect balance of spices in every bite.
If you love a classic homemade bread recipe but need a gluten free version, look no further than this recipe. When I was diagnosed with celiac disease in 2008, I made it my mission to recreate my favorite recipes.
Since then, my mom (who also was diagnosed with celiac) and I have taken all of our favorite recipes and modified them to meet our dietary needs. But don’t worry, every single recipe delivers on texture and flavor thanks to my perfect blend of gluten free flour. It works so well to make delicious breads, including my famous gluten free soft pretzels and gluten free naan bread.
Why you’ll want to double the recipe
- Extra moist texture: With the addition of the secret ingredient (pineapple chunks), this recipe stays soft without being too dense.
- Crispy sugar crust: Sprinkling sugar in the pan before baking gives the outside of the bread a delicious caramelized crust.
- Classic texture: One of the best things about this recipe is that nobody will ever know they’re gluten free. The texture is exactly same as the classic.
- Great for using leftover zucchini: If you’re like me and you wind up with extra zucchini ever summer, this recipe is a great way to use up that zucchini.
What’s the best way to eat zucchini bread?
This gluten free zucchini bread is delicious by itself but there are tons of way to easily elevate it. Pair it with a drizzle of honey or maple syrup for some extra sweetness or spread butter or almond butter on a warm slice for an indulgent treat. For something extra simple, a light sprinkle of powdered sugar gives this bread a bakery finish look. I especially love adding powdered sugar to my ebelskiver recipe.
What you’ll need to make gluten free zucchini bread
- Flour: You can either make your own gluten free flour using this recipe or you can use a 1:1 gluten free flour blend for the best texture.
- Sugar: Sugar for the bread and to coat the pan before baking.
- Eggs
- Zucchini: Make sure to drain or squeeze extra water out before baking.
- Pineapple: This is the secret ingredient that adds subtle sweetness while keeping the bread moist.
- Walnuts: An optional ingredient, but I love the crunch!
- Spices: Cinnamon and nutmeg add warmth to the bread.
- Baking basics: Vanilla, salt, baking soda, and baking powder.
Do you squeeze water out of zucchini for bread?
Because there is so much moisture in zucchini, it is best to drain it with a colander over a medium bowl or simply squeeze the excess water out before baking with it.You can also use paper towels to soak up the excess moisture.
How to make gluten free zucchini bread
Prep: Preheat the oven and grease two loaf pans with nonstick spray or butter. Sprinkle a little bit of sugar inside the pans.
Wet ingredients: In a large mixing bowl or stand mixer, combine the eggs, coconut oil, vanilla, and sugar until the mixture is fluffly.
The good stuff: Add in drained zucchini and pineapple, mix until fully combined.
Dry ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.
Make the batter: Slowly add the dry ingredients to the wet ingredients until combined. If you’re adding walnuts, add them now.
Bake: Bake for roughly one hour or until a toothpick comes out clean.
Tips for success
- Eat it warm – Of course, this bread is best fresh out of the oven, but there will most likely be leftovers. It tastes just fine at room temperature, but heating it in the microwave for a few seconds gives the best taste.
- Use fresh zucchini – I love making this great recipe during zucchini season because fresh zucchini works best in this recipe.
- Check the bread while it bakes – For the best results, keep an eye on the bread to see when it turns golden brown. I like to check and make sure it does not overcook because it will lose a lot of moisture that way.
- Add sugar to the loaf pan – Use regular sugar or dark brown sugar to sprinkle in the bread pan. It’s the best way to get that crunchy texture on the crust.
What goes well with zucchini bread?
During the hot summer months, you can never go wrong with a classic non-alcoholic gin and tonic. We also love a Roy Rogers drink and lemon mocktail. To learn more about mocktails, check out our post about what is a mocktail.
Storage and Freezing
Storing – Allow this moist zucchini bread to cool before storing. Then you can place it in an airtight container, a plastic bag, or plastic wrap. This gf zucchini bread can sit on the counter for 2-3 days. If you have already sliced up the bread into individual slices, put parchment paper between each slice to keep them from sticking together.
Freezing – I love making extra batches and freezing them for later. You can also make them into mini loaves and give them as little gifts from your heart and garden. Just be sure to wrap them in plastic wrap and then in tinfoil or place them in freezer bags individually wrapped in plastic. They will keep their moisture this way.
Can I make dairy-free zucchini bread?
This recipe is naturally dairy-free, so you are all good to go. For those who don’t eat dairy-free, don’t worry…you won’t miss it at all.
More recipes you’ll love
- Gluten free chocolate chip cookies
- Gluten free pineapple upside down cake
- Gluten free biscuits
- Apple cider chicken marinade salad
- Gluten-free crescent rolls
- Butter board recipe
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Extra Moist (Secret Ingredient) Gluten Free Zucchini Bread
Ingredients
- 3 eggs
- 1 cup coconut oil
- 2 teaspoons gluten-free vanilla
- 2 cups sugar
- 2 cups shredded zucchini
- 8 ounces crushed pineapple, drained
- 3 cups all-purpose gluten-free flour
- 2 teaspoons baking soda
- 1 teaspoon Real Salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 cup chopped walnuts optional
- 2 tablespoons sugar for dusting pans with optional
Instructions
- Preheat the oven to 325° and grease or butter (we prefer this) and sugar (optional but amazing!) two loaf pans
- In a large bowl, beat eggs, oil, sugar, and vanilla until thick and foamy
- Stir in shredded (drained or squeezed) zucchini & pineapple
- In another bowl, combine flour, baking powder, soda, salt, cinnamon, nutmeg and chopped walnuts if using them
- Slowly add the flour mixture 1/2 C at a time to the zucchini mixture until just blended
- Pour into two greased and sugared (if you prefer) loaf pans and bake for 1 hour or until a toothpick inserted in the center comes out clean
Notes
Nutrition
This post was originally published September 15, 2015 but has been updated with new photos, text and instructions on March 11, 2023 and again on February 25th, 2025. The recipe is still the same AMAZING recipe! Here are the original photos… I know you guys love seeing those. 😉
Ashlee says
My husband and I love this recipe! It’s so moist and the perfect amount of sweet. Its become one of our regular recipes we use!
Chandice says
AWW thanks Ashlee! It is my favorite when we have tons of zucchini too! 🙂