This is the BEST gluten-free zucchini bread ever! It is sugared on the outside for a delectable crisp crust and moist and soft on the inside. It is the sweet treat that is just right. There are a few secret ingredients that make it EXTRA MOIST and the BEST you’ve ever had!
Gluten-Free Zucchini Bread
Our gluten-free flour is the perfect base to this perfectly moist and delicious gluten-free, dairy free spiced pineapple zucchini bread! It works so well to make delicious breads but it is also great for the BEST gluten-free chocolate chip cookies and our ebelskiver recipe as well.
My baking wizard cousin and sweet friend Cassidie created this absolutely delicious treat. It’s perfect for an after school snack when you have zucchini coming out your ears! And be sure to check out our other back to school hacks and snacks for moms.
This bread is also great when served as a slightly sweet dessert at an early fall harvest party along side our apple cider chicken marinade salad.
The taste, texture and consistency are all spot on on this bread recipe. The combination of moisture filled zucchini and sweet, juice pineapple really give this gluten-free zucchini bread a delicious texture unlike any other I have tried!
Trust me, once you add the pineapple, you will never go back… I mean, have you given our Instant Pot gluten-free pineapple upside down cake a try yet? So delicious! We made mini versions of them for our summer ice cream pool party and they were a hit!
How to make gluten-free zucchini bread
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Preheat the oven to 325° and grease or butter (we prefer this) and sugar (optional but amazing!) two loaf pans
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In a large bowl, beat eggs, oil, sugar, and vanilla until thick and foamy
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Stir in shredded zucchini & pineapple
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In another bowl, combine flour, baking powder, soda, salt, cinnamon, nutmeg and chopped walnuts if using them
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Slowly add the flour mixture 1/2 C at a time to the zucchini mixture until just blended
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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
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 bowl or simply squeeze the excess water out before baking with it.
If you find that you have extra zucchini, be sure to check out this gluten-free zucchini cake recipe. It’s great topped with this peanut butter frosting. And if you can’t get enough chocolate from that, this healthy star crunch recipe will surely please.
How do you make this dairy-free zucchini bread?
It 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.
These zucchini chips are also a great way to use leftover zucchini for a yummy snack. And while you are making chips, you should give these plantain chips a try.
Can you freeze zucchini bread?
Yes! I love making extra batches and freezing them for later. You can also make them into mini loafs 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.
Other gluten-free bread recipes…
Gluten-Free Biscuits (Flaky Buttermilk)
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Gluten-Free Zucchini Bread (Extra Moist, BEST EVER!)
Ingredients
- 3 eggs
- 1 C coconut oil
- 2 tsp. gluten-free vanilla
- 2 C sugar
- 2 C shredded zucchini
- 1 can 8 oz. crushed pineapple, drained
- 3 C all-purpose gluten-free flour
- 2 tsp. baking soda
- 1 tsp. Real Salt
- 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1 C chopped walnuts optional
- 2 tbls 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
Video
Nutrition
This post was originally published September 15, 2015 but has since been updated with new photos, text and instructions. The recipe is still the same AMAZING recipe! Here is the original photo… I know you guys love seeing those. 😉
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!
AWW thanks Ashlee! It is my favorite when we have tons of zucchini too! 🙂