Gluten Free Zucchini Bread (EXTRA moist)

This gluten free zucchini bread is sugared on the outside for a delectable crisp crust and moist and soft on the inside (thanks to one special ingredients). It is the sweet treat that is just right!

I was diagnosed with celiac disease in 2008, around the same time as my mom. We love baking together, so we decided to find the best gluten-free recipes and make new traditions with gluten-free baking.

We have taken our favorite recipes and have modified them to meet our dietary needs. Our friends and family can’t tell the difference between them, so we count that as a win.

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.

It is also great for the BEST gluten-free chocolate chip cookies and our ebelskiver recipe. If you like the pineapple in this recipe, try out our Instant Pot gluten-free pineapple upside down cake.

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.

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!

My baking wizard cousin and sweet friend Cassidie created this absolutely delicious treat. It’s perfect for an after school snack when you have plenty of zucchini. Be sure to check out our back to school hacks and snacks for moms.

And if you have extra zucchini still, these zucchini parmesan fritters are a great option.

Why you should make this recipe

• It is the perfect way to use up an abundance of zucchini if your garden has a good year
• This recipe makes the best zucchini bread
• It is a great way to switch things up from your usual banana bread

How to make gluten free zucchini bread

Prepare pans

Preheat the oven to 325 degrees F. Go ahead and pull out the ingredients while the oven is preheating.

Pull out two loaf pans and prepare them by greasing with stick spray or buttering them (we prefer this). An optional, but amazing, step is to sugar the pans as well.

Mix wet ingredients

In a large bowl for a stand mixer, beat the eggs, oil, sugar, and vanilla extract. Mix it until it is thick and foamy.

You can mix by hand in a large mixing bowl, but I find a stand mixer works better. Plus it does not take as much effort.

Stir in zucchini and pineapple

Shred the zucchini and pineapple first. Use a fork to shred into thin pieces.

Before adding to the mixture, drain and squeeze to get out the most liquid possible. Then add the zucchini and pineapple to the liquid ingredient mixture.

Mix dry ingredients

In another bowl, you will mix the dry ingredients together. Combine the flour, baking powder, soda, salt, cinnamon, nutmeg, and chopped walnuts (if you use them).

We recommend adding the flour last to make less of a mess. Slowly mix the flour in one cup at a time.

Combine the ingredients

Now it is time to add the dry ingredient mixture to the wet ingredient mixture. Slowly add the flour mixture 1/2 cup at a time.

Allow the ingredients to mix until blended. Start off slow so the flour mixture does not make a mess.

Bake the bread

Slowly add the zucchini bread batter to each loaf pan. Bake for one hour or until no more dough is in the middle.

You can check this by sticking a toothpick in the center of the loaf and pulling it out. If the toothpick comes out clean, the bread is done.

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.

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.

FAQ

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 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.

Ways to enjoy

This bread is great when served as a slightly sweet dessert at an early fall harvest party along side our apple cider chicken marinade salad. It also pairs well with a nice mocktail.

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.

Try our gluten-free crescent rolls if you like this gluten-free zucchini bread recipe. They are super flaky and fluffy. Also, try out our gluten-free biscuits.

While you are making bread, make this viral TikTok butter board recipe. It takes less than 5 minutes to make, and you can customize it to be savory, sweet, or both.

Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!

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Gluten Free Zucchini Bread (EXTRA moist)

5 from 2 votes

This gluten free zucchini bread is sugared on the outside for a delectable crisp crust and moist and soft on the inside (thanks to one special ingredients). It is the sweet treat that is just right!

PRINT RECIPE SAVE RECIPESaved!

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Course: Bread

Cuisine: American

Keyword: gluten-free, pineapple, zucchini, zucchini bread recipe

Servings: 20 slices (or two loaves)

Calories: 385kcal

Author: Chandice

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

Video

Notes

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.

Nutrition

Serving: 1slice | Calories: 385kcal | Carbohydrates: 35g | Protein: 4g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 25mg | Sodium: 245mg | Potassium: 80mg | Fiber: 3g | Sugar: 21g | Vitamin A: 60IU | Vitamin C: 2.3mg | Calcium: 32mg | Iron: 1mg

This post was originally published September 15, 2015 but has been updated with new photos, text and instructions on March 11, 2023. The recipe is still the same AMAZING recipe! Here is the original photo… I know you guys love seeing those. 😉