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Sliced gluten-free zucchini bread
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5 from 2 votes

Gluten-Free Zucchini Bread (Extra Moist, BEST EVER!)

This gluten-free zucchini bread 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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread
Cuisine: American
Keyword: gluten-free, pineapple, zucchini, zucchini bread recipe
Servings: 20 slices (or two loaves)
Calories: 385kcal
Author: Chandice
Cost: $6


  • 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


  • 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


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