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Shredded zucchini folded into thick gluten free batter for moist zucchini bread, with green flecks and smooth texture.

Gluten Free Zucchini Bread That's Actually Moist (Not Dense or Gritty)

Every gluten free zucchini bread I made for two years was edible. This one is different. Tender, perfectly spiced, and stays moist for days—no one will guess it's gluten free. The secret? A 20-minute batter rest.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Bread, Snack
Cuisine American
Servings 10
Calories 220 kcal

Equipment

  • 9x5-inch loaf pan
  • Cheesecloth or clean kitchen towel
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Cooling rack

Ingredients
  

Zucchini and Sugar Prep

  • 2 cups shredded zucchini (from about 1 medium zucchini)
  • 1 tablespoon granulated sugar (to draw out moisture)

Dry Ingredients

  • 2 cups gluten free 1:1 flour blend (240g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 cup granulated sugar (minus 1 tbsp used above)
  • 1/2 cup neutral oil (avocado or grapeseed)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • turbinado sugar and pepitas for topping

Instructions
 

  • Preheat the oven to 350°F. Line your loaf pan with parchment paper, leaving overhang on the long sides.
  • Shred and sweeten the zucchini: Shred 2 cups zucchini using a box grater. Toss with 1 tbsp granulated sugar. Let sit 10 minutes.
  • Squeeze it dry: Dump the zucchini into a cheesecloth or towel and squeeze firmly over the sink. Set aside.
  • Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
  • Mix wet ingredients: In a medium bowl, whisk together the remaining sugar, oil, eggs, and vanilla until smooth.
  • Combine: Pour wet into dry, fold with spatula until just combined. Gently fold in zucchini and nuts if using.
  • Rest the batter (do not skip): Set bowl aside for 20 minutes. The batter will thicken.
  • Bake: Pour batter into pan, sprinkle with turbinado sugar and pepitas. Bake 50-55 min at 350°F until toothpick comes out clean.
  • Cool properly: Let cool in pan 10 minutes, then lift out onto a wire rack to cool completely.

Notes

Weigh your flour: One cup of GF flour = 120g. Use a scale for best results. Don't overmix—fold until just combined. Set a timer for the 20-minute rest; it's non-negotiable.
Storage: Wrap tightly; keeps 4 days at room temp. Freezes beautifully—slice first, then wrap individually. Toast slices for best texture.
Keyword easy zucchini bread, fall baking, gluten free zucchini bread, moist gluten free bread