Many of you are familiar with my gluten-free Chocolate Zucchini Bread, but today I’m sharing the recipe on which that was based—my gluten-free Zucchini Bread, which is a classic quick bread (a quick bread is a bread made without yeast, which means there’s no rising time so the bread is “quick”).
I know it’s hard to believe, but sometimes you don’t want chocolate. Well, let me re-phrase that … I always want chocolate, but sometimes I enjoy other flavor combinations as well.
This Classic Gluten-Free Zucchini Bread is moist and delicious and flavored with cinnamon. With chopped nuts added (I like walnuts best) if you eat nuts.
![Classic Gluten-Free Zucchini Bread. A classic cinnamon-y gluten-free quick bread that makes fine use of summer's favorite green squash. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2015/09/Gluten-Free-Zucchini-Bread-Photo.jpg "Classic Gluten-Free Zucchini Bread. A classic cinnamon-y gluten-free quick bread that makes fine use of summer's favorite green squash. [from GlutenFreeEasily.com]")
It is a lovely quick bread with a cup of tea in the morning or when that afternoon “I must eat something sweet now” moment hits. The kiddos won’t mind if you pack a slice in their lunches either.
![Shredded zucchini in bowl with grater. [GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2010/07/Chocolate-Zucchini-Bread-010.jpg)
Two more mentions before you go … I often freeze several Ziploc packages of shredded zucchini just so I can continue to make this recipe well into the fall and even through mid-winter some years. Without having to head to the store. Or get a produce delivery.
All you have to do is shred (or grate) your zucchini and place it in a Ziploc bag (removing all the air per usual) or another freezer-safe container. When you’re ready to use it, simply thaw and drain thoroughly and add to your recipe per usual. It’s that easy!
![Classic Gluten-Free Zucchini Bread. Classic Gluten-Free Zucchini Bread. A classic cinnamon-y gluten-free quick bread that makes fine use of summer's favorite green squash. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2015/09/Gluten-Free-Classic-Zucchini-Bread-Image.jpg "Classic Gluten-Free Zucchini Bread. Classic Gluten-Free Zucchini Bread. A classic cinnamon-y gluten-free quick bread that makes fine use of summer's favorite green squash. [from GlutenFreeEasily.com]")
More of My Favorite Gluten-Free Zucchini Recipes
~ 75 Fabulous Gluten-Free Zucchini Dessert Recipes
![Sampling of Recipes in This Gluten-Free Zucchini Dessert Recipes Roundup [featured on GlutenFreeEasily.com] (photo)](https://glutenfreeeasily.com/wp-content/uploads/2015/07/Sampling-of-Gluten-Free-Zucchini-Dessert-Recipes-600.jpg)
~ Paleo Chocolate Chip Zucchini Almond Bread
~ Zucchini Ravioli (No Pasta Needed!)
Classic Zucchini Bread (Gluten-Free) Recipe
A classic cinnamon-y gluten-free quick bread that makes fine use of summer's favorite green squash. I like to use oils like extra virgin olive oil and coconut oil (even expeller-expressed coconut oil if you don’t like coconut flavor), or a combination of oils. You can even substitute unsweetened applesauce for part of the oil. I wouldn’t recommend using a lot of applesauce though. Despite its reputation for making baked goods moist, I think the addition of applesauce makes this bread just a little bit drier than if all oil were used. Although it’s easy to buy zucchini and leave it on your counter for a few days, it’s best to use it right away to take maximum advantage of its wonderful moisture factor. Even zucchini a few days old will be much drier. If I can't use zucchini immediately, I place it in a Ziploc bag in my refrigerator and still use it as soon as possible. I've made this bread with and without xanthan gum. I haven't seen a big difference in the results.Classic Gluten-Free Zucchini Bread
Ingredients
Instructions
Notes
judee@ Gluten Free A-Z Blog says
This zucchini bread sounds perfect to use up some of the end of summer zucchini. As good as it sounds, I’d probably opt to add some chocolate chips! Thanks for an easy recipe
Shirley says
Judee–Thanks and you’re welcome, of course. 🙂 Well, almost every dessert recipe is better with chocolate chips, so you can’t go wrong there! 😉
Shirley
Barbara Bianchi says
Yes, I still have on or two zucchinis in my garden. Time to turn on the oven and try your recipe. I’m looking forward to trying coconut sugar. This will be a first. Thanks.
Shirley says
Hi Barbara–It’s good to see you again! Yay for homegrown zucchini and homemade zucchini bread, right?! I hope you love coconut sugar as much as I and everyone else I know. 🙂
Enjoy! 🙂
Shirley
Bethany says
I love a good, gluten free bread, and this zucchini bread looks great!
Shirley says
Hi Bethany–Thanks so much! A good quick bread is really so wonderful as the weather cools. 🙂
Shirley
Raia says
Delicious! I love zucchini bread! Thanks so much for sharing it with us at Savoring Saturdays! Can’t wait to see what goodness you share this weekend… 😉
Shirley says
It’s definitely one of our favorites as well! 🙂 Hope you’re having a good week, Raia. Saturday will be here before we know it! 😉
Shirley
Kerry says
Hi Shirley – just pulled 2 loaves out of the oven and they smell yummy! Used a box of King Alfred flour I needed to use up, plus a whopper zucchini from the garden.
Shirley says
Hi Kerry–It’s great to see you here again at gfe! 🙂 I sure hope this recipe met with your approval after you sampled one loaf!
Hope you’re having a good week. Thanks so much for taking the time to comment!
Shirley
Kerry says
It’s amazing, Shirley! Good thing it makes 2 loaves 😉
Shirley says
Woohoo! Thanks for letting me know, Kerry! And hehe on being grateful for having 2 loaves. 😉
Kerry says
Oh, I should also mention that I sub’d melted butter for the oil.
Shirley says
Thanks, Kerry! I’m sure readers will want to know that’s an easy sub. I, as well, appreciate knowing that melted butter works. 🙂
Kristen says
After seeing your link to this recipe on FB recently, I had to make some! I haven’t had zucchini bread in years, probably, and it’s great! Mine turned out a little chewy on the outside, but I may have overbaked it slightly. It’s still really good! Thanks for sharing the recipe!
Shirley Braden says
Hi Kristen–Good to see you here at gfe again! 🙂 I’m so glad this bread was a success for you! I do love a bread that has a little crust/chewiness on the outer edge, but I don’t remember this one particularly having that feature. So, yes, bake a little less time next time and see how that goes. So glad you are enjoying it and I really appreciate you taking the time to leave a comment here!
Shirley
Laura says
Can I reduce the sugar content in your recipe? I made a zucchini bread recently (another recipe) and found it far too sweet! I am gluten & dairy free normally but due to breastfeeding, have started omitting as much sugar as possible.
Shirley Braden says
Hi Laura–Welcome to gfe! 🙂 I’ve not tried this with less sugar, but I’ve always read that you can start out reducing the sugar in a recipe by about 1/3 cup. I can only suggest giving it a try and seeing how it goes. Then if that works, you could try reducing the sugar even more. If you’re a coconut sugar fan, that is a non-refined sugar that tastes less sweet. If you’re interested, you might be able to use less sweetener and use coconut sugar as your sweetener. Hope that helps a bit. Please let us know how it works out.
Thanks,
Shirley