This Extra Moist Gluten Free Zucchini Bread features a subtle secret ingredient that keeps the loaf incredibly soft and full of flavor. A bit of crushed pineapple adds moisture and a gentle sweetness so the bread stays tender while the warm spices create a comforting, bakery-style loaf.
If you miss classic homemade quick breads but need a gluten-free version, this recipe delivers. After my celiac diagnosis in 2008, I set out to recreate favorite family recipes without gluten. Over the years my mom and I adapted many comforting recipes so they still taste like the originals—moist, satisfying, and full of texture.
We’ve had great results converting breads and baked goods, such as my mom’s gluten free banana bread, which is rich and moist, along with easy gluten-free soft pretzels and naan. This zucchini bread uses a 1:1 gluten-free flour blend for the best texture so no one has to guess it’s gluten-free.
Why you’ll want to double the recipe
- Extra moist texture: Crushed pineapple keeps the crumb tender without weighing it down.
- Crispy sugar crust: A light sprinkle of sugar in the pan before baking creates a caramelized, slightly crunchy crust.
- Classic texture: The finished loaf has a familiar, tender structure—just like classic zucchini bread.
- Great for surplus zucchini: This is a perfect way to use extra garden zucchini during the summer months.
What’s the best way to eat zucchini bread?
This gluten-free zucchini bread is lovely on its own, but there are simple ways to elevate it: spread softened butter or almond butter on a warm slice, drizzle with honey or maple syrup, or dust with powdered sugar for a bakery-style finish. It’s comforting for breakfast, brunch, or an afternoon snack.
What you’ll need to make gluten free zucchini bread
- Flour: A 1:1 gluten-free flour blend gives the best, familiar texture.
- Sugar: Used in the batter and optionally to coat the pans for a crunchy crust.
- Eggs
- Zucchini: Shred and drain or squeeze out excess moisture before mixing.
- Pineapple: Crushed and drained—this is the secret ingredient that adds moisture and subtle sweetness.
- Walnuts: Optional for crunch.
- Spices: Cinnamon and nutmeg add warmth and depth.
- Baking basics: Vanilla, salt, baking soda, and baking powder.
Do you squeeze water out of zucchini for bread?
Yes. Zucchini holds a lot of moisture, so drain it in a colander or squeeze shredded zucchini in a clean kitchen towel or paper towels to remove excess water. Removing the extra liquid prevents a soggy loaf while keeping enough moisture for a tender crumb.
How to make gluten-free zucchini bread
Prep: Preheat the oven and grease two loaf pans with butter or nonstick spray. For a crisp crust, sprinkle a little sugar in the pans.
Wet ingredients: In a large bowl or stand mixer, beat the eggs, coconut oil, vanilla, and sugar until thick and fluffy.
Add produce: Fold in the drained shredded zucchini and drained crushed pineapple until evenly distributed.
Dry ingredients: Whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Make the batter: Add the dry ingredients gradually to the wet mixture, stirring until just combined. Fold in chopped walnuts if using.
Bake: Divide the batter between the prepared loaf pans and bake at 325°F for about 1 hour, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before slicing.
Tips for success
- Serve warm: Fresh from the oven is best. Leftovers warm quickly in the microwave for a few seconds.
- Use fresh zucchini: In-season zucchini gives the best texture and flavor.
- Watch bake time: Check the loaves as they brown; overbaking will dry them out.
- Sugar in the pan: Sprinkling sugar (regular or dark brown) in the pan before adding batter gives a delightful crunchy crust.
What goes well with zucchini bread?
This bread pairs well with simple, refreshing beverages or a cozy cup of coffee or tea. It’s versatile enough to serve at brunch, lighten up a picnic, or offer as a homemade gift when baked as mini loaves.
Storage and Freezing
Storing – Let the loaf cool completely before storing. Keep it in an airtight container, wrapped in plastic wrap, or inside a resealable bag. The bread will stay fresh on the counter for 2–3 days. If sliced, separate layers with parchment paper to prevent sticking.
Freezing – For longer storage, wrap whole loaves or individual slices tightly in plastic wrap and aluminum foil, or place them in freezer bags. Thaw at room temperature or warm slices briefly in the microwave.
Can I make dairy-free zucchini bread?
Yes. This recipe is naturally dairy-free when made with coconut oil and dairy-free ingredients, so no substitutions are required unless you prefer a different oil.
More recipes you’ll love
- Gluten free chocolate chip cookies
- Gluten free pineapple upside down cake
- Gluten free buttermilk biscuits
- Apple cider chicken marinade
- Gluten-free crescent rolls
- Butter board
Extra Moist (Secret Ingredient) Gluten Free Zucchini Bread
Ingredients
- 3 eggs
- 1 cup coconut oil
- 2 teaspoons gluten-free vanilla
- 2 cups sugar
- 2 cups shredded zucchini (drained)
- 8 ounces crushed pineapple, drained
- 3 cups all-purpose gluten-free flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1½ teaspoons cinnamon
- ¾ teaspoon nutmeg
- 1 cup chopped walnuts (optional)
- 2 tablespoons sugar for dusting pans (optional)
Instructions
- Preheat the oven to 325°F. Grease or butter two loaf pans and, if desired, sprinkle a tablespoon of sugar in each for a sugared crust.
- In a large bowl, beat the eggs, coconut oil, sugar, and vanilla until thick and foamy.
- Stir in the drained shredded zucchini and drained crushed pineapple.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and walnuts if using.
- Gradually add the dry mixture to the wet mixture, about ½ cup at a time, mixing until just combined.
- Pour batter into the prepared pans and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Notes
Storing: Cool completely before wrapping or placing in an airtight container. Keeps 2–3 days at room temperature.
Freezing: Wrap loaves or individual slices tightly in plastic wrap and foil or use freezer bags. Thaw at room temperature or warm slices briefly before serving.
Nutrition
This post was originally published September 15, 2015 and has been updated with new photos and instructions. The recipe remains the same—delicious and extra moist thanks to the pineapple addition.
