This Extra Moist Gluten‑Free Zucchini Bread features a surprise ingredient that keeps it incredibly soft and full of flavor. The crushed pineapple adds subtle sweetness and extra moisture so each slice stays tender without becoming dense.
If you enjoy classic homemade quick breads but need a gluten‑free option, this recipe is an excellent choice. After my celiac diagnosis in 2008 I set out to adapt my favorite family recipes to be gluten free, and this zucchini bread is one of those successes. My mom and I have been refining recipes ever since, from banana bread to soft pretzels and naan, to capture familiar texture and taste without gluten.
Why you’ll want to double the recipe
- Extra moist texture: Crushed pineapple keeps the bread soft and tender without weighing it down.
- Crispy sugar crust: Sprinkling a little sugar in the pan before baking creates a caramelized, crunchy exterior.
- Classic crumb: The texture closely resembles traditional zucchini bread — many won’t realize it’s gluten free.
- Perfect for surplus zucchini: This is a great way to use extra garden zucchini during the summer season.
What’s the best way to eat zucchini bread?
This gluten‑free zucchini bread is excellent on its own, but a few simple additions can elevate it: a drizzle of honey or maple syrup, a spread of butter or almond butter on a warm slice, or a light dusting of powdered sugar for a bakery‑style finish. These small touches highlight the flavors without overpowering the gentle spice and pineapple notes.
What you’ll need to make gluten‑free zucchini bread
- Gluten‑free flour: Use a high‑quality 1:1 gluten‑free flour blend for the best texture, or your preferred homemade blend.
- Sugar: Used in the batter and a little for dusting the loaf pans if you like a crunchy crust.
- Eggs
- Zucchini: Shred and drain or squeeze out excess moisture before adding.
- Pineapple: Crushed pineapple (drained) is the secret ingredient that keeps the bread moist and adds brightness.
- Walnuts: Optional, for added crunch.
- Spices: Ground cinnamon and nutmeg provide warmth and depth.
- Baking essentials: Vanilla, salt, baking soda, and baking powder.
Do you squeeze water out of zucchini for bread?
Yes. Zucchini holds a lot of water, so drain it in a colander and press or squeeze out the excess liquid with a clean towel or paper towels. Removing extra moisture helps the bread bake properly and prevents it from becoming soggy.
How to make gluten‑free zucchini bread
Prep: Preheat the oven to 325°F (165°C). Grease two loaf pans with butter or nonstick spray and, if desired, sprinkle a little sugar in the bottom of each pan for a crunchy crust.
Wet ingredients: In a large bowl or stand mixer, beat the eggs, coconut oil, vanilla, and sugar until thick and slightly foamy.
Add zucchini and pineapple: Fold in the drained shredded zucchini and the well‑drained crushed pineapple until evenly distributed.
Dry ingredients: In a separate bowl, whisk together the gluten‑free flour, baking soda, baking powder, salt, cinnamon, and nutmeg (and walnuts, if using).
Combine: Gradually add the dry mixture to the wet ingredients, about ½ cup at a time, stirring until just combined. Avoid overmixing to keep the crumb tender.
Bake: Divide the batter between the prepared loaf pans and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for a short time before transferring to a wire rack to cool completely.
Tips for success
- Serve warm: The bread is delightful fresh from the oven. Reheat slices briefly for the best texture and flavor.
- Use fresh zucchini: Freshly grated zucchini from the garden yields the best results during peak season.
- Monitor baking: Watch for a golden crust and test with a toothpick to avoid overbaking, which can dry the loaf.
- Sugared pans: A light sprinkle of granulated or dark brown sugar in the pan creates an irresistible crunchy crust.
What goes well with zucchini bread?
This bread pairs nicely with simple summer beverages like a chilled mocktail or a citrusy drink, or enjoy it alongside coffee or tea. A smear of butter, a drizzle of honey, or a dusting of powdered sugar all complement the loaf without masking the pineapple and spice flavors.
Storage and Freezing
Storing: Let the loaves cool completely, then wrap in plastic wrap or place in an airtight container. Stored at room temperature, the bread will keep for 2–3 days. If slices are stored, place parchment between slices to prevent sticking.
Freezing: This recipe freezes well. Wrap whole loaves or individual slices tightly in plastic wrap, then aluminum foil, or place in freezer bags. Thaw at room temperature or warm slices briefly before serving to restore moisture and texture.
Can I make dairy‑free zucchini bread?
Yes. This recipe is naturally dairy‑free as written, so no special substitutions are necessary. It still delivers a rich, moist crumb without dairy.
More recipes you’ll love
- Gluten‑free chocolate chip cookies
- Gluten‑free pineapple upside‑down cake
- Gluten‑free biscuits
- Apple cider chicken marinade
- Gluten‑free crescent rolls
- Butter board recipe
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 (165°C). Grease or butter two loaf pans and, if desired, sprinkle a little sugar in the bottom of each pan.
- In a large bowl, beat the eggs, oil, sugar, and vanilla until thick and foamy.
- Stir in the shredded (drained) zucchini and the drained crushed pineapple.
- In another bowl, combine the gluten‑free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and chopped walnuts if using.
- Slowly add the flour mixture to the zucchini mixture, about ½ cup at a time, mixing until just blended.
- Pour the batter into the prepared pans and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool briefly in the pans before transferring to a wire rack.
Notes
Storing: Cool completely before wrapping in plastic or placing in an airtight container. At room temperature, the bread keeps 2–3 days. Use parchment between slices if storing them individually.
Freezing: Wrap loaves or slices tightly in plastic wrap and then foil, or place individually wrapped slices in freezer bags. Thaw at room temperature or warm briefly before serving to restore moisture.
Nutrition
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Calories: 385kcal
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Carbohydrates: 35 g
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Protein: 4 g
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Fat: 27 g
This post was originally published September 15, 2015 and has been updated with new photos and instructions in subsequent years. The original recipe remains the same and continues to be a favorite.
