Zucchini Baking: 9 Gluten-Free Recipes, Never Gummy

Tired of zucchini baking recipes gluten free that turn out dense, gummy, or soggy? You’ve followed the steps perfectly, only to pull a loaf from the oven with a disappointing sunken middle. It’s a common frustration that can make you want to give up on baking with this versatile vegetable.

The secret to perfectly fluffy, moist gluten-free zucchini baked goods is controlling zucchini’s moisture content, using the right gluten-free flour blend, and incorporating a proper binding agent like xanthan gum. This ensures a light, tender crumb every single time, avoiding the dreaded gummy texture.

Drawing from established best practices and kitchen-tested methods, this guide gives you the power to master gluten-free zucchini baking. You’ll discover 9 reliable recipes, from classic bread to decadent brownies, that deliver a perfect texture. Say goodbye to gummy results and hello to delicious, fluffy success.

Master Zucchini Baking Recipes Gluten Free Without the Gummy Texture

Achieving that perfect, fluffy texture in gluten free zucchini baking recipes can feel like a mystery, but it boils down to science. The main challenge is managing the high water content of zucchini, which, if not handled correctly, leads directly to a soggy or gummy texture. The key is to squeeze the shredded zucchini thoroughly before adding it to your batter. This single step removes excess liquid, allowing the gluten free flour blend to hydrate properly without becoming waterlogged. This relationship—where zucchini provides moisture but must be controlled—is fundamental. When you master this balance, you create a tender crumb that rivals any traditional wheat-based bake, ensuring your moist gf zucchini bread is light and lofty, never dense.

9 Gluten-Free Zucchini Recipes to Master (And Never Get a Gummy Texture!)

Now that you understand the core principles, it’s time to put them into practice with these nine kitchen tested recipes. Each one is specifically designed to produce a perfectly moist and tender result while actively preventing the common pitfalls of gluten-free baking. From a classic gluten free zucchini bread to kid friendly muffins and a rich chocolate zucchini cake, this collection covers all your cravings. We’ll explore how different ingredients like almond flour, oat flour, and coconut oil interact with the zucchini to create unique and delicious textures. Prepare to be amazed at how simple easy gluten free baking can be when you have reliable, no-fail recipes at your fingertips.

1. Classic Gluten-Free Zucchini Bread for a Perfectly Moist Loaf

Pin this ultra moist zucchini bread recipe for your next baking session!

What You Need:

• 1 ½ cups (180g) high-quality gluten free flour blend (such as Cup-for-Cup GF blend, ensuring a light texture)
• ¾ cup granulated sugar (or low sugar alternative like coconut sugar)
• ½ cup packed light brown sugar
• 1 teaspoon baking soda (activates soda for rise)
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon (complements cinnamon)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• ½ cup unsweetened apple sauce (replaces oil in gf baking)
• ¼ cup melted coconut oil (adds richness and moisture)
• 1 teaspoon pure vanilla extract
• 1 ½ cups (about 2 medium) shredded zucchini, squeezed of excess moisture
• ½ cup dairy free chocolate chips (optional, for extra flavor)
• 1 loaf pan (8×4 or 9×5 inches)

How To Make It:

1. Preheat oven to 350°F (175°C). Grease and flour your loaf pan with gluten-free flour.
2. In a large bowl, whisk together the gluten free flour blend, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the eggs, apple sauce, coconut oil, and pure vanilla extract.
4. Pour the wet ingredients into the dry, mix until just combined. Do not overmix.
5. Fold in the squeezed shredded zucchini and chocolate chips (if using).
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
   > Pro-Tip: For the best damn gluten free texture, always squeeze zucchini in a cheesecloth or paper towel to remove as much liquid as possible. This prevents a soggy or gummy texture and helps achieve a lofty loaf.

2. Fluffy Gluten-Free Zucchini Muffins for a Quick, Kid-Friendly Snack

Save this healthy zucchini baking recipe for your kid friendly breakfasts!

What You Need:

• 1 ½ cups (180g) gluten free flour blend
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup shredded zucchini, lightly squeezed
• ½ cup milk (dairy or non-dairy for dairy free option)
• ⅓ cup melted butter or coconut oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup mini chocolate chips (optional)
• 12-cup muffin tin with liners

How To Make It:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine the gluten free flour blend, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Add the squeezed shredded zucchini, milk, melted butter/coconut oil, egg, and pure vanilla extract to the dry ingredients.
4. Mix until just combined; do not overmix, which can lead to dense bread.
5. Fold in the mini chocolate chips if using.
6. Divide batter evenly among the 12 muffin cups.
7. Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
   > Pro-Tip: For soft and fluffy gluten-free muffins, ensure your oven temperature is accurate. A high initial heat helps with a good oven spring in gf loaves preventing flat muffins. Don’t overmix the batter to avoid developing a gummy texture.

3. Decadent Gluten-Free Chocolate Zucchini Cake with a Rich Flavor

Pin this dairy free gluten free chocolate zucchini cake for your next special occasion!

What You Need:

• 1 ¾ cups (210g) gluten free flour blend
• ¾ cup unsweetened cocoa powder (best chocolate for zucchini cake)
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• ½ cup buttermilk (or non-dairy milk + 1 tbsp vinegar for dairy free)
• ½ cup melted coconut oil (oil vs butter in gf baking)
• 2 teaspoons pure vanilla extract
• 1 ½ cups shredded zucchini, lightly squeezed
• 1 cup dairy free chocolate chips (optional, for extra rich flavor)
• 9×13 inch baking pan

How To Make It:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, sift together the gluten free flour blend, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the sugars, eggs, buttermilk (or alternative), melted coconut oil, and pure vanilla extract.
4. Pour the wet ingredients into the dry, mix until just combined.
5. Fold in the squeezed shredded zucchini and dairy free chocolate chips (if using).
6. Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool completely before frosting.
   > Pro-Tip: To ensure your gluten free chocolate zucchini cake is never gummy, consider adding 1/2 teaspoon of xanthan gum to your dry ingredients if your GF blend doesn’t contain it. This acts as a hydrocolloid, improving the starch gelatinization and giving a better tender crumb.

4. Chewy Gluten-Free Zucchini Brownies – Dense and Fudgy

Pin this rich chocolate zucchini brownie recipe for an irresistible treat!

What You Need:

• ½ cup (113g) unsalted butter (or coconut oil for dairy free)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup (60g) gluten free flour blend
• ½ cup unsweetened cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup shredded zucchini, lightly squeezed
• ½ cup chocolate chips

How To Make It:

1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
2. In a microwave-safe bowl, melt butter (or coconut oil). Stir in sugar until combined.
3. Whisk in eggs one at a time, then pure vanilla extract.
4. In a separate bowl, sift together gluten free flour blend, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mix until just combined.
6. Fold in squeezed shredded zucchini and chocolate chips.
7. Pour batter into prepared pan. Bake for 25-30 minutes, or until edges are set but center is still slightly soft.
8. Cool completely before cutting to achieve dense and fudgy brownies.
   > Pro-Tip: For the ultimate fudgy gluten free zucchini brownies, slightly underbake them. This helps keep the center dense and chewy, preventing a dry crumb and ensuring they are perfectly moist and tender.

5. Gluten-Free Zucchini Coffee Cake with a Sweet Crumble Topping

Pin this gluten free zucchini bread coffee cake recipe for your next brunch!

What You Need:

• For the Cake:
  • 1 ½ cups (180g) gluten free flour blend
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup milk (dairy or non-dairy)
  • ⅓ cup melted unsalted butter (or coconut oil)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded zucchini, lightly squeezed
• For the Crumble Topping:
  • ½ cup gluten free flour blend
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter (or solid coconut oil), cut into small pieces

How To Make It:

1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 or 9×9 inch baking pan.
2. Make the Crumble: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a pastry blender or your fingers until coarse crumbs form. Set aside.
3. Make the Cake: In a large bowl, whisk together gluten free flour blend, sugars, baking powder, baking soda, salt, and cinnamon.
4. In a separate bowl, combine milk, melted butter (or coconut oil), egg, and pure vanilla extract.
5. Pour wet ingredients into dry, mix until just combined. Fold in squeezed shredded zucchini.
6. Pour batter into prepared pan, then sprinkle crumble topping evenly over the top.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center (avoiding crumble) comes out clean.
8. Cool in the pan before serving.
   > Pro-Tip: To achieve an ultra moist zucchini coffee cake that isn’t soggy, make sure to use cold butter for your cinnamon sugar crumble topping. This helps it bake up crisp and prevents it from sinking into the batter, ensuring a lofty and delightful texture.

6. Healthy Gluten-Free Zucchini Loaf with Oats & Honey

Pin this healthy zucchini baking recipe for your next wholesome snack!

What You Need:

• 1 cup (120g) gluten free oat flour
• ½ cup (60g) almond flour
• ½ cup (120g) gluten free flour blend
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup honey or maple syrup (honey vs maple syrup)
• ¼ cup unsweetened apple sauce
• 2 tablespoons melted coconut oil
• 1 teaspoon pure vanilla extract
• 1 ½ cups shredded zucchini, well squeezed
• ½ cup chopped walnuts (optional)

How To Make It:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together oat flour, almond flour, gluten free flour blend, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk eggs, honey (or maple syrup), apple sauce, melted coconut oil, and pure vanilla extract.
4. Pour wet ingredients into dry, mix until just combined. Fold in squeezed shredded zucchini and walnuts.
5. Pour batter into prepared pan. Bake for 45-55 minutes, or until a wooden skewer comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
   > Pro-Tip: When making a healthy gluten free zucchini loaf with oat flour, always use certified gluten free oats to avoid cross-contamination prevention issues, critical for those with celiac disease. This also helps ensure a nutritious and safe bake.

7. Gluten-Free Zucchini Fritters – Savory & Quick and Easy

Pin these easy gf zucchini recipes for a quick and easy savory snack!

What You Need:

• 2 cups shredded zucchini (about 2 medium), very well squeezed
• ½ cup gluten free all-purpose flour
• 2 large eggs
• ¼ cup finely chopped fresh parsley
• 2 tablespoons finely chopped green onions
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil, for frying

How To Make It:

1. Place the shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This is critical to prevent soggy fritters and a gummy texture.
2. In a large bowl, combine the squeezed zucchini, gluten free all-purpose flour, eggs, parsley, green onions, garlic, salt, and pepper. Mix until just combined.
3. Heat about ¼ inch of olive oil in a large non-stick skillet over medium-high heat.
4. Drop spoonfuls of the zucchini mixture into the hot oil, flattening slightly with the back of a spoon.
5. Cook for 3-4 minutes per side, or until golden brown and crispy.
6. Transfer fritters to a plate lined with paper towels to drain excess oil. Serve immediately.
   > Pro-Tip: The key to perfectly crispy gluten free zucchini fritters is ensuring the zucchini is as dry as possible to prevent a gummy texture and to get that desirable golden brown finish. Don’t skip the vigorous squeeze!

8. Gluten-Free Zucchini Oatmeal Cookies – Soft and Chewy

Pin this gluten free zucchini cookies recipe for a unique treat!

What You Need:

• ½ cup (113g) unsalted butter, softened (or coconut oil for dairy free)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup gluten free all-purpose flour
• 1 cup certified gluten free rolled oats
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup shredded zucchini, lightly squeezed
• ½ cup raisins or chocolate chips (optional)

How To Make It:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
3. Beat in the egg and pure vanilla extract until well combined.
4. In a separate bowl, whisk together gluten free all-purpose flour, certified gluten free rolled oats, baking soda, cinnamon, and salt.
5. Gradually add dry ingredients to wet ingredients, mix until just combined.
6. Fold in squeezed shredded zucchini and raisins or chocolate chips.
7. Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden and centers are set.
9. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
   > Pro-Tip: For perfectly soft and chewy gluten free zucchini oatmeal cookies that don’t spread too much, ensure your butter is only softened, not melted. This helps maintain cookie structure and prevents a gummy texture by optimizing the hydration rate of gf flour.

9. Gluten-Free Zucchini Bread Pudding – Comforting & Decadent

Pin this decadent baked zucchini gluten free dessert for a comforting treat!

What You Need:

• 4 cups cubed day-old gluten-free zucchini bread
• 2 large eggs
• 1 ½ cups milk (dairy or non-dairy for dairy free)
• ½ cup heavy cream (or full-fat coconut milk for dairy free)
• ¼ cup granulated sugar
• 2 tablespoons melted butter (or coconut oil)
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt
• ½ cup shredded zucchini, lightly squeezed (optional, for extra moisture)

How To Make It:

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish.
2. Spread the cubed gluten-free zucchini bread in the prepared baking dish.
3. In a large bowl, whisk together eggs, milk, heavy cream, sugar, melted butter, pure vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. If using, fold in the optional squeezed shredded zucchini.
5. Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all cubes are saturated. Let stand for 15-20 minutes to allow the bread to soak up the custard.
6. Bake for 40-50 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
7. Cool slightly before serving warm, perhaps with a scoop of vanilla ice cream.
   > Pro-Tip: To prevent gluten free zucchini bread pudding from developing a gummy texture, ensure your gluten-free zucchini bread is truly day-old or slightly stale. This allows it to absorb the custard without becoming soggy, contributing to a decadent and comforting final dish.

Key Takeaways: Your Quick Guide to Gluten-Free Zucchini Baking

• Proper Zucchini Preparation is Paramount: Always squeeze zucchini of excess moisture to prevent a soggy or gummy texture in your gluten free baked goods.
• Choose the Right Gluten-Free Flour Blend: A high-quality, balanced gluten free flour blend (like Cup-for-Cup GF) is crucial for achieving a fluffy and tender crumb without the grittiness common in some gf zucchini recipes.
• Balance Ingredients for Moisture and Structure: Gluten free baking requires careful measurement (preferably measured by weight) of wet and dry ingredients, with additions like apple sauce or coconut oil to keep items perfectly moist and tender.
• Xanthan Gum is Your GF Best Friend: If your gluten free flour blend doesn’t contain it, adding a small amount of xanthan gum can significantly improve texture, preventing falling apart and ensuring a no sunken middle result.
• Don’t Overmix the Batter: Overmixing gluten free batters can lead to a dense bread or gummy texture by over-developing the starches. Mix only until ingredients are just combined.
• Baking Temperature and Time Matter: Ensure your oven temperature is accurate and avoid over-baking, which can lead to a dry crumb. Baking until just set guarantees an ultra moist zucchini bake.
• Embrace Variety in Gluten-Free Zucchini Baking: From gluten free zucchini bread to gluten free zucchini muffins and chocolate zucchini cake, there’s a delicious gf zucchini recipe for every craving, all designed to be moist gf zucchini bread and never gummy.

People Also Ask About Zucchini Baking Recipes Gluten Free

What is the best gluten free flour for zucchini bread?

The best gluten-free flour for zucchini bread is a high-quality all-purpose blend that contains a mix of rice flours, starches like tapioca or potato, and a binder like xanthan gum. This combination is specifically designed to mimic the structure of wheat flour, helping you achieve a light, tender crumb and avoid the dense, gummy texture that single-ingredient flours can produce.

Can you freeze gluten free zucchini bread?

Yes, you can absolutely freeze gluten-free zucchini bread. For best results, allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. It will stay fresh in the freezer for up to 3 months, making it perfect for preparing snacks in advance.

How do you get moisture out of zucchini for baking?

The most effective way to remove moisture is to grate the zucchini and then place it in the center of a clean kitchen towel or several paper towels. Gather the ends and twist, squeezing firmly over a sink or bowl to wring out as much liquid as possible. This single step is the most critical for preventing a soggy or gummy final product.

Why did my gluten free zucchini bread sink in the middle?

A sunken middle in gluten-free zucchini bread is often caused by too much moisture from insufficiently squeezed zucchini, an inaccurate oven temperature, or underbaking. Overmixing the batter can also contribute by developing the starches too much, leading to a collapse as it cools.

How to prevent gluten free bread from being gummy?

To prevent a gummy texture, you must control moisture by thoroughly squeezing the zucchini, use a balanced gluten-free flour blend with xanthan gum, and avoid overmixing. Measuring your flour by weight instead of volume also ensures a more accurate dry-to-wet ingredient ratio, which is crucial for a perfect tender crumb.

Is zucchini bread healthy?

Zucchini bread can be a nutritious choice, especially when using recipes that incorporate whole-grain gluten-free flours like oat or almond flour. By using natural sweeteners like maple syrup and healthy fats like coconut oil or applesauce, you can create a healthy zucchini baking treat that is both delicious and packed with hidden vegetables.

Can I use oat flour instead of gf blend in zucchini bread?

While oat flour is a great nutritious option, it typically cannot be used as a 1-to-1 substitute for an all-purpose gluten-free blend. Oat flour is denser and absorbs more liquid, so it’s best to use recipes specifically developed for it or to combine it with other flours to achieve a balanced, fluffy texture.

Do I need to peel zucchini before baking?

No, there is no need to peel the zucchini. The skin is thin, full of nutrients, and becomes very tender during baking. Once shredded and mixed into the batter, the green flecks add visual appeal without affecting the soft texture of the final product.

What can I substitute for eggs in gf baking?

For a vegan egg substitute, a “flax egg” is an excellent choice in most gluten-free zucchini recipes. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes to thicken. This mixture effectively binds with other ingredients to provide structure.

What spices go well with zucchini in baking?

Warm spices beautifully complement the mild flavor of zucchini. Cinnamon is the most popular, but nutmeg, allspice, cloves, and ginger also pair wonderfully. These spices add a cozy, rich flavor that is characteristic of classic zucchini bread and muffins.

Final Thoughts on Zucchini Baking Recipes Gluten Free

You are now equipped with the knowledge and kitchen tested recipes to confidently tackle zucchini baking recipes gluten free. The key to success is no longer a mystery; it lies in respecting the science of gluten-free ingredients. By diligently squeezing your zucchini, choosing the right flour blend, and following the precise steps outlined, you can consistently produce baked goods with a perfectly moist and tender crumb. The dreaded gummy texture will become a thing of the past.

Go ahead and embrace your garden fresh zucchini. Whether you start with the classic loaf, the kid friendly muffins, or the decadent brownies, you have the tools to achieve delicious, professional results. Which of these gf zucchini recipes will you try first?

Last update on 2026-01-09 at 01:19 / Affiliate links / Images from Amazon Product Advertising API