Gluten Free Cheesy Zucchini Bread

If you have some zucchini sitting in your fridge and you’re not sure what to do with it, this gluten free cheesy zucchini bread is a great option. It’s savory, cheesy, and really easy to put together.

This is not your typical sweet bread. It’s packed with cheddar cheese, green onions, and shredded zucchini, so every slice has a lot of flavor going on.

The recipe is 100% gluten free, which means everyone at the table can enjoy it without worry. And honestly, no one will even notice the difference because it tastes just as good as any regular savory bread.

You only need a handful of simple ingredients and about an hour of your time. Mix everything together, pour it into a loaf pan, and let the oven do the rest.

Whether you serve it as a side dish, a snack, or even with some soup, this gluten free cheesy zucchini bread is one of those recipes you’ll want to make again and again.

Why You’ll Love This Recipe

It’s Savory, Not Sweet – If you’re tired of sweet breads, this cheesy zucchini bread is a delicious savory twist that hits all the right notes with cheddar, garlic, and green onions.

A Great Way to Use Up Zucchini – If your garden is overflowing with zucchini or you grabbed too many at the store, this bread is the perfect way to put them to good use instead of letting them go to waste.

Loaded With Cheese – With a full cup and a half of shredded cheddar baked right in, every single slice is packed with melty, cheesy goodness that makes this bread hard to resist.

Super Easy to Make – You basically just mix wet ingredients into dry ingredients, fold in the zucchini and cheese, and bake. No complicated steps or fancy techniques needed, so even beginners can nail it on the first try.

Ingredients

• 2 cups Gluten Free All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 3 large Eggs
• 1/2 cup Olive Oil
• 1/3 cup Milk
• 1 1/2 cups Zucchini, shredded and squeezed dry
• 1 1/2 cups Cheddar Cheese, shredded
• 2 Green Onions, sliced
• 1/2 teaspoon Garlic Powder

How to Make

Step 1

Preheat oven to 350°F. Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.

Step 2

In a large bowl, whisk together gluten free flour, baking powder, salt, pepper, and garlic powder.

Step 3

In another bowl, beat eggs, olive oil, and milk until well combined and smooth.

Step 4

Pour wet ingredients into dry ingredients and stir until just mixed. Fold in squeezed zucchini, 1 cup cheddar cheese, and green onions.

Step 5

Pour batter into prepared pan, smooth the top, and sprinkle remaining cheese over the surface.

Step 6

Bake for 50-55 minutes until golden brown and a toothpick inserted in center comes out clean. Cool for 10 minutes before slicing. Serve warm or at room temperature.

Helpful Tips

Squeeze the Zucchini Really Well

This is probably the most important step in this whole recipe. Zucchini holds a lot of water, and if that water ends up in your batter, the bread will turn out soggy and dense in the middle.

After you shred the zucchini, put it in a clean kitchen towel or a few layers of paper towels. Wrap it up and squeeze as hard as you can over the sink. You’ll be surprised how much liquid comes out.

Keep squeezing until barely any moisture drips out. You want the zucchini to feel almost dry to the touch before you fold it into the batter.

Use the Right Gluten Free Flour

Not all gluten free flours work the same way. For this recipe, you want a gluten free all-purpose flour blend that already contains xanthan gum. Most popular brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure already include it.

Xanthan gum acts as a binder and helps hold everything together since there’s no gluten doing that job. If your flour blend doesn’t have it, add about half a teaspoon on your own or the bread might crumble apart when you slice it.

Also, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. Scooping packs the flour down and you’ll end up with too much, which makes the bread dry and heavy.

Don’t Overmix the Batter

When you pour the wet ingredients into the dry, stir just until everything comes together and you don’t see dry flour anymore. It’s okay if the batter looks a little lumpy.

Overmixing makes the bread tough and dense instead of soft and tender. This goes for when you fold in the zucchini and cheese too – just gently stir until everything is evenly spread throughout the batter, then stop.

You Might Also Like

• Gluten Free Banana Bread
• Gluten Free Blueberry Muffins
• Gluten Free Buffalo Cauliflower Bites
• Gluten Free Crunchy Cheese Crisps
• Gluten Free Everything Bagel Crackers

Frequently Asked Questions

What gluten free flour blend works best for this bread?

A good quality gluten free 1:1 all-purpose flour blend works perfectly here. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are popular choices because they already contain xanthan gum, which helps with texture and binding.

If your flour blend does not include xanthan gum, you may want to add about half a teaspoon to prevent the bread from being too crumbly.