Easy Cinnamon Sugar Zucchini Bread
Baked Breads may look difficult, but I'm here to tell you, this Gluten Free Zucchini Bread is not only one of my favorite "dessert" breads, but it's so easy to make.
GLUTEN FREE BREAKFAST RECIPESGLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
9/6/2026
Cinnamon Sugar Zucchini Bread
This Cinnamon Sugar Zucchini Bread is soft, moist, cozy, and perfect for fall. Freshly grated zucchini keeps the bread tender while brown sugar and cinnamon give it plenty of warm, comforting flavor. I like adding chopped walnuts to the batter and finishing the loaf with an optional cinnamon-brown sugar and walnut topping for a little extra sweetness and crunch.
This recipe is gluten-free and dairy-free as written, and it’s an easy way to use up fresh zucchini, especially when you end up with one of those absolutely enormous garden zucchinis. The most important part is measuring the zucchini after you’ve squeezed out the excess water, so you end up with the right amount of zucchini without adding too much moisture to the bread.
Servings: 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Equipment
Grater
Parchment-lined loaf pan
Ingredient Breakdown
Zucchini
Fresh zucchini gives this bread its incredibly moist texture without adding a strong vegetable flavor. I used about half of a gigantic zucchini, but zucchini can vary so much in size that I don’t recommend measuring it by the number of zucchini you use. Instead, grate it first, squeeze out as much excess water as you can, and then measure 1½ cups of grated zucchini after squeezing. That gives you a much more consistent loaf.
Dairy-Free Butter
I use room-temperature dairy-free butter to add richness and moisture to the bread. Letting the butter come to room temperature also makes it much easier to incorporate evenly into the wet ingredients. If dairy isn’t an issue for you, regular butter can be substituted.
Eggs
Eggs help bind the batter together and give the finished zucchini bread structure. They also contribute to that soft, tender texture we’re looking for in a quick bread.
Gluten-Free Flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for this recipe. It’s an easy cup-for-cup gluten-free flour blend that works really well for baking. If you’re using another gluten-free flour, I recommend choosing a blend designed as a 1-to-1 replacement for regular flour rather than a single flour like almond or coconut flour. If gluten isn’t an issue, regular all-purpose flour can also be used.
Brown Sugar
Brown sugar sweetens the zucchini bread while adding a deeper, warmer flavor than plain white sugar. It pairs especially well with cinnamon and walnuts and helps give this loaf that cozy fall flavor. I also use brown sugar in the optional topping.
Cinnamon
Cinnamon is used in the optional topping and is what really turns this from a basic zucchini bread into Cinnamon Sugar Zucchini Bread. Combined with brown sugar, it creates a sweet, warmly spiced crust over the top of the loaf.
Walnuts
Walnuts are optional, but I love the crunch they add to an otherwise soft loaf. You can mix chopped walnuts directly into the batter and add additional crushed walnuts to the cinnamon-sugar topping. If you don’t like walnuts or need to avoid nuts, simply leave them out.
Ingredients
Zucchini Bread
1½ cups grated zucchini, measured after squeezing out excess water
½ cup dairy-free butter, room temperature
2 eggs
Splash of vanilla
1½ cups gluten-free flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
¾ cup brown sugar
1 teaspoon baking soda
Pinch of salt
½ cup chopped walnuts, optional
Optional Cinnamon Sugar Topping
Brown sugar
Cinnamon
Crushed walnuts
Instructions
Prepare the Zucchini & Wet Ingredients
Preheat your oven to 325°F and line a loaf pan with parchment paper.
Grate your zucchini and squeeze out the excess water. You want to be left with 1½ cups of grated zucchini after the water has been squeezed out.
Add the grated zucchini, eggs, room-temperature dairy-free butter, and vanilla to a large bowl. Mix well to combine and set aside.
Mix the Dry Ingredients
In a separate bowl, add the gluten-free flour, baking soda, salt, and brown sugar. Whisk well until evenly combined.
If you’re using the optional chopped walnuts, mix them into the dry ingredients.
Combine & Bake
Add the wet ingredients to the dry ingredients and mix until everything is well combined.
Transfer the batter to your parchment-lined loaf pan and spread it evenly. If desired, sprinkle the top with a mixture of brown sugar, cinnamon, and crushed walnuts.
Bake at 325°F for approximately 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the zucchini bread to cool completely before slicing. Slice and enjoy!
Lauren’s Tips 💛
Measure Your Zucchini After You Squeeze It: This is important! Zucchini sizes and water content vary tremendously. Grate it, squeeze out the excess moisture, and then measure your 1½ cups so you know you’re adding the right amount.
Don’t Skip Squeezing Out the Water: Zucchini holds a surprising amount of moisture. Getting rid of that excess water helps prevent your bread from becoming overly wet or gummy.
Add the Cinnamon Sugar Topping: It’s technically optional, but it’s what I think really makes this loaf special. The brown sugar, cinnamon, and crushed walnuts give the top extra sweetness, spice, and crunch.
Notes
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Another gluten-free 1-to-1 baking blend should work, or regular all-purpose flour can be used if gluten isn’t an issue.
I use dairy-free butter, but regular butter can be substituted if dairy isn’t a concern.
The amount of whole zucchini you’ll need will vary significantly. The important measurement is 1½ cups after grating and squeezing out the excess water.
Walnuts are completely optional and can be omitted for a nut-free version.
The cinnamon, brown sugar, and walnut topping is optional, but it adds extra sweetness, spice, and texture.
Baking times can vary slightly depending on your oven and loaf pan. Check the center of the loaf with a toothpick before removing it from the oven.
Allow the bread to cool completely before slicing so the interior has time to set.
I keep mine covered at room temperature and recommend eating it within 2–3 days. For longer storage, refrigerate or freeze it.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Do I need to peel the zucchini?
No. There’s no need to peel the zucchini before grating it. The skin is soft enough to bake right into the bread and the little green flecks are completely normal.
How do I get the water out of grated zucchini?
After grating the zucchini, gather it in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess liquid as possible. Then measure out the 1½ cups needed for the recipe.
Why do I measure the zucchini after squeezing it?
Because zucchini can contain a lot of water, measuring it beforehand can give you inconsistent results. Measuring after squeezing means you’re actually measuring the amount of zucchini going into the batter rather than zucchini plus a variable amount of water.
Can I use regular flour?
Yes. If you don’t need the recipe to be gluten-free, regular all-purpose flour can be substituted for the gluten-free 1-to-1 flour.
Can I leave out the walnuts?
Absolutely. The walnuts are optional. Leave them out of both the batter and topping if you don’t like them or need the bread to be nut-free.
Can I use a different nut?
Yes. Pecans would be a particularly good substitute because they pair really well with cinnamon and brown sugar.
Is the cinnamon sugar topping necessary?
No, but I recommend it. The bread will still bake without it, but the topping adds a sweet cinnamon flavor and a little extra texture to the top of the loaf.
How do I know when zucchini bread is done?
Insert a toothpick into the center of the loaf. When it comes out clean, or with only a few moist crumbs rather than wet batter, the bread is ready.
Why is my zucchini bread too wet?
The most likely culprit is excess moisture from the zucchini. Make sure you squeeze the grated zucchini thoroughly before measuring it. Also make sure the center of the loaf has completely baked before removing it from the oven.
Why should I let the bread cool before slicing it?
The interior continues to set as the loaf cools. Cutting it while it’s still very hot can make the center seem wetter or cause the slices to fall apart.
How should I store Cinnamon Sugar Zucchini Bread?
I keep mine covered at room temperature and eat it within 2–3 days. Because zucchini bread is moist, for longer storage I recommend moving it to the refrigerator or freezer rather than leaving it out.
Can I freeze zucchini bread?
Yes. Let the loaf cool completely first, then wrap it well before freezing. You can freeze the whole loaf or individual slices depending on how you plan to serve it.
