Gluten Free Zucchini Bread
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This gluten free zucchini bread is a delicious, easy snack to make. It tastes just like regular zucchini bread. Nobody will miss the gluten!
We get lots of zucchini in our farm share every summer. This classic zucchini bread is one of my favorite ways to enjoy it. The great texture and cinnamon flavor are such a treat.
Breads like banana bread, pumpkin bread, and zucchini bread do especially well with gluten free flour. Their higher moisture content is the dominant texture, rather than the soft crumb you find in a drier bread. Nobody complains about the texture when I serve this bread to a gluten-eating crowd.
Gluten Free Zucchini Bread Tips
Any standard gluten free flour mix should work in this recipe. I like the King Arthur Gluten Free Measure for Measure Flour and Bob’s Red Mill 1 to 1 Baking Flour. If you’d prefer to make this bread with regular flour, it comes out well with half whole wheat and half all purpose flour (one cup of each).
The zucchini can be grated by hand or in a food processor. I like to use a large grater attachment to grate it into larger pieces, but you can use a fine grater if you’d prefer.
For a vegan version of this gluten free zucchini bread, you can eliminate the eggs. Instead, substitute the eggs with a flax egg. You can also add up to 1/4 cup of applesauce for an extra moist loaf.
You can store this bread in an airtight container at room temperature for up to two days, or else freeze the extras to enjoy later.
For a chocolate dessert using zucchini, try my chocolate zucchini cake. And for something savory, you can’t go wrong with zucchini grilled cheese. There are lots of fun ways to eat your veggies.
Gluten Free Zucchini Bread
This gluten free zucchini bread is a delicious, easy snack to make.
$.50 per serving Print Pin RateServings: 12
Calories: 185kcal
Ingredients
- 2 cups grated zucchini (1/2 lb)
- 2 cups gluten free flour
- 1 tsp baking soda
- 1 tsp powder
- 1 tsp cinnamon
- 3/4 tsp salt
- 2 eggs
- 2/3 cup pure maple syrup
- 1/4 cup avocado oil (or coconut oil, or other healthy fat of choice)
- 1/4 cup coconut milk (or other milk of choice)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a standard loaf pan.
- Grate the zucchini and set it aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, stir together the eggs, maple syrup, avocado oil, coconut milk, and vanilla. Stir in the flour mixture, then add the grated zucchini and stir.
- Transfer the batter to the greased loaf pan. Spread the top of the batter to even it out. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Carefully remove the bread from the pan and let it cool on a wire rack. Store the cooled bread in an airtight container for up to 2 days, or freeze it for later.
Nutrition Estimate
Calories: 185kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!
Price Breakdown
This recipe costs a total of $6.00 to make, or $.50 per serving. Try this classic gluten free zucchini bread for a healthy dessert or snack.
Angela says
If making this with a flax egg the apple sauce isn’t needed. The flax meal and water is enough. The bread after cooking for 2 hours never dried out. Had to toss the whole batch. The crust tastes great. Will make again but with some modifications.
Annemarie says
Angela, I’m sorry to hear that. This combination has worked well for me. What kind of flour did you use? And was your zucchini especially wet after grating it? I’ve added a note in the recipe to reflect the variation in moisture.
jen says
I can’t wait to try this with my excess of zucchini this season, lol!
Anne Lawton says
This recipe is the perfect way to use up those huge zucchinis. Thanks for sharing!
Stacey Crawford says
I have a large monster zucchini that is just waiting for this gorgeous recipe! The texture looks perfect!
Zuzana says
Just got a box of Zucchinis. Perfect timing.
Hope says
Such a great way to get some veggies in to kids! This makes a great breakfast, lunch or snack!
Megan Stevens says
The texture looks perfect! Can’t wait to make! We still have plenty of garden zucchini. 🙂
paleoglutenfreeguy says
The texture is utter perfection. So moist and fluffy!
Raia says
So simple! And a delicious way to use up zucchini. Thanks for the recipe!
Jean Choi says
I LOVE zucchini bread! Always so moist and flavorful. This looks perfect.
ChihYu says
Delicious and satisfying for breakfast or a snack!
Tessa Simpson says
Oh yum! I had some zucchinis to use up (like everyone else), so this was awesome!!! Moist, not too sweet, and totally yum! Thanks!
Daniela says
This looks like my kind of food! Yum! And what a perfect way to use up all of summer’s zucchini!
Irena Macri says
This worked out really great! Thanks for the recipe, the bread was very moist. Also, saw a video with the Instant Pot cover and for a second thought I can make it in the IP and got excited, wonde it would work in a round cake tin…
Annemarie says
This should work well in the Instant Pot, too. Check out my IP banana bread https://realfoodrealdeals.com/instant-pot-banana-bread/ for instructions using mini loaf pans or a round oven-safe dish.