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
- 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
- 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.
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.
Thank you for this recipe! My hubby is newly gluten free and its hard to find suitable things for him. I used artificial syrup and 2 T. Sugar. Needs more sweetness. Looks wonderful but it came out sticky. Advice on what to do next time?
You could use all sugar in place of the pure maple syrup. I’m guessing the artificial syrup is what made it sticky, but you could also add a bit of extra flour if there was too much moisture.