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
Recommended Equipment
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.
Approximate Nutrition Info
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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.
I made this today and it turned out absolutely delicious! Only change I made was adding just a pinch of nutmeg. Everyone in my family is loving it! Thank you for the recipe!
Can I substitute the maple syrup for something savoury? Or anything else please?
The maple syrup gives it a little sweetness to balance the flavor. You could substitute honey or sugar. I’m not sure of any savory substitutions, but let me know if you try something else.
Does anyone know if oat flour would work for this recipe?
I haven’t tried this recipe with oat flour yet, but I think it would work well.
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.
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.
I can’t wait to try this with my excess of zucchini this season, lol!
This recipe is the perfect way to use up those huge zucchinis. Thanks for sharing!
I have a large monster zucchini that is just waiting for this gorgeous recipe! The texture looks perfect!
Just got a box of Zucchinis. Perfect timing.
Such a great way to get some veggies in to kids! This makes a great breakfast, lunch or snack!
The texture looks perfect! Can’t wait to make! We still have plenty of garden zucchini. 🙂
The texture is utter perfection. So moist and fluffy!
So simple! And a delicious way to use up zucchini. Thanks for the recipe!
I LOVE zucchini bread! Always so moist and flavorful. This looks perfect.
Delicious and satisfying for breakfast or a snack!
Oh yum! I had some zucchinis to use up (like everyone else), so this was awesome!!! Moist, not too sweet, and totally yum! Thanks!
This looks like my kind of food! Yum! And what a perfect way to use up all of summer’s zucchini!
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…
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.