Gluten Free Zucchini Bread, moist and delicious breakfast bread or dessert. Easy recipe.
Gluten free zucchini bread, a tasty way to eat vegetables.
It's zucchini season. If you have a garden, I'll bet you have lots of zucchini right now. Our neighbors gave us some BIG zucchini, the kind that is terrific for Zucchini Bread, so I made a couple of loaves.
So Good, You Want to Eat It All
Sometimes gluten free cakes and cookies end up being a little grainy and people notice that something is different. With this recipe, go right ahead and tell them it's gluten free. They will turn their noses up and you can eat it all yourself! The texture is perfect, and this Gluten Free Zucchini Bread is absolutely scrumptious.
Use Gluten Free Flours
I used a combination of three gluten free flours for this recipe and it turned out great. The flours were: Bob's Red Mill Gluten Free Baking Mix (affiliate link), Bob's Red Mill Gluten Free Oat Flour (affiliate link), and Bob's Red Mill Gluten Free Almond Flour (affiliate link). But if you don't have multiple kinds of gluten free flours, you can just use Bob's Red Mill Gluten Free 1 to 1 Baking Flour (affiliate link). After experimenting with GF flours, it's my favorite.
This Gluten Free Zucchini Bread is not overly sweet and has a wonderful spicy flavor. It is more like a cake than bread, but I bake it in loaf pans and eat it toasted or plain with butter like banana bread. It's amazing. You can also change up the flavor a bit by adding blueberries.
How to Store Zucchini
Did you know you can shred fresh zucchini and freeze it? Then you can have Gluten Free Zucchini Bread any time of the year.
What You Need
For this recipe, you will need measuring cups and spoons, a knife, cutting board, box shredder, and loaf pans. But what you really want is a good food processor to make your life easy and a wonderful espresso machine so you can have great coffee with your zucchini bread. Am I right?
Zucchini Bread Recipe
Gluten Free Zucchini Bread
- 3 eggs
- 1 cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla
- 1 15.25- ounce can crushed pineapple drained
- 2 cups zucchini shredded
- 1 cup Bob's Red Mill Gluten Free Oat Flour
- 1 cup Bob's Red Mill Almond Flour
- 1 cup Bob's Red Mill All Purpose Gluten Free Baking Mix
- ¼ cup Tapioca flour
- 2 teaspoons baking soda
- ½ teaspoons salt
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- ¾ teaspoons nutmeg
- 2 teaspoons Xanthum Gum optional
- ¼ cup fresh blueberries optional
- 1 cup chopped walnuts
- Combine all ingredients in order listed.
- Mix the baking soda, salt, baking powder, xanthum gum and spices separately in a small bowl before combining with the wet mixture.
- Pour the dry ingredients into the wet ingredients and mix until well combined.
- Pour the batter into two greased loaf pans.
- Bake at 350F degrees for about 1 hour and 10 minutes, or until a toothpick inserted comes out clean.
Recipe Nutrition Information
This recipe is GF, DF, SF,V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
- Chocolate Chip Zucchini Bread
- Grandma's Banana Bread
- Favorite Banana Bread
- Bread Pudding with Bourbon Sauce
- Crumbly Top Apple Pie
- Coconut Cream Pie
Rate, Pin & Share!
Please Rate our recipes and posts, and Pin and Share them on social media. Comments are welcome, too!
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten free," etc. There can be cross-contamination in facilities.
This post was first published on Recipe Idea Shop October 13 , 2015 and updated July 5, 2021.
Last Updated on May 11, 2022 by Adriana