Many of you are familiar with my gluten-free Chocolate Zucchini Bread, but today I’m sharing the recipe on which that was based—my gluten-free Zucchini Bread, which is a classic quick bread. I know it’s hard to believe, but sometimes you don’t want chocolate. Well, let me re-phrase that … I always want chocolate, but sometimes I enjoy other flavor combinations as well.
Gluten-Free Zucchini Bread
This gluten-free Zucchini Bread is a lovely quick bread with a cup of tea in the morning or when that afternoon “I must eat something sweet now” moment hits. The kiddos won’t mind if you pack a slice in their lunches either.
Two more mentions before you go … I often freeze several ziploc packages of shredded zucchini just so I can continue to make this recipe well into the fall and even through mid-winter some years. All you do is shred your zucchini and place it in a ziploc bag (removing all the air per usual) or another freezer-safe container. When you’re ready to use it, simply thaw and drain and add to your recipe. It’s that easy!
I’m linking this recipe to the new blog carnival event, Gluten-Free Recipe Fix, that I’m co-hosting with two of my blogger friends, Cassidy of Cassidy’s Craveable Creations and the event’s founder Linda of Gluten-Free Homemaker. The event kicks off with the Back to School and Fall Recipes edition here. I hope you’ll check it out!
Classic Gluten-Free Zucchini Bread
A classic cinnamon-y gluten-free quick bread that makes fine use of summer's favorite green squash.
- 3 eggs
- 1 cup vegetable oil (see notes)
- 2 cups sugar (I used 1 ¾ cup coconut sugar plus ¼ cup granulated sugar)
- 1 tbsp vanilla extract (I use my homemade vanilla extract)
- 2 cups shredded zucchini (I prefer peeled in this recipe)
- 3 cups gluten-free flour mix (I use my Two-Ingredient Flour Mix)
- 1 ½ tsp xanthan gum (optional)
- 1 tsp salt (I use this sea salt)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp baking powder
- Handful of chopped walnuts (optional)
- In a large mixing bowl, beat eggs, oil, sugar, and vanilla.
- Add in zucchini; mix.
- Add dry ingredients and mix well.
- Pour into two greased loaf pans.
- Bake at 350F for one hour or until bread tests done via the toothpick method.
- Let cool for 10 minutes or so. Remove from pan.
- Slice and enjoy.
Makes two regular-sized loaves.
I like to use oils like extra virgin olive oil and coconut oil (even expeller-expressed coconut oil if you don’t like coconut flavor), or a combination of oils. You can even substitute unsweetened applesauce for part of the oil. I wouldn’t recommend using a lot of applesauce though. Despite its reputation for making baked goods moist, I think the addition of applesauce makes this bread just a little bit drier than if all oil were used.
Although it’s easy to buy zucchini and leave it on your counter a few days, it’s best to use it right away to take maximum advantage of its wonderful moisture factor. Even zucchini a few days old will be much drier. I've made this bread with and without xanthan gum. I haven't seen a big difference in the results.
Courses Breakfast, Dessert
Originally posted September 16, 2015; updated August 5, 2018.