You can make tender gluten-free zucchini bread in a few simple steps. This zucchini bread is easy to make and a great way to sneak veggies in. Only one zucchini and a few other ingredients needed before this stunning gluten-free zucchini bread recipe is baking in your oven.

If you like this gluten-free zucchini bread you might also like my Gluten-Free Banana Bread. If you would like to try another simple gluten free zucchini recipe you’ll love my Paleo Chocolate Zucchini Muffins.

For more amazing bread recipes, like my Gluten-Free Pumpkin Bread check out my Gluten-Free Muffins and Breads.

Gluten-Free Zucchini Bread

My husband made lasagna using zucchini as the “noodles” the other day and we ended up with one zucchini leftover. One. What the heck do you do with one zucchini? You make gluten-free zucchini bread, of course.

Zucchini, unlike bananas, don’t add flavor to bakes goods. They mostly add moisture, and some much needed vitamins. Sometimes you get a veggie-like flavor, but not in this gluten free zucchini bread recipe.

When my kids asked me what I was making, and I told them gf zucchini bread and they turned their little noses up at me. I had to explain to them that zucchini bread doesn’t taste like zucchini. If you look at the photo below, you can hardly even see the zucchini.

I took them asking me as an excuse to make myself a couple of mini loafs for my trip. I’m not a big breakfast eater, but I do like to enjoy a little bit of something with my coffee in the morning.

Gluten-Free Zucchini Bread Recipe

This gluten-free zucchini bread recipe has the same texture and flavor as glutinous zucchini bread. I used the Ryze yellow bag of flour, which is designed for breads and cakes, and threw a handful of chocolate chips on top of the batter before baking it.

My girls loved the gluten-free zucchini bread and agreed that it did not in fact taste like zucchini. They asked that I mix in the chocolate chips and add more of them next time. I’m not surprised. We love adding gluten-free chocolate chips to this gluten-free zucchini bread recipe.

What other flours can I use to make gluten-free zucchini bread?

I’ve also used Bob’s Red Mill 1-to-1 gluten-free flour blend to make this gluten-free zucchini bread. Before they came out with their 1-to-1 I used my own gluten-free flour blend recipe.

Can I freeze Gluten-Free Zucchini Bread?

Yes, you can freeze gluten-free zucchini bread. Make sure to place it in a zip lock bag or an airtight container. You can freeze zucchini bread for up to 3 months (depending if your freezer is frost free, or not).

How to make gluten-free zucchini bread

1. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
2. Add the flour, salt, baking soda, baking powder, and mix until well combined.
3. Add in the zucchini and chocolate chips (optional).
4. Stir until combined.
5. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
6. Bake until the center is set.

See the recipe below for this gluten free zucchini bread for the full list of ingredients and steps.

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Do you peel zucchini when you make zucchini bread?

You don’t need to peel zucchini before you make zucchini bread. When you shred the zucchini the peel is fine enough that it softens after cooking.

If you like this Gluten-Free Zucchini Bread, you’ll be sure to love my Gluten-Free Carrot Muffins.

Happy Cooking and Baking,

Chrystal

Yield: 12 slices

Gluten-Free Zucchini Bread

Print

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• 3 large eggs, room temperature
• 1/3 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or oil of choice)
• 1 teaspoon gluten-free vanilla extract
• 2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
• Optional: 1 cup gluten-free, dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
2. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
3. Add the flour, salt, baking soda, baking powder, and mix until well combined.
4. Stir in the zucchini and chocolate chips (optional).
5. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
6. For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 65-70 minutes, or until the center sets.
7. Remove the bread from the oven, and let it cool for 10 in the pan. Finish cooling on a wire rack.
8. Once cooled, slice and serve.
9. Store leftovers in an airtight container at room temperature for up to 4 days.

Notes

• I've tested this recipe with Bob's Red Mill 1-to-1 Gluten Free Flour and Ryze Flour.
• When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
• You don't need to peel the zucchini before shredding it.
• You can use your oil of choice in this recipe.
  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 70mgSodium: 407mgCarbohydrates: 58gFiber: 2gSugar: 32gProtein: 7g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.