Gluten Free Zucchini Bread Recipe - Allrecipes.com
Gluten Free Zucchini Bread Recipe
  • READY IN hrs

Gluten Free Zucchini Bread

Recipe by  

"Moist and delicious bread made with gluten-free flour."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
  2. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
  3. Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
  5. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Sep 08, 2013

I made some adjustments: I didn't have any xanthan gum and substituted 1/2 tsp of flax seed flour, I also used 1 cup of white rice flour and not the 1/2 sweet rice flour and 1/2 white rice flour. I used 3/4 cup of honey in place of the 1 cup of sugar. Also used 1/2 olive oil in place of the canola oil. Beware it is very filling.

 
Nov 09, 2013

Seriously the best gf quick bread I have ever made. Kids love it. I also adapted it for pumpkin bread - double recipe, in place of zucchini use 1 can of pumpkin, add pumpkin pie spice. You can also substitute some of the white sugar for brown with good results.

 
Sep 12, 2013

this is GREAT!!! I made 2 loaves. The kids LOVE it and it made the house smell great while it was baking. My changes: I used 1 full cup rice flour (no sweet rice flour) I used 1/2 cup butter in place of the oil. I used ground flax seed in place of the xanthum gum. I left out the glaze, the kids love it without! I will definitely be making this again! I doubled the recipe and have 2 beautiful loaves. Oh and the crust really is beautiful. Thank you!

 
Sep 25, 2013

Cannot tell it's gluten free at all, and has good flavor. I didn't have rice flour so I subbed oat flour and also used ground flax like other reviewers suggested. Reduced the sugar a bit and left the zucchini chunky. This is a good recipe to use as a basis for flour to binder ratio and I've used it for making gluten free banana bread too.

 
Sep 07, 2013

THIS IS THE BEST RECIPE I TRIED FOR ZUCCHINI BREAD. DOES NOT LOOK OR TASTE GLUTEN FREE. I MADE IT JUST AS THE RECIPE INSTRUCTED.

 
Aug 15, 2013

Amazing. You can't tell it's gluten free. The crust is so good.

 
Oct 30, 2013

Yummy!

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Gluten Free Cook
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