Gluten Free Zucchini Bread Recipe -
Gluten Free Zucchini Bread Recipe
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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
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Jul 21, 2014

Unlike most, apparently, I made this recipe exactly as presented(down to the the gram). At least it was edible which can't be said of many gluten free recipes. I would use more zucchini next time and add a couple of Tablespoons of butter to moisten it up.

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!

Jul 31, 2014

Just baked this bread and I used oat flour in place of the rice and sweet rice flour (1 cup total) and it turned out great! Just like regular zucchini bread! I left the rest of the recipe the same except for the fact that I use organic coconut oil instead of canola. Everything else, was the exact way the recipe reads. My bread was done in 50 min.

Aug 13, 2014

Normally, I think reviews should be based on the original recipe, which I still think would be 5 stars, I did alter it a little. First, I used shredded zucchini. Next, I doubled the recipe as I needed to make 2 loaves. I knew I was almost out of rice flour so I substituted the white rice and sweet rice for oat flour. I put half of the batter in a greased pan and the other half of the batter I added 4 T of cocoa and 1/2 cup of mini chocolate chips. Baked both loves for the time indicated in recipe. Delicious!!!!!! (I skipped the glaze.) This recipe is definitely a keeper.

Aug 20, 2014

The entire loaf was eaten by my husband and two children 3 and 5 within 2 hours. I substituted all the oil with natural apple sauce. It leaves the bread very moist and with a lot less fat. I also sprinkled about 1/4 t of pumpkin pie spice as recommended by others. I will likely be making this in the morning for breakfast.

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.


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 33 mg
  • 11%
  • 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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