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
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

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.
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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!

 
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.

 
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.

 
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.

 
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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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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