Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

24
Gluten Free Cook 2

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

1 h 15 m servings 284 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

24
  1. 25 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 t...

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...

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 ca...

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 i...

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...

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 sa...

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 t...

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 als...

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 lef...

If you are looking for a great gluten free zucchini bread recipe, this is the one!Don't look any further!This tastes just like my regular non GF recipe!The only adjustment I made was that I made...