Yummy Gluten Free Zucchini Bread

This is my mom’s recipe for zucchini bread that I have modified and changed to gluten free.  I hope you all enjoy it.

                                        Mom’s Zucchini Bread, Gluten Free

  • 2 Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Cup Sugar
  • 2 Teaspoons Gluten Free Vanilla
  • 1 1/2 Cups freshly shredded Zucchini
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Cloves
  • 1  1/2 Cups All Purpose Gluten Free Flour mix*
  • 1  Teaspoon Xanthan Gum
  • 1 Cup Chopped Walnuts or Pecans

Preheat oven to 350 degrees.

Beat eggs, sugar, and oil in a large bowl with electric mixer.   Add vanilla and mix well.  In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum.

Add dry ingredients to wet ingredients and stir by hand to mix well.  Add zucchinni and chopped nuts and stir to combine.

Pour into a greased 9×5 loaf pan and bake in a 350 degree oven for 60 to 70 minutes.  Until a toothpick inserted into the middle comes out clean.

Let me know what you think of it.

*You can use Bob’s Gluten Free All Purpose Flour or the following All Purpose Flour.

                                                 All Purpose Gluten Free Flour

  • 1 Cup White Rice Flour
  • 1/2 Cup Tapioca Flour
  • 1/2 Cup Cornstarch

Sift all ingredients several times through a sifter to make sure that they are well blended.  Use this flour mix as you would regular all purpose flour.

Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com.  She invites you to visit her site for more gluten free living tips and recipes.  While you’re there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.

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Kristen - August 24, 2010

This recipe turned out great, my 9 yr. old son loved it and he is really picky. The only thing I did different was use a 8×8 glass baking dish. I sliced the bread like you would a loaf. It made nice slices. Would definately use again and I am a very inexperienced gluten free baker.

    Mary - July 27, 2012

    I love this GF zucchini bread recipe. Added dark choc chips. Question: has anyone made GF zucchini cookies? My mother-in-law used to make zucchini cookies & I am wondering if it can be done?

    Help! Thanks

Lori - September 19, 2010

The BEST ever!

angiern5612 - September 30, 2010

This is by far the best GF zucchini bread I have ever had and it is very easy to make. I brought it to work and everyone LOCED it. I was asked for the recipe by several people and they were all surprised to find out it is gluten free. Great Recipe!!! I will definately be making more.

angiern5612 - October 17, 2010

About a month ago I discovered my gluten allergy and I love zucchini bread. My mom always made zucchini bread while we were growing up and I was afraid I wouldn’t be able to find anything gluten free that was close. This recipe is just as wonderful if not beats my moms! I took it to work and NO ONE had a clue it was GF. They even asked for the recipe. I will definately be making this again in the near future. Thank you for taking the time to share. I am looking forward to trying more recipes. On a side note, I have never used cloves in zucchini bread so I just upped the cinnamon but plan to make it with the cloves next time.

jill - June 12, 2011

Try adding chocolate chips to this…..yummmoooo

Eileen - July 14, 2011

This truly is yummy! I made it with all-purpose wheat flour as well (my husband has to eat GF; I don’t) and it’s great both ways. I did leave out the cloves. I plan to share my adaptation, with attribution, in in my column in our local newspaper The Kalona News and on my blog–my recipes always include a regular and gluten-free version. Thanks for sharing!

Janel - August 2, 2011

Made it for my daughters 4th birthday tea party. It was sooooo delicious. I couldnt even tell it was gluten free! Thank you for making this recipe available!!

Heidi - August 27, 2011

Wow, this is great! I am making my second loaf right now. I tried it with the cloves and loves it, plus it made my house smell like fall and pumpkin pie. Everyone that tried my first loaf loved it. My daughter has a wheat allergy, so I made it with 1/3 oat flour, 1/3 barley flour and 1/3 millet flower…. delicious! Oh and because of nut allergies also, I substituted in raisins.

Now I am going to modify it a bit and make it more like a carrot cake for a birthday party we are going to….. the cake provided won’t be wheat free, so I am going to bring something my daughter can eat.

    Brenda - July 6, 2012

    let me know how you modify for carrot cake – I’d like your ingredients.

Barb - August 30, 2011

I loved this recipe ! Instead of using chopped nuts, I substituted semi-sweet chocolate chips. Then, I lined the loaf pan with parchment paper and sprayed it with non-flour canola oil. It turned out fantastic !! Thanks so much for the recipe.

Kelly Moss - September 11, 2011

Thanks for a great recipe. I made a few substitutions (thanks to low ingredients). I used 1/2 cup of sugar and 1/2 cup of brown sugar, and increased the baking powder to 1/2 tsp. Result was very yummy!

    AJ - August 20, 2012

    I too ran out of white sugar and used brown. They all said…yum

Shelly - February 9, 2012

Loved it! Moist, flavorful, perfect texture. I made two loaves and froze one. I kept in the freezer about a month and it held up great.

Sarah R - June 30, 2012

THIS WAS AMAZING. I can’t believe how perfect this recipe is. It’s just like it was made with wheat flour. This is exactly how zucchini bread should be. Thank you!!!

Rachael - July 1, 2012

This is the best gluten free bread I have made! It didn’t have a funny taste or texture like some other recipes I have tried. The rest of my family (who don’t have to eat gluten free) couldn’t tell the difference. I will definately use this every time from now on!

Sara - July 2, 2012

Works great even with egg replacer :) my whole family likes this bread, even though only two of us are truly GF :)

Joan McMahon - July 4, 2012

I just tried a slice hot out of the oven. Delicious! I didn’t have cloves, but substituted nutmeg. Will definately be making this again.

Brenda - July 6, 2012

This is awesome! First time to ever make-and it was great-easy and tastes so good!!

Jonnah - July 6, 2012

I made a loaf of bread in my bread machine as well as made muffins and bite size muffins in the oven. These are amazing! Thanks!

Barb in Louisiana - July 14, 2012

I’m new to GF baking, so this was my first sweet bread try….and it’s great. I am blessed with a bag of zucchini from a neighbor (and more to come, I suspect) and my family (non-GF) loves Zucchini bread. I didn’t want to feel left out! I make it in 3 small loaves rather than one large – it takes about 45-50 minutes in the oven. Thanks so much for this recipe!

    Carol Cripps - July 19, 2012

    I livew in a co-op building where there are some great cooks, and they gobble up my gf offerings without hesitation. The only negative comment was when I made rhubarb muffins – the guy who didn’t like them doesn’t like rhubarb! Go ahead and share your zucchini bread with your non-gf family, and don’t worry about making two kinds of the bread. It’ll be great!

Emily Sullivan - July 14, 2012

Just experimenting with gluten free baking… thanks for posting this recipe – it came out great. Only difference was I used 1/2 tsp (instead of 1/4 tsp) of baking powder (no good reason why – I just read that someone else did it too) and I didn’t add any nuts.

Also, I only had Guar Gum so I used that instead of Xanthan.

I read in another recipe that it was vital to squeeze extra water out of zukes, or the bread could be gummy. I did so (and drank the excess liquid it with some water, lime juice and stevia), and the consistency of the loaf is terrific.

Overall, I think it came out great as far as texture… tastes healthy and natural.
p.s. You forgot to mention to add the salt to the recipe. :)

Ara Button - July 15, 2012

I tweaked this and made it my own and the base recipe was a great stepping stone. Even the people who are not gluten free loved this one. Also, the gluten free flour blend: fab! I made a slight adjustment there 1 C Millet flour, 3/8 C tapioca flour, 1/8 C arrowroot and 1/2C cornstarch. This was made with the first zucchini from my garden. My family and I cannot wait for me to make this again! Thank you for this delicious Gluten Free zucchini Bread recipe!

    Julie - July 18, 2012

    Thanks for the additional flour blend recipe! I’m always looking to new ones to try out!

Carolyn - July 17, 2012

Can I use Brown Rice Flour in the All Purpose Gluten Free Flour ???

Julie - July 18, 2012

I made this on Sunday after scouring the internet for a zucchini bread recipe that tickled my fancy. We had a bumper crop of zucchini and I was looking for fun ways to use some of it up. At first, I wasn’t sure about the bread….and I thought it was maybe because I used a new cinnamon (Ceylon Cinnamon). My husband and father-in-law, who don’t have to eat gluten-free, were my taste testers and they loved it. I still wasn’t so sure…until the next day. Just letting the bread sit overnight made the cinnamon mellow out a bit and the bread kind of “rest” and it was FANTASTIC! Most gluten-free breads and cakes tend to dry out after a day or two…well, I just had a slice today and it is still moist, especially on top (my favourite part)! I am thrilled with this recipe, especially with your oh so simple all-purpose flour blend! No extra fancy and expensive flours…just simple and perfect! Thank you so much for this recipe! I’m going to make some more and maybe add chocolate chips to one of the batches :)

Heidi - August 4, 2012

This is a delicious recipe. Thank you!

shannondoah - August 5, 2012

Y.U.M. !!! Made this yesterday (my first zucchini bread ever as a celiac) and took it with me to a picinic. Everyone loved it! Even the kids who make the “eewww, zucchini” face enjoyed it. I didnt have nuts on hand so I had to go without though :( No need to look any further for anothe Zbread recipe, this one is simply perfect! Thank u :)

Pamela - August 8, 2012

Had a craving for this and decided to give it a try. Absolutely delicious, you would not know it was GF.

Thanks for the recipe, I’ll be making more this weekend to freeze.

Donna - August 14, 2012

This is the best zucchini bread Ive every made. Been GF for 11 years and have tried them all.
Thanks for posting!!!

Alissa - August 17, 2012

Love it! My kids love it. I just made a double batch to freeze for a later day since the first one will be gone in about 2 hours.

AJ - August 20, 2012

I made this for some celiacs and non-celiacs at work and they raved about it. I used chopped walnuts, but couldn’t eat it due to my own nut allergy.

Trying the moist zucchini bread recipe (w/o nuts) tonight!!

Heather Gergen - August 23, 2012

Excellent recipe! My kids loved it and so did I. I doubled the recipe and it made 3 loaves. I added mini chocolate chips and used canola oil instead of veggie oil. Delish!

Diana Johnson - September 1, 2012

This is a great recipe! My husband loved it. I used Bob’s GF All Purpose and it turned out awesome! Thanks:)

Mom of GF daughter and home daycare - September 21, 2012

This is my new favorite zucchini bread recipe!! I made two minor changes… instead of 1/2 cup oil i used 1/4 cup oil 1/4 cup applesauce (a bit healtier) and made 3 mini loafs instead of 1 big. It was SOO delicious!! All the kids loved it!! I made it the following day with carrots instead of zucchini… wonderful!!

Jess - January 3, 2013

Just made this. It is delicious. I just tasted it hot and cannot tell it is GF!!! Yum! I cut the sugar to 3/4 cup and used extra zucchini, my six-year-old loves it too! Thank you!

MissJubilee - February 21, 2013

It’s just about ready to come out of the oven. Thank you for sharing this recipe! I’m having GF friends for dinner tonight and while the Zucchini Lasagna recipe I found is AMAZING, it lacks carbs; this should balance the meal out nicely.

Bobbi Wright - April 1, 2013

added carrots and raisens and a banana and used gf bisquick turned out ok I’m a new gluten and lactose allergen and not a baker wholefoods inspired me. I will try it again with the proper flour mix and ripe bananas.

carol anderson - April 6, 2013

Made this today. Used Splenda in lieu of sugar and 2 extra large eggs. very moist. Also used Bob’s Mill gluten free flour. Definitely on my make often list.

Heather - April 7, 2013

This recipe was awesome! I added more zucchini, 1/3 cup of sunflower seeds, made mini muffins out of it and the kids loooooove it!! Will do bananas next. Thank you!

Darlene - May 17, 2013

yes! This one is a keeper. Had to sub potato starch for the cornstarch but turned out perfectly. I am fairly new to gluten free(just since January of this year) and am feeling my way through baking gluten free. Will definitely be making this again. Thank you so much for a wonderful recipe

Denise - May 23, 2013

My daughter has been begging me to make some Zucchini bread ever since we’ve been stuck going gluten fee as well as a few other dietary restrictions. I asked this the other day but my question didn’t post, so I’m going to try again. The all purpose GF flour blend I have already has Xanthan gum in it. Do I still need to add the tsp in the recipe? I am new to GF baking and don’t really understand exactly what the Xanthan gum does so I don’t want to add or not add it and ruin the recipe.

    Denise - June 2, 2013

    Update on the all purpose flour with Xanthan gum…I did not add any extra Xanthan gum to recipe and it was absolutely fantastic! This came out moist and stayed moist for the 2 days it lasted in the house…lol. I only used half the amount of cloves since I was worried they might overpower the loaf. It was perfect. I will definitely make this often!

Jennifer - July 22, 2013

This is the absolute best recipe I have ever tasted! Delicious and moist. No one could tell they were gluten free. I am making them a 2nd time right now!

Lee Cover - August 16, 2013

Substituted one large banana for the two eggs…was like eating banana bread. Very delicious! Best GF Bread I’ve ever had!
Do you have a GF White Cake? I had some at a catered wedding but wasn’t able to get the recipe. It was like eating regular white cake, I couldn’t tell the difference.

Jody H. - September 26, 2013

This is an excellent recipe. I’ve made it twice now. I didn’t have Xanthan Gum so I searched online and found I could substitute ground flax seed for it. I used 1 tsp. of the ground flax seed and it worked great. I also like to cut the oil in half and use mashed fruit for the other half. I used 1/4 c. of oil and 1/4 cup of mashed peaches. The results were amazing. Instead of a loaf pan, I used a muffin tin so I could freeze some for later. It made 12 muffins and a tiny loaf. Thanks!

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