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Gluten Free Zucchini Bread

Gluten free Zucchini Bread Loaf

Even if you're gluten free you can enjoy the delight of this zucchini bread.  Such a great way to use up some extra zucchini. If you want to get more zucchini in your baked goods but don't want to see it, try these Chocolate Zucchini Muffins, use a gluten free flour blend if needed. 

  • Duration
  • Cook Time
  • Prep Time
  • 2 loavesServings


  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup oil
  • 3 eggs, slightly beaten
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini, packed
  • 3 cups gluten free flour blend
  • 1½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins (optional)


  1. Preheat oven to 350℉.
  2. Grease and lightly rice-flour 2 (8x4-inch) loaf pans and set them aside.
  3. In mixing bowl beat together sugars and oil.
  4. Add eggs and vanilla, beat until well blended.
  5. Stir in zucchini.
  6. In another bowl combine gluten free flour, Xanthium, salt, cinnamon, soda, and baking powder.
  7. Add to creamed mixture and mix well.
  8. Stir in walnuts and raisins, if desired.
  9. Spoon the batter into the two prepared pans.
  10. Bake for 60 minutes or until a stick inserted in the middle is done.
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