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Zucchini Bread - Gluten Free

This bread freezes well and can be served plain or with your favorite jam, jelly, or just plain butter.


Preheat oven to 350º. Grease two 8 x 4-inch nonstick pans. (For smaller loaves, use three or four 5 x 3-inch nonstick loaf pans.
In large bowl, cream oil, sugar, eggs, applesauce, and vanilla together with electric mixer until very smooth. Add flour, baking powder, cinnamon, xanthan gum, salt, and cloves. Mix thoroughly on medium speed until thoroughly combined. Quickly (but gently) stir in zucchini, nuts, and raisins. Batter will be somewhat thick. Turn batter into prepared pans.
Bake 8 x 4-inch loaves for 60-65 minutes; 5 x 3-inch pans for 45 minutes. Place foil over bread during final 20 minutes of baking to reduce over-browning. Cool in pan for 10 minutes, then turn out onto wire rack. Cool thoroughly before slicing.  Makes 12 slices.
Zucchini Bread - Gluten Free



Products Used in this Recipe

Baking Aids

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Cane Sugar

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GF All Purpose Baking Flour

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Gluten Free
Baking Powder

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Baking Aids
Xanthan Gum

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Baking Aids

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Ratings & Comments (5)

5 Stars  100%  5
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1 Star 0%  0


5 Reviews

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michelle57 March 25, 2012
I was a little disappointed with my product as I should have added the whole mixture in one tin instead of two. Despite that they taste good and i dont believe 1 slice of mine will equate to 240 calories as the slice is have the size of the picture! Will have to try the recipe again.
Joanne June 1, 2013
I halved this recipe thinking I didn\'t need two loaves. The loaf is very small so two would be better in hind sight as the recipe called for. The entire loaf was gone in less than hour, which tells me it was a big winner! So good. A keeper!
Aimee January 19, 2014
This is a keeper for our house. Divided into 3 mini loaf pans -worked great. Left out the nuts and raisins due to dietary restrictions, and flavor was still good. Very moist and definitely one of those you could serve to friends and they would never know.
Heather August 31, 2014
Omitted the nuts in my first attempt and increased the raisins to 3/4 cup. 1st loaf lasted a 1/2 hour. Going to make a second batch for the non raisin lover and include almonds. Also going to try 3 mini loaf pans. Such a delicious way to use some of my zucchini in a gluten free way!
Jules October 8, 2014
Flop. Bread never baked through at the center, even when it was completely done everywhere else. The sections that were done were overly chewy. Maybe there is too much xanthan gum in this recipe, or too much moisture from the zucchini. I was really disappointed.

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