Zucchini Bread (gluten free)

This zucchini bread recipe originally called for 3 cups of sugar.  We agreed with many of our customer comments that three cups seems like a lot of sweetness!  In this revised recipe, the sugar has been cut down to 1 cup and we’ve added some xanthan gum to ensure a stable structure for easy slicing and serving.  We also recommend toasting the walnuts before adding them to the batter for a nice nutty flavor, but that is an optional step.  We would also not fault you for swapping/adding some chocolate chips to the mix.

After a few ingredient tweaks and restructuring the steps for more ease, this recipe yields two 8×4-inch loaves, or 4 to 6 mini loaves for gifting, of lovely sweet and spiced zucchini bread.

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Votes: 144
Rating: 3.4
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Servings 2 8x4-inch loaves
Prep Time 15 minutes
Cook Time 60 minutes
Submitted By June Tillian
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 144
Rating: 3.4
You:
Rate this recipe!
Servings 2 8x4-inch loaves
Prep Time 15 minutes
Cook Time 60 minutes
Submitted By June Tillian
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Butter two 8x4-inch loaf pans, or 4 - 6 mini loaf pans, or spray with pan spray.
  2. In a large bowl, combine zucchini, oil, eggs, and vanilla.
  3. In a separate bowl, combine flour, sugar, xanthan gum, baking soda, baking powder, salt, and spices.
  4. Add dry to wet and mix well.
  5. Add chopped walnuts and raisins and mix well.
  6. Divide batter evenly between prepared pans and spread tops to even.
  7. Bake for 60 minutes for large loaves or 45 minutes for small loaves. Test with a toothpick for doneness.
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Recipe Comments

5 thoughts on “Zucchini Bread (gluten free)

  1. catherine kane palen

    This recipe is very good! Everyone comments on the taste.
    I do not mention that it is Gluten free 🙂 This recipe makes three large loafs

    Reply
  2. Kat

    This is a good recipe, but it calls for too much sugar. I used half the amount it asked for and it was still very, very sweet.

    Reply
  3. Tisha

    I give this 7 out of 5 stars. I added a cup of chocolate chips and used coconut (melted) oil. My family chowed down the first loaf for breakfast. No one knew it was gluten free! Best I’ve ever had and haven’t really been a zucchini bread fan. I was just using some up. This goes in the favorites in my recipe book.

    Reply
  4. Christine

    Very good gluten free bread. I too cut the sugar to 1 cup, still sweet. It only made two loaves, but nice size.

    Reply
  5. Gretchen

    Thanks for the great recipe. I made muffins instead of bread. I modified by using 1/2 cup oil and 1/2 cup water. I, too, used just 1 cup of sugar. I used a 1/4 tsp of salt, 1 tsp of cinnamon, no cloves, and a tsp of vanilla. I added 1/2 cup of chocolate chips and 2 tbsp of Flax Seeds.
    My kids (and I) loved these muffins. They are moist, sweet, and (a tiny bit) healthful! Who could complain? Thanks again for the great recipe! 🙂

    Reply

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