Gluten Free Zucchini Bread

Before you know it, you will have an abundance of zucchini that you don’t know what to do with. This new and improved Gluten Free Zucchini Bread, which is light, moist, and filled with whole grains, is the perfect answer to that dilemma.

Gluten Free Zucchini Bread from The Baking Beauties


I wonder who ever thought up shredding up zucchini to put into baked goods? How did that thought process go? Hey, I’ve got this green veggie that, if left unattended, grows as big as a bat. I wonder what I should do with it? I know, I’ll bake it into bread, that way the kids will eat their veggies without even suspecting it.

At least, that’s how I imagine it went. This summer squash, which consists mainly of water, delivers a good dose of vitamin C, is a good source of fiber, is nearly calorie free, and adds great moisture to baked goods. When you bake zucchini into bread, it sort of melts away, just leaving a wonderfully moist bread. If the green flecks from the skin are going to make your kids suspicious, feel free to peel the zucchini before shredding it. Or, tell them that it is just nature’s confetti. 😉


Gluten Free Zucchini Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup (160 grams) brown rice flour
  • 1/2 cup (60 grams) millet flour
  • 1/4 cup (30 grams) tapioca starch
  • 2 teaspoons (5 grams) ground cinnamon
  • 1 1/2 teaspoons (8 grams) baking soda
  • 1 teaspoon (3 grams) xanthan gum
  • 1/2 teaspoon (2 grams) salt
  • 1/2 cup (115 grams) granulated sugar
  • 1/3 cup (80 ml) oil
  • 1/4 cup (50 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 -3 tablespoons (30-45 ml) milk (dairy-free if necessary)
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 1/2 cups (about 225 grams) packed shredded zucchini
  • 1/2 cup chopped walnuts or pecans (optional)
  1. Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch bread pan with parchment paper, so that the paper sticks up the two long sides of the pan.
  2. In a large mixing bowl, whisk together the rice flour, millet flour, tapioca starch, cinnamon, baking soda, xanthan gum, and salt.
  3. In a separate bowl, whisk together the sugar, oil, brown sugar, eggs, milk, and vanilla extract.
  4. Pour the sugar mixture over the dry ingredients, and stir to combine.
  5. Stir in the shredded zucchini and nuts (if using). Scrape batter into the prepared baking pan, spreading to make the loaf even.
  6. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
  7. Wait 5 minutes before removing the loaf from the baking pan, and placing it on a wire cooling rack. Once the loaf is completely cool, wrap in two layers of plastic wrap. It is good on the counter for two days, but since it is such a moist loaf of bread, it is better to store in the refrigerator.
When using shredded zucchini, do NOT squeeze the water out of the zucchini before using it. This will remove the liquid that you are relying on to give you a moist loaf.


This recipe is linked to Gluten Free Wednesdays.


  1. Barbara B. says

    Thank you so much for the Gluten-free Zucchini Bread recipe. I planted 4 hills of zucchini and have been wondering why I did that. Now I know. I hope the loaves freeze well as I plan to put several loaves in the freezer. We’ll find out how well they freeze. I use to make a Zucchini Cake but it’s not GF and haven’t figured out how to convert it into GF. It was so good and very moist. I baked it in a bunt pan and it was very pretty besides. Everyone liked it too. Love all your recipes. They are the best. Thanks again.

    • says

      Ah, you’re set then, Barbara! I think that as long as you wrap them up well, they should freeze without a problem.
      As for the cake – I wonder if it would work to use the carrot cake recipe I have here, but substituting the carrots for zucchini, maybe cutting back on the liquid by a few tablespoons, and increasing the bake time for a bundt cake? Might be worth experimenting!

  2. Ellen says

    The bread sounds yummy. My celiac sister is coming for a visit. She cannot tolerate brown rice flour. Can white rice
    flour or sweet rice be substituted? If so, is it in equal measures?

    • says

      Hi Ellen, if she can’t tolerate brown rice flour, white rice flour (equal amount) would be your best bet (or more millet, gluten free oat, or sorghum flour), but not sweet rice flour. Sweet rice flour is more like a starch, and gets very gummy if you use too much of it.

      • Kathryn H. says

        I hope you don’t mind if I butt in however brown rice weighs more than millet , oat and sorghum so if you’re going to sub for the lighter flours make sure that you follow the weight measurements that are provided. 1/4 cup rice is almost the equivalent 1/3 cup millet. ( I’ve been working on a chart in grams and ounces.) Also oats absorb more moisture so be careful subbing just oats for any flour.

        Happy baking! :)

        • says

          Good points, Kathryn. However, I do think either substitution would work in this recipe. Substituting the brown rice flour would be the one that would be more of an experiment, since 1 cup of millet or sorghum is equal to 120-130 grams instead of 160, but substituting the millet with either sorghum or oat wouldn’t be an issue, their weights are very similar. I don’t believe in exchanging flours solely based on weights though, because like you said, the oat flour absorbs more liquid than, say rice flour. It is a lot of experimenting. :)
          I often refer to this chart when looking for weights of gluten-free flours:

  3. Lucy says

    Well this does look good! I baked zucchini bread and brownies last summer, peeled the veggie since my youngest would never touch anything with green fecks. She never guessed!
    My eldest daughter knew but never let on! Bought some zucchini at the market yesterday with brownies in mind, I think I have enough for this loaf!

  4. Carol says

    Great recipe Jeanine, and I love the idea of calling it “Nature’s confetti”, I may have to try using that phrase the next time I make it! :)

  5. Michael says

    Made this (first time making any kind of bread) last week for a family picnic. My 4 year old grand daughter loved it. I’ve never had Zucchini bread before and this was very good. I added walnuts to mine, just added a little more texture to it. Will make it again soon.
    Thanks Jeanine

  6. Reta says

    I am going to make this tomorrow. Looks amazing! Do you think I could bake this in a smallish or square cake dish instead of a loaf pan?

  7. GwenH says

    Jeanine this is the best zucchini bread I’ve had in ages!! I followed the recipe exactly… except I forgot to the milk…LOL….. and it is amazing!!

  8. Martha says

    I made this with apples instead of zucchini and it turned out fantastic! I just added a pinch of ginger and pumpkin pie spice. Coconut sugar makes this a heather option and tastes just as great!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>