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You are here: Home / Gluten Free Bread recipes / Quick Bread / Muffins and Loaves / Easy Gluten Free Zucchini Bread Recipe (Video)

Easy Gluten Free Zucchini Bread Recipe (Video)

August 17, 2019 By Jeanine Friesen 25 Comments

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In late summer, when everyone has an abundance of zucchini from their gardens, be sure to remember this recipe for easy Gluten Free Zucchini Bread. This quick bread is light, moist, and filled with whole grains. The perfect use for that bounty of zucchini.

sliced gluten free zucchini bread

Ever wonder who ever thought of 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.”

However that thought process went, I’m glad that it was discovered that shredding up this summer squash adds great moisture to baked goods. When you bake zucchini into bread, it sort of melts away, just leaving a wonderfully moist bread.

Zucchini, which consists mainly of water,  also delivers a good dose of vitamin C and potassium, is a great source of fiber, is nearly calorie free.

Mixing bowl with shredded zucchini for making zucchini bread

Although you can peel your zucchini if you wish, I never bother with it when baking gluten free zucchini bread. The strands of zucchini melt away when they are baking, leaving the little green flecks. We can just call those nature’s confetti.

I also prefer to bake using smaller zucchini that are maybe 8-inches long. If you have larger zucchini, you may want to peel it, as the peel may be a little thicker than on the small ones.

gluten free sliced Zucchini Bread with butter on a plate

How to shred zucchini:

If you have an abundance of zucchini, you can make quick work of shredding your zucchini by using the shredding attachment on your food processor.

You can measure out the shredded zucchini and freeze in freezer bags to bake with throughout the year. Gluten Free Zucchini Bread taste even better in the middle of winter. After defrosting zucchini, there will be a lot of extra liquid. Discard that liquid and use only the shredded zucchini in your recipe.

If you only have a few small zucchini to shred,I find using a simple box grater on a sheet of waxed paper works great.
 
IMPORTANT STEP – When baking zucchini bread using larger zucchini, be sure to remove the seeds before shredding it. The seeds contain a lot of water, and will make the batter too wet. This is another reason I prefer the smaller zucchini.

Feel free to double this recipe to bake two loaves of bread. Wrapped in plastic wrap, it can be stored in the fridge or freezer to be enjoyed at a later date.

Need more gluten free zucchini recipes? 

If you love this easy gluten free zucchini bread recipe, but need more ways to use up your abundance of zucchini, try these recipes:

  • Healthy Gluten Free Double Chocolate Zucchini Muffins
  • Double Chocolate Zucchini Cake Brownies (GF, DF, EF,)
  • Paleo Chocolate Zucchini Bread

Gluten Free Zucchini Bread Recipe:

Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This easy Gluten Free Zucchini Bread is light, moist, and filled with whole grains. The perfect use for that bounty of zucchini.

Ingredients

  • 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)

Instructions

  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.

Notes

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.

HOWEVER, if you are using frozen shredded zucchini, you will want to let it defrost in a strainer, letting the excess water drain.

Recommended Products

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • KitchenAid Mixing Bowls, Set of 5
    KitchenAid Mixing Bowls, Set of 5
  • Cuisinart CTG-00-BG Boxed Grater
    Cuisinart CTG-00-BG Boxed Grater
  • USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver
    USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver

Did you make this recipe?

Tag @faithfullygf and use the hashtag #faithfullygf . I'd love to see it!

© Jeanine Friesen
Cuisine: American / Category: Gluten Free Bread recipes
PIN THIS RECIPE to your gluten free bread board for later:

Sliced gluten free Zucchini Bread

Looking for more great gluten free bread recipes? Check out my Pinterest board for lots of great ideas.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Originally posted June 27, 2014. Updated August 17, 2019.

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Filed Under: Easy to Adapt to Dairy-Free, Gluten Free Bread recipes, Muffins and Loaves, Nut-Free, Quick Bread, Soy-Free, Vegetarian Tagged With: bread, Breakfast, gluten-free, quick bread

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Comments

  1. Barbara B. says

    June 28, 2014 at 7:58 pm

    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.

    Reply
    • Jeanine says

      June 28, 2014 at 10:04 pm

      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!

      Reply
  2. Ellen says

    June 28, 2014 at 9:10 pm

    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?

    Reply
    • Jeanine says

      June 28, 2014 at 10:05 pm

      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.

      Reply
      • Kathryn H. says

        June 29, 2014 at 7:04 pm

        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! 🙂

        Reply
        • Jeanine says

          June 29, 2014 at 9:02 pm

          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: http://realfoodmadeeasy.ca/wp-content/uploads/2011/12/glutenfree-flours-volume-weight.pdf

          Reply
  3. Lucy says

    June 29, 2014 at 3:02 pm

    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!

    Reply
    • Jeanine says

      July 1, 2014 at 3:52 pm

      Those zucchini brownies sound really good too, Lucy! I may have to do some experimenting! 😉

      Reply
  4. Carol says

    June 30, 2014 at 4:52 pm

    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! 🙂

    Reply
    • Jeanine says

      July 1, 2014 at 3:53 pm

      Thanks, Carol! 🙂 Confetti is fun for all ages, isn’t it?

      Reply
  5. Michael says

    July 4, 2014 at 7:25 am

    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

    Reply
  6. Reta says

    August 21, 2014 at 9:41 pm

    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?

    Reply
  7. GwenH says

    September 5, 2014 at 5:11 pm

    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!!

    Reply
  8. Martha says

    April 22, 2015 at 5:57 pm

    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!

    Reply
  9. Trudy says

    April 8, 2016 at 5:29 am

    I make this every week to pack in the kids’ lunches. Have made as muffins, mini loaves, and muffin tops-all delicious. Thank you for another fabulous recipe!

    Reply
  10. Lyn says

    March 9, 2017 at 5:10 pm

    This is the first zucchini bread recipe I’ve tried that’s not either gummy or dry and crumbly. It’s the perfect texture and tastes delicious. Thank you!

    Reply
  11. Jo Ann says

    November 6, 2017 at 12:59 pm

    Hi Jeanne.

    Is it okay to double the recipe?

    Reply
    • Jeanine says

      August 17, 2019 at 10:19 am

      Absolutely!

      Reply
  12. Phyllis says

    October 29, 2019 at 2:00 pm

    Hi Jeanine. I have not baked the zucchini recipe but just extracted aan oatmeal raisin loaf. Wonderful!. I have a recipe I would like to share with you. I bought a recipe book , Nutritional Yeast Cook book.. wonderful recipe for a buttery spread. You add a combination of spices to the yeast.,then add to coconut oil. The mixture has a yellow shade and is delicious on bread or toast. Also 1 1/2 teaspoons to 1 cup of water =chicken broth. I could send this recipe on messages if you desire. I’m not too proficient on computers but do have daughters that could help me. Thanks for ALL your wonderful recipes . Phyllis

    Reply

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