Can you use gluten free flour in zucchini bread?

Yes! This recipe has been tested and is one of my personal favorites. It uses gluten free flour to make moist and fluffy zucchini bread.

What is a good gluten free substitute for bread flour?

I like King Arthur Measure for Measure gluten free flour for all my baking including breads. Another great choice is Bob's Redmill Gluten Free 1-to-1 Baking Flour .

Do I need to peel the zucchini before grating it?

No you do not need to peel the zucchini before grating it for this recipe. The skin is very thin and soft and completely disappears into the bread as it bakes. Simply wash the zucchini well, cut it into chunks, remove the core and seeds, and grate it on the large side of your box grater. You will never know the skin is in there.

Can I add mix ins to this gluten free zucchini bread?

Absolutely! This recipe works beautifully with chocolate chips, chopped walnuts, or chopped pecans folded into the batter. Start with about half a cup of your preferred mix in and fold it in gently at the very end after the batter is mixed. Chocolate chips are my personal favorite addition and make this bread taste like dessert.

Can I make this zucchini bread into muffins?

Yes! Pour the batter into a greased or lined muffin tin and bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. This recipe makes approximately 12 to 14 standard size muffins. Muffins are a great option for portion control and meal prep since they freeze just as well as the full loaf.

Gluten Free Zucchini Bread

Description

This Gluten Free Zucchini Bread is incredibly moist, perfectly spiced with cinnamon, and so simple to make from scratch with fresh grated zucchini and gluten free flour. The zucchini keeps every slice tender and delicious and the warm cinnamon and vanilla flavor makes this the most irresistible gluten free quick bread you will ever pull out of the oven. Perfect for breakfast, snacking, and using up all that summer garden zucchini!

Ingredients

Units Scale

2 cups Gluten Free Flour
1 cup Granulated Sugar
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 tsp Ground Cinnamon
3 large Eggs
2 cups Grated Zucchini
3/4 cup Avocado Oil or Vegetable Oil
2 tsp Vanilla Extract

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Instructions

Cut your zucchini into chunks and remove the core and seeds. Using the large side of our box grater grate the zucchini. You will need two cups for this recipe.

Preheat your oven to 350 degrees.

It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads. Grease the pan with coconut oil or butter and set aside.

In a large bowl whisk together the gluten free flour, sugar, baking soda, baking powder, salt and cinnamon until combined. Set aside.

In the bowl of your stand mixer add the eggs, zucchini, oil and vanilla. Beat until blended together.

Add the wet ingredients and beat until just blended together. You may need to scrape the sides and stir together with a spatula to make sure all the ingredients from the bottom of the bowl are mixed in.

Pour the batter into the greased 9x4 baking pan.

Bake at 350 degrees for 1 hour and 5 minutes.

When the bread is done test with a toothpick to make sure the center in cooked through. Leave the bread in the baking pan to cool.

After the bread has cooled transfer it to a plate and enjoy.

Notes

It's important to use a 9x4 baking pan for this recipe. I highly recommend this 9x4 baking pan because I've had the best results with it for gluten free breads.

Prep Time: 20 minutes
Cook Time: 1 hour, 5 minutes
Category: Breads
Method: Baking
Cuisine: American