Zucchini Bread

A favorite family recipe adapted to be gluten-free, and no one knows the difference... This quick bread is loved by everyone, even those who say they don't like zucchini!

gluten free zucchini bread, #glutenfree #glutenfreerecipes healthygffamily.com
Zucchini Bread

Moist, softy and fluffy, not too sweet & yummy!

Anyone want a slice of homemade gluten-free Zucchini Bread?

If you’re looking for a good ol’ tried & tested, classic Zucchini Bread, look no further!

Made with a longtime family recipe, this bread is moist, soft & fluffy, not too sweet and DELISH! Even people who say they don’t like zucchini, LOVE this bread!

This family recipe is a longtime fan favorite. They only thing we changed is we substitute GF Jules All Purpose Gluten-free flour (affiliate link) for regular flour — and no one knows the difference!

It’s made with real, whole food ingredients: eggs, vegetable oil, zucchini, sugar, vanilla, gluten-free all purpose flour, cinnamon, baking powder, salt, baking soda, and chopped walnuts (optional).

gluten free zucchini bread, #glutenfree #glutenfreerecipes healthygffamily.com

The recipe is super easy. The one big tip is to grate the zucchini first using a food processor or grater and then let the zucchini sit in a strainer and release water while you prep the remaining ingredients.

Recipe Bonus: This super easy recipe makes 18-24 muffins (depending on how big you like them) OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins. Your choice.

gluten free zucchini bread and muffins #glutenfree #glutenfreerecipes healthygffamily.com

Either way, it makes a large quantity which is perfect for feeding a crowd or for meal prep as easy grab and go breakfast or snacks.

As for muffins versus bread, apparently people have preferences, or at least my family does. My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both!

gluten free zucchini bread #glutenfree #glutenfreerecipes healthygffamily.com

Hope you love it as much as we do!

For more of our favorite zucchini recipes click here.

Scroll down to see the recipe.

Recipe

4.0 from 1 reviews
Zucchini Bread
 
Prep time
Cook time
Total time
 
A family recipe that yields a gluten free zucchini bread that is moist, soft and fluffy, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 18-24 muffins, depending on how big you make them. See what you like best!
Author:
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free, Dairy Free, Nut Free optional
Serves: 2 loaves
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
  • 1¾ cup sugar
  • 1 tablespoon Vanilla
  • 2 cups unsifted flour (I use GF Jules - affiliate link)
  • 1 tablespoon cinnamon
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 cup chopped walnuts (omit if nut free)
Instructions
  1. Preheat oven to 350 degrees and depending on whether you're making muffins, loaf bread or both, grease and flour the loaf pan(s) and/ or line the muffin pan with muffin liners.
  2. In a bowl, beat the eggs until frothy
  3. Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  4. Stir in the zucchini
  5. Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
  6. Add flour and other sifted ingredients into the mix
  7. Fold in the chopped nuts if using
  8. Pour into 2 greased and floured loaf pans (8"x4" works well), OR 18-24 lined muffin tins (number of muffins depends on how big you want them -- Fill ¾ of the cup or ½ the cup depending on how big you want the muffins) , OR 1 loaf pan and 12 muffin tins.
  9. FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
  10. FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
  11. Cool for ten minutes
  12. If bread, Invert onto rack

 

5 thoughts on “Zucchini Bread

  1. Hi,

    Are you sure the ammount of sugar is right? My loafes turned out sweeter than any cake-spunge I’ve ever made. It translated to about 4 dl if I’m correct(?).
    Could I just cut the sugar out and replace it with flour? Or would that impact its rising? I was really hoping for savoury bread to use for foodier toasts roasted in the oven etc. Do you have a better idea to make it savoury? I was thinking about adding herbes instead. Maybe rosemary or basil… It felt like that might complement the zucchini nicely aswell.
    What do you think?

    /Becca

    1. Sorry you found it too sweet. The original recipe called for 2 cups, I cut it back to 1 3/4 cups. You could cut back to 1 1/2 cups and see if that is better for you. You should not however change any of the other ingredients. That said, it is not a savory bread. You are welcome to try adding an herb but I’ve never done that with this bread. Let me know if you try 🙂

      1. Thank you! Haha! I went rougue last night. I just had to try. Made two loafes based off of this recipe, ditched the sugar alltogether and substituted it for flour. Had to add some milk to get the moisture right. Added a bit more salt and about 1,5 tbsp of rosemary. Actually turned out really nice. Needs some tweeking to get the right ammount of moisture in there but I think that was mainy due to me running out of oil half way through. 😛 Could turn out to be a nice savory bread along the line. 🙂

  2. This bread is AMAZING! Seriously. Five stars. I used a 1:1 GF flour blend that I had sitting in my cupboard, and only 1 cup of sugar (because I failed to realize that’s all I had in my pantry…..oops!) and it STILL turned out amazing. A couple days later and it’s still moist + delicious. I’ll be making another batch this afternoon to freeze 🙂

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