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!
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).
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.
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!
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!
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)
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.
In a bowl, beat the eggs until frothy
Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
Stir in the zucchini
Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
Add flour and other sifted ingredients into the mix
Fold in the chopped nuts if using
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.
FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...