Gluten-Free Classic Zucchini Bread
An easy family recipe for the best gluten-free zucchini bread! It's moist, soft and fluffy, not too sweet and has the best flavor. 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! Updated recipe.
Servings: 2 loaves
Ingredients
- 3 large eggs room temperature ideally
- 1 cup canola oil * * or oil of choice; we recently made it with olive oil and it works and tastes great!
- 2 cups loosely packed grated zucchini coarsely grate zucchini and let it stand in a colander for 20-30 minutes, then squeeze out excess water
- 1 1/2 cup sugar* cut back to 1 1/4 cup for less sweet bread
- 1 tablespoon vanilla extract
- 2 cups gluten-free all purpose 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
- 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. Makes 2 8x4 loaves, or 1 10 inch loaf pan + 1 mini loaf pan, or 18-24 muffins.
- 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
- In a small bowl, combine flour, cinnamon, baking soda, salt and baking powder using a pastry cutter, whisk or fork.
- Add flour mix to the wet mix and mix to combine.
- Fold in the chopped nuts if using
- Pour into 2 greased and floured loaf pans.
- FOR BREAD: Bake for 45-55 minutes, checking at 40 minutes and covering loosely with foil if the top is golden enough (Insert tooth pick and it should come out clean). For mini loaf, baking 30-40 mins, or until a tooth pick comes out of the center clean. Top will be a bit crisp when it comes out of the oven.
- FOR MUFFINS: Bake for 30 mins (insert tooth pick and it should come out clean)
- Cool for ten minutes
- If bread, Invert onto rack and let cool.
- Enjoy!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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
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 🙂
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. 🙂
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 🙂
Yay! So glad you love it too! And it freezes really well… thanks for sharing!
Amazing as usual! I literally wanted to eat this all day and the house smelled so yummy! We baked in a larger loaf pan (topped with a sprinkle of chocolate chips), versus the two smaller loaf pans. If you do this, you will need to bake longer longer.
Made it with my littles today and we LOVED it! I did cut the sugar back to 1.5 cups as I don’t like the kids to have too much and it tasted great. Thanks for another great recipe that our whole family can enjoy together.
Yay! Happy you all made it together and loved it! And happy you thought it was fine with the 1.5 cups sugar too! I feel like it’s divided among the 2 loaves and still so much less than anything store bought… Thank you!
Way too sweet…
Sorry you found it too sweet! I already cut back the sugar from the original recipe and recently I’ve been making it with 1 1/2 cups sugar. You could cut back to 1 1/4 cups but I wouldn’t do more than that because it might start impacting the textures.
This bread is fantastic! I used 1.5 cups sugar and it was on the sweet side, still delicious. Trying it with 1.25 cups today. The consistency is out of this world. Love your recipes, thank you!
Thank you! It is one of my favorites! I keep cutting back the sugar too — lmk how you like it with just 1.25 cups sugar.
Great recipe! I used 1 1/4 cups sugar, and it was perfect. I used Krusteez gluten free flour.
Thank you! Happy you loved it!
I used 1 cup of sugar, mix of coconut and rapadura, as that is all I had. It turned out great! I made mini muffins with half the batter for snack size bites when I need a sweet fix.
Great swaps! Happy you loved it! And mini muffins are always a great idea!
The oils you recommend in this recipe are really bad for your health. They are highly processed and cause inflammation in the body. Canola oil is the worst oil and as nutritionist that is the first thing I make sure people get out of their diets. Olive oil is much safer and way healthier. Vegetable oil and Grapeseed are also rancid oils that cause inflammation. Please suggest healthier versions to people. Besides that the only other thing I would change is the sugar to a monkfruit sugar and you have a healthy yummy loaf of bread.
Could you use Bob’s Redmill 1 to 1 Baking Flour?
I haven’t tried it but it should work fine! Hope you love it!
I used the Bob’s Red Mill 1:1 GF flour blend today and it turned out great!!
Happy you loved it! And thanks for sharing what flour you used!
Had anybody sustidu
The real sugar for the fake
Sugar?
Could I use applesauce instead of oil?
That’s a great question! I don’t think it will work as a direct substitution… I have had a lot of requests to make this without oil so I am working on an alternate zucchini bread recipe!
Delicious! Your site is my go to for recipes.. This was so good, I did not have vegetable oil so used Coconut and did not have refined sugar only Coconut sugar, used 1 cup.. Its light not too sweet and perfect Thank you for another great recipe!
So happy you loved it! And thanks for sharing your substitutions!
So yummy and easy! I did substitute 1/2 cup of applesauce to replace some of the sugar and oil (still used 1 cup sugar and half cup oil), it came out so moist and delicious. Thank you!
Great idea for a substitution! Happy you love it!
This is the best gluten free zucchini bread recipe I’ve used. It came together quickly turned out light, moist and tasty. I made a loaf of bread and a dozen muffins. The only change I made was I used melted butter for half of the oil as I didn’t realize I was short on oil until I started mixing the ingredients.
Great last minute substitution! Happy you loved it! Thank you!
HAVE MADE THIS WITH A FEW VARIATIONS OF CHOCOLATE AND PINEAPPLE AND ALSO WITH APPLES IN PLACE OF ZUCCHINI. I HAVE A PRODUCE STAND AND GROW OUR OWN VEGGIES. I STARTED OUT MAKING 8 ONE POUND LOAVES IN FOIL PANS WITH CLEAR LIDS. WITH THE VARIATIONS. I MAKE 50 PLUS A WEEK NOW. GREAT RECIPE.