Classic Zucchini Bread

This easy, quick bread is my favorite family recipe made gluten-free and no one knows the difference!

– eggs – canola oil – zucchini – all purpose flour – walnuts


"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!"

-Tuesday G

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.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.