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The cut end of a loaf of gluten free zucchini bread.

Gluten-Free Zucchini Bread

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5 from 1 review

You’re going to love this Gluten-Free Zucchini Bread recipe that is so easy to throw together. It’s buttery and light, with so much flavor. This easy gluten-free bread recipe can also be made dairy-free and vegan.

  • Total Time: 70 minutes
  • Yield: 10 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 2 cups tightly-packed grated zucchini (from about 1 large zucchini)
  • 1 1/2 cups gluten-free flour (use all-purpose flour if you aren’t gluten-free)
  • 1/2 cup coconut sugar (you can also use brown sugar)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 eggs, beaten (use 2 flax eggs* for vegan)
  • 1/3 cup ghee or butter, melted (use coconut oil for dairy allergies or vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F. 
  2. Spray a loaf pan with nonstick cooking spray and set aside. 
  3. In a large mixing bowl, combine the grated zucchini, gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Use a spatula to stir together until combined.
  4. Add the eggs, ghee, and vanilla extract, and stir until the mixture is combined.
  5. Pour into the loaf pan and bake for 55-60 minutes, or until a fork or toothpick inserted into the center comes out clean. 
  6. Let the bread cool for a few minutes before slicing and serving.

Notes

  1. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving. 
  2. *To make 2 flax eggs, combine two tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let the mixture sit for 5 minutes before using. 
  3. If you don’t have a food processor to shred the zucchini, you can use a large cheese grater.
  4. You can bake the bread in a muffin tin, if you prefer. I would suggest increasing the temperature of your oven to 375 degrees F and baking the muffins for 35-40 minutes.
  5. Feel free to add chocolate chips to the bread. You can stir in about 1/2 cup with the dry ingredients.

Nutrition

  • Serving Size: 1/10 of recipe
  • Calories: 183
  • Sugar: 10.6 g
  • Sodium: 204.9 mg
  • Fat: 7.4 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 25.5 g
  • Fiber: 1 g
  • Protein: 3.7 g
  • Cholesterol: 53.5 mg

Find it online: https://theglowandglowclub.com/easy-gluten-free-zucchini-bread/