Moist and delicious bread made with gluten-free flour.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.

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  • Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.

  • Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.

  • Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

284.2 calories; 2.3 g protein; 41.8 g carbohydrates; 32.7 mg cholesterol; 279.5 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2013
Seriously the best gf quick bread I have ever made. Kids love it. I also adapted it for pumpkin bread - double recipe in place of zucchini use 1 can of pumpkin add pumpkin pie spice. You can also substitute some of the white sugar for brown with good results. Read More
(27)

Most helpful critical review

Rating: 3 stars
07/21/2014
Unlike most apparently I made this recipe exactly as presented(down to the the gram). At least it was edible which can't be said of many gluten free recipes. I would use more zucchini next time and add a couple of Tablespoons of butter to moisten it up. Read More
(8)
45 Ratings
  • 5 star values: 40
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2013
Seriously the best gf quick bread I have ever made. Kids love it. I also adapted it for pumpkin bread - double recipe in place of zucchini use 1 can of pumpkin add pumpkin pie spice. You can also substitute some of the white sugar for brown with good results. Read More
(27)
Rating: 5 stars
09/12/2013
this is GREAT!!! I made 2 loaves. The kids LOVE it and it made the house smell great while it was baking. My changes: I used 1 full cup rice flour (no sweet rice flour) I used 1/2 cup butter in place of the oil. I used ground flax seed in place of the xanthum gum. I left out the glaze, the kids love it without! I will definitely be making this again! I doubled the recipe and have 2 beautiful loaves. Oh and the crust really is beautiful. Thank you! Read More
(26)
Rating: 4 stars
09/08/2013
I made some adjustments: I didn't have any xanthan gum and substituted 1/2 tsp of flax seed flour, I also used 1 cup of white rice flour and not the 1/2 sweet rice flour and 1/2 white rice flour. I used 3/4 cup of honey in place of the 1 cup of sugar. Also used 1/2 olive oil in place of the canola oil. Beware it is very filling. Read More
(18)
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Rating: 5 stars
08/13/2014
Normally I think reviews should be based on the original recipe which I still think would be 5 stars I did alter it a little. First I used shredded zucchini. Next I doubled the recipe as I needed to make 2 loaves. I knew I was almost out of rice flour so I substituted the white rice and sweet rice for oat flour. I put half of the batter in a greased pan and the other half of the batter I added 4 T of cocoa and 1/2 cup of mini chocolate chips. Baked both loves for the time indicated in recipe. Delicious!!!!!! (I skipped the glaze.) This recipe is definitely a keeper. Read More
(13)
Rating: 5 stars
08/04/2014
OMG.... this is theeeee best zucchini bread EVER!!!! It seems I've tried a zillion Zucchini bread recipes and they either raise up way to high and then flop when they cool or they turn out rubbery!!! You wouldn't even think this is Gluten Free!!!! The only changes I made were... Instead of canola oil I used coconut oil and instead of sugar I used coconut palm sugar. I also added 1 tsp each of ginger cloves and nutmeg (we like a total fall tasting bread). I never would have thought that blending the liquid ingredients and zucchini(I used my food processor) would make the bread so soft... but man oh man!!! This is now going to be my go to recipe for all my sweet breads!! Going to try pumpkin next!! Read More
(10)
Rating: 5 stars
07/23/2015
Delicious! Entire family loved this recipe. Was trying out a gluten free zucchini muffin for a relative who does GF. Might have to make a second batch tomorrow for them. Substituted general GF flour for both rice flours. Also used 1/4 c applesauce and 1/4 c coconut oil for the oil. Made in muffin pan only took about 20 mins to bake. Didn't even use the drizzle topping. These were so good! Read More
(9)
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Rating: 3 stars
07/21/2014
Unlike most apparently I made this recipe exactly as presented(down to the the gram). At least it was edible which can't be said of many gluten free recipes. I would use more zucchini next time and add a couple of Tablespoons of butter to moisten it up. Read More
(8)
Rating: 5 stars
07/31/2014
Just baked this bread and I used oat flour in place of the rice and sweet rice flour (1 cup total) and it turned out great! Just like regular zucchini bread! I left the rest of the recipe the same except for the fact that I use organic coconut oil instead of canola. Everything else was the exact way the recipe reads. My bread was done in 50 min. Read More
(8)
Rating: 5 stars
08/20/2014
The entire loaf was eaten by my husband and two children 3 and 5 within 2 hours. I substituted all the oil with natural apple sauce. It leaves the bread very moist and with a lot less fat. I also sprinkled about 1/4 t of pumpkin pie spice as recommended by others. I will likely be making this in the morning for breakfast. Read More
(6)