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Gluten Free Zucchini Bread

Gluten Free Cook

"Moist and delicious bread made with gluten-free flour."
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Ingredients

1 h 15 m servings 284 cals
Original recipe yields 10 servings (1 loaf)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.
  2. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.
  3. 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.
  4. 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.
  5. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 284 calories; 12.3 g fat; 41.8 g carbohydrates; 2.3 g protein; 33 mg cholesterol; 280 mg sodium. Full nutrition

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Reviews

Read all reviews 35
  1. 37 Ratings

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Most helpful positive review

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 ca...

Most helpful critical review

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 t...

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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 ca...

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 i...

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...

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...

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 rubb...

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 sa...

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 t...

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 ...

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 als...