Gluten-free Zucchini Bread
This post is one in a series of zucchini-based recipes. I’m particularly pleased with this recipe because it uses just a fraction of the oil and sweetener traditionally used in zucchini bread, and pulls off great flavor and great texture- all gluten-free!
You can bake zucchini bread in a loaf pan for the traditional shape, but I’ve also baked it as a cake (for about 45-50 minutes) and as muffins (30 minutes at 350 degrees).
Last year we took zucchini (bread) muffins along on a beach outing, and gluten-free and traditional eaters alike enjoyed them. We sampled some white flour, white sugar, tons-of-oil pumpkin bread at a restaurant on the way home and I was so thrilled to hear my husband and oldest son said it really wasn’t any better than my zucchini bread. Isn’t it great when whole food, gluten-free foods can taste just as good if not better than traditional foods?!
Gluten-free Zucchini Bread
1 cup brown rice flour
2/3 cup sorghum flour
1/3 cup light buckwheat flour*
1 tsp. baking powder
1 tsp. baking soda
1/2-1 tsp sea salt
2-3 tsp. cinnamon
up to 1/2 tsp. nutmeg
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2 cups grated zucchini
1/2 cup applesauce
1/3 cup oil/butter
1/3 cup ground flax
2/3 cup honey, maple syrup, or agave
1/4 cup water (use warm water if the oil/butter is firm)
1 tsp. apple cider vinegar
3/4 cup chopped nuts
opt: 1/2 cup raisins
Mix together ingredients above line in a large mixing bowl. Separately combine ingredients below the line (all but nuts and raisins), then combine with dry ingredients. Fold in nut and raisins, if including. Pour into an oiled loaf pan and bake at 350 degrees for at least one hour. (Test with a toothpick or knife). Allow to cool for at least 20 minutes before slicing.
* if you don’t have this, simply substitute more sorghum flour or use oat flour
This bread is great toasted!
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16 Responses to “Gluten-free Zucchini Bread”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
how do I convert a gluten free recipe to one using whole grain flours that are less expensive? we don’t have any gluten problems in our family. I am very physically active and need a lot of healthy calories, so I enjoy baked goods. but i don’t want white flour, white sugar and unhealthy oils.
This bread is fantastic – made 4 mini loaves – easy to freeze and pull out as needed:)
If you have my “Good and Easy Eats” ebook, this explains this a bit. You have to use a bit more non gluten-free flour since it is more finely ground. Also, depending upon what whole grain flour you use, you can reduce the amount of ground flax in the recipes.
That’s great! I’m so glad you’ve enjoyed it.
Kim, you have done it again! You come up with absolutely the tastiest recipes! I made this zucchini bread today and can’t stop eating it. It made more than what fit in my standard loaf pan, so I used a muffin pan for the extra mixture. I ended up with the loaf and another six muffins. I baked the muffins for roughly 30-40 minutes. I can’t wait to make up more of it. You continue to be my favorite recipe book author! Thank you.
Wonderful and delicious bread. Rises nicely and is very moist. I love that it doesn’t use any of the starchy flours; also the nutmeg adds a nice spicy touch. I did reduce the honey to 1/2 cup, and that was still too much for me. I will try 1/3 next time. I grind my own brown rice and buckweat flours and they worked perfectly.
What is a good substitution for brown rice flour? That is another allergen here and I see it in many of the recipes.
There are no eggs…my experience with gluten free baking, especially breads, is that no eggs means a very low rise, poor tasting product. Can you share why there are no eggs?
Thanks for the amazing compliments!
That’s great! I’m glad you were pleased with the results and are comfortable adjusting to your tastes.
Different people have different allergies, so it becomes tricky to develop recipes no one is allergic to. Depending upon your own allergies, you might want to try substituting teff flour or sorghum flour. Oat flour would also work, but you’d need to use a bit more.
My recipes are whole food, plant-based and avoid common allergens. Most people using my recipes are looking for vegan recipes as well, so I try to make the baked goods, in particular, all egg-free. You’ll find that ground flax, as I’ve used it, makes a really great egg substitute. I hope you’ll be encouraged by the texture and flavor of these recipes.
I made mine per your exact recipe, however it did not cook all the way through. The bottom of loaf did not cook entirely. (I did let it go longer than the hour suggested. Are you using a specific type of pan for this? The flavor was awesome, but disappointed that it did not cook all the way. I would love to know of your suggestion.
I made this bread last night and it was AMAZING! It was moist, hearty, and had just the right amount of sweetness. I used a mini loaf pan and baked for 45min and they came out perfect! My husband ate 1 loaf and loved it and then ate another loaf and a half this morning for breakfast! I’d say that’s a success! Thank you so much for this HEALTHY and delicious recipe, Kim!
I’m so glad you (and our hubby!) enjoyed it. You’re inspiring me to get out my mini loaf pans!
I’m so sorry the recipe didn’t work well for you. I’ve prepared it in glass and stone loaf pans. You could try reducing the amount of liquids.