Gluten-Free Zucchini Bread
You can have a moist and tender Zucchini Bread even if you are gluten free. The zucchini helps to make this loaf nice and moist and the chocolate chips make it extra special. The recipe works best as a mini loaf, details below (Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins)
I wrote this gluten-free zucchini bread recipe straight out of culinary school back in 2008. I converted the recipe from a regular wheat flour version because back then, there were not a lot of gluten-free recipes and I had to make my own. Times were MUCH harder for those of us avoiding wheat and gluten. The recipe was not a home run the first time out and needed a few revisions. I am happy to say that now, this many years later, I don't even remember it being anything but amazing, every time.
About the Ingredients
Zucchini is a great summer vegetable and so versatile. I grate it into my marinara sauce, add it to meatballs and chicken fritters. It adds more vegetable power without anyone knowing it is in there. So naturally it makes a great sweet bread, as it doesnt stand out but add so much moisture, which is especially helpful in gluten free baking.
I make this recipe for everyone, gluten-free and not. I think they enjoy it because it is so moist, and the little chocolate chips probably help too. I have made the bread without the chocolate and it just isn't as good in my opinion. Something about the zucchini, cinnamon and chocolate that are just perfect together. But you absolutely can leave those out if you need to.
About Gluten Free Flours
You’ll notice in this recipe that I am using a blend of 5 flours. I think these recipes come out the best when you can control the flours and create just the right balance. You absolutely can replace an AP flour here. My preference is King Arthur’s Gluten Free flour blend. You’ll notice in the ingredients, they are using a flour blend also, which is similar to mine. Use their blend to replace all my flours in the ingredient list, up to the xanthan gum.
Make this as a mini loaf instead
You can make this recipe as muffins, large loaves, or mini loaves. My personal favorite is the mini loaf size, which you can make in a pan like this 8-Mini Loaf Pan . This size makes portion control easy (since you can just eat one), and are small enough to pack and take along for a snack. Like the picture below. This size freezes great too! Perfect for a quick snack, an easy breakfast on the go, or for a kid’s lunch.
Here is the Gluten Free Zucchini Bread Recipe
This recipe makes Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins
Printer-Friendly Recipe
Gluten-Free Zucchini Bread
You can make this recipe as muffins, large loaves, or mini loaves.
Ingredients
- ¾ cup brown rice flour
- ¾ cup sorghum flour
- ¾ cup tapioca starch
- ½ cup potato starch
- ¼ cup millet or quinoa flour
- 1 teaspoon xanthan gum
- 3 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1½ cups sugar (I used ½ cup natural white sugar, ½ cup brown sugar, ½ cup coconut sugar)
- 1 cup grapeseed or coconut oil
- 2 cups grated zucchini (large grate) 2 medium, about 11oz
- 2 teaspoon vanilla
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine all the dry ingredients and stir with a fork or whisk.
- In a large bowl or the bowl of a stand mixer, add eggs, sugar and oil and beat on medium speed until creamy.
- Add zucchini and vanilla and beat again until well mixed, about 30 seconds.
- Add the bowl of dry ingredients to the batter and mix until well incorporated.
- Using a rubber spatula, fold in chocolate chips. Divide the batter into prepared pans.
- Bake until a tester inserted into the center comes out clean. For large loaves (9x5 or 8x5 inch pans), this will take about 60 minutes. See below for other cooking times.
- Remove from pan and serve warm, or at room temperature.
Notes
This recipe makes:
2 Large Loaves - (9x5 or 8x5 inch pans), bake 60 minutes
16 Mini Loaves - bake 24 minutes
24 Muffins - bake 20-25 minutes
MORE recipes TO CHECK OUT:
Pumpkin Bread
Carrot Zucchini Mini Muffins
Easy Gluten-Free Banana Mini Muffins
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