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. 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.

Zucchini is a great summer vegetable and so versatile. I grate it into my marinara which adds more vegetable power without anyone knowing it is in there. The zucchini below is still attached to its flower, which many restaurants showcase on their menus during the squash growing season.

These squash blossoms can be stuffed, battered and fried, and are oh, so delicious.

I make this zucchini bread 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.

You can make this recipe as muffins, large loaves, or mini loaves. My personal favorite is the mini loaves, which you can make in a pan like this. They make portion control easy (since you can just eat one), and are easy to pack and take along for a snack.

 

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Gluten-Free Zucchini Bread

  • Author: Andrea Sprague
  • Yield: Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins

Description

You can make this recipe as muffins, large loaves, or mini loaves.


Scale

Ingredients

Dry Ingredients
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 3/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/4 cup millet or quinoa flour
  • 1 tsp xanthan gum
  • 3 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 3 eggs
  • 1 1/2 cups sugar (I used 1/2 cup natural white sugar, 1/2 cup brown sugar, 1/2 cup coconut sugar)
  • 1 cup grapeseed or coconut oil
  • 2 cups grated zucchini (large grate) 2 medium, about 11oz
  • 2 tsp vanilla
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine all the dry ingredients and stir with a fork or whisk.
  3. In a large bowl or the bowl of a stand mixer, add eggs, sugar and oil and beat on medium speed until creamy.
  4. Add zucchini and vanilla and beat again until well mixed, about 30 seconds.
  5. Add the bowl of dry ingredients to the batter and mix until well incorporated.
  6. Using a rubber spatula, fold in chocolate chips. Divide the batter into prepared pans.
  7. Bake until a tester inserted into the center comes out clean.
  8. For large loaves (9×5 or 8×5 inch pans), this will take about 60 minutes. For muffins, expect it to take about 20-25 minutes, and for mini loaves, around 24 minutes. Rotate pans halfway through baking time
  9. Remove from pan and serve warm, or at room temperature.

Notes

  • Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins