Zucchini Bread

A favorite family recipe adapted to be gluten-free, and no one knows the difference...

Moist, not too sweet & yummy!

Anyone want a slice of homemade gluten-free Zucchini Bread? Around here we have to grab them fast, because my crew loves it!

Following a family recipe, I just substitute GF Jules All Purpose Gluten-free flour for regular flour — and no one knows the difference! It’s moist, not too sweet and really yummy! Even my non-veggie-loving son loves it!

Scroll down to see the recipe.

Zucchini Bread


Zucchini Bread
It's moist, not too sweet and really yummy!
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free
Serves: 2 loaves
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
  • 1¾ cup sugar
  • 1 tbsp Vanilla
  • 2 cups unsifted flour (I use GF Jules)
  • 1 tbsp cinnamon
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts
  1. Preheat oven to 350 degrees
  2. In a bowl, beat the eggs until frothy
  3. Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  4. Stir in the zucchini
  5. Sift cinnamon, baking soda, salt and baking powder into the flour
  6. Add flour and other sifted ingredients into the mix
  7. Fold in the chopped nuts
  8. Pour into 2 greased and floured loaf pans (8"x4" works well)
  9. Baked in a preheated 350 degree oven for one hour
  10. Cool for ten minutes
  11. Invert onto rack


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