Gluten Free Zucchini Bread Recipe

Quite a bit of research went into creating this gluten-free zucchini bread recipe to get this recipe just right. Most gluten free quick bread recipes (breads using leavening agents to enable immediate baking, rather than allowing to rise), allow you to interchange the fruit vegetable or puree you use, except for zucchini bread recipes. Zucchini contains quite a bit of liquid. Therefore, you either need to lessen the other liquids in the recipe or squeeze out much of the liquid in the zucchini. Instead, I began with my banana bread recipe, and opted to add additional flour. This gluten free zucchini bread recipe was made with my own blend of gluten free cake flour. I link to it below. Enjoy!

Gluten-Free Zucchini Bread Recipe


Yield: 1 loaf

Gluten-Free Zucchini Bread Recipe

I love to hide veggies in any recipe I possibly can, but this one is a no brainer. Have your cake, and your veggies too!


  • 1/2 stick (4 Tablespoons) butter or buttery spread, softened (or 3 Tablespoons: grape seed, olive oil, etc.)
  • 1 cup sugar (or evaporated cane juice)
  • 2 large eggs, at room temperature
  • 1 large (or extra large) egg white, at room temperature
  • 1 1/4 cups zucchini, grated
  • 1/4 cup applesauce
  • 1/2 cup milk (or dairy-free milk)
  • 1 teaspoon pure vanilla extract
  • 2 cups Carla's Self-Rising Gluten-Free Cake Flour Blend
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt (or salt)
  • 1/2 to 3/4 cup walnuts, chopped (or 1/4 cup poppy seeds) (optional)


  1. Oil a 9x5" loaf pan.
  2. Add the flour blend, cinnamon and salt to a separate bowl and whisk together; set aside.
  3. Preheat oven to 350°F.
  4. In a large bowl, add butter and sugar and using your mixer, mix on medium speed until creamy.
  5. Add eggs one at a time while mixing on low; milk and apple sauce, and mix again on low; add zucchini and vanilla; mix until well blended.
  6. Add flour mixture to zucchini mixture and blend on low-medium until well incorporated and then beat on a high for about 15 seconds.
  7. By hand, or by using the paddle tool or dough hook of your mixer, fold in the walnuts or poppy seeds, if using.
  8. Pour batter into loaf pan; distribute evenly.
  9. Place in oven and bake for 50-55 minutes or until golden brown and toothpick inserted comes out clean.
  10. Carefully remove from pan and place on a cooling rack, or serve immediately.
  11. Slice with a serrated knife.
  12. Store once completely cooled. I successfully left my zucchini bread on the counter, but it was gone in 3 days. I suggest to refrigerate t if you not consumed within 3 days. You may also freeze this bread, in individual slices.


If you are on a nut-free diet, instead of walnuts you may use chocolate chips.

If you like this gluten free zucchini bread recipe, try my Gluten-Free Banana Bread Recipe.

And if you don’t want to miss a single gluten free recipe or gluten-free giveaway, sign up for my newsletter at the top left column of any of this site’s pages.

12 Replies to “Gluten Free Zucchini Bread Recipe”

  1. Do you have a chocolate version of this? I tried just subbing out the GF Flour blend cup for cup in my Chocolate Zucchini Bread recipe and it is so crumbly it isn’t worth eating. You have to use a bowl and spoon! This was not with you GF flour mix or adjustments.

  2. well do i have a story…..

    i made this bread but did not use your flour, instead just using Glutino. it was half done baking when i noticed that it was not rising AT ALL. i figured this was probably the flour. desperate, i pulled the half baled product out of the often and added a tablespoon of baking powder and stirred it into the half cooked blob. i put it in a new pan, and when it finished baking it was fine! it was GREAT even!!!

    miracles do happen!

    1. Catherine,

      That’s awesome that you saved a near disaster. The flour blend recipe that I use is linked in the ingredient list which contains baking soda and baking flour. I am glad you enjoyed it!


  3. I was wondering if i could replace the GF Cake flour blend with GF All Purpose flour (robin hood brand is what i am thinking)??

    1. Melissa,

      I have never used that brand of flour and have no idea what it contains. My gluten free cake flour blend contains superfine rice flour which bakes up with close to gluten all-purpose flour results; therefore, I highly doubt that robin hood brand will work the same, not to mention my blend is self-rising (contains baking soda and baking flour).


  4. Email feedback:

    “I am new to gluten free recipes. I tried your gf zucchini bread and it was delicious! Thank you for sharing. I have passed your website address along to 3 others thus far!”


  5. I recently made this zucchini bread & it was outstanding! I have tried other flour mixes & other recipes & they weren’t anywhere near as luscious as this moist bread is. It stays moist too for quite a few days if it lasts that long!

    1. Hi Megan, I don’t see how I missed the directions on the milk, but I added the applesauce to this recipe after I made it. It needs a bit more flavor, and I don’t think a little extra moisture will hurt either, though it was moist already. With gluten-free cakes extra moisture makes left-overs much better and it freezes better this way, too. Please let us all know how it turns out for you!

    2. Hi!
      I’ve been looking for a gluten free zucchini butterscotch bread recipe. If I was going to add butterscotch to this recipe, would I need to adjust it in any way?

      1. Joanne,

        I apologize for not responding earlier. I must have been interrupted and then it skipped my mind.

        If you plan on using packaged butterscotch pudding I suggest you follow any of the gluten recipes online and then instead of using all-purpose flour and baking soda, and/or baking powder, use my all-purpose gluten-free flour blend (linked above). You may wish to add 2 Tablespoon of oil to prevent an overly crumbly cake. It should work out perfectly!

        Good luck!

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