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Slices of gluten-free Zucchini Bread on white plate.

Best Gluten-Free Zucchini Bread

Bridget | Happy Healthy Homey
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Bread

Ingredients
  

  • 2 cups zucchini grated (about 2 small or 1 large zucchini)
  • 3 eggs
  • 1½ cups cane sugar
  • ¾ cup avocado oil
  • 1 tablespoon homemade vanilla extract
  • 2 cups gluten-free flour blend
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Grease two 8x4-inch loaf pans or line with parchment paper.
  • In a large bowl, beat the eggs. Add the avocado oil, sugar, grated zucchini, and vanilla extract, mixing well.
  • In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
  • Divide the batter evenly between the prepared loaf pans.
  • Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 5 minutes, then remove and cool completely on a wire rack.

Notes

  • If your zucchini is extra-large, scrape out some of the seeds with a spoon before grating.
  • Use the large holes of a box grater to shred the zucchini.
  • No need to squeeze the moisture from the zucchini—its natural moisture helps keep the bread tender.
Keyword gluten-free