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gluten free zucchini bread

The Best Gluten Free Zucchini Bread

Deliciously moist Gluten Free Zucchini Bread - your new go-to recipe for zucchini season!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • Kitchen Aid Mixer
  • 2 Bowls
  • 2 Glass loaf pans

Ingredients
  

  • 2 cups Sugar
  • 1 cup Canola oil
  • 4 Eggs (this includes the extra egg)
  • 2 tsp Vanilla extract
  • 3 Cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 tsp Salt
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/4 tsp Baking powder
  • 3 cups Shredded Zucchini - Measure carefully and level.

Instructions
 

  • In a large bowl, combine your sugar, oil, eggs, and vanilla until well mixed.
  • In another bowl, mix the flour, salt, baking soda, cinnamon, and baking powder.
  • Next, adding just a little bit at a time, add this flour mix into your sugar mixture.
  • Last, add your zucchini and mix thoroughly.
  • Cover and let it sit on the counter top for at least 30 minutes.
  • Preheat your oven to 350 degrees. Pour your batter into the greased loaf pans.
  • Bake for 60 minutes. Do a toothpick check to see if it comes out clean. If it does, continue to bake for 10 more minutes.
  • If you didn't pass the toothpick check, continue to monitor in 5 minute increments until you do. Bake time is about 70 minutes.
    Let them cool completely. Enjoy!

Notes

Gluten Free Baking Tips:
  • Add an extra egg when converting
    from a normal recipe. (This recipe
    already has the extra egg included.)
  • Let your batter sit for at least 30
    minutes covered.
  • Bake 10 minutes past the "toothpick"
    check.
  • Let your bread cool completely
    before cutting into it to avoid gummy
    texture.
Keyword breakfast, Desserts, Gluten Free, snack