Gluten Free Zucchini Bread

Gluten Free Zucchini Bread is soft, tender, and dairy free too! This lower fat, healthier zucchini bread recipe will be a hit all summer long.

Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Baking

Servings

Calories 226kcal

Preheat oven to 350 degrees then spray a 9x5” loaf pan with nonstick spray and set aside. Add gluten free flour, cinnamon, baking soda, baking powder, and salt to a mixing bowl then whisk to combine and set aside.
Add eggs, sugar, oil, applesauce, and vanilla extract to the bowl of an electric stand mixer, or to a large glass bowl if using a hand held mixer, then beat until smooth and creamy, 1 minute. Add dry ingredients in two batches, mixing until just combined before adding the next batch. Add zucchini then mix on low speed until just combined.
Scoop batter into prepared loaf pan then bake for 55-60 minutes or until a skewer inserted into the center comes out clean. Check on the loaf at the halfway mark — if the top is brown, place a piece of foil on top (no need to crimp) and continue baking.
Let Zucchini Bread cool for 15 minutes then remove from pan and place onto a cooling rack to cool completely. Slice then serve with salted butter, if desired. This bread is best served on day 2 or 3 after it’s had a chance to soften. Store wrapped in plastic wrap or in a Ziplock bag.

This recipe was tested using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
To freeze: cool loaf completely then wrap tightly in saran wrap followed by foil then place in a Ziplock freezer bag and freeze for up to 3 months. Thaw in the refrigerator.