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–+ servings
Gluten Free Zucchini Bread on a cutting board
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5 from 4 votes

Gluten Free Zucchini Bread

Gluten Free Zucchini Bread is moist, cinnamon-spiced and full of zucchini and pecans. A cozy, tender slice perfect for breakfast or snacking.
Prep Time15 minutes
Cook Time40 minutes
Resting Time5 minutes
Total Time1 hour
Course: 60 Minutes or Less, Breakfast
Cuisine: American
Keyword: 60-Minutes or Less, Breakfast, Gluten Free, Quick Bread, Zucchini
Servings: 24
Calories: 224kcal
Author: Eva Filer

Equipment

  • 2 9x5 Loaf Pans
  • Parchment Paper
  • Box Grater
  • Measuring Cups and Spoons
  • Spatula
  • Mixing Bowls

Ingredients

  • 2 ½ cups Bob’s Red Mills gluten free all-purpose baking flour
  • 1 ⅓ cups granulated sugar
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 large eggs
  • 2 ½ cups zucchini grated or shredded
  • ¾ cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 1 cup pecans chopped

Instructions

  • Preheat oven to 350F and prepare two 9x5 loaf pans with parchment paper.
  • Combine gluten free all-purpose baking flour, granulated sugar, baking soda, ground cinnamon, baking powder, and sea salt in a medium bowl. Whisk to combine and set aside.
  • In a large bowl beat the eggs. Add the zucchini, oil and vanilla and mix.
  • Add the dry ingredients to the wet mixture. Add the pecans and mix till just combined.
  • Divide evenly over the prepared pans and bake for 40 minutes or until a toothpick comes out clean.
  • Cool in the pans for 5 minutes, remove from the pan and cool on a wire rack. Each loaf slices into 10 pieces.

Notes

  • Stir until the dry ingredients are just incorporated to avoid a dense texture.
  • Extra moisture from the shredded zucchini keeps the bread soft and tender, so no need to squeeze out any!
  • Spread the batter evenly in the pans for consistent baking. I like to weigh them myself, but you can eyeball it.
  • Inserting a toothpick into the center of the loaf should come out with a few moist crumbs, and you know it is done.
  • Let the loaf cool in the pan for a few minutes, then transfer to a wire rack to cool fully before slicing for the best results.

Nutrition

Calories: 224kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 314mg | Potassium: 74mg | Fiber: 2g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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