This gluten-free zucchini bread is moist and full of the yummy flavor of nuts, zucchini, and chocolate chips added if desired. This recipe is for three loaves, one to eat right away and 2 to either share or freeze for later. Why make just one when you can spend the same amount of time making three since we all know that when you have zucchini in your garden, you have ALOT of zucchini! Not everyone leaves their car doors unlocked so you can leave unsuspecting presents of extra zucchini in their car-haha! Just like I have listed in the Quickstart guide, we will be using the streamlined 1:1 mix of just 2 economical flours.
Ingredients for the gluten-free zucchini bread:
- 6 Eggs
- 1 2/3 C. Oil (we used olive oil)
- 4 C. Grated unpeeled zucchini
- 4 C. Brown sugar (for a lighter texture I use 1 C. Monkfruit and 3 C. Brown Sugar)
- 2 tsp. Salt
- 2 tsp. Baking soda
- 2 TBS. Vanilla extract
- 1 TBS. Xantham gum
- 2 C. Brown rice flour
- 2 C. Tapioca starch
- 1 C. Chopped walnuts
- 1 C. Semi-sweet Chocolate chips
Preheat oven to 350 degrees. Grease 3 loaf pans and set aside.
On a cutting mat, grate the zucchini. Add zucchini to mixer along with eggs, oil, brown sugar and mix well.
To the mixer, add the salt, baking soda, xantham gum, and vanilla and mix thoroughly. Add the brown rice flour and tapioca starch.
While it is mixing, chop up the walnuts and then add them to the mixture, as well as the chocolate chips.
Pour evenly into the 3 loaf pans. The picture below pictures 4 loaf pans to see if I could stretch the batter that far- yes, it worked for a shorter loaf.
Bake for approximately 50 minutes to 1 hour, until a food thermometer reads from 180 – 200 degrees in the center of the loaves.
Remove from oven and allow to cool. Once cool use a butter knife to run along the sides of the loaf pan to loosen zucchini bread to remove loaf. Serve or store in ziploc bags in the freezer until needed.
We had one loaf we kept out, shared one loaf, and put the other one in the freezer. The loaf we were eating, we stored in a ziploc gag overnight and then it was gone. If we were going to have it last for several days, I would’ve put it in the freezer and removed slices as we used them. Now, to enjoy!!
Delicious Must-Try Gluten-Free Zucchini Bread
Course: Gluten-Free CookingCuisine: EuropeDifficulty: Easy24
servings30
minutes40
minutesThis is a large batch recipe making 3 loaves to enjoy, share, or freeze for later.
Ingredients
6 Eggs
1 2/3 C. Oil (we used olive oil)
4 C. Grated unpeeled zucchini
4 C. Brown sugar (for a lighter texture I use 1 C. Monkfruit and 3 C. Brown Sugar)
2 tsp. Salt
2 tsp. Baking soda
2 TBS. Vanilla extract
1 TBS. Xantham gum
2 C. Brown rice flour
2 C. Tapioca starch
1 C. Chopped walnuts
1 C. Semi-sweet Chocolate chips
Directions
- Preheat oven to 350 degrees. Grease 3 loaf pans and set aside.
- On a cutting mat grate the zucchini. Add zucchini to mixer along with eggs, oil, brown sugar and mix well.
- To the mixer, add the salt, baking soda, xantham gum, and vanilla and mix thoroughly. Add the brown rice flour and tapioca starch.
- While it is mixing, chop up the walnuts and then add them to the mixture, as well as the chocolate chips.
- Pour evenly into the 3 loaf pans. Bake for approximately 50 minutes to 1 hour, until a food thermometer reads from 180 – 200 degrees in the center of the loaves.
- Remove from oven and allow to cool. Once cool use a butter knife to run along the sides of the loaf pan to loosen zucchini bread to remove loaf. Serve or store in ziploc bags in the freezer until needed.
Notes
- Made this recipe? Tag us on Facebook at cedarbirch musings
Looks so delish, I’d like to try and make It myself. Thanks for the recipe!
You are welcome! Thanks for dropping by and commenting🙂