GF Zucchini Bread

Our two zucchini plants are producing giant zucchini’s this year. So after making chocolate zucchini muffins, I decided to go classic (and less “dessert-y”) and make gluten free zucchini bread. My husband, who doesn’t like to see vegetables in his muffins and breads, absolutely loved the taste and texture of this zucchini bread. We finished a loaf in a day (and when he went away for two weeks, I had to give away much of the second loaf for fear of overeating it!). I used a KitchenAid and the add-on KitchenAid spiralizer. If you don’t have either of those, you can simply core and grate your zucchini to prep it for this recipe. You will want to core the zucchini to take out added moisture.

Gluten-Free Zucchini Bread

Makes 2 loaves
Preheat oven to 350˚ F

  • 3/4 C butter, softened
  • 2 large eggs
  • 2 tsp vanilla
  • 3-4 C spiralized or grated fresh zucchini
  • 3 C Bob’s Red Mill 1:1 flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1-1 1/3 C sugar (I used monkfruit)
  • 1/4 tsp salt

  1. Preheat oven to 350˚ F.
  2. In a KitchenAid or other large mixing bowl, mix all wet ingredients together (butter, eggs, vanilla, zucchini).
  3. Slowly mix all dry ingredients into the bowl with the zucchini mixture.
  4. Butter two loaf pans and then divide the mixture between the two pans.
  5. Bake for 50 minutes.