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Gluten Free Zucchini Bread

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Course Breakfast, Snack
Cuisine American
Calories 158 kcal


  • Food processor or cheese grater


  • 2 cups grated zucchini loosely pack
  • 1 cup granulated sugar I used organic cane sugar
  • ¼ cup light brown sugar packed
  • ½ cup unsweetened applesauce
  • cup canola oil or vegetable oil
  • 2 large eggs
  • 1 ½ cups gluten free measure for measure all purpose flour King Arthur is my fave!
  • ½ tsp baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • pinch salt


  • Preheat oven to 350 degrees
  • Spray 9x5 loaf pan with cooking oil and set aside
  • Using a food processor or cheese grater, grate 1 large or 2 small zucchinis
  • Add grated zucchini to a large mixing bowl
  • Add sugar, brown sugar, applesauce, eggs, and vanilla to bowl with zucchini and stir to combine
  • In a separte mixing bowl, add flour, baking soda, baking powder, cinnamon, and salt and whisk together
  • Add dry ingredients to wet ingredents and stir to combine
  • Transfer batter to greased loaf pan and gently tap the bottom of the pan on the counter to release any air bubbles
  • Bake at 350 for 1 hour, until a toothpick stuck in the center comes out clean
  • Allow to cool in pan for 10 minutes
  • Transfer bread to a wire rack to cool completely before cutting to reduce crumbling
  • Store in airtight container in fridge for up to 1 week, freezer for up to 3 months
  • Serve as is or with a pat of butter and enjoy!


Makes 12 servings


Sodium: 71.3mgSugar: 17.9gFiber: 0.4gPotassium: 74.9mgCholesterol: 30.8mgCalories: 158kcalMonounsaturated Fat: 3.6gPolyunsaturated Fat: 1.8gSaturated Fat: 0.7gFat: 7.1gProtein: 1.3gCarbohydrates: 22.6g
Keyword best zucchini bread, easy zucchini bread, gluten free zucchini bread, zucchini bread
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