Gluten-Free Zucchini Bread

Today is the last recipe for our “Gluten-Free Bread Baking Week”. I hope that this has helped you to become a wee bit more aware of celiac disease, and to learn what types of products have gluten in them. It is really amazing how many products do, and how the convenience of so many canned & store bought items is all of the sudden gone. The next thing you know, you’re ordering $50 worth of gluten-free oats online, just to get the free shipping. I wonder how much room $50 worth of oats will take up?? I guess I will learn that next week.

Anyways, back to the recipe for zucchini bread. This gluten-free quick bread recipe is really easy to follow, and the end result is a fantastic tasting loaf, with really good texture as well. I shared some with a celiac friend of mine, and she gave it thumbs up. I hope you enjoy it too.



I’d like to thank each and every one of you for stopping by to check out my Gluten-Free Bread Baking Week in honour of Celiac Awareness month. I appreciate it, and will continue to add more winning GF recipes as I find them. If you have a winning recipe, please send it to me, I’d love to try it! :) And now to finish off this week, here is the final installment of:

You might be a celiac if…
…you take a list of safe drinks to the bar with you, and actually consult the bartender before you order a drink.
…it drives you crazy when someone says they completely understand your diet, they did Atkins.
…people roll their eyes at you when you say “no thank you” to someone’s gluten filled dessert
…..your friend invites you over for your birthday and want to make you a gluten free birthday cake, but you plead with them not to, because although you’re trying to seem like you don’t want to put them through the hassle, you’re secretly terrified of cross contamination.
…your ‘favorites’ sites are mostly celiac sites
…you’ve mastered the art of lying when other people ask you if you’re hungry.
…you go to a potluck at a friends place and your dish is gluten-free -you dive into it first so that you get something to eat before others contaminate it.
…you long to look at the contents of other people’s fridges and pantries just to see if you can eat anything

35 Responses to Gluten-Free Zucchini Bread

  1. April October 10, 2008 at 7:18 am #

    All of your gluten free breads are looking great!!

  2. betty r October 10, 2008 at 8:47 am #

    Your photos are amazing, Jeanine!
    And the GF breads and muffins have all looked so good this week! I am so glad that there are more choices coming to the market for celiacs.

  3. Clara October 10, 2008 at 10:10 am #

    Thank you so much for raising awareness about Celiac Disease. I am gluten intolerant myself (never got the test done for Celiac) and having to explain it over and over has become a bit burdensome. I await the day when gluten intolerance is as well known as lactose intolerance.

  4. Clumbsy Cookie October 10, 2008 at 11:10 am #

    Very nice week filled with great GF breads! GF is such an imaginative baking!

  5. Iris October 10, 2008 at 12:29 pm #

    This has been an amazing week, Jeanine. I’m enjoying a corn muffin as we speak (write).
    A big thumbs up!

    Thanks so much for taking the time to test and perfect and share these great recipes with us. We appreciate it!

  6. Jeanine October 10, 2008 at 6:56 pm #

    April – Thank you! :)

    Betty – Thanks! I appreciate your comments. I’m just glad that I wasn’t diagnosed with celiacs at a time when there was no internet! Phew!

    Clara – Thanks for stopping by! Yes, I know what you mean. I’ve even described it as an allergy, because people just don’t seem to understand.

    Clumbsy – you should talk about imaginative baking…banana slices inside choco chip cookies?? Muffins in yogurt containers? Afro muffins?? I think you’ve got GF baking beat by YEARS! lol

    Iris, I’m so glad that your family is enjoying these recipes. Aren’t those corn muffins good?? I was so impressed with how light they were, and I seem to like the sorghum flour, it just tastes good! I’ve got a few more recipes that I’m tweaking for bread, just didn’t get them done in time. But, when I get them to where I like them, I’ll be sure to share. :)

  7. Alexa October 11, 2008 at 9:48 am #

    It’s so nice to GF oats in the pantry. I am putting it to good use. People laugh when they see the many different flours which jump at them when they open my fridge. I probably don’t need to keep it there since I go through it so fast…
    I look forward to see the wonderful oat recipes you’ll post.
    This zucchini bread looks really tasty. I’ll have to give it a go next time I have zucchini.

  8. heidi March 6, 2009 at 9:43 pm #

    Thanks so much for a WONDERFUL recipe!!!! It is so hard to find a muffin, bread or anything for that matter that is GF and not crumbly or gritty. This is awesome and I will for sure be checking out some of your other recipes!!! Thank you. Thank you!!

  9. kp June 29, 2009 at 1:05 pm #

    new to gf baking….does anyone know if you can use the gf flour in place of the tapicoa flour and get the same result/texture? thanks!!

  10. Anonymous July 18, 2009 at 7:25 pm #

    This bread is fabulous! This was my first attempt ever at making anything GF and it's a home run. My son, age 3, ate two big pieces! I will be freezing the other loaf (it makes two) to include in lunch boxes this fall. I may even try this same basic recipe but substituting pumpkin, banana, or carrot. Anyone ever tried this?

  11. Jenny August 11, 2009 at 1:01 pm #

    I was really excited to find these bread recipes and am baking them right now. I was just wondering if I am missing where to put the zucchini in the bread mix? I read it several times and didn't see it anywhere? I assumed it was with the nuts?


  12. Jeanine August 17, 2009 at 8:41 am #

    Oops, thanks for pointing that out, Jenny. I've added that now.
    So glad to hear that everyone is having success with this recipe. Seeing it makes me want to dig out a package of frozen zucchini and bake some again. :)

  13. Tasty Eats At Home August 26, 2009 at 12:43 pm #

    Just came across your blog (looking for GF zucchini bread) and this sounds perfect! I love the "You might be a celiac if" bit at the end. Made me smile!

  14. Anonymous November 18, 2009 at 8:22 pm #

    It was certainly interesting for me to read this blog. Thank you for it. I like such themes and everything connected to them. I would like to read a bit more soon.

  15. Anonymous August 2, 2010 at 1:06 pm #

    I found your site searching for a gluten free zucchini bread recipe….do you know of a substitute for corn starch that works for bread? I am allergic to corn and trying to follow a glut free diet!

    Thanks for your time,

  16. marisa August 14, 2011 at 9:59 am #

    Hi Jeanine
    I made your Zucchini Bread yesterday
    It was a hit. I thought I had all the ingredients but didn’t. I made so many substitutions and was greatly surprised it came out fabulous.

    I used Brown rice flour instead of white
    I ran out of cornstarch and just added more tapioca starch
    I used yellow zucchini instead of green
    I had no applesauce but had crabapple sauce
    I used EVOO instead of canola
    I reduced the white sugar by half
    The mixture was not alot so I put it in one loaf pan.
    The hole loaf rose beautifully and the crumb is tender and moist.
    Very happy

  17. Diana May 3, 2012 at 7:13 pm #

    I had a bad feeling about the amount of xanthum gum and I was right. Is it correct? 1 Tablespoon? It was too much and I had to throw the whole batch away. I will try again, I use a lot of your recipes and they are all good!

    • Jeanine May 4, 2012 at 10:42 am #

      It is correct, I’ve made this recipe a few times, and others have as well, without a problem. Feel free to cut it back though.

  18. Marco Wohler June 27, 2012 at 4:01 pm #

    Hmm is anyone else experiencing problems with the pictures on this blog loading? I’m trying to determine if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.

    • Jeanine June 27, 2012 at 10:04 pm #

      Hi there, it’s not a problem on your end, it’s on my end. I had major website issues earlier this week, with a few problems still needing fixing. The images work in the posts, but when the images are thumbnail size with the excerpt, they don’t appear. I’ll get it figured out yet, but it takes time. :) Thanks for your patience!

  19. Darcie June 27, 2012 at 8:11 pm #

    This is not vegan if the first ingredient is eggs

    • Jeanine June 27, 2012 at 9:56 pm #

      No, it’s not vegan, it is gluten-free.

  20. Dani July 19, 2012 at 1:15 pm #

    Hi! Can I substitute with flax seed mixture instead of using eggs?

    • Jeanine July 22, 2012 at 8:25 pm #

      I’m not sure, I’ve never tried. Reading the comments above might give you an idea though, as a lot of people come back saying what they’ve changed.

  21. Tami August 15, 2012 at 3:09 pm #

    Again, I was very impressed with another one of your recipes! I loved how these were slightly crisp on the outside and moist inside. Loved them! I made muffins and a mini loaf. Thanks for never failing me=)

    • Jeanine August 27, 2012 at 12:06 pm #

      :) Thanks, Tami! Glad to hear they were a hit!

  22. Lita August 26, 2012 at 7:00 pm #

    I made this zucchini bread. I have to say this is the best Gluten-Free bread I have ever tasted. My non gluten free friends even loved it. Loved it so much I had to make another batch to freeze. I also added fresh blueberries to my recipe. Love it.

  23. Jeanine August 27, 2012 at 12:06 pm #

    Ah, I love when the non-GF love the GF food. :)

  24. patricia January 30, 2013 at 11:33 pm #

    Hi Jeanine , would it be possible to get a recipe for gf bread .I missed out on your bread recipes .The breads I have done are not tasty & very crumbly . I do have celiac disease & would appreciate it very much. Thanking you in advance . Patricia

  25. Alicia August 28, 2013 at 2:28 pm #

    I’m printing this out now to try, in order to use up some of our zucchini bounty. Thanks!

    BTW, I went looking for the original author and post and had some trouble since you didn’t link to the original recipe. I think it’s this one (?) and wanted to pass on credit for the original recipe author. The author (Emily Elizabeth) says:

    “I got this recipe from “Nearly Normal Cooking for Gluten-Free Eating” by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat.”

    I always try to find out who to credit when folks go to the trouble of creating great GF recipes and so I can seek out other recipes when one is a hit, so I thought I’d pass that on. :)

  26. Alicia August 28, 2013 at 3:55 pm #

    Just made these and they were very good. I do agree with the commenter who said the xanthan gum was too much, though. I made them as directed and they are pretty gummy (kinda gelatinous). That’s about double the xanthan/guar gum I’m used to seeing for this amount of flour and next time I’ll use 1 1/2 tsp instead.

    I had my other loaf pans in use baking GF chocolate zucchini breads and only had one left, so I made one loaf and 24 muffins. My 6 y/o says the muffins would make good cupcakes if you frosted them and I agree. :)

  27. Jeanine Friesen September 6, 2013 at 3:13 pm #

    I agree – with frosting these would be similar to having carrot cake cupcakes.

  28. esther September 9, 2013 at 8:58 am #

    Due to an abundance of zucchini, ive tried 3 diff recipes this week. I was feeling discouraged because they were tasteless, very dry etc. THANK.YOU. this is moist and relish. My go-to recipe from here forward

Leave a Reply