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Gluten-Free Zucchini Bread

Do you have extra zucchini from your harvest this year? If so, try this light Zucchini Bread. It's gluten-free and dairy-free.


  • 1 3/4 cup of Bob's Red Mill Gluten-free 1 to 1 Baking Flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 1 1/2 tsp. ground cinnamon

  • 1/4 tsp. nutmeg

  • 1/4 tsp. cloves

  • 1/2 cup Walnut Oil (or a good quality vegetable oil)

  • 1/2 cup light brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs, room temperature

  • 1/4 cup unsweetened applesauce

  • 2 tsp. pure vanilla extract

  • 1 1/2 cups shredded zucchini - don't blot dry. (The smaller the zucchinis, the sweeter they are.)

  • 1 cup chopped walnuts


  • Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.

  • In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. Set aside.

  • In a medium bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.

  • Pour wet ingredients into the dry ingredients. Gently stir until just combined - don't over mix.

  • Fold in the walnuts. Batter will be thick.

  • Spread batter evenly into prepared loaf pan. Bake for 55-70 minutes. Half-way through baking, cover loosely with a piece of aluminum foil to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.

  • Remove bread from the oven and let sit on a wire rack. Let cool for one hour or more before cutting into slices. The cooler the bread, the cleaner the slices will be.

  • Cover and store bread at room temperature for up to 4 days, or refrigerate for up to 1 week.

Enjoy a warm slice with your favorite cup of tea.


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