Gluten-Free Zucchini Bread Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated March 23, 2025
Gluten-Free Zucchini Bread
A quick and flavorful gluten-free zucchini bread. Elizabeth Barbone

Notes: If you can't find gluten-free millet flour, replace it with brown rice flour. This recipe was tested multiple times without eggs. It did not work. Therefore, using an egg-replacement in this bread is not recommended.

Recipe Details

Gluten-Free Zucchini Bread Recipe

Prep 10 mins
Cook 60 mins
Active About 20 mins
Cooling Time 30 mins
Total 100 mins
Makes 1 loaf
Cook Mode (Keep screen awake)

Ingredients

  • 3 cups unpeeled, grated zucchini (about 14 ounces)

  • 6 ounces millet flour

  • 6 ounces granulated sugar

  • 2 ounces sorghum flour

  • 3 tablespoons ground flaxmeal

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 teaspoon xanthan gum

  • 6 tablespoons water

  • 2 large eggs

  • 5 tablespoons vegetable oil

Directions

  1. Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.

  2. Place the zucchini on a large, dry kitchen towel. Cover the zucchini fully with the towel and twist both ends to the towel to wring moisture from the zucchini. Transfer zucchini to a large cutting board. Chop the zucchini roughly. (You can skip the chopping the zucchini if you’d like. It just helps the bread to have a more uniform texture with no long string of zucchini scattered throughout the baked loaf.) Set the zucchini aside.

  3. Whisk together millet flour, granulated sugar, sorghum flour, flaxmeal, ground cinnamon, ground allspice, baking powder, baking soda, salt, and xanthan gum. Add the water, eggs, and vegetable oil. Whisk until a thick batter forms. Switch to a flexible spatula and stir in the zucchini.

  4. Spread batter evenly into prepared pan. Bake until golden brown, a cake tester inserted into the center of the loaf should come out clean. Allow bread to cool in the pan for 10 minutes before turning out to a wire rack to cool completely.

Nutrition Facts (per serving)
2441Calories
96gFat
365gCarbs
44gProtein
×
Nutrition Facts
Amount per serving
Calories2441
% Daily Value*
Total Fat 96g124%
Saturated Fat 10g52%
Cholesterol 372mg124%
Sodium 4037mg176%
Total Carbohydrate 365g133%
Dietary Fiber 22g77%
Total Sugars 181g
Protein 44g
Vitamin C 53mg263%
Calcium 536mg41%
Iron 14mg77%
Potassium 1951mg42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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