Gluten Free Zucchini Bread
Got zucchini? Our friend Dana does and she’s happy to share, thank goodness! The first recipe that came to mind was gluten free Zucchini Bread. However, our carrot infused GF muffins and cakes rock socks (read as kid tested.) We decided to combine our veggie mates and create a lightly sweet Flour Farm Garden Bread full of delicious, (and nutritious,) goodness.
Kid Tested & Approved: Flour Farm Garden Bread
We want to share a funny story. This past weekend, our daughter, (who will not eat gluten free zucchini bread, but loves our “garden bread”,) brought a friend to the lake with us and she LOVED this recipe. She asked for several slices. I gave her part of a loaf to take home to her family. When we dropped her off, the loaf was no where to be found – but we did find the empty wrapper! The sheepish smile on her face told us that this recipe checks the kid approval box. Whew!
What makes our recipe so special?
We use Flour Farm Organic Gluten Free Flour Blend, of course! In addition, this recipe lacks gums, excess sugar and oil. Traditional zucchini bread recipes use twice as much sugar and oil. We pack our bread with fresh vegetables right out of the garden, but the organic section of the grocers or farmers market works just fine! It’s also easy to make muffins with this recipe instead of loaves. Dave’s father prefers muffins so we make batches of garden muffins that he keeps in his freezer and thaws to enjoy with his tea.
Enjoy this easy to make, moist and delicious gluten free Zucchini Bread (Garden Bread.) Oh – please let us know how you did in the comment section below the recipe. We enjoy hearing from you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch yourself. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; Recipe updated 4.20
We Love Garden Bread!Print
Gluten Free Zucchini Bread (Garden Bread)
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves or 16 muffins 1x
- Diet: Gluten Free
Kid tested and approved gluten free Zucchini Bread with a bonus – carrots! We call this our Flour Farm Garden Bread. Bake up a few loaves or make a load of muffins. Delicious.
This recipe makes two 8×4″ loaves.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to substitute an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 340g (12 oz) Flour Farm Organic Gluten Free Flour Blend (3 C + 2 T spoon & level)
- 1 1/4 tsp Aluminum Free, Double Acting Baking Powder (5g)
- 1 tsp Baking Soda (4.5g)
- 2 tsp Ground Cinnamon (5g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 200g (7 oz) Light Brown Cane Sugar (packed 1 C)
- 4 Large Pasture Raised Eggs (200g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 89 ml (3 fl. oz) Oil – we use Avocado Oil (1/4 C + 2 T)
- 454g (16 oz) Combination of Grated Carrots & Zucchini – gently press out liquid in zucchini before adding (About 3 Cups, packed)
- 112g (4 oz) Chopped Nuts – optional (1 C)
Equipment: Digital scale (preferred), 2 -8×4″ Loaf pans or muffin pan (makes 16 muffins), Hand mixer, Whisk, Silicone spatula, Measuring spoons & cups, Mixing bowls (m, l), Grater, Non-Stick spray, Cooling rack
Before You Dive In – Prep: please read!
- Bring eggs to room temperature (preferred)
- Grate zucchini and carrots – use a food processor to save time
- Place grated zucchini between towels and gently press out excess water – do not squeeze!
- Chop zucchini into smaller pieces after grating (preferred)
- Chop nuts (if using)
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Spray 2 -8×4″ loaf pans or muffin pans with non-stick spray or our baking Goop
Step 1: Whisk together dry ingredients in a medium bowl. Set aside.
Step 2: Use a stand up mixer or hand blender to beat together sugars and eggs for one minute on medium. Add vanilla and vinegar and beat until blended. Reduce the speed to low and beat in the oil until fully emulsified.
Step 3: Add dry blend, vegetables and nuts (if using) to the wet mix. Stir or beat on low until additions are thoroughly incorporated. Pour mixture evenly into prepared baking pans. If making muffins, fill wells 2/3 of the way full.
Step 4: Bake in a preheated oven until toothpick inserted in the center comes out clean. Double loaves take about 55 minutes. Muffins take about 22 minutes.
Step 5: Remove pans from the oven and allow to sit for about 5 minutes. Transfer loaves or muffins to cooling racks and continue cooling until ready to enjoy or store. Do not wrap bread until completely cool.
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To store: Muffins and loaves are delicious for three days if well wrapped. They also freeze for up to a month.
The nutrition information below is provided for the recipe as written using avocado oil, 8 oz of grated zucchini, 8 oz of grated carrots and unsalted roasted pecans. Each loaf contains about 15 slices; each slice weighs approximately 70g (2.5 oz).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: quick bread
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Gluten free zucchini bread garden bread
For more delicious gluten free Flour Farm recipes, visit our main recipe page.
Absolutely delicious. The combinations make the bread moist and fluffy. I added 1 c. chocolate chips and used gorgeous red carrots from my garden.
Thank you! What a great idea to add chocolate chips. I will add them to my next batch. – Teri