Gluten Free Blender Zucchini Bread

This is The Best Zucchini bread you will ever eat. It also happens to be the easiest zucchini bread you'll ever make. Win-win! No grating required in this recipe, simply toss the ingredients in your blender and voila! Zucchini bread.

This is The Best Zucchini bread you will ever eat. It also happens to be the easiest zucchini bread you’ll ever make. Win-win!  No grating required in this recipe, simply toss the ingredients in your blender and voila! Zucchini bread.

Blender Zucchini BreadZucchini bread is a long standing favorite of mine, and years ago a friend introduced me to one of the most revolutionary ideas of all time (really): Making zucchini bread…in a blender. As you allllll know, I’m a sucker for timesavers, and this one also doubles as a way to make this bread super soft packed full of that wonderful zucchini flavor. It’s a game changer for sure!


I’ve used a variety of flours with great success. The only one I wouldn’t recommend would be SunFlour Mills. So grab whatever you have on hand and bake up a batch of zucchini bread today!

ps my flour mix also works wonderfully in this recipe, go check it out!

THE Best Zucchini Bread

*gluten-free *soy-free *oat-free *dairy-free


  • you can substitute up to 1/2 cup of the oil with an equal amount of applesauce.
  • You can also substitute brown sugar for half the white sugar. For a heartier option, add some chopped pecans.
  • If you’re a chocolate lover, try the double chocolate option below!
  • One reader made Black Forest zucchini bread by adding 3 T cocoa, 3/4 cup dark chocolate chips, and 1 cup dried cherries. Another baked it in a bundt pan. It’s a very versatile recipe and will turn out fantastic any way you make it!


  • 1 cup Canola Oil
  • 3 large eggs
  • 1 T vanilla extract
  • About 3 cups largely chopped zucchini
  • 2 cups sugar
  • 3 cups flour mix
  • 1/2 tsp Xanthan Gum,  OR 2 tsp if flour mix doesn’t have any
  • 1 tsp salt
  • 1 tsp Baking Powder
  • 1 1/2 tsp cinnamon

    add in the following if you want double chocolate zucchini bread:

  • 2-4 T cocoa powder
  • 1 1/2 cups mini chocolate chips
  • additional 1/2 tsp baking soda


  1. Blend oil, eggs, vanilla and 2 1/2 cups zucchini together in a blender (I use a Ninja) until you have 4 cups mixture. Add more zucchini if needed to reach the 4 cups.
  2. Add remaining ingredients and blend until smooth.
  3. Spray loaf pans (8 mini or 2 regular, or any combination) fairly heavily with cooking spray, or grease generously with oil.
  4. Pour batter into pans.
  5. Preheat oven to 350 (letting batter sit while you preheat oven eliminates any gritty texture).
  6. Bake large loaves for 35-40 minutes, mini loaves 17-22 minutes, until toothpick inserted in center comes out clean. Be careful not to over bake, as they could become dry.
  7. Let cool in pans for 10 minutes before removing to cooling rack.
  8. Store in plastic bags in fridge up to 7 days, counter up to 4. or wrap in foil and place in freezer bag and freeze. Thaw at room temperature, in the fridge, or in 325 degree oven until warm.

This post contains affiliate links. If you purchase something through these links, I will receive compensation. As always, I only link to products that we use and love and therefore think you will love, too!

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  1. Wonderful!! I cant make enough of it. Thank goodness we have an abundance of zucchini in our garden. I share this bread with friends and family that think gluten free is like eating cardboard and they are amazed and want more! Will definitely keep using your sight as I am gluten intolerant. Thank you soooo much

  2. Yum!! It’s not very often that I run across a gluten free recipe that I deem a keeper – this one has made the cut. I made two batches of mini loaves for the freezer to share with family that will be visiting. Thanks for the recipe!

  3. Tasty! Will definitely make again. I used the chocolate version and my own flour blend from America’s Test Kitchen cookbook. Has brown rice, white rice, sweet rice , tapioca flours and xanthan gum.

    1. I’ve tried olive oil, but only as a partial substitution because of its strong taste. I would grab some canola or grapeseed oil, or go half melted butter and half olive. Happy Gluten Free Baking Patrice!

    1. Hi Cindia! I haven’t tried sunflower oil, but I am guessing it would work. Let me know! ~Celeste

  4. I’m sorry but this bread did NOT turn out at all. I just spent 3 hours trying to make this recipe and it absolutely would not cook in the middle. I baked the 2 loaves separately, then when it didn’t cook through, I tried cooking longer, adjusting the oven temp, cutting each loaf in half and cooking in 2 separate pieces… I now have the remaining 10 broken up pieces on a cookie sheet trying to salvage what’s left. The outside tastes great, but the recipe is no good if it’s so dense it can’t bake right. I have used this oven for 4 years and have never had this problem.

  5. Made the bread today and it was the easiest recipe I have made. I loved that you are able to mix everything in the blender. It turned out so moist! You could not tell it was gf. My husband who doesn’t have to eat gf but does for me said it was amazing!! I will definitely add this recipe to my favorite list. I look forward to trying more of your recipes. I used cup 4 cup gf flour. The texture was great, not gritty at all. The bread browned and rose nicely like gluten bread. Amazing!!!

    1. Thanks for coming back to comment and let us know what flour you used Julie, so glad you and your hubby loved it!

  6. I shredded the zucchini and then pulsed it in the food processor. I then combined all the ingredients in the upright mixer. I also did not have canola oil and used grape seed oil. I added a cup of walnuts too. I put the batter in three 3.5″ X 8″ tins and baked them for 40 mins. at 350 degrees. I had to keep checking the batter with a toothpick to make sure it came out clean and they were done. You may need more or less time depending on your oven. I found this bread to be great–very moist and very good tasting. Thanks for sharing!

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