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! Gluten Free Blender Zucchini bread.

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Zucchini 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!

Blending the zucchini gives the bread an incredibly moist flavor that you can’t achieve any other way. plus, who has time for grating zucchini anyway? psshh.

I’ve used a variety of flours with great success, so grab whatever you have on hand and bake up a batch of Blender Zucchini Bread today!

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

A few notes on this recipe:

• To reduce the fat, 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!
• Any blender will work, but if you’re looking for a new blender, I LOVE my Blendtec!

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Gluten Free Blender Zucchini Bread

Yield: 24

Ingredients

• 1 cup neutral oil such as avocado or canola
• 3 large eggs
• 1 T vanilla extract
• About 3 cups largely chopped zucchini
• 2 cups sugar
• 3 cups flour mix
• 2 tsp Xanthan Gum (omit if flour mix already contains xanthan)
• 1 tsp salt
• 1 tsp Baking Powder
• 2 tsp Baking Soda
• 1 1/2 tsp cinnamon
• FOR CHOCOLATE ZUCCHINI BREAD, ADD:
• 2-4 T cocoa powder
• 1 1/2 cups mini chocolate chips
• additional 1/2 tsp baking soda

Instructions

1. Blend oil, eggs, vanilla and 2 1/2 cups zucchini together in a blender 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.

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