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Gluten Free Zucchini Bread (Easy Blender Recipe!)

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Keep the grater in the cupboard for this gluten free zucchini bread! This recipe is SO easy, simply toss the ingredients in your blender and bake.

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.

Making this gluten-free zucchini bread recipe in a blender means no grating, which saves a lot of time! It also means this gluten free quick bread recipe is extra soft (dare I say moist?), which is a must.

Honestly, this moist zucchini bread is the absolute best way to enjoy zucchini season!

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INGREDIENTS IN GLUTEN FREE ZUCCHINI BREAD

This is a super easy recipe with simple ingredients you probably already have on hand. As a reminder, whenever you're doing gluten-free baking always check labels for each ingredient to be sure it is safe.

Amounts and full instructions are included in the recipe card below.

  • neutral oil such as avocado oil, vegetable oil, or canola oil. I do not recommend using olive oil because of its strong flavor profile.
  • large eggs at room temperature
  • vanilla extract
  • fresh zucchini
  • white sugar Blending the zucchini adds a lot of moisture, so there is no need for brown sugar.
  • gluten free flour I like Cup4Cup all purpose flour or King Arthur Measure for Measure. There is no need to add xanthan gum to this recipe if using a flour blend like these ones that already have it included.
  • salt
  • baking powder
  • cinnamon
Gluten Free Blender Zucchini Bread Slices

HOW DO YOU MAKE GLUTEN FREE BLENDER ZUCCHINI BREAD?

It's super easy to make gluten-free zucchini bread this way! Because you're combining all the ingredients in a blender, there is no need to use shredded zucchini. Here's what you'll do:

  1. Blend wet ingredients (which include oil, eggs, vanilla) and zucchini together in a blender until you have 4 cups mixture. You might need to add more zucchini if needed to reach the 4 cups.
  2. Add remaining dry ingredients and blend until smooth.
  3. Spray each loaf pan (8 mini or 2 regular) with cooking spray.
  4. Pour zucchini bread batter into pans.
  5. Preheat oven. Letting batter sit while you preheat oven eliminates any gritty texture.
  6. Bake until golden brown and a toothpick inserted in the center comes out dry. Be careful not to over bake, as they could become dry.
  7. Let cool in pans for 10 minutes before removing to wire rack, then cool completely before slicing.
  8. Store leftovers in an airtight container or cover with plastic wrap. You can store in the fridge up to 7 days, counter up to 2, or freeze for longer.

WHAT GLUTEN FREE FLOUR SHOULD I USE FOR GLUTEN FREE ZUCCHINI BREAD?

Any gluten free flour that works well in quick bread/muffin recipes will work great here. I have personally tested this gf zucchini bread recipe with Better Batter, Bob's Red Mill 1:1, Cup4Cup, King Arthur Measure for Measure, my own gluten free flour recipe, and gfJules.

While I love gfJules for many other recipes, it is a little too starchy for this particular recipe. All of the other blends worked well but Cup4Cup and King Arthur are my favorites.

MORE GLUTEN-FREE ZUCCHINI RECIPES:

Gluten-Free Zucchini Muffins

Chorizo-Stuffed Zucchini

FREQUENTLY ASKED QUESTIONS

Do I need to peel the zucchini?

No, just wash the zucchini, slice off the ends, and chop in large pieces.

Which gluten free flour works best in this quick bread recipe?

I recommend using Cup4Cup or King Arthur Measure for Measure. Better Batter or my own flour mix recipe work well (linked above and below). I do not recommend gfJules for this recipe.

I don't have a blender, can I make this without one?

A good quality food processor should also work.

GLUTEN FREE ZUCCHINI BREAD RECIPE

Zucchini Bread

Zucchini Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes

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 bake.

Ingredients

  • 1 cup neutral oil such as avocado or canola
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • About 3 cups chunks of zucchini (about 1 very largezucchini)
  • 2 cups sugar
  • 3 cups gluten free flour (see notes)
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 ½ teaspoons cinnamon

Instructions

  1. Blend oil, eggs, vanilla and 2 ½ 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) with cooking spray.
  4. Pour batter into pans.
  5. Preheat oven to 350° F (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, then cool completely before slicing.
  8. Store in plastic bags in fridge up to 7 days, counter up to 2, or freeze for longer.

Notes

  • I have tested this recipe with Bob's Red Mill 1:1, Cup4Cup, King Arthur Measure for Measure, my gluten free flour mix recipe, and Better Batter. They all work great! Although I love gfJules for other recipes, it is too starchy for this one.
  • To make chocolate zucchini bread, add ¼ cup cocoa powder and ½ teaspoon baking soda with the flour, then stirring in 1 ½ cups mini chocolate chips to the batter.
  • One reader made Black Forest zucchini bread by adding 3 T cocoa, ¾ 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 which is linked below. You could also probably use a good quality food processor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 160mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Celeste Noland | Life After Wheat
Cuisine: American / Category: Gluten Free Quick Breads

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  1. The recipe. For zichini bread says "blend". what do I blend with? Mixer? Fork? I am a newbie to the gluten scene. Thanks paula

    Reply

  2. This is a blender recipe so it's super easy (no grating!) The batter gets fairly thick so I use my Ninja, Thanks for asking, I fixed the recipe so it's a little clearer.

    Reply

  3. 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

    Reply

    • I love showing gluten-eaters how great gluten free can taste! Thanks for sharing Judy!

      Reply

  4. Best GF recipe I've made. I added a bit of chia seeds to it and loved it.

    Reply

    • Great idea, Hope. Thanks for stopping by!

      Reply

  5. 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!

    Reply

    • This recipe is definitely a keeper Regina! Thanks for stopping by!

      Reply

  6. 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.

    Reply

    • Perfect! Thanks for stopping by and letting us know what flour mix worked for you Rebecca!

      Reply

  7. how can I sustitute the eggs??? My son is allergic to wheat, eggs and Cassein

    Reply

    • I've never tried an egg substitute Andrea, but I would assume you could use EnerG Egg Replacer or flax.

      Reply

  8. Can you use coconut oil or another healthier oil in place of canola oil?

    Reply

    • Grapeseed oil works great and is a healthy oil. I haven't tried coconut oil yet but if you do, let us know how it goes! Thanks for stopping by Debi!

      Reply

  9. Would butter or olive oil work as a replacement for canola? I don't have any on hand.

    Reply

    • 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!

      Reply

  10. What about sunflower seed oil?

    Reply

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

      Reply

  11. 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.

    Reply

    • I'm so sorry it didn't turn out! What kind of flour mix did you use?

      Reply

      • The Namaste gluten free flour blend from
        Costco, which I use for all my baking.

        Reply

    • This happened to me as well. What was cooked tasted great but had to throw out because it was still raw after cooking for almost 2 hours!!!

      Reply

      • I'm sorry it didn't turn out Tj! I have made this recipe many, many times and have never had that happen. I hope you give it another shot 🙂

        Reply

      • MAYBE...just maybe your oven temp is off by 15-20 degrees. It happens over time and it doesn't show up in much of our cooking but I've found these gluten free recipes can be a bit finicky. Everyone who has an oven 8 yrs. old or more should buy a over thermometer at Wal Mart. I know....I didn't think mine was off either but it was!

        Reply

    • AN, I wonder if there is a trend here...I’ve been using Namaste blend and most of my baked goods, quick breads, etc do not turn out. I had a lovely apple cake that appeared to be done and then almost became glop in the middle (raw dough texture) as it cooled. Almost like the cakes will fall as they cool. I am thinking to move from Namaste to some other blends to see if that blend just might be TOO dense. Hmmmmm,.

      Reply

      • I have used Namaste for quite a few recipes and honestly, it isn't great as a 1:1 substitute. It's more like baking with whole wheat flour. In my opinion, it's better in breads and other baked goods that would work with a whole grain flour, and even then I usually reduce the amount of flour. Hope that helps.

        Reply

  12. 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!!!

    Reply

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

      Reply

  13. Beautiful photography and the bread looks amazing. I can't wait to give this recipe a try!

    Reply

    • Thanks so much Bren, you'll love it!

      Reply

  14. 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!

    Reply

    • Thanks for sharing how you made the muffins, I LOVE the addition of walnuts...yum!

      Reply

  15. Delicious bread recipe! I will definitely prepare it soon!

    Reply

    • Thanks Agness, let me know how you like it!

      Reply

  16. This is soo delicious. I replaced the canola with avacado oil and for the sugar I used 1/2 coconut sugar and 1/2 turbinado sugar. EVERYONE LOVED it!!! Even my picky "we hate anything GF" peeps.

    Reply

    • Thanks for sharing your healthy subs, I'm so glad everyone enjoyed it! Don't you love it when the gluten-eating folks realize how good we can eat? 😉

      Reply

  17. Do I have to use the xanthanew gum if my flour already has it in it! I don't really like tonuse this ingredient.

    Reply

    • Hi Donna! If the flour mix already has xanthan gum then you can just omit it. Sorry that wasn't clear on the recipe, I'll fix it! Thanks! -Celeste

      Reply

      • Thank you, I will be making this very soon! Can't wait! ?(just noticed my misspelled words in previous comment?)

        Reply

        • Ha, I didn't even notice 🙂 Let me know how it goes, hope you enjoy it!

          Reply

  18. Hi! I am going to try this recipe now. Looks good. Can I store a batch in the freezer for future use?
    I usually have batches of chocolate chip cookies etc. that I freeze. Its convenient when you have three kids to feed!

    Reply

    • Hi Maria! Great question, this zucchini bread does freeze well. I usually make mini loaves and freeze the individual loaves, then pull out, thaw, and slice. Enjoy! -Celeste

      Reply

  19. This came out phenomenal! I did the whole batch plain , Poured half of it into a loaf pan and then to the remaining batter added cocoa powder, chocolate chips and made the second one, the chocolate version! Super moist and I’m so excited to have tried this recipe!

    Reply

    • Glad you liked it Sara, thanks for stopping by! -Celeste

      Reply

  20. Can I use almond flour instead of a gf all purpose flour? And do I need to still add the xanthan gum to the almond flour? Also, I would like to add banana, would that be ok?

    Reply

  21. I love this recipe! i used coconut oil, and it turned out great. Easy to make too:) will make again soon!

    Reply

    • Great minds think alike Tammy, I just tried it with coconut oil yesterday too 😉 Thanks for coming back to leave a comment - happy baking! -Celeste

      Reply

  22. Can I use coconut or almond flour?

    Reply

    • No, coconut and almond flour function very differently than an all-purpose blend.

      Reply

  23. What would happen if I didn’t make it gf, & used something like white whole wheat flour instead? I love the thought of making the whole thing in the blender!!

    Reply

    • I have no idea 😉 It's been well over 6 years since I made the original "wheat" version, so I don't remember the changes I made. But the original version was made with wheat flour so feel free to give it a shot...you might need to play around with flour amounts a little. -Celeste

      Reply

  24. Your recipe is amazingly simple using the blender is the key to this moist, tender and deliciously tasting zucchini bread I have had in 30 years, Thank you!??

    Reply

    • So glad you enjoyed it Karren! -Celeste

      Reply

  25. I am so glad it is zucchini season again. This bread looks delicious. I love finding ways to sneak in extra veggies.

    Reply

  26. I love that this is made in a blender. I bet that makes cleanup so much faster.

    Reply

  27. I’m not sure why you include storage suggestions because all of the bread I made didn’t last past a day! My family and friends could not get enough and gobbled it all up. They were fighting for the last piece and now I have to make more!!! 😉 Thanks for a great recipe.

    Reply

    • HAHA! I'm so glad everyone enjoyed it Betty, it's a favorite at our house too 🙂 -Celeste

      Reply

  28. Thank you for this post. I’ve always believed that chicken had to be cooked to 180 using an instant read thermometer to be safe. Always dry. I do more grilling outdoors, but I’ll definitely have to look for one of those pans. Should be good for any type of meat.

    Reply

  29. Used cup4cup, a mild olive oil, and added chocolate chips. It needed MUCH more than the suggested time to bake. Puffed up beautifully but fell a bit after taking it out of the oven. Is delish! The batter is VERY thick, I think next time I will mix dry ingredients in a separate bowl and add more slowly, blending after each addition (I just dumped everything on top of the blended wet ingredients and my blender (a vitamix) was struggling at first. I think I’ll try baking as muffins next time! Great way to use up a ton of zucchini!

    Reply
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