Breads

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!

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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

ThereIsLifeAfterWheat.com

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

Notes:

  • 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!

Ingredients

  • 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

Instructions:

  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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32 Comments

  • Reply
    Gluten Free Flour Mix | ThereIsLifeAfterWheat
    May 18, 2015 at 10:56 pm

    […] World’s Best Zucchini Bread […]

  • Reply
    Paula
    June 19, 2015 at 3:56 pm

    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
    LifeAfterWheat
    June 20, 2015 at 11:07 pm

    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
    Chocolate Zucchini Blender Muffins | Life After Wheat
    June 29, 2015 at 4:30 pm

    […] recipe is a knock off of our favorite zucchini bread. Because, hey, everything is better when you add chocolate! As another plus, they’re muffins, […]

  • Reply
    Judy Hoover
    July 30, 2015 at 4:39 am

    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
      LifeAfterWheat
      July 30, 2015 at 10:43 am

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

  • Reply
    Hope
    August 6, 2015 at 7:46 pm

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

  • Reply
    Regina
    August 10, 2015 at 11:43 pm

    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
      LifeAfterWheat
      August 11, 2015 at 1:11 pm

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

  • Reply
    Rebecca
    August 11, 2015 at 9:57 am

    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
      LifeAfterWheat
      August 11, 2015 at 1:11 pm

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

  • Reply
    Andrea
    August 17, 2015 at 7:53 am

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

    • Reply
      LifeAfterWheat
      August 17, 2015 at 9:18 am

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

  • Reply
    Debi
    August 20, 2015 at 7:55 am

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

    • Reply
      LifeAfterWheat
      August 20, 2015 at 9:10 am

      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
    Patrice
    August 27, 2015 at 10:33 am

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

    • Reply
      LifeAfterWheat
      August 28, 2015 at 1:57 pm

      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
    Ninja System Giveaway! | Life After Wheat
    October 4, 2015 at 12:02 am

    […] processor. We use our Ninja almost every day (check out these Blender Chocolate Zucchini Muffins or Zucchini Bread!) Now you can have the best of both appliances in one device! Yep, you heard me right! The Ninja […]

  • Reply
    Cindia
    April 16, 2016 at 6:25 am

    What about sunflower seed oil?

    • Reply
      thereislifeafterwheat@gmail.com
      April 16, 2016 at 3:52 pm

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

  • Reply
    AN
    July 31, 2016 at 2:17 pm

    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
      thereislifeafterwheat@gmail.com
      July 31, 2016 at 2:58 pm

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

      • Reply
        AN
        July 31, 2016 at 5:23 pm

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

  • Reply
    Julie
    August 12, 2016 at 4:41 am

    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
      thereislifeafterwheat@gmail.com
      August 12, 2016 at 7:08 am

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

  • Reply
    Bren
    August 16, 2016 at 6:58 am

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

    • Reply
      thereislifeafterwheat@gmail.com
      August 18, 2016 at 11:00 am

      Thanks so much Bren, you’ll love it!

  • Reply
    Marla Jirak
    February 5, 2017 at 4:50 pm

    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
      thereislifeafterwheat@gmail.com
      February 6, 2017 at 1:43 pm

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

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