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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! 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.

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

Gluten Free Blender Zucchini Bread Slices

WHAT INGREDIENTS DO I NEED TO MAKE GLUTEN FREE ZUCCHINI BREAD

Whenever baking gluten free, always check labels for each ingredient to be sure it is safe.

neutral oil such as avocado or canola
large eggs
vanilla extract
zucchini
sugar
gluten free flour (see notes)
salt
baking powder
cinnamon

HOW DO YOU MAKE GLUTEN FREE BLENDER ZUCCHINI BREAD?

It’s super easy! Because you’re combining all the ingredients in a blender, there is no need to grate the zucchini. Here’s what you’ll do:

  1. Blend 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 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. Letting batter sit while you preheat oven eliminates any gritty texture.
  6. Bake! 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. You can store leftovers in the fridge up to 7 days, counter up to 2, or freeze for longer.

WHAT GLUTEN FREE FLOUR SHOULD I USE?

Any gluten free flour that works well in quick bread/muffin recipes will work great here. I have personally tested this recipe with Better Batter, Bob’s Red Mill 1:1, 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.

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 recipe?

I recommend using Bob’s Red Mill 1:1. 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?

No, this recipe requires a blender.

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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 largely chopped zucchini
  • 2 cups sugar
  • 3 cups gluten free flour (see notes)
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons cinnamon

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) 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, my gluten free flour mix recipe, and Better Batter. Although I love gfJules for other recipes, it is too starchy for this one.
  • If you're a chocolate lover, try adding 1/4 cup cocoa powder and 1/2 teaspoon baking soda with the flour, then stirring in 1 1/2 cups mini chocolate chips to the batter.
  • 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 which is linked below.
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?

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Kelly Hubbard

Sunday 29th of August 2021

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.

Betty Pryor

Saturday 4th of May 2019

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.

thereislifeafterwheat@gmail.com

Tuesday 7th of May 2019

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

Sandi

Friday 15th of March 2019

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

Amanda

Friday 1st of March 2019

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

Karren Haller

Saturday 23rd of February 2019

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!??

thereislifeafterwheat@gmail.com

Monday 25th of February 2019

So glad you enjoyed it Karren! -Celeste

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