Gluten Free Blender Zucchini Bread

Blender Zucchini bread is the easiest zucchini bread you'll ever make! It's also gluten free and dairy free.

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


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
gluten free flour (see notes)
baking powder


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.


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.


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.


  • 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


  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.


  • 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?

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

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

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

  • Reply
    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
    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
      July 30, 2015 at 10:43 am

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

  • Reply
    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
    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
      August 11, 2015 at 1:11 pm

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

  • Reply
    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
      August 11, 2015 at 1:11 pm

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

  • Reply
    August 17, 2015 at 7:53 am

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

    • Reply
      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
    August 20, 2015 at 7:55 am

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

    • Reply
      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
    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
      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
    April 16, 2016 at 6:25 am

    What about sunflower seed oil?

    • Reply
      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
    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
      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
        July 31, 2016 at 5:23 pm

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

    • Reply
      August 19, 2018 at 9:58 am

      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
        August 23, 2018 at 1:00 pm

        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
        renee a pearman
        September 14, 2018 at 12:40 pm

        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
      September 14, 2018 at 5:11 am

      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
        September 18, 2018 at 4:04 pm

        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
    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
      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
    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
      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
      February 6, 2017 at 1:43 pm

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

  • Reply
    Agness of Run Agness Run
    May 29, 2017 at 9:22 am

    Delicious bread recipe! I will definitely prepare it soon!

    • Reply
      May 31, 2017 at 9:13 am

      Thanks Agness, let me know how you like it!

  • Reply
    Lisa Ann Peters
    June 26, 2017 at 6:49 pm

    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
      June 26, 2017 at 8:23 pm

      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
    July 22, 2017 at 1:49 pm

    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
      July 22, 2017 at 3:34 pm

      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
        July 22, 2017 at 3:44 pm

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

        • Reply

          July 22, 2017 at 8:49 pm

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

  • Reply
    February 21, 2018 at 2:10 am

    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
      February 21, 2018 at 11:45 am

      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
    March 2, 2018 at 8:32 pm

    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
      March 7, 2018 at 1:51 pm

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

  • Reply
    July 25, 2018 at 7:24 am

    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
    August 2, 2018 at 7:42 pm

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

    • Reply
      August 3, 2018 at 3:00 pm

      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
    August 21, 2018 at 9:18 am

    Can I use coconut or almond flour?

    • Reply
      August 23, 2018 at 12:57 pm

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

  • Reply
    September 16, 2018 at 8:40 am

    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
      September 18, 2018 at 4:02 pm

      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
    Karren Haller
    February 23, 2019 at 6:26 pm

    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
      February 25, 2019 at 1:19 pm

      So glad you enjoyed it Karren! -Celeste

  • Reply
    March 1, 2019 at 10:58 am

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

  • Reply
    March 15, 2019 at 11:47 am

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

  • Reply
    Betty Pryor
    May 4, 2019 at 7:06 am

    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
      May 7, 2019 at 11:03 am

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

  • Reply
    Kelly Hubbard
    August 29, 2021 at 9:16 pm

    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.

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