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 time-savers, 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!
Many years ago (before I started the Life After Wheat blog), I met a sweet lady through my son’s preschool. We had quite a lot in common…we both loved to be in the kitchen, and we both also had a child with special needs. Sometimes while volunteering at the school we would chat, and I don’t remember how zucchini bread came into the conversation that particular day, but she told me about her recipe.
I was intrigued that the recipe called for blending all the ingredients instead of grating the zucchini, and she brought her recipe to share with me the next time we saw each other. Back then we didn’t eat gluten free so I made it as written, and it quickly became a favorite – especially during the summer.
Fast forward several years and my husband was diagnosed with multiple food allergies. This was one of his favorites, so it was one of the first recipes I adapted to fit his dietary needs. It has remained a favorite, and we still make it often. I love that it is also a favorite of so many readers on the Life After Wheat blog, and I hope that you enjoy it as much as we have.
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?
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! NOTE: For this recipe I do not recommend GF Jules (although I normally LOVE this flour) or Namaste flours.
ps my gluten free flour mix also works wonderfully in this recipe.
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!
—>>>Looking for more ZUCCHINI RECIPES? Try these! Chocolate Zucchini Blender Muffins | Grain Free Chocolate Zucchini Muffins from Gluten Free Palate
If you like this recipe, you’ll love my Browned Butter Banana Bread with Maple Glaze!
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
- 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.
- Add remaining ingredients and blend until smooth.
- Spray loaf pans (8 mini or 2 regular, or any combination) fairly heavily with cooking spray, or grease generously with oil.
- Pour batter into pans.
- Preheat oven to 350 (letting batter sit while you preheat oven eliminates any gritty texture).
- 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.
- Let cool in pans for 10 minutes before removing to cooling rack.
- 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.
57 Comments
Gluten Free Flour Mix | ThereIsLifeAfterWheat
May 18, 2015 at 10:56 pm[…] World’s Best Zucchini Bread […]
Paula
June 19, 2015 at 3:56 pmThe recipe. For zichini bread says “blend”. what do I blend with? Mixer? Fork? I am a newbie to the gluten scene. Thanks paula
LifeAfterWheat
June 20, 2015 at 11:07 pmThis 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.
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, […]
Judy Hoover
July 30, 2015 at 4:39 amWonderful!! 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
LifeAfterWheat
July 30, 2015 at 10:43 amI love showing gluten-eaters how great gluten free can taste! Thanks for sharing Judy!
Hope
August 6, 2015 at 7:46 pmBest GF recipe I’ve made. I added a bit of chia seeds to it and loved it.
LifeAfterWheat
August 6, 2015 at 9:37 pmGreat idea, Hope. Thanks for stopping by!
Regina
August 10, 2015 at 11:43 pmYum!! 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!
LifeAfterWheat
August 11, 2015 at 1:11 pmThis recipe is definitely a keeper Regina! Thanks for stopping by!
Rebecca
August 11, 2015 at 9:57 amTasty! 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.
LifeAfterWheat
August 11, 2015 at 1:11 pmPerfect! Thanks for stopping by and letting us know what flour mix worked for you Rebecca!
Andrea
August 17, 2015 at 7:53 amhow can I sustitute the eggs??? My son is allergic to wheat, eggs and Cassein
LifeAfterWheat
August 17, 2015 at 9:18 amI’ve never tried an egg substitute Andrea, but I would assume you could use EnerG Egg Replacer or flax.
Debi
August 20, 2015 at 7:55 amCan you use coconut oil or another healthier oil in place of canola oil?
LifeAfterWheat
August 20, 2015 at 9:10 amGrapeseed 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!
Patrice
August 27, 2015 at 10:33 amWould butter or olive oil work as a replacement for canola? I don’t have any on hand.
LifeAfterWheat
August 28, 2015 at 1:57 pmI’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!
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 […]
Cindia
April 16, 2016 at 6:25 amWhat about sunflower seed oil?
thereislifeafterwheat@gmail.com
April 16, 2016 at 3:52 pmHi Cindia! I haven’t tried sunflower oil, but I am guessing it would work. Let me know! ~Celeste
AN
July 31, 2016 at 2:17 pmI’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.
thereislifeafterwheat@gmail.com
July 31, 2016 at 2:58 pmI’m so sorry it didn’t turn out! What kind of flour mix did you use?
AN
July 31, 2016 at 5:23 pmThe Namaste gluten free flour blend from
Costco, which I use for all my baking.
Tj
August 19, 2018 at 9:58 amThis 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!!!
thereislifeafterwheat@gmail.com
August 23, 2018 at 1:00 pmI’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 🙂
renee a pearman
September 14, 2018 at 12:40 pmMAYBE…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!
Sue
September 14, 2018 at 5:11 amAN, 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,.
thereislifeafterwheat@gmail.com
September 18, 2018 at 4:04 pmI 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.
Julie
August 12, 2016 at 4:41 amMade 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!!!
thereislifeafterwheat@gmail.com
August 12, 2016 at 7:08 amThanks for coming back to comment and let us know what flour you used Julie, so glad you and your hubby loved it!
Bren
August 16, 2016 at 6:58 amBeautiful photography and the bread looks amazing. I can’t wait to give this recipe a try!
thereislifeafterwheat@gmail.com
August 18, 2016 at 11:00 amThanks so much Bren, you’ll love it!
Marla Jirak
February 5, 2017 at 4:50 pmI 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!
thereislifeafterwheat@gmail.com
February 6, 2017 at 1:43 pmThanks for sharing how you made the muffins, I LOVE the addition of walnuts…yum!
Agness of Run Agness Run
May 29, 2017 at 9:22 amDelicious bread recipe! I will definitely prepare it soon!
thereislifeafterwheat@gmail.com
May 31, 2017 at 9:13 amThanks Agness, let me know how you like it!
Lisa Ann Peters
June 26, 2017 at 6:49 pmThis 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.
thereislifeafterwheat@gmail.com
June 26, 2017 at 8:23 pmThanks 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? 😉
Donna
July 22, 2017 at 1:49 pmDo I have to use the xanthanew gum if my flour already has it in it! I don’t really like tonuse this ingredient.
thereislifeafterwheat@gmail.com
July 22, 2017 at 3:34 pmHi 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
Donna
July 22, 2017 at 3:44 pmThank you, I will be making this very soon! Can’t wait! ?(just noticed my misspelled words in previous comment?)
thereislifeafterwheat@gmail.com
July 22, 2017 at 8:49 pmHa, I didn’t even notice 🙂 Let me know how it goes, hope you enjoy it!
Maria
February 21, 2018 at 2:10 amHi! 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!
thereislifeafterwheat@gmail.com
February 21, 2018 at 11:45 amHi 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
Sara
March 2, 2018 at 8:32 pmThis 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!
thereislifeafterwheat@gmail.com
March 7, 2018 at 1:51 pmGlad you liked it Sara, thanks for stopping by! -Celeste
Jessica
July 25, 2018 at 7:24 amCan 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?
thereislifeafterwheat@gmail.com
July 27, 2018 at 12:45 pmHi Jessica! Almond flour does not have the same results as all-purpose flour so I wouldn’t recommend that. There are lots of great paleo recipes out there if that’s what you’re looking for. I also wouldn’t recommend adding bananas, but if you’re looking for a great banana recipe I have one of those too 🙂 You can find it here: https://thereislifeafterwheat.com/2017/04/browned-butter-banana-bread-with-maple-glaze-gluten-free/
Tammy
August 2, 2018 at 7:42 pmI love this recipe! i used coconut oil, and it turned out great. Easy to make too:) will make again soon!
thereislifeafterwheat@gmail.com
August 3, 2018 at 3:00 pmGreat minds think alike Tammy, I just tried it with coconut oil yesterday too 😉 Thanks for coming back to leave a comment – happy baking! -Celeste
Jessica
August 21, 2018 at 9:18 amCan I use coconut or almond flour?
thereislifeafterwheat@gmail.com
August 23, 2018 at 12:57 pmNo, coconut and almond flour function very differently than an all-purpose blend.
Stephanie
September 16, 2018 at 8:40 amWhat 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!!
thereislifeafterwheat@gmail.com
September 18, 2018 at 4:02 pmI 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