Gluten-Free Zucchini Bread Recipe

Gluten-Free Zucchini Bread Recipe

Are you ready for zucchini season? This delicious, gluten-free zucchini bread is made with bananas so it isn’t dry like some gluten-free bread can be.


  • 3 cups gluten free flour
  • 1 tsp. guar or xanthan gum (omit if your flour mix already contains gum)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 cup brown sugar
  • 2 ½ cups zucchini
  • 3 eggs
  • 1 banana
  • ½ cup oil (I use light olive oil)
  • 2 tsp. vanilla


  1. Preheat oven to 325º
  2. In a large bowl, mix together flour, xanthan gum, salt, baking soda, cinnamon, and brown sugar. Set aside.
  3. Mash banana (blend in a food processor if you have one
  4. Beat in eggs, oil, and vanilla. (Pulse to combine if using the food processor)
  5. Shred zucchini and add to banana/egg/oil mixture.
  6. Pour wet ingredients over dry ingredients and mix until everything is combined. Use a rubber spatula to scrape flour up from the bottom and mix it in.
  7. Divide batter between two greased loaf pans.
  8. Place the loaf pans in the center of the preheated oven, and bake, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
  9. Remove from oven and allow to cool for ten minutes.
  10. Loosen edges with a butter knife, and turn onto wire cooling grid to finish cooling.
  11. Ideally, you would let it cool completely before serving, but if you’re like me, hot bread and butter is just too tempting, so enjoy!