gluten free zucchini bread recipe

Zucchini Bread Recipe

This zucchini bread recipe is moist, flavorful, and perfectly spiced with cinnamon and vanilla. It’s the best way to use up fresh zucchini, and the result is a tender loaf that stays soft for days. Whether served for breakfast, dessert, or a snack, this homemade bread will become a family favorite.

lemon zucchini bread recipe
lemon zucchini bread recipe

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon (or to taste)
  • 3 large eggs
  • 1 cup vegetable oil
  • 2¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts (optional)

Directions

  • Preheat your oven to 325°F (165°C). Grease and flour two 8×4-inch loaf pans.
  • In a large bowl, sift together flour, salt, baking powder, baking soda, and cinnamon.
  • In another large bowl, beat together eggs, oil, sugar, and vanilla until smooth and well combined.
  • Add the dry ingredients to the wet mixture and blend until evenly mixed.
  • Stir in shredded zucchini and walnuts until just incorporated.
  • Pour the batter evenly into the prepared loaf pans.
  • Bake for 40–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the loaves cool in the pans for 20 minutes, then transfer to a wire rack to cool completely before slicing.
zucchini bread recipe
zucchini bread recipe

Preparation Details

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Additional Time: 20 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 24
  • Yield: 2 loaves