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Gluten-Free Zucchini Bread

  • Author: Andrea Sprague
  • Yield: Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins


You can make this recipe as muffins, large loaves, or mini loaves.


Dry Ingredients
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 3/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/4 cup millet or quinoa flour
  • 1 tsp xanthan gum
  • 3 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 3 eggs
  • 1 1/2 cups sugar (I used 1/2 cup natural white sugar, 1/2 cup brown sugar, 1/2 cup coconut sugar)
  • 1 cup grapeseed or coconut oil
  • 2 cups grated zucchini (large grate) 2 medium, about 11oz
  • 2 tsp vanilla
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine all the dry ingredients and stir with a fork or whisk.
  3. In a large bowl or the bowl of a stand mixer, add eggs, sugar and oil and beat on medium speed until creamy.
  4. Add zucchini and vanilla and beat again until well mixed, about 30 seconds.
  5. Add the bowl of dry ingredients to the batter and mix until well incorporated.
  6. Using a rubber spatula, fold in chocolate chips. Divide the batter into prepared pans.
  7. Bake until a tester inserted into the center comes out clean.
  8. For large loaves (9×5 or 8×5 inch pans), this will take about 60 minutes. For muffins, expect it to take about 20-25 minutes, and for mini loaves, around 24 minutes. Rotate pans halfway through baking time
  9. Remove from pan and serve warm, or at room temperature.


  • Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins