Gluten-Free Zucchini Bread Recipe

Name: Gluten-Free Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cups Sugar; ⅓ cups Butter, Softened; 2 whole Eggs; 1- 1/2 cup Grated Zucchini; 1/4 cups Milk; 1 teaspoon Apple Cider Vinegar; 1 teaspoon Vanilla; 2 cups Gluten Free Rice Flour Blend; 1 teaspoon Baking Soda; 1/2 teaspoons Salt

Servings: persons

⅔ cups Sugar
⅓ cups Butter, Softened
2 whole Eggs
1- 1/2 cup Grated Zucchini
1/4 cups Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla
2 cups Gluten Free Rice Flour Blend
1 teaspoon Baking Soda
1/2 teaspoons Salt

1
Heat oven to 350 degrees F. Grease a 9x5 loaf pan, set aside.
2
In a large bowl, beat sugar and butter with an electric mixer on medium speed until light.
3
Add eggs and beat well.
4
Stir in zucchini, milk, vinegar, and vanilla, blend well.
5
Stir in flour blend, baking soda and salt until just moistened.
6
Pour into pan.
7
Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
8
Cool 5 minutes in pan before removing from pan.
9
Allow to cool completely on a cooling rack.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cups Sugar, ⅓ cups Butter, Softened, 2 whole Eggs, 1- 1/2 cup Grated Zucchini, and more.

Yes, Gluten-Free Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Zucchini Bread

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