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Easy Gluten Free Zucchini Bread

Easy Gluten Free Zucchini Bread
Easy Gluten Free Zucchini Bread
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Surprise your friends and family with this Easy Gluten Free Zucchini Bread. This is a gluten free bread that doesn't taste gluten free. Between the amazing texture and delicious flavor, this zucchini bread will become one of your go-to gluten free quick breads. Perfect for an on-the-go breakfast, and afternoon snack, or a dinnertime dessert, this zucchini bread is great for any time of day. 


  • 2 cups gluten free flour
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 medium zucchini
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • 1 tablespoon very finely chopped pecans
  • 1 tablespoon brown sugar
  • 1 tablespoon gluten free flour
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon


To Make the Zucchini Bread

  1. Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray, then line with a 5x15 inch long piece of parchment paper, leaving the sides hanging over the edge of the pan. 

  2. Put the flour, salt, xanthan gum, baking soda, baking powder, cinnamon, and nutmeg in a large bowl and stir to mix well. 

  3. Using a food processor fitted with a medium grater blade, grate the zucchini and measure. Set 2 cups of the zucchini aside in another bowl; discard remaining zucchini or use in another recipe. 

  4. Return processor bowl to the machine. Insert the mixing blade and process eggs, vegetable oil, honey, brown sugar, and vanilla until just mixed. With machine running, add dry ingredients until mixed. 

  5. Add coarsely chopped pecans to the bowl with zucchini and add the batter to this bowl, folding until zucchini and nuts are well distributed. Pour into the prepared loaf pan. 

  6. In a small bowl, combine finely chopped pecans, brown sugar, flour, and spices just until well mixed. Sprinkle topping over the batter and bake for 1 hour or until the center of the loaf tests done with a toothpick or skewer. 

  7. Place on a wire rack and cool 5 to 8 minutes. Then carefully remove loaf from the pan, using a knife to loosen the ends and using the overhanging parchment to lift the loaf. Let cool completely before removing the parchment and slicing to serve. 

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I really liked the flavor of this bread. I could've eaten more than one slice!

I really liked the texture of this bread, but it tasted a little bland to me. It could have been a bit sweeter.

I really loved this zucchini bread! I think I would have liked it to be a little sweeter, but it's perfect for someone who's not a fan of overly sweet foods.

This bread isn't as sweet as I'm used to but the texture didn't taste grainy like some gluten free breads, which made it delicious!

I would have never guessed this is gluten free. It's amazing!


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