zucchini bread

Zucchini Bread Recipe. Gluten-Free Friendly

Zucchini Bread

Zucchini bread

This and all other quick breads and muffins are a snap to make: Because they get mixed by hand, and are leavened with baking powder (not yeast), you can make them at the drop of a hat. Zucchini bread is equally at home as dessert and as breakfast, being not too sweet and chock-full of healthy stuff. The inclusion of applesauce affords you a great reduction of sugar.

 Zucchini, Lemon and Walnuts!

Zucchini bread

Oh my… This is a great flavor trio. But do check out my other, equally awesome, zucchini bread, with chocolate chips. No problem skipping the nuts if you can’t have them, or substituting pumpkin or sunflower seeds.

Zucchini Bread freezes perfectly too!

These make wonderful gifts. Do not hesitate to double, even triple the recipe. Your friends will be delighted to find  a perfect and perfectly healthy Zucchini Bread in a Purim Basket!

Zucchini Muffins

Zucchini muffins

Children will be more attracted to the muffin size. Throw one in their lunch box for a super healthy snack. They will be eating their veggies without even knowing! I know my kids and grandkids love’em! I even made a few batches with them.

Gluten-Free Zucchini Bread

Gluten-free flour


No problem turning it GF. Great news for our gluten-free friends. Plenty of nice gluten-free flour mixes on the market to choose from. Or even make your own. I like to use a mix that has no potato starch in it and leaves more room for healthier flours. In this case make it in smaller loaves or muffins. The idea with gluten-free baking is to always make allowance for the fact that it will rise minimally, so choosing smaller molds is the way to go





  • 2 1/2 cups flour, any flour, including gluten-free
  • 1/3 cup tapioca flour
  • 1/3 cup sugar
  • 3/4 cup chopped walnuts (skip if you can't have nuts, or substitute pumpkin or other seed)
  • 1 tablespoon baking powder
  • 1 teaspoon salt


  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 2 cups unpeeled grated zucchini, packed (use the food processor for grating)
  • 1 tablespoon lemon zest


Preheat oven to 350 degrees.

Thoroughly combine the first set of ingredients in a mixing bowl.

Thoroughly combine the second set of ingredients in another bowl

Combine both mixtures thoroughly but mix only it is  combined : Over-mixing might toughen the bread.

Pour into a greased tube pan or two loaf pans, or about 2 dozen greased medium muffin molds, and bake for about 40 minutes (a few minutes longer if you used a tube pan), or until a knife inserted in the center comes out clean

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