Gluten-Free Zucchini Spice Bread


The bread can be stored in the freezer for up to six months by wrapping tightly with aluminum foil and then placing in a gallon-size plastic freezer bag. 

  • 4 cups good quality all-purpose gluten-free flour blend* 
  • 1/2 tsp Xanthan gum (*omit if your flour blend has a gum added) 
  • 2 tsp baking powder 
  • 2 tsp baking soda 
  • 2 tsp salt 
  • 2 tsp cinnamon 
  • 2 tsp allspice 
  • 6 oz (11/2 sticks) unsalted butter, melted 
  • 21/2 cups sugar 
  • 4 eggs 
  • 1/2 cup vanilla yogurt (or dairy-free Silk yogurt)
  • 2 tbs lemon juice 
  • 3 cups shredded zucchini, unpeeled and seeded

  1. Preheat oven to 375°. Lightly grease two 9×5 loaf pans. 
  2. In a large mixing bowl, mix the gluten-free flour, xanthan gum*, baking powder, baking soda, salt, cinnamon and allspice. Stir together until well blended. Set aside.
  3. In another large bowl, add the melted butter. Slowly add the sugar and stir together to dissolve the sugar. Add the eggs, yogurt and lemon juice. Stir until well blended.
  4. Alternate adding 1/3 of the flour mixture and 1/3 of the shredded zucchini to the butter/sugar mixture, stirring gently until all the ingredients are blended.
  5. Divide the batter between the two loaf pans.  
  6. Bake 45-50 minutes until golden brown. A toothpick inserted into the center should come out with crumbs only, no wet batter. Cool in pan on cooling rack for 10-15 minutes. Remove loaves from pan and continue to cool on wire rack until cool. Slice and serve, or freeze.

Makes two loaves | Prep Time 95 min