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Delicious slices of freshly baked gluten free zucchini bread on a rustic wooden board.

The Best Gluten Free Zucchini Bread Recipe: Light & Cake-Like

This recipe yields a light and cake-like gluten-free zucchini bread, perfect for a delicious treat. It combines fresh zucchini, warm spices, and a touch of lemon zest, with optional walnuts and raisins, baked to golden perfection.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Calories: 350

Ingredients
  

Main Ingredients
  • 3 1/2 cups gluten-free baking mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups ground zucchini
  • 1 cup whole cane sugar
  • 4 fresh eggs
  • 1/2 cup coconut oil melted and cooled
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts
  • 1/2 cup raisins

Equipment

  • Oven
  • Large bowls
  • Bread pans
  • Wire rack
  • Toothpick

Method
 

Instructions
  1. In a large bowl, combine gluten-free baking mix, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Stir in raisins to coat with flour.
  2. In a separate large bowl, thoroughly mix the ground zucchini, whole cane sugar, eggs, melted coconut oil, lemon zest, and vanilla.
  3. Combine the dry ingredients with the wet ingredients, stirring just until the dry ingredients are incorporated without overmixing.
  4. Gently fold in the chopped walnuts.
  5. Divide the dough evenly between two greased bread pans.
  6. Bake at 350°F (175°C) for approximately 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
  7. Cool the baked loaves on a wire rack for about 30 minutes before carefully removing them from the pans.

Notes

Be careful not to overmix the batter to maintain a light and cake-like texture. Ensure the loaves are fully cooled before slicing for the best result. For an extra touch, you can sprinkle a little sugar on top before baking.