Fluffy and moist gluten free zucchini bread? Is it really possible?! You bet! And not to worry, this recipe works perfectly for all of the gluten lovers out there, as well!
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Fluffy and moist gluten free zucchini bread. When I asked my husband to help me describe this post, those were the words that he gave me! I think I should also mention that he grew up in Germany around bakeries and he LOVES bread of all kinds. So for him to say this bread is fluffy and moist? Well that just goes to show that it’s pretty amazing. Haha!Jump to Recipe
In the YouTube video linked above, I said that this was my Mom’s recipe. I was chatting with her about it today though, and she said that the recipe actually came from her Mom, my Grandma, who passed away in 2003. I love that so much, because you’ll see at the end of the video that we delivered some bread to her husband, my Grandpa, who lives right behind us now. I hope the bread brought back some fond memories for him. 🙂
Now I’ll be honest, I have been making this recipe for over ten years now, and I just recently switched over to the gluten free version. It’s simple really, you just switch out the flour in the recipe for your favorite cup for cup gluten free flour blend. That’s it! No other adjustments necessary.
I also have an amazing banana bread recipe here on the blog as well that’s just as delicious, and come to find out, it’s another one of my grandma’s recipes!
I love this bread so much, and we usually make it every fall when our neighbors and family members have an abundance of zucchini from their gardens that they are desperate to give away!
A few things to note…
Once I have the zucchini, I usually have all of the other ingredients for this bread on hand. I have seen a few other zucchini bread recipes in that the liquid is pressed or squeezed from the shredded zucchini, but I have never done that in all my years making this. In fact, sometimes if I have a little extra zucchini I’ll just throw it in the mixture, and the bread always comes out just fine.
Another thing I thought I would mention, is that I usually switch out the vegetable oil in the recipe for coconut oil, just because it’s healthier. Vegetable works too, though!
I hope you enjoy this delicious, gluten free zucchini bread! Here’s the simple recipe –
Fluffy and Moist Gluten Free Zucchini Bread
- 3 Cups Flour
- 1/4 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 2 Cups Sugar
- 3 Eggs
- 1 Cup Vegetable Oil (or coconut oil)
- 1/2 Cup Sour Cream
- 1 Tsp Vanilla
- 2 Cups Grated Zucchini
Preheat the oven to 350 degrees.
In a medium bowl mix the flour, baking powder, cinnamon, salt, and baking soda.
In a large bowl, beat the eggs until fluffy. Beat in the sugar, oil, vanilla and sour cream. Stir in the zucchini.
Gradually stir in the flour mixture. Beat until well mixed.
Pour into 2 greased loaf pans. Bake at 350 for 1 hour, or until toothpick inserted comes out clean.
There you have it! I love to serve this bread slightly warm, with butter. Mmmmmm. It’s just SO good! I am literally eating some while I type this and I’m telling you…you’ve gotta try it.
If you try my fluffy and moist gluten free zucchini bread, will you let me know? I’d love to hear what you think about this recipe! What types of things do you like to bake during the fall? I’d love to hear in the comments below! 🙂