Gluten-Free Zucchini Bread

A quick and flavorful gluten-free zucchini bread. [Photographs: Elizabeth Barbone]

Notes: If you can't find gluten-free millet flour, replace it with brown rice flour. This recipe was tested multiple times without eggs. It did not work. Therefore, using an egg-replacement in this bread is not recommended.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Gluten-Free Zucchini Bread

About This Recipe

Yield:Makes one 9- by 5-inch loaf
Active time:About 20 minutes
Total time:About one hour
This recipe appears in: Gluten-Free: Classic Zucchini Bread


  • 3 cups unpeeled, grated zucchini (about 14 ounces)
  • 6 ounces millet flour
  • 6 ounces granulated sugar
  • 2 ounces sorghum flour
  • 3 tablespoons ground flaxmeal
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 6 tablespoons water
  • 2 large eggs
  • 5 tablespoons vegetable oil


  1. 1

    Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.

  2. 2

    Place the zucchini on a large, dry kitchen towel. Cover the zucchini fully with the towel and twist both ends to the towel to wring moisture from the zucchini. Transfer zucchini to a large cutting board. Chop the zucchini roughly. (You can skip the chopping the zucchini if you’d like. It just helps the bread to have a more uniform texture with no long string of zucchini scattered throughout the baked loaf.) Set the aside zucchini aside.

  3. 3

    Whisk together millet flour, granulated sugar, sorghum flour, flaxmeal, ground cinnamon, ground allspice, baking powder, baking soda, salt, and xanthan gum. Add the water, eggs, and vegetable oil. Whisk until a thick batter forms. Switch to a flexible spatula and stir in the zucchini.

  4. 4

    Spread batter evenly into prepared pan. Bake until golden brown, a cake tester interested into the center of the loaf should come out clean. Allow bread to cool in the pan for 10 minutes before turning out to a wire rack to cool completely.

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