Zucchini Bread
Delicious bread that freezes beautifully and is a great use of your late summer zucchini.
Cook Time
Cook Time
  1. Preheat oven to 350 degrees. Spray bottom of two 8×4 or 9×5 loaf pans with cooking spray. With a long thin piece of parchment paper, leaving the ends long, line the sides and bottom of each pan.
  2. Mix all dry ingredients and lemon zest together in a large bowl. Whisk until well combined. Set aside.
  3. In stand mixer or a large bowl, blend eggs, vanilla, oil and lemon juice. Mix on medium until just incorporated.
  4. Add flour mix to egg mix. Mix on medium until well incorporated and smooth.
  5. With mixer on low, slowly add the grated zucchini.
  6. Pour batter into prepared loaf pans and smooth out evenly. If desired, sprinkle top with 1 tablespoon of cinnamon sugar.
  7. Bake in a preheated 325 degree oven for 40-55 minutes until the edges just begin to pull away, the top begins to turn golden brown and a tester inserted into the middle of the cake comes out clean.
  8. Place pans on cooling rack for 30 minutes. Using the parchment paper, remove from pan and place bread on rack until it is completely cool.
Recipe Notes

*If your gluten free gluten free flour mix does not contain xanthan gum, add 3 teaspoons xanthan gum to your flour mix.

To wring zucchini dry: Grate zucchini and place on a towel. Gather and twist towel and wring moisture out of zucchini. If needed, place zucchini in a second towel and wring a second time.



This Zucchini Bread recipe is gluten free, dairy free and vegetarian.


Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044