Get ready to enjoy moist, delicious gluten free zucchini bread with just four ingredients! A beautiful loaf of bread that is perfect for fall! (Gluten free, dairy free option, nut free, soy free, egg free, vegan, vegetarian, FODMAP)
We're going to get straight down to business. Zucchini season is here and it's time to figure out what to do with all that overflowing zucchini! This gluten free zucchini bread recipe takes little to no time to make and tastes amazing! (contains affiliate links)
For this recipe you will need:
* Self Rising Flour
Self rising flour contains flour, baking powder and salt to allow your bread to rise nicely. There are several places to find gluten free flour on the internet to purchase but you can easily make your own gluten free self rising flour too!
To make gluten free self rising flour all you need is:
- 3 cups gluten free flour (we use King Arthur or Bob's 1:1)
- 1 tablespoon baking powder
- ½ teaspoon salt
Stir it together and store in an airtight container for several months.King Arthur Gluten Free Flour Bobs Red Mill 1 to 1 Gluten Free Flour
If you would rather purchase gluten free self rising flour, I found one that is available!Orgran Gluten Free Self Rising Flour
* Sweetened Condensed Milk
To sweeten and add liquid to your zucchini bread, you will need some sweetened condensed milk. A 10 ounce can is all you need however if you are dairy free there are some options for you out there. I was excited to see that there are even more options coming out in stores and online for dairy free sweetened condensed milk. (contains affiliate links)
Here are some of the dairy free sweetened condensed milk options. I've tried all of them and they work great! I've even seen my local Walmart come out with their own version of dairy free sweetened milk version.Dairy Free Sweetened Condensed Milk Coconut Based Dairy Free Sweetened Condensed Milk Oat Based Dairy Free Sugar Free Sweetened Condensed Milk
Just a touch of cinnamon really brings the zucchini bread together.
Pull some zucchini from the garden because you need to include the star of this recipe in your bread! Just shred some zucchini and you are good to go.
Time is precious and I know you are busy so I've got a variety of options for cooking this zucchini bread!
- Muffin Pan: Lightly grease a muffin pan and bake at 350 degrees for 20-22 minutes
- Mini Loaf pan: Lightly grease your mini loaf pans and bake at 350 degrees for 22-27 minutes.
- Loaf Pan: Lightly grease your loaf pan and bake at 350 degrees for 45-50 minutes.
Once your bread has been baked, you can store it in an airtight container for several days or in an airtight freezer bag for about a month. If you are making a loaf of bread, make sure to slice prior to storing or freezing for ease.
Are you a hot fresh out of the oven bread over? It's so simple to reheat your stored bread! Simply reheat for 10-20 seconds in the microwave for room temperature bread or 20-30 seconds for frozen bread.
Do I Use Fresh or Frozen Zucchini?
Use fresh grated zucchini for this recipe or frozen zucchini too. Make sure to thaw the frozen zucchini prior to using or the bread may become too moist and have difficulty when baking.
Gluten Free Zucchini Bread
- 1 ½ cups self rising flour
- 1 can sweetened condensed milk (11.25 oz can)
- 1 teaspoon cinnamon
- 1 cup grated zucchini
- Preheat oven to 350 degrees. Lightly grease your loaf pan or muffin pan and set aside. In a bowl, mix together the flour, sweetened condensed milk and cinnamon until smooth. Fold in the zucchini. Pour the batter into the loaf pan or divide between the two mini loaf pans. Bake at 350 degrees for 22-27 minutes for mini loaf pans or 45-50 minutes for the larger loaf pan. Muffins can be baked at 350 degrees for 20-22 minutes. Bread is done when a toothpick or skewer inserted into the bread comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes prior to removing from pan and allowing to cool on a cooling rack.