Gluten Free Zucchini Bread

Gluten Free Zucchini Bread“Oops,” my mom texted me, “I had a garden malfunction…” Those six butternut squash plants? They were actually zucchini. On top of the six zucchini plants she’d already bought. Oooof. 

If you find yourself in a similar pickle this summer, you’ll need a gluten free zucchini bread recipe in your back pocket for when shit hits the fan. Read on for a zucchini recipe roundup and some exciting updates after the jump!

Gluten Free Zucchini Bread

Despite not having a garden, I’ve been on a real gluten free zucchini bread bender recently. After three attempts, I think we’ve achieved Definitive Gluten Free Zucchini Bread status. That recipe is below, but click on the photos to see some past zucchini gems as well:

With that out of the way, it’s time for the promised news:

I have a job! At a bakery! As a baker!

This is basically how it comes out of my mouth every time. I’m pretty excited.

Gluten Free Zucchini Bread

Before we moved to Detroit, I started following various local Instagrammers to get a feel for the area. One was Sister Pie, a bakery specializing in, yep, amazing pies, but also some gluten-free stuff. (YAAAAAAAY.) The moment I walked in the door, I knew I had to work there. 

While simultaneously applying for big girl jobs, I put together a separate culinary resume just in case. Job-hunting is always marked by internal turmoil over following your dreams or furthering your career, and I always end up feeling like I made the wrong choice.

After a few weeks of drafting cover letters and sending resumes into the ether…

…Sister Pie had an opening for a pastry baker. 

I ran around in hysterical happy circles, then breathlessly hammered out a cover letter and zipped off my resume. Oh please, oh please, oh please. I know it’s a long shot and I basically have no professional experience, but I have a blog? And I will bake you something if you give me an interview? 

By some miracle, they took me up on the offer and scheduled a four-hour shadowing exercise. I bumbled through it and sheepishly presented some fruit galettes made with my favorite gluten-free pie crust. I’m not above bribing people with food, especially with a dream job on the line. The galettes must’ve sealed the deal, because the owner emailed back the next day: you’re in! I sent my husband a text with a lot of exclamation points and hugged the cats. I’m a baker, guys! A real baker! 

Gluten Free Zucchini Bread

For the last few weeks, I’ve been learning the ropes and trying to make fewer stupid mistakes every day. I come home exhausted yet so grateful for the opportunity to hone my craft with a team of unbelievable women.

Real talk: What would your life be like if people’s faces lit up when you told them what you do? 40 hours a week is half of your waking life. Give yourself permission to spend it doing work you love. 

Gluten Free Zucchini Bread

{Gluten-Free, Dairy-Free Zucchini Bread}

{Gluten-Free & Dairy-Free} Date Nut Zucchini Bread
Yields 1
I've been wanting to convert my Definitive Gluten-Free Banana Bread recipe to a zucchini bread for a while, and as soon as the third test loaf came out of the oven, I knew this was the one. If you don't like nuts and dates, substitute 2/3 cup of any mix-in you like. I use an 8" x 4" loaf pan for gluten-free breads because they don't rise very well in the normal 9" x 5" pan. If you use a larger pan, dial the baking time back a bit and mentally prepare yourself for a height-challenged loaf.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 12 ounces (2.5 packed cups) grated zucchinni
  2. 2 eggs
  3. 100g (scant 1/2 cup) applesauce
  4. 45g (1/4 cup) vegetable oil
  5. 140g (3/4 cup, lightly packed) brown sugar
  6. 1 teaspoon vanilla
  7. 1 teaspoon cinnamon
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon psyllium husk powder*
  12. 70g (scant 1/2 cup) brown rice flour
  13. 60g (1/2 cup) tapioca starch
  14. 70g (rounded 1/2 cup) sorghum flour
  15. 30g (1/3 cup) unsweetened medium flake coconut
  16. 75g (2/3 cup) chopped walnuts
  17. 50g (1/3 cup) chopped dates
  1. Preheat oven to 350F and line an 8" x 4" loaf pan with parchment. Set aside.
  2. Mix together all wet ingredients (zucchini through vanilla) with your favorite wooden spoon. Add dry ingredients, coconut, and mix-ins and stir together until flours are incorporated into the batter.
  3. Pour into prepared loaf pan and bake 55-65 minutes, until a toothpick inserted in the center comes out clean.
  4. Remove from oven and cool 10 minutes in pan, then remove to a cooling rack to cool almost completely before cutting in. Loaf will last, covered, 2 days.
  1. *Optional, but helps bind the loaf a bit better. Use if you don't plan to eat the loaf immediately.
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