Gluten-Free Zucchini Bread Made in a Blender – Quick Recipe

Skip the grater with this gluten-free zucchini bread! This recipe is incredibly simple—just blend the ingredients and bake.

Zucchini bread is one of my favorites, and years ago I discovered a game-changing trick: making it in a blender. No shredding required—just chop and blend.

Using a blender for this gluten-free zucchini bread saves time and produces a tender, moist loaf. The batter is silky and the finished bread stays soft, which is exactly what you want from a quick bread.

This easy, moist zucchini bread is a perfect way to enjoy zucchini when it’s in season.

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INGREDIENTS FOR GLUTEN-FREE ZUCCHINI BREAD

This recipe uses straightforward pantry staples. When baking gluten-free, always check labels to ensure each ingredient is certified gluten-free if needed.

Full quantities and step-by-step instructions are in the recipe card below.

• Neutral oil — avocado, vegetable, or canola oil (avoid strong-flavored olive oil).
• Large eggs, at room temperature.
• Vanilla extract.
• Fresh zucchini (no need to grate).
• White sugar — the blended zucchini provides enough moisture, so brown sugar isn’t necessary.
• Gluten-free all-purpose flour — Cup4Cup or King Arthur Measure for Measure are great choices; these blends already include xanthan gum so no extra is required.
• Salt.
• Baking powder.
• Cinnamon.

HOW TO MAKE GLUTEN-FREE BLENDER ZUCCHINI BREAD

Blending the ingredients makes this recipe fast and easy. You’ll combine the wet ingredients and zucchini in the blender, then add the dry ingredients and bake. The steps:

1. Add the oil, eggs, vanilla, and zucchini to a blender and process until you have approximately 4 cups of mixture. Add more zucchini if necessary to reach 4 cups.
2. Add the sugar, gluten-free flour, salt, baking powder, and cinnamon to the blender and blend until smooth.
3. Spray your loaf pans (eight mini loaves or two regular loaves, or a combination) with cooking spray.
4. Pour the batter into the prepared pans.
5. Preheat the oven to 350°F while the batter rests briefly—this helps avoid any gritty texture.
6. Bake large loaves 35–40 minutes; mini loaves 17–22 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the bread moist.
7. Cool the loaves in the pans for 10 minutes, then transfer to a wire rack and cool completely before slicing.
8. Store leftovers in an airtight container or plastic bag: refrigerated up to 7 days, at room temperature up to 2 days, or freeze for longer storage.

BEST GLUTEN-FREE FLOUR OPTIONS

Most gluten-free all-purpose blends that perform well in quick breads and muffins will work here. Tested blends include Better Batter, Bob’s Red Mill 1:1, Cup4Cup, King Arthur Measure for Measure, and others. Cup4Cup and King Arthur Measure for Measure are top picks for this recipe. Avoid very starchy blends for best texture.

MORE GLUTEN-FREE ZUCCHINI IDEAS

Gluten-Free Zucchini Muffins

Chorizo-Stuffed Zucchini

FREQUENTLY ASKED QUESTIONS

GLUTEN-FREE ZUCCHINI BREAD RECIPE

Zucchini Bread

Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com

Prep 10 mins

Cook 40 mins

Additional Time 1 hr

Total 1 hr 50 mins

This is the best zucchini bread—easy, moist, and no grating required. Just blend and bake.

Servings 2 loaves

Course Gluten Free Quick Breads

Ingredients

• 1 cup neutral oil (avocado or canola)
• 3 large eggs
• 1 Tablespoon vanilla extract
• About 3 cups chopped zucchini (about 1 very large zucchini)
• 2 cups sugar
• 3 cups gluten-free all-purpose flour (see notes)
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1 1/2 teaspoons cinnamon

Equipment

• Blender or good-quality food processor
• Loaf pans (two regular or eight mini)
• Cooking spray

Method

1. Blend the oil, eggs, vanilla, and 2 1/2 cups of chopped zucchini. Continue adding zucchini until the blender holds about 4 cups of mixture.
2. Add the sugar, gluten-free flour, salt, baking powder, and cinnamon to the blender and blend until smooth.
3. Spray loaf pans with cooking spray.
4. Pour the batter into the prepared pans.
5. Preheat oven to 350°F while the batter rests briefly to reduce any gritty texture.
6. Bake large loaves 35–40 minutes, mini loaves 17–22 minutes, until a toothpick comes out clean. Avoid overbaking.
7. Cool in the pans for 10 minutes, then transfer to a rack to cool completely before slicing.
8. Store in the fridge up to 7 days, at room temperature up to 2 days, or freeze for longer storage.

Nutrition

Calories: 231 kcal

Carbohydrates: 30 g

Protein: 3 g

Fat: 11 g

Sugar: 17 g

Notes

• This recipe works well with Bob’s Red Mill 1:1, Cup4Cup, King Arthur Measure for Measure, Better Batter, or a homemade blend. Highly starchy blends may produce a drier texture.
• To make chocolate zucchini bread: add 1/4 cup cocoa powder and 1/2 teaspoon baking soda with the flour, then fold in 1 1/2 cups mini chocolate chips.
• Variations include adding dried cherries and extra chocolate chips for a Black Forest version, or baking in a bundt pan—the recipe adapts nicely.

Tried this recipe?

Let us know how it turned out!