Incredibly Moist Zucchini Bread, gluten free, dairy free

Lightly sweet with a hint of orange makes this bread perfect for any meal or snack.  It's wonderful with a bit of honey or jam too.
Make a few batches and freeze your extra loaves wrapped tightly in plastic wrap and foil.  It's a great way to use up all of those gorgeous organic zucchini's!

Orange Zucchini Bread, gluten free, dairy free
Adapted from the dairy-free & gluten-free kitchen

11/20/13 Revised this recipe to make it more moist.

Makes 2 loaves


3 cups gluten free brown rice flour    (Flour substitutions below)
1 cup gluten free tapioca starch
4 teaspoons gluten free baking powder
1 teaspoon sea salt
1 1/2 teaspoons xanthan gum or psyllium husks
2  medium organic eggs
1/4 cup fresh squeezed orange juice or almond milk
1 1/2 cups organic cane brown sugar or 1 cup local honey
zest of one organic orange, opt
1 tablespoon gluten free pure vanilla extract
2 teaspoons gluten free cinnamon
4 cups organic zucchini, shredded and water squeezed out


Preheat oven to 350 degrees F.  Spray or oil and flour two medium 8 1/2 x 4 1/2 inch loaf pans

  1. Combine the flours, baking powder, xanthan gum or psyllium husks and salt in a bowl. Add zest if using, stir and set aside.  
  2. In the large bowl of your mixer, whisk the eggs and honey together.  
  3. Stir the flour mixture into the egg mixture and beat for several minutes.
  4. Grate the zucchini on several layers of paper towels and squeeze out moisture. Add the zucchini to the egg mixture and fold/stir by hand to blend.
  5. Pour into prepared pans and smooth the top
  6. Bake 45 minutes or until brown and a toothpick comes out mostly clean. 
  7. Cool on rack.  
  8. Wrap in plastic wrap when completely cool.  Can be kept on the counter for one to two days. For longer storage refrigerate or freeze.

Flour substitutions:  Use 4 cups of your favorite gluten free flour mix instead of individual flours and tapioca starch.  Omit xanthan/psyllium in recipe if included in mix.
Or if you don't need gluten free use 4 cups of "regular" flour blend of choice instead of gluten free flours and tapioca starch.  Omit xanthan gum completely.

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