Zucchini-Spice Bread

Photo: Oxmoor House
Recipes for this popular tea bread are handed down through the generations. Here's a healthy, gluten-free loaf everyone can enjoy.


Serves 16 (serving size: 1 slice)
Total time: 2 Hours, 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 9 Minutes
Total: 2 Hours, 29 Minutes

Nutritional Information

Calories 183
Fat 8.2 g
Satfat 0.8 g
Monofat 4.9 g
Polyfat 2.2 g
Protein 2.2 g
Carbohydrate 26 g
Fiber 1.1 g
Cholesterol 23 mg
Iron 0.4 mg
Sodium 178 mg
Calcium 21 mg


5.2 ounces white rice flour (about 1 cup)
4.6 ounces brown rice flour (about 1 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 1/4 teaspoons ground cinnamon
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup sugar
2 cups shredded zucchini (1 large)
1/2 cup canola oil
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray


1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 6 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine sugar and next 4 ingredients (through eggs); stir with a whisk. Add to flour mixture, stirring just until moist.

3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray; smooth top with a spatula. Bake at 350° for 1 hour and 5 minutes or until very firm to the touch. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook,

Cooking Light

July 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note