Zucchini Bread


Another treat I did for Labor Day was zucchini bread! Now, I LOVE zucchini bread. It is one of my favorite treats. It is such a seasonal item for myself that it is something I look forward to every fall!  There was only one problem with the recipe – Mr. B has a slightly picky palate and he was determined that zucchini was on his ick list. It was much to my chagrin, when I announced my list of recipes for Labor Day that he scrunched his face and announced his dislike for the zucchini. Considering my profound love for zucchini,  I informed Mr. B that I was about to change his mind, when it came to zucchini bread!

Mr. B was set against the bread, but come around to Labor Day, he proudly announced that he actually liked the bread and that it was delicious!

So, a win for zucchini and myself! Notably, this bread is free of gluten as I use my blend of flour. It is, also, free of egg and other allergens.


Zucchini Bread

Prep Time: 10 minutes    Cook Time: 1 hr & 30 minutes    Total Time: 2 hrs


  • 3 cups of gluten-free flour (or regular flour)
  • 3 Tbsp of flax seed (or 2 to 3 eggs)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 /2 tsp baking powder
  • 1/2 tsp arrowroot powder (or none if eggs were used)
  • 2 tsps of ground cinnamon
  • 1 cup of unsweetened applesauce
  • 1 cup of white sugar
  • 1 cup of brown sugar
  • 3/4 cup of canola oil (or none if eggs were used)
  • 2 tsp vanilla extract
  • 2 1/2 cups of zucchini, shredded
  • powdered sugar (optional)


  1. Preheat the oven to 325 F. Grease two loaf pans.
  2. Whisk together the flour, flax seed, salt, soda, powder, and cinnamon.
  3.  In the center of the dry mixture, pour in the applesauce, white sugar, brown sugar, and canola oil. If you are using eggs, this is where you’d add them. Fold in the wet ingredients with the dry ingredients till well mixed and all is moist.
  4. Divide the batter evenly between the two loaf pans.
  5. Bake until the a toothpick comes out clean from the middle, which will take about 80 to 9o minutes if using my flour. My flour mix takes a bit longer to cook than normal flour and other gluten-free mixes. If using regular flour, check between 70 to 80 minutes.
  6. When ready, pull out of the oven and let it cool completely. If desired,  sprinkle with powdered sugar. I personally don’t, but only sometimes do on request!


All the Best,

The Brecheisen Batch

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