Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
1 hrs
Cool Time:
10 mins
Total Time:
1 hrs 30 mins
1 loaf (16 to 18 slices)


  • 1 ¾ cup gluten-free rolled oats, ground

  • 1 ¼ cup gluten-free all-purpose flour

  • ½ cup sugar

  • cup vanilla-flavor whey protein powder

  • 2 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 2 eggs, lightly beaten

  • 1 6 ounce carton plain Greek yogurt

  • ½ cup unsweetened almond milk or milk

  • ¼ cup canola oil

  • 2 cup coarsely shredded, unpeeled zucchini

  • ½ cup chopped walnuts


  1. Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan. In a large bowl stir together the first eight ingredients (through baking soda). Make a well in center of flour mixture.

  2. In a medium bowl combine the next four ingredients (through oil). Add egg mixture and zucchini all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in walnuts. Spread batter into prepared loaf pan.

  3. Bake 1 hour or until a thermometer registers 200°F., covering loosely with foil the last 10 minutes if necessary to prevent overbrowning. Cool in pan on a wire rack 10 minutes. Remove; cool completely on wire rack. Wrap and store overnight before slicing.

Nutrition Facts (per serving)

171 Calories
8g Fat
21g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 171
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 179mg 8%
Total Carbohydrate 21g 8%
Total Sugars 8g
Protein 6g
Vitamin C 2.5mg 13%
Calcium 81mg 6%
Iron 1.1mg 6%
Potassium 74mg 2%
Folate, total 13.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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