• Cooking Time: 35
  • Servings: 4
  • Preparation Time: 45


  • 3 eggs
  • 2 cups sugar
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cornstarch
  • 3/4 cup rice flour
  • 3/4 cup tapioca flour
  • 1 tablespoon xanthenes gum
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 cups fresh zucchini, grated
  • 1/2 cup walnuts (optional)


  • Preheat oven to 350 F degrees.
  • Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer).
  • In a separate bowl, mix the dry ingredients and then add them to the egg mixture
  • Switch to the flat beater or dough hook attachment and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick then Add nuts.
  • Grease two large loaf pans and fill each 1/2 full.
  • Bake for approximately 1 hour and 10 minutes till the middle is cooked through.
  • If your oven cooks the tops of these loaves too quickly, Cover with aluminum foil to prevent burning (after about 25-35 minutes).
  • If you want to use this as breakfast bread, you can sprinkle the tops with Confectioner's sugar.


Gluten Free Zucchini Bread for the ones who can't needs it.

Categories: Bread  Vegetable 

Author Credit: Zvika Kolb

Website Credit:

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