Gluten-Free Orange Walnut Zucchini Bread
Prep time
Cook time
Total time
Serves: 8
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup canola oil
  • 2 eggs
  • ½ teaspoon vanilla extract
  • Zest of one large orange, about 2-3 Tablespoons
  • 1 ¼ cups shredded zucchini, squeezed to remove excess moisture
  • 1 ½ cups all-purpose gluten-free flour blend (+½ teaspoon xanthun gum if your blend doesn’t contain it)
  • ½ teaspoon cinnamon
  • Dash nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup chopped walnuts, some reserved for topping
  1. Preheat oven to 350 degrees F. Coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides.
  2. In a large bowl, combine sugars, oil and orange zest. Beat in egg. Mix in vanilla and shredded zucchini.
  3. In a separate bowl, combine gluten-free flour, xanthun gum (if needed), cinnamon, nutmeg, baking powder, baking soda, and salt, then mix into wet ingredients. Stir in chopped walnuts.
  4. Pour the batter into the loaf pan. Let the dough REST at room temperature for 15 minutes.
  5. Bake for 50-55 minutes, or until an inserted toothpick comes out clean. Let the bread cool for at least 15 minutes before removing from pan and transferring to a cooking rack. Let the bread cool for at least 30 minutes total before digging in.
  6. Enjoy!
Recipe by Grain Changer at