Go Back
Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

This gluten free zucchini bread is perfect for lunchboxes, a healthy afternoon snack or with a salad on a summers evening. Easy to make and uses simple ingredients.
Prep 5 mins
Cook 40 mins
Total 45 mins
Course Lunch, Snack
Servings 10


  • 6 eggs
  • 1 cup gluten free flour
  • 1 tsp baking powder
  • 450 g (4.5 cups) zucchini (grated)
  • 1 small onion (diced)
  • 1 cup cheese (grated)
  • 1/2 cup bacon (diced)
  • salt and pepper to taste


  • Preheat oven to 180°C/360°F
  • In a large bowl, whisk the eggs together.
  • Add gluten free flour, baking powder and mix together well.
  • Add the onions, bacon, zucchini and cheese.
  • Season to taste and mix it all together. The consistency will be quite thick.
  • Pour into a lined loaf tin and bake for 40 minutes, or until golden on top and set.
  • Allow to cool well before attempting to slice. Don't worry, it's delicious cold!


  • This recipe is very versatile. You could alter or substitute some of the zucchini for grated carrot or corn.
  • Omit the bacon to make it vegetarian.
  • If using gluten free self-raising (self-rising) flour, you can leave out the baking powder altogether.
  • This zucchini bread keeps well in the fridge for 2-3 days but is a great snack for hungry tummies and barely lasts that long.
  • It freezes exceptionally well and therefore makes a great last minute lunch-box addition! See notes below for tips on storing it in the freezer well.
Keywords lunch-box, spring, summer