Zucchini Bread, Wheat-Free

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Tammy Chance


1 1/2 cups brown sugar
1 1/2 cups white sugar
1 1/2 cups canola oil
1 tsp vanilla (optional)
5 eggs or equivalent egg replacement
5-6 cups shredded or grated zucchini
1 1/2 cups oat flour
2 cups buckwheat flour
2 1/2 cups barley flour
1 1/2 tsp salt
1 1/2 Tbsp cinnamon
1 tsp baking powder
2 tsp baking soda


Mix together the sugars, oil, vanilla, egg replacers, and zucchini. Then mix together the remaining ingredients and add to above. Spoon into loaf pans.


Prepare egg replacer using 1 heaping tablespoons of powder to 2 Tbsp water to equal 1 egg.

Though not same as wheat, still moist and yummy.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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