Gluten Free Zucchini Raisin Bread

How is it that every year, the holiday months sneak upon us? This year seems to be pushing ahead at lighting speed.  I think it must be the lethal combination of 1.) Getting older and “adulting” 2.) Living in a fast-paced city, and 3.) Kid(s) including the human and and furry variety.. I mean, where do the days go?  It’s only November, but once I start seeing holiday store decorations and the Starbucks Christmas themed cups, it all begins.  The X-mas carols start playing in store and somehow stuck in the Repeat area of my brain for the remaining day or worse, week!  This would explain the incessant humming of Jingle Bells in our home.  Once one person starts humming the melody, it spreads like wildfire.  

And with the arrival of the holiday season, also comes the cooler weather.  Yes!!!! By “cooler” I mean 26 degrees Celsius or for my fellow Americanos, 79 degrees Fahrenheit.  Burrr, I might need a cardigan.  I don’t know about you but for me, Jingling Bells + Cardigans = holiday baking.  Any excuse, right?

This week’s cozy recipe is brought to you by one of my favourite vegetables, the zucchini.  I know, it’s not very “holiday-esque” but I always have this veggie on hand.  I basically eat it every other night for dinner so why not turn it into something naughty but nice?

Recipe pre-requisite: Very important, get Starbucks X-mas latte before baking .  This helps with baking efficiency and how cute are the cups this year?  My vice is a tall latte with 1 pump of Gingerbread syrup.  No it is not sugar free and oh so basic , but it is full of deliciousness and makes this Mama So full of holiday cheer.

Time to make: 50 minutes

Servings: 9-10 slices


  • 1.5 cups Gluten Free Flour (I like King Arthur brand from iHerb)
  • 1 cup gluten free oats (blended)
  • 1 cup shredded zucchini
  • .5 cups coconut oil (melted)
  • 1 cup apple sauce (I use Motts, which is quite sweet so if using unsweetened, I suggest adding 2-3 tbs honey)
  • 2 large eggs
  • 1 tsp cinnamon
  • 1/4 cup raisins
  • 1 tsp baking powder
  • 1 tsp baking soda

Wet Ingredients
Dry Ingredients


  • Preheat oven to 160 Celsius
  • Line baking tin with baking paper
  • Mix all dry ingredients together in a large bowl (Flour, baking soda, baking  powder and oats)
  • Add remaining ingredients into bowl, mix well and pour into lined baking tin.

  • Place into oven for approx 40 minutes, until slightly browned on top 
  • Allow to cool on rack before slicing and eating.  (Flavour is sweeter once bread cools. Also slices will stick together better when sliced if ingredients have cooled)

Store in airtight container and refrigerate for upto 1 week…Or two days if you live in my house.

Note that this recipe can be easily adapted to muffins as well, by decreasing the baking time by approx 5-10 minutes


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