How to shred zucchini

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  • How to shred zucchini

Finished this brutal workout plan that Jim set up for us. All I can say: it's amazing! The transformation that happened to me is NUTS.

I finished this program and can't argue with the results! I'm down 6 percent body fat and 13 pounds. I also lost 2 inches off my waist. But, this is no shortcut to shred—you earn every bit of it. It's a tough program, but great. I would recommend it to everyone.

Finished this program yesterday and I am very impressed with the results. I lost 10 pounds and 12 percent body fat. I stuck with this program all the way through and every workout was great. The advanced cardio in between sets really keeps you going and burning all the way till the end.

How to shred zucchini

Finished this brutal workout plan that Jim set up for us. All I can say: it's amazing! The transformation that happened to me is NUTS.

How to shred zucchini

I finished this program and can't argue with the results! I'm down 6 percent body fat and 13 pounds. I also lost 2 inches off my waist. But, this is no shortcut to shred—you earn every bit of it. It's a tough program, but great. I would recommend it to everyone.

How to shred zucchini

Finished this program yesterday and I am very impressed with the results. I lost 10 pounds and 12 percent body fat. I stuck with this program all the way through and every workout was great. The advanced cardio in between sets really keeps you going and burning all the way till the end.

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Welcome to AK Zucchini Week Day 2 and welcome to your new favorite way to eat veggies for breakfast. These morning glory zucchini carrot muffins are like your favorite zucchini bread and cozy carrot cake had a baby and truly make the BEST breakfast or snack.

After making my Chunky Monkey Zucchini Banana Muffins a couple of years back I knew I wanted to perfect another super nutritious and delicious zucchini muffin. These babies are kid-friendly (Sidney gobbled these up in the morning), easy to customize with your fav mix-ins and taste even more delicious as the days go on!

Bake a batch or two and freeze some for later — they’re truly the best on-the-go snack. Remember to get your FREE Zucchini E-Book with our 10 best recipes here!

How to shred zucchini

Mornings made better with zucchini carrot muffins

Get ready to absolutely fall in love with these nutritious zucchini carrot muffins. These muffins are:

  • Naturally sweetened with a bit of pure maple syrup.
  • Packed with sneaky veggie thanks to both zucchini and carrot.
  • Delicious straight from the oven and even more flavorful as the days go on.
  • The perfect breakfast or snack that kiddos will love!

How to shred zucchini

What you’ll need to make healthy zucchini carrot muffins

These easy, healthy zucchini carrot muffins use a mix of fresh produce and plenty of pantry staples for a wonderful, perfectly sweet muffin you’ll come back to time and time again. Here’s what you’ll need to make them:

  • Veggies: you’ll need a zucchini and a couple of large carrots to add moisture and vitamins to these carrot zucchini muffins.
  • Applesauce: a little unsweetened applesauce adds additional moisture and flavor to the muffins.
  • Maple syrup: these healthy zucchini carrot muffins are naturally sweetened with some pure maple syrup!
  • Eggs: you’ll also need 2 eggs in the muffins.
  • Coconut oil: a bit of coconut oil gives the muffins the perfect texture.
  • Flour: these muffins are made with a mix of nutritious oat flour and all purpose flour to keep them nice and fluffy.
  • Coconut: unsweetened shredded coconut makes them taste like your fav carrot cake!
  • Spices: gotta have cozy cinnamon and nutmeg.
  • Baking staples: don’t forget the vanilla extract, baking soda & salt.
  • Mix-ins: add some walnuts or pecans and raisins or chopped Medjool dates for wonderful texture in every bite.

How to shred zucchini

Simple ingredient swaps

Out of a few ingredients? Here’s what I can recommend for swaps in these kid-friendly zucchini carrot muffins:

  • For the applesauce: feel free to use 1 ripe mashed banana.
  • For the coconut oil: melted butter or vegan butter also works well.
  • For the all purpose flour: a 1:1 gluten free all purpose flour should also work.

How to shred zucchini

Make your own oat flour

Easily make your own gluten free oat flour by simply placing rolled oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. Get all of our tips & tricks for making your own oat flour here (plus recipes!)

How to shred zucchini

Tips for baking with zucchini

  • Use the small side of your grater so that you get little shreds of zucchini.
  • Squeeze out your zucchini shreds as much as possible to get all of the excess liquid out.
  • Measure the shreds before you squeeze the moisture out.
  • Feel free to shred a bunch of zucchini and freeze it for later! Follow my tips and tricks here.

How to shred zucchini

Storing tips

  • To store: feel free to keep these carrot zucchini muffins at room temp for one day, then I recommend storing them in the refrigerator. They get even more flavorful as the days go on! Simply warm them up in the microwave.
  • To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

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How to shred zucchini

More zucchini recipes you’ll love

I hope you love these morning glory zucchini carrot muffins! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

Hack weeknight dinners by prepping shredded chicken ahead of time.

Shredded chicken is so handy to have on hand for enchiladas, soups, salads, and more. A rotisserie chicken certainly makes an excellent shortcut, but on those nights when you don't have one on hand, it's easy enough to make shredded chicken on a moment's notice. 

How to Make Shredded Chicken

For shredding, boneless meat tends to be easiest because you don't have to maneuver around bones and cartilage. Boneless breasts and thighs are both great choices. Bone-in chicken can still be shredded, you'll just probably want to stick to using your hands or two forks. We don't recommend shredding bone-in meat using a hand mixer or stand mixer — the last thing you want are bones flying across your kitchen or damaging your mixer. 

Of course, before you shred your chicken you'll need to cook it. You can use really any method, including baking, grilling, slow cooking, pressure cooking, etc. But our favorite method for cooking chicken for shredding is boiling. Not only is it fast and easy, but it also keeps the chicken moist and tender so that it's easy to shred. To learn how, read our guide to boiling chicken. 

As a general rule, 1 pound of boneless chicken makes about 2 ½ cups of shredded chicken

How to Shred Chicken 4 Ways

Once you have your chicken cooked, there are a variety of methods to choose from depending on what tools and equipment you have on hand — some messier than others.

The BEST zucchini bread muffins EVER! Moist, sweet, packed with shredded zucchini, walnuts, dried cranberries, and spiced with vanilla, cinnamon and nutmeg.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Now that we are living in the land of zucchini plenty (our zucchini plant is well along in its mission of total garden domination) we have ample opportunity to try out zucchini recipes.

I’ve been experimenting with muffins and have settled on this one, a riff on our banana bread recipe.

Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make!

No mixer, wooden spoon only, and two bowls, though you could really even make the batter in one bowl. Very moist. Just sweet enough.

Video: How to Make Zucchini Muffins

Zucchini Muffins

Nuts and Raisins Are Optional

I say that the nuts and raisins or dried cranberries are optional because today I watched my favorite 12-year old friend pick out all of them while still declaring how much she loved the muffins.

If you like nuts and raisins (or dried cranberries) by all means keep them in.

How to shred zucchini

A Tip About Zucchini

A quick note about the shredded zucchini used for this recipe. Zucchinis can vary considerably in their moisture content. If they are garden picked, they are likely to have a lot of moisture. If they are off season from the market, they may be on the dry side.

A trick my grandmother used to do when dealing with dry zucchini, was to shred it, sprinkle some water over it, then let it strain in a fine mesh sieve.

Want to Use Up Zucchini? Try These Recipes

Zucchini Muffins

For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version tastes better.

If you are including both walnuts and dried fruit, you may have more batter than is needed for 12 muffins.

To measure out the flour if you don't have a kitchen scale, fluff up the flour in its container first. Then do a light scoop with a measuring cup in one motion. Level off the top with the side of a knife.


1 1/3 cup ( 280 g ) sugar

2 teaspoons vanilla extract

3 cups packed grated zucchini

3/4 cup unsalted butter, melted

2 3/4 cups ( 400 g ) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1 cup walnuts , optional

1 cup raisins or dried cranberries, optional


Preheat the oven to 350°F (175°C).

In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

How to shred zucchini

How to shred zucchini

How to shred zucchini

Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins or cranberries if using.

How to shred zucchini

How to shred zucchini

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

How to shred zucchini

Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20-30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.

Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Last summer, my son and I took a road trip to Lancaster County in Pennsylvania—colloquially known as Amish Country—to visit six all-you-can-eat smorgasbords in two days. Primarily this was an excuse to eat slices of Pennsylvania Dutch pie for breakfast, lunch, and dinner under the guise of mother-and-son bonding, and I’m proud to say that I not only succeeded in doing that, but I also forced my son to watch every single moment of it, which is how I got him to start eating more vegetables.

Of the non-pie food we tasted, some meals were so good that over a year later, we can practically still taste them: the fried chicken at Hershey Farms, the roast chicken at Dienner’s Country Restaurant, the stewed chicken at Miller’s Smorgasboard. And then, there was the local zucchini casserole at Bird-in-Hand Family Restaurant, which was so good that neither of us ate any chicken. It filled me up so much that I could only eat four slices of pie for dessert. I did not grow up in a casserole culture, and every single bite left me kicking myself for not embracing it as an adult. It was cheesy and buttery and unbelievably rich, yet it was still vegetables, so it was good for us.

We had planned on taking another mother-and-son trip to Amish Country this summer for more pie and casserole, but, alas, coronavirus had other plans. And while I tried a number of Amish zucchini casserole recipes I found online, none of them matched the one in my memories. I came up with this one by taking bits and pieces from multiple recipes in the Amish casserole catalog . It’s kept me and the boy satiated this summer as the two of us patiently await our next road trip. Maybe next year.

How to shred zucchini

The word fritter usually conjures up something heavy and deep-fried, but these zucchini fritters are as light as can be. Serve them as a light vegetarian meal or mezze (small plate) with tzatziki and a Greek salad, or as a side dish to any Mediterranean-style fish, chicken or lamb dish.

What you’ll need to make Zucchini Fritters

How to shred zucchini

How to make Zucchini Fritters

Begin by shredding the zucchini on a box grater or in a food processor.

How to shred zucchini

Transfer the zucchini to a fine mesh strainer, then toss with the salt to draw out the liquid.

How to shred zucchini

Let the shredded zucchini sit for about ten minutes, and then use your hands to squeeze out as much liquid as possible. As you can see, there will be a lot of liquid.

How to shred zucchini

Whisk the eggs in a medium mixing bowl.

How to shred zucchini

Add the zucchini, scallions, dill, feta, garlic, and pepper.

How to shred zucchini

How to shred zucchini

Sprinkle the flour (or corn starch) and baking powder over top.

How to shred zucchini

Stir again until evenly mixed.

How to shred zucchini

Heat the olive oil in a large non-stick skillet, and then drop the batter into the pan. Pan-fry until golden brown on both sides.

How to shred zucchini

Drain the zucchini fritters on paper towels.

How to shred zucchini

Serve warm or room temperature with lemon wedges.

How to shred zucchini

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Zucchini Fritters with Feta and Dill

These crispy zucchini fritters make a wonderful starter or side dish, and they’re a delicious way to use up your summer zucchini.


  • 1 pound zucchini (about 2 medium), trimmed
  • 1 teaspoon salt
  • 2 large eggs
  • 2 scallions, minced
  • 2 tablespoons minced fresh dill
  • 1/2 cup crumbled feta cheese
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour (or cornstarch)
  • 1/2 teaspoon baking powder
  • 3 tablespoons olive oil, plus more if necessary
  • Lemon wedges, for serving


  1. Shred the zucchini on the large holes of a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer and set over a bowl. Toss the zucchini with the salt and let it sit for 10 minutes. Wring all of the excess liquid out of the zucchini with your hands, then set aside.
  2. Beat the eggs in a large bowl. Mix in the dried zucchini, scallions, dill, feta, garlic and black pepper. Sprinkle the flour (or corn starch) and baking powder over mixture and stir until uniformly incorporated.
  3. Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch -wide fritters. Pan-fry until golden brown on both sides, 2-3 minutes per side. Transfer the fritters to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter. Serve warm or room temperature with lemon wedges.
  4. Freezer-Friendly Instructions: The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition Information

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My mother’s sweet zucchini relish is a family favorite. It’s delicious on hamburgers and hot dogs.


Recipe Summary test


  • 12 cups shredded unpeeled zucchini
  • 4 cups chopped onion
  • 5 tablespoons canning salt
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 6 cups white sugar
  • 2 ½ cups white vinegar
  • 1 tablespoon cornstarch
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground turmeric
  • 1 ½ teaspoons celery seed
  • ½ teaspoon ground black pepper
  • Step 1

Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.

The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).

Zucchini fritters turn your favorite summer vegetable into crisp, golden patties. Take one bite of these surprisingly low-carb fritters, and I guarantee you’ll be going back for seconds. Especially when topped with the creamy garlic chive yogurt sauce.

How to shred zucchini

Simple, seasonal, and versatile vegetables are always my go-to for creating some of the best recipes. Now that we’re knee-deep in summer, it’s time to take advantage of none other than our favorite summer squash: zucchini.

You can chop it, puree it, zoodle it and of course shred it. And with such a mild flavor, it really lets the other ingredients shine. Which is perfect for when I’m craving something cheesy and garlicky – like these zucchini fritters .

Best of all? The crispiness makes it taste like a guilty pleasure, like my baked zucchini fries. But it’s a healthy, low-carb meal that’s filled with good-for-you ingredients.

Zucchini Fritter Ingredients

These zucchini fritters are a marriage made in vegetable herb heaven. Here’s what you’ll need.

  • Zucchini: forms the bulk of the patties, and it’s a great way to sneak more veggies into your everyday meals.
  • Shallots: adds a mild and delicate onion flavor with a hint of garlic.
  • Eggs: 2 lightly beaten eggs are need to help bind the flour.
  • Almond Flour: I’m using almond flour, but coconut flour works as well. See my notes below.
  • Goat Cheese: adds lovely cheesy creaminess, but you could add parmesan cheese or leave the cheese off entirely for a dairy-free version.
  • Salt and Pepper: for that perfectly seasoned flavor.

How to shred zucchini

How To Make Perfectly Crisp Zucchini Fritters

You can make these fritters thin and crispy, or thick and chunky. It’s up to you!

  1. Prep the zucchini. Grate the zucchini, add it to a bowl, and sprinkle it with salt. The salt will help to extract moisture from the zucchini. After 20 minutes, squeeze out the liquid using a cheesecloth or nut milk bag and return it to the bowl.
  2. Make the batter. Give the zucchini a good mix with the sliced shallots, eggs, almond flour, goat cheese, salt and pepper.
  3. Time to fry. Add a few tablespoons of olive oil to a pan, then carefully dollop mounds of the batter and gently flatten. Let them cook on each side for 3-4 minutes, or until they’re beautifully golden brown.
  4. Rest on paper towel. While they’re resting, you can make the garlic chive yogurt sauce.

Can You Bake Them?

You sure can. They don’t come out quite as crispy, but you can bake them at 400F for 12-15 minutes on each side. Just spray or brush a light coating of oil on the sheet pan and on top of the fritters.

How to shred zucchini

Garlic Chive Yogurt Sauce

Zucchini fritters honestly taste good with just about any creamy partner. Whether it be a chipotle sauce for a hint of spiciness. Or homemade tzatziki to add a Mediterranean twist.

But this garlic chive yogurt sauce might be my favorite pairing. It’s simple with just the right amount of aromatics.

  • Yogurt: I like a thick Greek yogurt, but any dairy or non-dairy yogurt works.
  • Garlic & Chives: A simple combination of herbs for the perfect punch of flavor.
  • Salt & Pepper: Season to your liking.

Just whisk these all together and voila! Your fritters will be perfectly cooled by now, so dollop on top or use it as a dip.

A Few Cooking Tips To Keep In Mind

  • Don’t skip the flour. Even though you’ve drained your zucchini, you still need a binder along with the egg. And if your batter is too soft, just add a little more flour.
  • Add a good amount of oil. If you want extra crispy, beautifully golden, and delicious fritters make sure the oil lightly coats the bottom of the pan.
  • Let the pan warm up. Before dolloping your batter into the pan, make sure it’s properly heated with the oil. You’ll know it’s ready if your fritter sizzles when it touches the pan.
  • Don’t overcrowd. Evenly space out your fritters so that the pan temperature doesn’t drop. I make this recipe in two batches in the pan.

How to shred zucchini

Ways To Serve Fritters

For me, I simply enjoy these on their own. But you can also treat these fritters as an accompaniment to any meal.

  • Serve as an appetizer. If you’re cooking up a much larger dinner, zucchini fritters will be a great way to get everyone’s taste buds warmed up.
  • Serve as a side dish. For a more hefty meal, this pairs great with a piece of pan-seared salmon or poached chicken.
  • Add a salad. To add a refreshing bite, a simple kale salad, Israeli salad, or cucumber salad will help round out the flavors.

How to shred zucchini

Storing and Reheating Leftovers

As with most fried food, these fritters will not be as crispy the following day. But nonetheless, they’ll taste just as delicious. Here’s a few storage options.

To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge.

To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer. Just make sure to place parchment paper between them if you stack them.

To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more crisp texture, bake them in the oven at 375 degrees Fahrenheit for 10-15 minutes, until warmed through.

Zucchini Fritters Recipe Video

Want to see how I make this recipe in my kitchen? Watch the video below!

You can make tender gluten-free zucchini bread in a few simple steps.

Only one zucchini and a few other ingredients needed before this stunning gluten-free zucchini bread recipe is baking in your oven.

If you’d prefer the muffin version, check out my Gluten Free Zucchini Muffins.

How to shred zucchini

If you like this gluten-free zucchini bread you might also like my Gluten-Free Banana Bread.

f you would like to try another simple gluten free zucchini recipe you’ll love my Paleo Chocolate Zucchini Muffins.

Gluten-Free Zucchini Bread

My husband made lasagna using zucchini as the “noodles” the other day and we ended up with one zucchini leftover. One.

What the heck do you do with one zucchini? You make gluten-free zucchini bread, of course.

Zucchini, unlike bananas, don’t add flavor to bakes goods. They mostly add moisture, and some much needed vitamins.

Sometimes you get a veggie-like flavor, but not in this gluten free zucchini bread recipe.

When my kids asked me what I was making I told them gf zucchini bread and they turned their little noses up at me. I had to explain to them that zucchini bread doesn’t taste like zucchini.

If you look at the photo below, you can hardly even see the zucchini.

I took them asking me as an excuse to make myself a couple of mini loafs for my trip. I’m not a big breakfast eater, but I do like to enjoy a little bit of something with my coffee in the morning.

How to shred zucchini

Gluten-Free Zucchini Bread Recipe

This gluten-free zucchini bread recipe has the same texture and flavor as zucchini bread that uses an all-purpose flour.

My girls loved the gluten-free zucchini bread and agreed that it did not in fact taste like zucchini.

They asked that I mix in the chocolate chips and add more of them next time. I’m not surprised. We love adding gluten-free chocolate chips to this gluten-free zucchini bread recipe.

What other flours can I use to make gluten-free zucchini bread?

I’ve also used Bob’s Red Mill 1-to-1 gluten-free flour blend to make this gluten-free zucchini bread. Before they came out with their 1-to-1 I used my own gluten-free flour blend recipe.

Can I freeze Gluten-Free Zucchini Bread?

Yes, you can freeze gluten-free zucchini bread. Make sure to place it in a zip lock bag or an airtight container. You can freeze zucchini bread for up to 3 months (depending if your freezer is frost free, or not).

How to shred zucchini

How to make gluten-free zucchini bread

  1. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
  2. Add the flour, salt, baking soda, baking powder, and mix until well combined.
  3. Add in the zucchini and chocolate chips (optional).
  4. Stir until combined.
  5. Pour the batter into the prepared mini loaf pans, or larger loaf pan.
  6. Bake until the center is set.

These steps match the photos above for illustration purposes. See the printable gluten free zucchini bread recipe below for the full list of ingredients and steps.

Gluten Free Zucchini Bread Add-Ins

There are several ingredients you can add to your gluten-free zucchini bread recipe to add more texture or flavor. The following are a list of my favorite add-ins.

½ cup chopped nuts – A lot of bakers love to add some chopped nuts into their zucchini bread. Some favorites include walnuts and pecans. Macadamia nuts are also a great option, and have a wonderful crunch to them. Make sure the nuts are fresh, and not rancid, before you add them. To add nuts to your zucchini bread, stir them in with a spoon, or fold them in, not to mix the batter too much.

½ cup shredded coconut – Similar to nuts, coconut adds a nice flavor and texture. You can use unsweetened coconut, sweetened coconut, or toasted coconut in banana bread. Make sure to fold the coconut into the zucchini bread batter, not to mix it too much. If you like coconut, you’re going to love this coconut pecan banana bread.

½ cup chocolate chips – We love adding chocolate chips to our quick breads, but we understand that not everyone does. You can leave them out. If you do add them, make sure to spoon mix them in or fold them into the batter.

1 teaspoon cinnamon – A little bit of cinnamon goes a long way! We love adding cinnamon to quick breads, like gluten free zucchini bread. This gluten free zucchini bread recipe only needs a little cinnamon, but you can add as much as you like.

How to shred zucchini

Working with Gluten-Free Flours

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.

Do you peel zucchini when you make zucchini bread?

You don’t need to peel zucchini before you make zucchini bread. When you shred the zucchini the peel is fine enough that it softens after cooking.

If you like this zucchini bread, you’ll be sure to love my Gluten-Free Carrot Muffins.

More Gluten Free Quick Bread Recipes:

Gluten Free Pumpkin Bread – Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.

Gluten Free Chocolate Banana Bread – Rich, fudgy, tender Easy Gluten-Free Chocolate Banana Bread that’s better than any bakery style bread.

Gluten Free Lemon Bread – Easy Gluten-Free Lemon Bread that’s tender, bursting with lemon, and the perfect quick bread for lemon-lovers. You are going to love this gluten-free lemon bread recipe.

Gluten Free Cornbread – Crumbly, sweet, and filling – Gluten-Free Cornbread is sure to be a staple in your gluten-free kitchen. This gluten-free cornbread recipe is simple, uses minimal ingredients, and serves as a fantastic side to soups, stews, and BBQ.

Paleo Pumpkin Bread – This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread.

Did you make this gluten free zucchini bread? Please leave a comment below letting me know what you thought.

How to shred zucchini

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.

Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.

Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.

Stir in egg noodles or dry pasta noodle of your choice.

Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.

To serve, garnish with fresh minced parsley.

This recipe was tested with “Catelli Healthy Harvest Whole Wheat Egg White Noodles.”

Recipe doubles and freezes well. Freeze in smaller portions for portable lunches.

Add in-season vegetables of your choice. Spring and summer additions could be tender cuts of asparagus, baby carrots or spinach and/or sliced zucchini.