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Gluten-Free and Gluten-Full Zucchini Pistachio Bread

  • Author: Joy the Baker


This recipe makes both one gluten-free and one gluten-full loaf of zucchini bread. To make all gluten-free or all gluten-full, negate whichever flour you don’t need and double the measurement for the flour you will be using. No need to divide the remainder of the ingredients. Happy Baking!


  • 4 large eggs, divided
  • 1 cup vegetable oil, divided
  • 1 1/4 cup granulated sugar, divided
  • 1/2 cup packed light brown sugar, divided
  • 4 teaspoons vanilla extract, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups all-purpose gluten-free flour mixture
  • 3/4 teaspoon xanthan gum
  • 11/2 teaspoons salt, divided
  • 1 1/2 teaspoons baking soda, divided
  • 1/2 teaspoon gluten-free baking powder, divided
  • 1 1/2 teaspoon ground cinnamon
  • 4 cups freshly shredded zucchini
  • 1 heaping cup coarsely chopped, roasted and salted shelled pistachios


  1. We’re making two batches of the same… but different bread so we’re going to divide each ingredient in half to share amongst the two loaf batters in two different bowls.
  2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray two 9×5-inch loaf pans with nonstick cooking spray, line with parchment paper, and lightly spray the parchment paper. Set aside.
  3. Divide the eggs, oil, sugars, and vanilla extract evenly between two medium bowls. 2 eggs, 1/2 cup oil, 1/2 cup plus 2 tablespoons granulated sugar, 1/4 cup brown sugar, and 2 teaspoons vanilla extract between the two bowls. Whisk well to combine until each is thick and glossy. Set aside.
  4. In another medium bowl, whisk together all purpose flour, 3/4 teaspoon salt and baking soda 1/4 teaspoon baking powder, and 3/4 teaspoon ground cinnamon. Whisk to combine.
  5. In another medium bowl whisk together all-purpose gluten-free flour, xanthan gum, 3/4 teaspoon salt and baking soda, 1/4 teaspoon baking powder, and 3/4 teaspoon cinnamon. Whisk to combine.
  6. Add the wet ingredients to each bowl of flour and stir until just combined. Add 2 cups of grated zucchini to each batter and a divide the nuts between the two bowls (saving some of the nuts for topping).
  7. Spoon each batter into the prepared pans. Sprinkle with remaining nuts and bake for 45 to 50 minutes or until a skewer inserted in the center of each loaf comes out mostly dry.
  8. Allow to cool for 15 minutes before removing from the pan to slice and serve warm. Bread will last, well wrapped at room temperature, for up to 4 days.