Zucchini season is here, and what better way to celebrate than with this delicious gluten-free zucchini bread recipe?
We love this easy quick bread recipe. It’s a great way to use up our garden’s abundance of zucchini during the summer months.
A slice of moist, delicious zucchini bread (that’s also dairy free, yay!), is the perfect pairing with your morning coffee.
This really is the best zucchini bread recipe – now modified for a gluten free lifestyle!
And it makes two loaves, one to enjoy and one to freeze for later. Because let me tell you – this bread is so good on a crisp fall morning!
Ingredients
Here’s what you’ll need for this easy recipe:
- Fresh zucchini. Use a box grater or food processor fitted with a grater attachment to shred it up for baking.
- Gluten free flour. Look for a 1:1 gluten-free flour blend that already has the xanthan gum added in. Then, you can use the flour exactly as you would regular all purpose flour. Bob’s Red Mill makes a good one. My favorite is Cup4Cup.
- Pecans. The nuts are optional but they add great texture to zucchini bread recipes. You could also substitute walnuts.
- Sugar
- Eggs
- Canola oil
- Lemon juice
- Baking soda
- Nutmeg
- Cinnamon
- Salt
How to Make Gluten Free Zucchini Bread
Grate the zucchini
First, slice open your zucchini lengthwise and scoop out the seeds.
Then, grate it by hand or using a food processor with a grater attachment. Set it aside while you make the bread batter.
Combine the dry ingredients
Quick breads are super easy to make because they typically require two bowls and no special equipment.
So, grab a large bowl and fill it with you gluten free flour, baking soda, sugar and spices.
Combine the wet ingredients
Then, take another bowl and whisk together the eggs, vegetable oil, water and lemon juice.
Combine all of the ingredients
Now, simply stir the wet ingredients into the dry ingredients. Once the batter is well combined, fold in your shredded zucchini and pecans.
Bake the bread
You will have enough batter to make 2 standard sized loaves. Be sure to coat the loaf pans with nonstick cooking spray or line them with parchment paper before baking.
Divide your zucchini bread batter between the two loaf pans and bake.
Watch How to Make Gluten Free Zucchini Bread!
Variations
1. The Nuts: Try walnuts or almonds in place of pecans, or leave the nuts out completely, to suit your preference.
2. Mix-ins: Chocolate chips are a popular addition to zucchini breads. You could also try raisins!
3. Make them Muffins: Adapt this recipe for muffins! Use the same measurements in the recipe card and reduce the baking time to 25-30 minutes.
Storage Instructions
This is a great recipe for storing. Enjoy one loaf now, and save the other for later!
The best way to store it is to wrap it tightly in plastic wrap and then seal it in a freezer bag. Be sure to squeeze as much air out of the bag as possible.
Store this gf zucchini bread at room temperature for up to 5 days, or pop it in the freezer. It will stay fresh for months.
When you want to enjoy your second loaf, allow it to thaw on the countertop. Then, warm it in the microwave or toaster oven if desired.
Should you squeeze water out of zucchini before baking with it?
It is not necessary to squeeze any excess moisture out of zucchini before baking this bread. Simply grate it and add it to the batter.
Should you take the skin off of zucchini before baking with it?
It is not necessary to take the skin off of zucchini before baking with it. Not only does the skin hold nutrients, it also adds a pretty tinge of color to whatever your baking.
Can you taste the zucchini in zucchini bread?
Surprisingly, you really can’t! Zucchini is quite mild in flavor and tends to take on the flavors of whatever else is around it. It also adds a lot of moisture and nutrients to baked goods, so it’s an all-around win!
When you make this gluten free zucchini bread, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more gluten-free baking recipes, try these:
- Bakery Style Pumpkin Chocolate Chip Muffins
- The Best Honey Cornbread
- Gluten Free Flourless Chocolate Cake
For more quick bread recipes, try these:
Gluten Free Zucchini Bread
Ingredients
- 3 1/4 cups 1:1 gluten free flour
- 3 cups sugar
- 2 cups grated zucchini
- 4 large eggs beaten
- 1 cup vegetable oil
- 1 cup chopped walnuts or pecans
- 1/3 cup water
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 1 tsp lemon juice
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- Slice zucchini in half lengthwise and scoop out the seeds. Use a box grater or food processor fitted with a grater attachment to grate the zucchini.
- In a separate bowl, combine oil, eggs, water and lemon juice. Mix wet ingredients into dry ingredients. Fold in the shredded zucchini and nuts.
- Coat 2 standard loaf pans with nonstick cooking spray, or line them with parchment paper. Divide the batter between the 2 loaf pans.
- Sprinkle with extra chopped nuts, if desired.
- Bake for 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Cool completely on a wire rack before inverting and turning out of the pans.
Leave a Reply