Every year around this time, I get the urge to bake. It seems like ages since I last turned the oven on. Lately, it has been too hot to even contemplate any form of baked good; that is until this week. Yippee!
This endeavor dovetailed nicely with the banner crop we have of zucchini this season. Every season, you can count on them to sprout up all over the garden and grow to enormous size. That sparked my need to create something zucchini themed, that and my love for hiding vegetables in baked goods.
I modeled this bread off my go to loaf, added zucchini for moisture, and lemon for a nice bright citrus punch. It made a lovely rustic loaf with a satisfying crunch at the edges, while still being super moist and tender inside. I purposely added less sugar to the batter than most would, instead, I topped the bread with a lemon sugar glaze which is sweet, tart, and complements the bread perfectly.
Zucchini Banana Bread {paleo, Gf, Df}
Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans. Bake for 60-65 minutes, or until tester inserted in the center comes out clean. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.Perfect for using up that garden bounty, here’s my tried and true recipe for gluten-free zucchini bread – an easy and delicious quick bread recipe! You can make this a gluten-free dairy-free zucchini bread too! This recipe makes two loaves of gluten-free zucchini bread.
Last year I didn’t grow any zucchini so I was happy to snag some from a neighbor. I used one very large zucchini and with it I made our favorite gluten-free zucchini brownies and this recipe for two loaves of gluten-free zucchini spice bread.
I love that this recipe makes TWO large loaves of gluten-free zucchini bread. If you’re feeling generous, you could gift one to a neighbor – maybe the one that brings you zucchini! 🙂
Moist Chocolate Zucchini Bread (nut Free)
If you can have dairy, use a regular vanilla yogurt and melted butter. If you can’t have dairy, use a non-dairy yogurt alternative and your choice of oil to make this dairy-free zucchini bread. I often use corn oil since it’s a flavorless oil I usually have on hand.
The 1 and 1/2 sticks of butter is equal to 3/4 cup of oil. The yogurt to non-dairy yogurt is a straight swap.
I’ve also seen recipes that call for straining the zucchini which I personally think is a pain, lengthens your prep, and can provide inconsistent results. My solution to avoid having to strain and also to avoid the results being too soggy, is to just make sure to cut the seedy center out of the zucchini.
Bowl Gluten Free Banana Bread
First you need to decide whether you want green flecks from the zucchini’s peel in your bread or not. I always do. But if you are don’t, go ahead and peel before you cut in half.
NowI use a good knife to cut my zucchini into manageable chunks. This particular garden zucchini was the size of a kids chunky bat, so I definitely needed to cut it to smaller chunks of about 8″ long to work with.
Next I use a grapefruit spoon to quickly and easily scoop out the seedy centers. I put this into a bowl and compost it.
Vegan Gluten Free Zucchini Bread Recipe
I like to use my food processor to shred the zucchini. First I cut the zucchini up to skinnier strips so I can put them through the food processor feeder:
I have a large 10 cup food processor, and when I pull it out I go ahead and shred all of the zucchini – more than what I need for this recipe.
Then I measure out what I need for this recipe and save any extra to make more loaves of zucchini bread later in the week, or to make gluten-free zucchini brownies with instead.
Gluten Free Zucchini Bread Recipe From A Girl Defloured
Lightly spray your loaf pans with cooking spray and start your oven preheating to 375°. I baked these in my favorite loaf pans – 9x4x4 USA Pan Loaf Pans. They make beautiful straight-sided loaves with that are just right for slicing.
In a large mixing bowl, add your dry ingredients: gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and allspice.
In a large mixing bowl, add the melted butter and sugar. Whisk together the butter and sugar. It’ll look like this when done:
Lemon Zucchini Loaf With Lemon Drizzle
Alternate adding some of the flour mixture and some of the shredded zucchini to the mixing bowl, gently folding/stirring with a rubber spatula.
Continue alternating adding some flour mixture and zucchini until all is gently stirred in. Be sure to use your spatula to scrape bottom and sides of bowl so there aren’t any clumps of flour left behind.
Divide the zucchini bread batter evenly between two greased loaf pans. Note, if you only have small loaf pans, evenly divide between more of them, and adjust baking time down a lot and check often for doneness.
Easy Gluten Free Zucchini Bread {dairy Free}
Place the baking pans in your preheated oven and set timer for 43 minutes. The zucchini loaves I bake in these pans are usually done in the 45-50 minute range, so I recommend starting checking at 43 minutes. I highly recommend using an oven thermometer so you know your oven is at the proper temperature for all baking.
Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 45-50 minutes.
Baking time WILL VARY based on the pans you use – the size and shape of them. So peek to check on them! If you have chosen to divide between mini pans, you’ll definitely need a much shorter baking time. Give it a guess on time and check often!
Zucchini Quick Bread
You want to let the loaves cool completely before slicing if you want nice clean cuts. If you don’t care about that, then go for it on having some warm slices!
I think you’re going to love this gluten-free zucchini spice bread! If you have more zucchini leftover, you can also make these gluten-free applesauce banana zucchini muffins, brown sugar grain-free zucchini muffins, or gluten-free double chocolate zucchini bread! Lots of choices for using up all of that zucchini before the season is over! Let me know what you make!
Looking for more recipes to help you use up all the zucchini you have? Head over to this round-up of more than 30 gluten-free zucchini recipes here.
Pumpkin Zucchini Bread Recipe
You can wrap a cooled loaf of gluten-free zucchini bread tightly with foil and place in a gallon freezer bag to freeze for up to six months. This is a great option if you have a ton of zucchini to use up and you want to make a few batches of this bread.
It’s so nice to be able to pull out some loaves of it in a few months for a nice breakfast or snack! Last year, I pulled a couple out of the freezer to bring with me to visit family for Thanksgiving and everyone loved it.
If you make this gluten-free zucchini bread recipe and love it too, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten Free Zucchini Bread Recipe
*I've tested this with gfJules flour, King Arthur Measure for Measure gluten-free flour blend, and Gluten-free Mama's Almond blend and recommend any of those!
**If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe.As always, be sure to double-check your ingredients for gluten.
This zucchini bread is very flavorful. Don’t make the mistake I made. If you don’t have the straight sided 9 x4x4 loaf pan—bakers would use to make a sandwich loaf— definitely use a 9x5 pan. This recipe makes a lot of batter. I missread the directions and used 8 1/2 x 4 1/2 loaf pans and they filled to the top and overflowed. I used Bobs Red Mill gluten free 1 to 1 baking flour plus one Tbs. Coco nut flour with good results. I did not have vanilla yogurt so I added 2tsp. vanilla extract Almond flour would be yummy, but terribly expensive. As she explained coconut flour had the amazing property of absorbing lots of extra liquid.
Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (gf)
I LOVE this recipe!!! I followed the recipe
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