Gluten-free Zucchini Bread- nutritious almond and oat flour give this gluten-free zucchini bread a lighter texture without using starches or gums. You would never guess it’s gluten-free, dairy-free and refined sugar-free!
Hi!! I’m back from my mini vacay just in time to introduce you guys to a fun new series that I’m going to be taking part in.
Each month I’ll be teaming up with a group of very talented bloggers (Julia, Alexis, Arman, Lindsay and Kylie) to bring you a collection of healthy recipes based around one specific ingredient. This month we’re featuring one of my favorites, almond flour!
Healthy Lemon Zucchini Bread Recipe
Almond flour is not only high in protein and naturally low in carbohydrates, but it also gives baked goods a soft delicate texture with delicious buttery flavor. Plus you can easily make your own by simply grinding blanched almonds in a food processor until a fine crumb forms.
I brought zucchini bread to the party because I know we’re all looking for ways to use it up right now. To make it as healthy as possible while also keeping it gluten-free I stuck with my favorite combination of organic whole grain brown rice flour (I love Bob’s Red Mill) and almond meal.
In case you’re wondering, the main difference between almond meal and almond flour is that meal is made from ground almonds with the skin and flour is made from blanched almonds (without the skin). Either one will work in this recipe!
Gluten Free Blender Zucchini Bread
Also, if you like more of a spice to your zucchini bread, you can make omit the chocolate chips and add another teaspoon of cinnamon, 1/2 cup walnuts (or nuts of choice), and a small pinch of cloves and nutmeg. I tried it that way and loved it but Brandon preferred the chocolate chip version. He’s a bit of a chocolate fiend.
Directions: Preheat the oven to 350°F then grease a loaf pan and set aside. In a medium sized bowl, combine all of the dry ingredients (almond flour to cinnamon) and sift together. In a separate large bowl, beat the egg whites on high for about 30 seconds.This step isn’t totally necessary but it helps give the bread a lighter texture. Add the yolks along with the remaining wet ingredients (zucchini to oil- if using coconut oil, add it last) to the bowl. Stir everything together until well combined. Next add the dry ingredients to the bowl with the wet ingredients and the chocolate chips then gently fold everything together using a spatula. Pour the batter into the loaf pan and bake in the oven for 45 minutes until the center is firm and cooked. Allow to cool for 15-20 minutes before serving. Store in an airtight container in the refrigerator for up to 4 days.
*If you prefer more of a spice bread you can omit the chocolate chips and substitute walnuts (or nuts of choice). Then add an additional teaspoon of cinnamon + a pinch of cloves and nutmeg for more spice.
Healthy Gluten Free Zucchini Bread
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #. I love hearing your feedback!A Classic Gluten Free Zucchini Bread recipe that’s moist and full of flavor. It’s easy to make with only a few simple steps. There’s a dairy free option too!
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosurehere. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥ Gluten Free Zucchini Bread
To celebrate the release date anniversary, I wanted to do a little something special. I’m releasing a very special recipe, one that’s been a top reader requested recipe over the last year.
Gluten Free Zucchini Bread {easy And Moist}
This old fashioned gluten free zucchini bread is exactly what you need in your life. While it’s not quite zucchini season yet, it will be here before we know it. And I seriously can NOT wait because I’m ready for all things summer.
I usually make my double chocolate zucchini bread (because you can never go wrong with chocolate!) but I have really been in the mood for zucchini bread that reminds me of how my grandma makes it. This one totally fits that bill!
It’s moist, has a healthy dose of zucchini, and it has a wonderful flavor thanks to brown sugar and cinnamon. If I could describe the flavor in one word, I would say it tastes like home. And that is exactly what I was going for!
Easy Gluten Free Zucchini Bread {dairy Free}
This recipe doesn’t contain nuts but you can add chopped walnuts, which I love. They’d give a good crunch and nice contrast in texture to the soft bread.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
An easy zucchini bread recipe is right up there with those staple recipes you need to have, like Banana Bread or biscuits.
Savory Zucchini Bread (gluten Free)
If you’re looking for even more quick bread recipes to make, check out my complete list of gluten free quick bread recipes found on my blog. And of course, there’s my entire cookbook dedicated to quick breads – The Gluten-Free Quick Breads Cookbook.
Step 1. Preheat the oven to 350°F and spray a 9×5-inch (23×13-cm) loaf pan with non-stick spray or coat with homemade pan release then line with parchment paper.
Step 2. In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, salt and cinnamon. Set aside
The Best Gluten Free Zucchini Bread Ever
Step 5. Transfer the batter to the prepared baking pan. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Cool in the pan for 20 minutes then remove the bread from the pan, remove the parchment paper and cool completely on a wire rack before slicing.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 12 slices.
Dairy Free Gluten Free Zucchini Bread
Hey Shay so I have made this recipe about 5 or 6 times and while the first time I made it it was very good rest of the times I made it just seemed real dense and to moist almost like it was not baked all the way thru. Most times I made it I substituted the avocado oil for coconut oil and I use lactose free milk I was using baking soda that was not aluminium free. So this time I followed the recipe exactly using the exact items it called for. I did use the lactose free milk again as that's what's we use. And even though I had sea salt to use unfortunately there was something gross in the container when I purchased it. So I used edible rock salt instead. It had less taste then usual and was very moist again.
To note when I say moist the spots where zucchini is not it is definitely baked. Also once I did think it was not fully baked and I put it in for a bit longer and dried out.This gluten-free zucchini bread is EASY and completely delicious! It’s lightly sweet, perfectly moist, and one of the best ways to use up fresh zucchini in the summertime.
Hundreds of reviewers agree this gluten-free zucchini bread recipe is a keeper! This tried-and-true recipe was originally published in 2016 and is one my TOP summer recipes today!
The Best Gluten Free Zucchini Bread (dairy Free)
This gluten-free zucchini bread is my favorite, tried-and-true recipe! I look forward to making it every year when it’s zucchini season. Unsurprisingly, even three mini loaves don’t last long at my house.
You can make and enjoy this quick bread recipe in less than an hour, making it a great option when your sweet tooth suddenly strikes. It’s simple to whip up, and kids can easily chip in to help with the grated zucchini or mixing.
I tested and re-tested this recipe when I was developing it. I think this zucchini bread turns out best in mini loaf pans.
Gluten Free Vegan Zucchini Bread
Store leftover zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days. But trust me, it will probably disappear much faster than that!
You can also freeze your gluten free zucchini bread recipe by letting each loaf cool to room temperature, then wrapping them in plastic wrap and storing in the freezer. Let the loaf thaw on the countertop or microwave for a few minutes when ready to eat.
Yes, for best results with your zucchini bread, it’s important to squeeze out excess moisture from the grated zucchini before mixing it into the batter.
Warm Walnut Zucchini Bread
There’s no need to take the skin off of zucchini when making zucchini bread. The skin has lots of nutrients and you won’t notice it when it’s all baked up! Just use a box grater or
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