Classic zucchini bread gets a gluten-free makeover. This easy recipe is tender, loaded with zucchini, and pleasantly sweet. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one loaf and doubles easily.
Baking a loaf of gluten-free zucchini bread is a fun summer ritual. This easy recipe makes a classic bread that’s pleasantly sweet with a little spice. It’s also really easy to make. If you’ve got a lot of zucchini in the garden, I’m sure you’ll use this recipe again and again. For the best flavor and texture, make this gluten-free bread in the summer when zucchini is fresh and abundant.
This one-bowl bread is really easy to make. The most important step is letting the batter rest for five minutes. During this time, the gluten-free batter transforms from thick to silky smooth.
The Best Vegan Zucchini Bread (gluten Free)
The key to making great gluten-free zucchini bread is draining moisture from the zucchini before using it. Doing this keeps the loaf light and tender. Instead of dense and gummy.
This batter is easy to make. All you need is a mixing bowl and a mixer. Since this batter starts out thick, an electric mixer is best. If you’d rather mix it by hand, use a sturdy spatula or wooden spoon.
Magic happens when this batter rests. The zucchini releases liquid, making the batter smooth. It goes from a thick batter to a cake batter-like consistency.Let the batter rest (sit on the counter) for about five minutes before filling the pan.
Easy Gluten Free Zucchini Bread
Gluten-free zucchini bread will stick to the pan if you don’t grease it well. Prepare your pan by spraying it with nonstick cooking spray. (Or grease it with solid vegetable shortening and then dust the pan with gluten-free flour.) If you want to ensure the bread doesn’t stick line the pan with a piece of parchment paper after you grease it. The parchment paper should hang over the long sides of the pan by about an inch or two. After the bread bakes, use the parchment paper to lift the loaf out of the pan.
Spread the batter into the prepared pan. Smooth out the batter with the back of a spoon or small spatula. Right before you put the pan in the oven, tap it on the counter to remove any air bubbles.
Gluten-free zucchini bread takes about an hour to bake. The real trouble spot is the top of the loaf. Since nothing is more disappointing than finding a raw spot in a baked loaf of bread, here’s how to make sure it’s baked all the way through.
Zucchini Bread Pancakes Recipe
First, check the loaf for doneness by inserting a toothpick into the center of the bread. You can the toothpick to come out clean or with one or two crumbs attached. If the toothpick is coated in batter, keep baking.
If the toothpick comes out clean, insert the toothpick into the very top of the bread. Stop about a half-inch in. Check it. The toothpick should come out clean.
Baker’s Tip: Sometimes the top of the loaf browns before the center is baked. Simply cover the pan with a piece of foil and return it to the oven to finish baking.
Easy Gluten Free Zucchini Bread (vegan, Too!)
The bread is really delicate when it comes out of the oven. If you take it out of the pan too quickly, it can break apart. Allow the bread to cool in the pan for about 10 minutes. Then, and this is important, remove it from the pan and place it on a wire rack to cool. Doing this allows steam to escape from the bread and keeps your gluten-free loaf from getting gummy.
Add up to one cup of “add-ins”, like chocolate chips, chopped nuts, or dried fruit, to this recipe. Stir them in along with the shredded zucchini. Use one or a mix of your favorites.
This bread keeps for about four days after baking. Store it on the counter, wrapped in plastic, or in a storage bag or bread box
Healthy Zucchini Bread Recipe
Gluten-free zucchini bread freezes beautifully. You can either freeze the whole loaf or slice it and enjoy it one piece at a time.
Easy gluten-free zucchini bread recipe. The bread is tender, moist, and loaded with zucchini. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one 9×5-inch loaf and doubles easily.
Gluten-free flour: use a gluten-free flour blend that contains xanthan gum or add a ½ teaspoon to your blend before using. To make your own blend: whisk together 1 cup white rice flour, ¼ cup sweet rice flour, ¼ cup cornstarch and a ½ teaspoon xanthan gum.
Gluten Free Pumpkin Zucchini Bread (vegan, Allergy Free)
Brown Sugar: substitute with granulated sugar. Coconut sugar may be used. Gluten-free zucchini bread made with coconut sugar has a slightly drier texture.
Mix ins: Use one cup total. For example, you could use one cup of chocolate chips OR ½ cup chocolate chips and ½ cup chopped nuts. 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.
Savory Gluten Free Zucchini Bread With Cheddar
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!
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.
Gluten Free Zucchini Bread (courgette Bread)
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!
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.
Garlic Parmesan Zucchini Bread (keto, Gluten Free)
*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.
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!We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s
This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!
Zucchini Banana Bread {paleo, Gf, Df}
We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends).
Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.
A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While
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