Gluten Free Zucchini Bread

This gluten-free zucchini bread is moist, tender, and easy to prepare. It is an ideal way to utilize excess garden zucchini while providing a nutritious breakfast or snack option.

List of ingredients

• 1 ¼ cup gluten-free flour blend (such as Bob’s Red Mill 1-to-1) – provides the primary structure.
• ¾ cup blanched almond flour – ensures the bread remains soft and moist.
• ½ cup organic cane sugar – adds a balanced sweetness.
• 1 tsp baking powder (aluminum-free) – helps the loaf rise properly.
• ½ tsp baking soda – aids in browning and lift.
• ¾ teaspoon cinnamon – provides a warm, aromatic spice.
• ½ teaspoon sea salt – enhances the overall flavor profile.
• 2 cups shredded zucchini (about 2 medium zucchinis) – the main source of moisture.
• 3 large eggs, room temperature – binds the gluten-free ingredients together.
• ¼ cup melted coconut oil – adds richness and a tender crumb.
• 3 tablespoons honey – acts as a natural liquid sweetener.
• 1 teaspoon vanilla extract – adds a classic dessert aroma.

step-by-step instructions

1. Prepare the oven and pan: Preheat your oven to 350°F. Grease an 8×4 inch loaf pan with coconut oil and line it with a parchment paper sling, allowing the paper to drape over two sides for easy removal.
2. Whisk dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt until there are no clumps.
3. Remove excess moisture: Place the shredded zucchini on a large paper towel, wrap it completely, and squeeze lightly several times to remove excess water.
4. Combine wet and dry ingredients: Add the squeezed zucchini, room temperature eggs, melted coconut oil, honey, and vanilla to the dry mixture. Fold the ingredients together until just combined.
5. Bake the loaf: Pour the batter into the prepared pan and spread it evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool before serving: Allow the bread to cool in the pan for 10 minutes. Transfer it to a wire rack to cool for another 10-15 minutes before slicing.

Optimal Zucchini Preparation

Choosing the Right Size Zucchini

Select smaller zucchinis that are under 8 inches in length. These smaller vegetables tend to be sweeter and contain fewer seeds, which improves the final texture of the bread.

Using a Box Grater for Texture

Use the side of the box grater with the largest holes to shred the vegetable. This creates a coarse shred that distributes well throughout the batter without disappearing entirely during baking.

The Importance of Squeezing Shreds

Excess water in the zucchini can lead to a gummy or soggy center. Using a paper towel to encapsulate and gently squeeze the shreds ensures the moisture level remains balanced.

Alternative Moisture Extraction

If you do not have paper towels, place the shredded zucchini in a fine-mesh strainer for 10 minutes. Press down firmly with a spoon to force out the excess liquid before adding it to the bowl.

Ingredient Substitutions and Alternatives

Swapping Almond Flour for Other Nut Flours

You can replace blanched almond flour with cashew flour or hazelnut flour for a different flavor profile. These flours maintain the moisture and softness that standard gluten-free flours sometimes lack.

Using Coconut Sugar Instead of Cane Sugar

Coconut sugar is a viable alternative to organic cane sugar. Note that using coconut sugar will result in a darker, more caramel-colored loaf and a slightly deeper flavor.

Replacing Honey with Maple Syrup

Maple syrup can be used as a direct substitute for honey. This change provides a different sweetness profile and keeps the recipe suitable for those who prefer maple flavors.

Alternative Fat Sources

Melted ghee is an excellent substitute for coconut oil if you prefer a buttery taste. Any neutral-flavored liquid oil, such as avocado oil, can also be used to achieve a similar result.

Customizing Your Loaf with Mix-ins

Adding Chocolate Chips

Fold in 1/2 cup of semi-sweet or dark chocolate chips just before pouring the batter into the pan. This turns the bread into a more dessert-like treat that is popular with children.

Incorporating Chopped Nuts

Walnuts or pecans add a satisfying crunch and a nutty depth to the bread. Use 1/2 cup of finely chopped nuts, folding them in gently to avoid overmixing the batter.

Using Dried Fruits

Dried cranberries or raisins provide a tart contrast to the sweetness of the honey and sugar. Ensure the fruit is evenly distributed so every slice contains a few pieces.

Combining Multiple Add-ins

You can mix and match add-ins, such as walnuts and chocolate chips together. Keep the total volume of mix-ins to 1/2 cup to ensure the bread maintains its structural integrity.

Baking Precision and Tips

Adjusting for Different Pan Sizes

A 9×5 inch loaf pan can be used if an 8×4 inch pan is unavailable. Because the batter will spread thinner, check the bread for doneness at the 45-minute mark as it will bake faster.

Material Impact on Baking Time

Glass and ceramic baking dishes retain heat differently than metal pans. These materials often take slightly longer to cook through, so monitor the center carefully with a toothpick.

Ensuring Eggs are Room Temperature

Using room temperature eggs helps the batter emulsify more effectively. This prevents the melted coconut oil from seizing, resulting in a smoother batter and a more consistent rise.

Preventing Overmixing

Fold the wet ingredients into the dry ingredients only until they are combined. Overmixing gluten-free batter can sometimes lead to a denser texture or a loaf that sinks in the middle.

Storage and Preservation

Room Temperature Storage

Store the cooled zucchini bread in an airtight container at room temperature for 1-2 days. Keep it in a cool, dry place away from direct sunlight to maintain freshness.

Refrigeration Guidelines

For longer storage, keep the bread in the refrigerator for up to one week. This is especially helpful in humid environments where moisture can cause the bread to spoil faster.

Freezing the Whole Loaf

Wrap the entire loaf tightly in parchment paper followed by a layer of aluminum foil. Place it in a freezer-safe zip-top bag and store for up to three months.

Freezing Individual Slices

Slice the bread first and wrap each slice individually in parchment paper. Store the slices in a freezer bag for convenient, single-serving access throughout the season.

Common Baking Questions

Do you peel zucchini before shredding it for bread?

No, peeling is not necessary because the skin is thin and edible. Including the skin provides the bread with a firmer texture and a more vibrant appearance.

Why is my zucchini bread gooey in the middle?

A gooey center usually indicates that too much water remained in the shredded zucchini. Ensure you squeeze the shreds thoroughly to prevent excess moisture from hindering the baking process.

Why does my zucchini bread crumble when I cut it?

Cutting the bread while it is still hot often causes it to crumble. The internal steam continues to set the structure as it cools, so wait until it is completely cool before slicing.

How do I extract the water from zucchini?

Wrap the shredded zucchini in a large paper towel and squeeze several times. Alternatively, let the shreds sit in a strainer for 10 minutes and press down with a heavy object.

Serving and Reheating Ideas

Toasting for Enhanced Texture

Lightly toast slices of zucchini bread in a toaster or on a skillet with a small amount of butter. This creates a crisp exterior while keeping the center soft and warm.

Pairing with Spreads

Serve slices with a smear of almond butter or cream cheese for added protein. The saltiness of these spreads complements the sweetness of the cinnamon and honey.

Serving as a Breakfast Side

Pair a slice of zucchini bread with a side of fresh berries or a hard-boiled egg. This makes for a balanced breakfast that is both filling and nutrient-dense.

Reheating from the Freezer

Thaw individual slices in the refrigerator overnight or microwave them for 15-20 seconds. Reheating quickly prevents the bread from becoming too soft or soggy.

Print