Gluten Free Zucchini Bread
This is seriously the best zucchini bread, and nobody will know that it’s gluten free, dairy free and naturally sweetened! You can use any size zucchini you have (even those humungous ones you find in your garden), or summer squash for this recipe. If your zucchinis are large, avoid the seeds (shred around them on a box grater, or discard the seeds and shred the squash in a food processor). Be sure to use a gluten-free all-purpose flour that contains xanthan gum (I use Bob’s Red Mill 1-to-1 Flour). The bread is delicious on its own or with softened butter and a sprinkle of flaky sea salt. To transform it into dessert, top it with a scoop of vanilla ice cream!
Servings: 2 9-inch loaves
Ingredients
Zucchini
- 2 cups packed shredded zucchini (about 2 medium zucchini)
Dry ingredients
- 2 cups (296g) gluten free 1-to-1 flour, such as Bob’s Red Mill 1-to-1 Gluten Free Flour or King Arthur Measure for Measure
- 1 cup (110g) almond flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet ingredients
- 4 large eggs
- 1 scant cup (293g) maple syrup (or 1 scant cup sugar)
- ½ cup milk or nut milk
- ½ cup olive oil or neutral vegetable oil
- 2 teaspoons vanilla extract
Optional add-ins
- ½ cup chopped nuts or chocolate chips
Instructions
- Preheat the oven to 350˚F (175˚C). Spray two 8.5x4.5-inch (or 9x5-inch) loaf pans with cooking spray (I use glass Pyrex dishes). Line the pans crosswise with parchment paper (this will make it easy to remove the loaves after they’re baked, although you can skip this step and serve the bread directly from the pans if you prefer).
- Spread the shredded zucchini out on a double layer of paper towels to drain.
Whisk the dry ingredients
- In a medium bowl, whisk together all of the dry ingredients. Use your fingers to break up any clumps of almond flour.
Whisk the wet ingredients
- In a large bowl, whisk together all of the wet ingredients.
Finish the batter and bake
- Add the dry ingredients to the wet ingredients and whisk to combine.
- Squeeze the zucchini (in the paper towels) over the sink to remove any excess liquid. Fold the drained zucchini into the batter, and add nuts or chocolate chips, if using.
- Divide the batter among the prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes (check the bread starting at 40 minutes if using metal loaf pans). Let the loaves cool in the pans on a rack for 10 minutes. Run a thin knife along the sides and remove the loaves from the pans. Let them cool completely on a rack.
- Cut the loaves into slices, and devour!
Notes
Storage: The zucchini bread can be wrapped well in plastic wrap and stored in the refrigerator for up to 3 days. You can also freeze it for up to 3 months (wrap it in plastic wrap and store it in an airtight container or zip-top bag). Enjoy the bread cold or toasted until warmed through.
Tips:
- You’ll need two 9x5-inch or 8.5x4.5-inch loaf pans for this gluten free zucchini bread recipe (I use these glass Pyrex loaf pans).
- You can use a box grater or a food processor with the shredding disk to grate the zucchini.
- It's important to drain the shredded zucchini on paper towels then squeeze out the excess moisture (otherwise the zucchini bread will have too much liquid and won’t won’t cook through).
- Using almond flour in addition to the gluten-free flour gives the bread a moist, tender texture.
- For another quick bread recipe, try my paleo banana bread!