Are you looking for a gluten-free zucchini bread recipe that is not only easy to make but also deliciously moist, tender, and healthy? Look no further! This recipe blends wholesome ingredients like almond flour, coconut flour, and grated zucchini to create the perfect gluten-free loaf, without sacrificing flavor or texture. Whether you’re gluten-intolerant or just want a healthier option, this zucchini bread will quickly become one of your favorites. It’s ideal for breakfast, snacks, or even as a sweet treat.
Why You’ll Love This Gluten-Free Zucchini Bread Recipe
This recipe stands out for several reasons:
- Naturally Gluten-Free: It uses a combination of almond flour, coconut flour, and gluten-free flour blend like Bob’s Red Mill or King Arthur’s gluten-free flour, ensuring it’s safe for those with gluten sensitivities.
- Moist and Tender Texture: Thanks to the grated zucchini and combination of flours, this bread stays moist without being too dense or heavy.
- Dairy-Free Option: If you’re avoiding dairy, the recipe can be made dairy-free by using oil (like olive or avocado oil) or vegan butter.
- Low Sugar Alternative: You can easily reduce the sugar or swap it out for maple syrup, honey, or coconut sugar for a healthier twist.
- Packed with Flavor: With vanilla extract, cinnamon, nutmeg, and optional chocolate chips or nuts, this bread has a warm, comforting taste that everyone will enjoy.
Now, let’s dive into the ingredients and step-by-step instructions so you can make your own delicious gluten-free zucchini bread.
Ingredients
Dry Ingredients
1 cup of gluten-free all-purpose flour (such as Bob’s Red Mill or King Arthur)
¾ cup of almond flour (finely blanched)
¼ cup of coconut flour (packed)
1 tsp of baking powder
½ tsp of baking soda
½ tsp of salt
1 ½ tsp of ground cinnamon
¼ tsp of ground nutmeg (optional)
½ tsp of xanthan gum (optional, for added structure)
½ cup of chocolate chips or nuts (optional, for added crunch and flavor)
Wet Ingredients
1 ½ cups of grated zucchini (about 1 medium zucchini)
2 large eggs (room temperature)
½ cup of coconut oil (melted) or vegetable oil like olive or avocado oil
⅓ cup of maple syrup or honey (for sweetness)
½ cup of brown sugar (packed)
1 tsp of vanilla extract
¼ cup of unsweetened applesauce or 1 ripe mashed banana (for extra moisture)
1 tbsp of apple cider vinegar (helps activate the baking soda)
Optional Add-Ins:
½ cup of shredded coconut for a tropical twist
¼ cup of unsweetened cocoa powder for a chocolate-flavored loaf
½ tsp of lemon zest for a zesty flavor boost
Equipment You’ll Need
- Loaf Pan: A standard 9×5 inch loaf pan, lightly greased or lined with parchment paper.
- Mixing Bowls: One large bowl for the dry ingredients and one medium bowl for the wet ingredients.
- Whisk and Spoon: To mix the dry and wet ingredients together.
- Grater: For grating the zucchini.
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper, ensuring the paper hangs over the edges for easy removal after baking.
Prepare the Zucchini
Grate the zucchini using a medium-sized grater. You don’t need to peel the zucchini before grating; the skin adds extra nutrients and texture. Once grated, place the zucchini in a clean kitchen towel or paper towel and gently squeeze out any excess moisture. This helps prevent the bread from becoming too soggy during baking.
Combine the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, almond flour, coconut flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and xanthan gum (if using). The dry components serve as the foundation of your bread, contributing both structure and flavor.
Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup (or honey), brown sugar, vanilla extract, and apple cider vinegar. Stir in the applesauce (or mashed banana) for added moisture. Make sure all the wet ingredients are well combined.
Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the bowl containing the dry ingredients. Stir gently with a spoon or spatula until just combined—be careful not to overmix the batter. Overmixing can cause the bread to become dense or gummy.
Fold in Zucchini and Optional Add-Ins
Gently fold the grated zucchini into the batter. If you’re adding chocolate chips, shredded coconut, nuts, or any other optional ingredients, fold them in at this point. The zucchini adds natural moisture, while the optional add-ins give your bread extra texture and flavor.
Pour Batter into the Pan
Pour the batter into your prepared loaf pan. Use a spatula to spread the batter evenly and smooth the top. For a decorative touch, sprinkle a handful of extra chocolate chips, nuts, or shredded coconut on top before baking.
Bake the Zucchini Bread
Position the loaf pan in the preheated oven and allow it to bake for 50 to 60 minutes, or until the top achieves a golden brown color and a toothpick inserted into the center emerges clean. Every oven is different, so keep an eye on your bread towards the end of the baking time.
Cool the Bread
Once fully baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely. Allowing it to cool fully will help it firm up and make slicing easier.
Slice and Serve
Once the bread is completely cooled, slice it into thick pieces and enjoy! This gluten-free zucchini bread is perfect for breakfast with a little butter or jam, or as a snack with a cup of tea or coffee.
Expert Tips for the Perfect Gluten-Free Zucchini Bread
- Don’t Skip Squeezing the Zucchini: Grated zucchini holds a lot of moisture. Squeezing out the excess water prevents the bread from becoming too soggy and helps it bake evenly.
- Use Room Temperature Ingredients: To ensure the ingredients mix together well, make sure your eggs and melted coconut oil are at room temperature.
- Customize Your Sweetness: For a less sweet version, reduce the sugar by half or use alternative sweeteners like coconut sugar, maple syrup, or honey.
- Storing the Bread: Store any leftovers in an airtight container at room temperature for up to three days. If you’d like to keep it longer, refrigerate it for up to a week, or freeze slices for up to 3 months.
- Make It Vegan: To make this recipe vegan, replace the eggs with flax eggs (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water), use dairy-free chocolate chips, and opt for maple syrup instead of honey.
Nutritional Benefits of Gluten-Free Zucchini Bread
This gluten-free zucchini bread is not only delicious but also packs several nutritional benefits:
- Zucchini: Low in calories but rich in fiber, vitamin C, and antioxidants.
- Almond Flour: High in healthy fats, protein, and vitamin E, almond flour is a great source of heart-healthy nutrients.
- Coconut Flour: A fiber-rich flour that helps with digestion and keeps you full longer.
- Gluten-Free: Safe for those with celiac disease or gluten sensitivity.
- Dairy-Free: Perfect for those avoiding dairy products.
Frequently Asked Questions (FAQs)
Can I Make This Zucchini Bread with Regular Flour?
Yes, if you don’t need to follow a gluten-free diet, you can substitute the gluten-free flour blend with regular all-purpose flour. However, the texture may vary slightly, and you might need to reduce the liquid a bit.
How Do I Keep the Zucchini Bread Moist?
The grated zucchini naturally adds moisture to the bread, but you can ensure even more tenderness by not overbaking and by storing the bread properly in an airtight container.
Can I Add Other Ingredients Like Bananas or Applesauce?
Absolutely! You can add mashed bananas or applesauce for extra flavor and moisture. This works especially well if you want to reduce the amount of sugar or oil in the recipe.
Can I Freeze Gluten-Free Zucchini Bread?
Yes! Once the bread is fully cooled, you can slice it and freeze individual slices wrapped in plastic wrap or stored in an airtight container. It can be stored in the freezer for a duration of up to three months.
This gluten-free zucchini bread recipe is a fantastic way to enjoy a healthy, flavorful treat any time of the day. With its tender texture, delicious blend of spices, and the added nutrition from zucchini, it’s sure to become a favorite in your home. Whether you’re enjoying it fresh out of the oven, as a quick breakfast, or as a midday snack, this recipe is a true winner!
