The Best Gluten-Free Zucchini Bread Recipe
User Reviews
4.5
The Best Gluten-Free Zucchini Bread Recipe
Description
The Best Gluten-Free Zucchini Bread Recipe features grated zucchini incorporated into a mixture of eggs, coconut sugar, and vanilla extract combined with gluten-free flour and warm spices such as cinnamon, and optional nutmeg. Avocado oil moistens the batter. The mixture forms a thick batter, suitable for a 9x5-inch loaf pan lined with parchment paper.
Chocolate chips and walnuts or pecans can be stirred in for added texture and flavor. The bread is baked covered with aluminum foil initially to prevent the top from over-darkening, then uncovered to finish browning. The result is a moist quick bread with tender crumb from the zucchini and balanced sweetness and spice.
This recipe accommodates substitutions such as using regular cane, brown, or maple sugar instead of coconut sugar, or butter or coconut oil instead of avocado oil, adjusting quantities accordingly. It is suitable for those avoiding gluten and looking for a nutty, mildly spiced bread with vegetable moisture.
Ingredients
- 1 zucchini grated, 2 cups, medium
- 2 egg
- 3/4 cup coconut sugar
- 1 1/2 tsp vanilla extract pure
- 1 1/2 cups all-purpose flour gluten-free
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 3/4 tsp salt sea salt
- 2/3 cup avocado oil
Optional Add-ins:
- 1/4 tsp ground nutmeg
- 1 cup chocolate chips
- 2/3 cup walnuts raw, chopped, or pecans
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper
- In a mixing bowl, whisk together the eggs and oil (or melted butter). Stir in the grated zucchini and the coconut sugar (and vanilla extract if adding).
- In a separate mixing bowl, combine the flour, cinnamon, baking powder and sea salt and stir to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick batter forms. If you'd like, you can stir in chocolate chips and/or chopped nuts at this point.
- Transfer the zucchini bread batter to the parchment-line loaf pan and smooth into an even layer. Sprinkle with extra chocolate chips if desired.
- Cover the loaf pan with aluminum foil, leaving the foil tented so that the bread has room to grow. This will keep the top from becoming too dark during the baking process. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 20 to 30 minutes, or until the bread tests clean. Baked goods are fully cooked when they reach an internal temperature of 200 degrees Fahrenheit or higher. Insert a digital thermometer into the center of the zucchini bread to verify it is fully baked before removing it from the oven.
- Allow bread to cool at least 45 minutes before slicing and serving.
Notes
- Coconut sugar can be substituted with cane sugar, brown sugar, or maple sugar.
- Avocado oil can be swapped for melted butter (use 14 tablespoons) or coconut oil in the same amount.
- Covering the bread with foil initially prevents the top from becoming too dark while baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1slice of 10 | |
| Calories | 269kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
