If you are searching for a delightful treat that is both comforting and nourishing, look no further than this Gluten Free Zucchini Bread Recipe. It’s a perfect balance of moist, tender crumb infused with warm spices and sweet bursts of chocolate or crunch from walnuts. This recipe turns humble zucchini into a superstar ingredient, effortlessly transforming into a loaf that’s satisfying and wonderfully wholesome for anyone avoiding gluten but craving something scrumptious. I promise, each bite feels like a cozy hug with a little surprise of texture and flavor!
Ingredients You’ll Need
The magic behind this Gluten Free Zucchini Bread Recipe lies in a handful of simple but carefully chosen ingredients. Each one plays its role, whether it’s building structure, adding moisture, sweetening naturally, or layering the wonderful spiced aroma that welcomes you from the oven.
- Gluten-free all-purpose flour with xanthan gum: This forms your bread’s sturdy yet tender base, crucial for the perfect texture without gluten.
- Baking soda and baking powder: These leavening agents provide lift to keep the bread light and fluffy.
- Salt: Enhances all the flavors, making each ingredient shine.
- Ground cinnamon and nutmeg: Spices that bring warmth and cozy notes, turning the loaf into an irresistible treat.
- Granulated sugar and light brown sugar: The sweet combo adds depth and a subtle caramel hint.
- Eggs: Bind everything and create richness for moisture and structure.
- Vegetable oil and applesauce: Together they keep the bread tender and moist without heaviness.
- Pure vanilla extract and lemon juice: They brighten the flavors with gentle aroma and a mild tang.
- Grated zucchini: The star ingredient that provides moisture and a delicate vegetable sweetness.
- Almond flour: Adds a slight nuttiness and helps with moisture absorption, improving crumb texture.
- Chocolate chips or chopped walnuts: Optional but highly recommended for bursts of indulgence or crunch.
How to Make Gluten Free Zucchini Bread Recipe
Step 1: Preparing Your Pan and Zucchini
Always start by preheating your oven to 350°F and prepping your loaf pan with parchment paper plus a light spray—this ensures your bread releases easily after baking. Next, grate the zucchini using the large holes of a box grater and squeeze out excess moisture carefully; this step is essential so your bread won’t turn out soggy or too dense. Having exactly one cup of drained zucchini ready keeps the moisture balanced perfectly.
Step 2: Mixing Dry Ingredients
Grab a large bowl and whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until they are fully combined and there are no lumps. This mix is the flavorful foundation where all the dry goodness lives, and whisking them well helps an even rise and consistent crumb.
Step 3: Creating the Wet Mixture
Blend half of the drained zucchini with eggs, vegetable oil, applesauce, vanilla extract, and lemon juice in a blender or food processor until you get a smooth and emulsified mixture. This emulsification is the secret weapon to keep the bread tender and moist yet perfectly textured, avoiding any gumminess that gluten-free breads can sometimes have.
Step 4: Combining Wet and Dry Ingredients
Pour the wet mix into the dry ingredients and gently stir until just combined—overmixing can lead to a dense loaf. Then, fold in the remaining zucchini and almond flour slowly but thoroughly. This two-step folding encourages an even texture and adds that lovely hint of nuttiness.
Step 5: Adding the Final Touches
Mix in your chocolate chips or chopped walnuts now, reserving a small handful to sprinkle on top for a mouthwatering finish. This last flourish of mix-ins makes every bite exciting and gives the bread an irresistible personality.
Step 6: Baking the Bread
Transfer the batter to your prepared loaf pan and smooth the surface. Place it in the center rack of your oven and bake for 45 to 55 minutes. Keep an eye after 30 minutes and if it browns too quickly, loosely cover with foil to prevent burning. The perfect bread pulls away from the pan slightly, with a skewer coming out mostly clean with a few moist crumbs, and the center temperature hitting 200-205°F.
Step 7: Cooling Before Slicing
Once out of the oven, cool the loaf in the pan for 15 minutes before using the parchment overhang to lift it onto a cooling rack. Let it cool completely, for at least 2 hours, to allow the flours to absorb moisture fully, enhancing both texture and flavor. Patience here is rewarded with a perfectly tender slice every time.
How to Serve Gluten Free Zucchini Bread Recipe
Garnishes
Simple garnishes like an extra sprinkle of chopped walnuts or a few chocolate chips on top add a rustic charm and hint at what’s inside. For a slightly indulgent touch, a light dusting of powdered sugar or a spread of softened butter feels divine when paired with a warm slice of your zucchini bread.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or tea, making any morning or afternoon snack feel special. For a more substantial bite, try serving alongside fresh fruit or a dollop of Greek yogurt to balance the sweetness and add freshness.
Creative Ways to Present
For gatherings, slice your loaf and arrange the pieces on a pretty platter with small bowls of nut butter, honey, or cream cheese nearby, inviting everyone to customize their slice. You can also turn leftover slices into mini bread puddings or toast them lightly for a delightful crunch before adding spreads.
Make Ahead and Storage
Storing Leftovers
Your gluten free zucchini bread will keep wonderfully in an airtight container at room temperature for up to three days. If your kitchen is warm or humid, storing it in the refrigerator helps prolong freshness for up to a week while keeping that delightful texture intact.
Freezing
To enjoy your Gluten Free Zucchini Bread Recipe later, slice it first and wrap the slices tightly in plastic wrap or foil, then place them in a freezer-safe bag. Frozen zucchini bread can maintain its deliciousness for up to three months, making it easy to enjoy anytime without the wait.
Reheating
For the best experience, thaw frozen slices at room temperature or heat them gently in a toaster or microwave. Just a few moments warm up the bread to bring out those inviting spices and soft, moist crumb as if fresh from the oven.
FAQs
Can I use regular flour instead of gluten-free flour?
Absolutely! While this recipe is crafted for gluten-free flours, if you prefer traditional flour, you can substitute the gluten-free blend with an equal amount of all-purpose flour. You might find the texture a bit different, but it will still be delicious.
Do I have to squeeze the zucchini to remove moisture?
Yes, squeezing out the excess moisture is key. Zucchini holds a lot of water, and too much moisture leads to a soggy, dense bread. Using a kitchen towel or nut milk bag to get just the right amount keeps the crumb tender and perfect.
Can I omit the chocolate chips or walnuts?
Definitely! The chocolate chips or walnuts add texture and flavor, but the bread is lovely on its own. Feel free to swap them out for dried fruit, seeds, or leave them out if you prefer a pure zucchini and spice flavor.
Is applesauce necessary in this recipe?
Applesauce serves as a healthy fat substitute that adds moisture without heaviness. You could substitute with mashed banana or yogurt, but the flavor and texture will vary slightly. It’s a wonderful way to keep the bread moist and tender.
How do I know when the bread is fully baked?
Use a skewer or toothpick inserted into the center of the bread—it should come out with just a few moist crumbs but no wet batter. Additionally, if you use a digital thermometer, the internal temperature should be between 200 and 205°F for perfect doneness.
Final Thoughts
This Gluten Free Zucchini Bread Recipe quickly became a treasured favorite in my kitchen, and I can’t wait for you to experience the joy it brings. It’s simplicity paired with wholesome ingredients makes it approachable and endlessly satisfying. Whether you’re new to gluten-free baking or looking for a reliable classic, this zucchini bread will soon be your go-to comforting loaf. Happy baking and even happier biting!
Print
Gluten Free Zucchini Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 12 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Zucchini Bread is a moist and flavorful loaf perfect for those avoiding gluten but craving a comforting, spiced quick bread. Made with a blend of gluten-free all-purpose flour and almond flour, and sweetened naturally with granulated sugar, brown sugar, and zucchini for moisture, this bread offers a tender crumb with the warm flavors of cinnamon and nutmeg. Optional chocolate chips or walnuts add delightful texture and richness, making it an ideal snack or breakfast treat that’s both nutritious and satisfying.
Ingredients
Dry Ingredients
- 1½ cups gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup almond flour
Wet Ingredients
- 2 large eggs, room temperature
- â…“ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup grated zucchini, drained and divided
Add-ins
- â…” cup chocolate chips or chopped walnuts
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, ensuring there is an overhang on the sides to easily lift out the bread later, then lightly spray the parchment with non-stick cooking spray.
- Drain Zucchini: Grate one medium zucchini using a box grater’s large holes to yield about 1½ cups. Place grated zucchini into a clean kitchen towel or nut milk bag and squeeze firmly to remove excess moisture until you have exactly 1 cup of drained zucchini; this step prevents sogginess in the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until well combined and free of lumps.
- Blend Wet Ingredients: In a blender or food processor, combine ½ cup of the drained zucchini with eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend until smooth and emulsified, approximately 30 seconds, to ensure a moist but not gummy texture.
- Combine Mixtures: Pour the wet blended mixture into the bowl with dry ingredients. Stir gently until just combined, taking care not to overmix. Then fold in the remaining ½ cup of zucchini along with the almond flour to evenly incorporate.
- Add Mix-ins: Fold in chocolate chips or chopped walnuts thoroughly, reserving a small handful for topping if desired.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle reserved chocolate chips or nuts on top if using. Place the pan on the oven’s center rack and bake for 45-55 minutes. Check at 30 minutes; if browning too quickly, loosely cover with aluminum foil. To test doneness, insert a skewer into the center—it should come out with moist crumbs but no wet batter, and the internal temperature should read 200-205°F.
- Cool Completely: Remove the bread from the oven and cool it in the pan for 15 minutes. Use the parchment overhang to lift the loaf onto a wire rack. Allow to cool fully, at least 2 hours, so the gluten-free flours absorb moisture for optimal texture and flavor before slicing.
Notes
- Ensure to remove excess moisture from grated zucchini to prevent a soggy bread texture.
- Do not overmix the batter to avoid dense, gummy bread.
- Using room temperature eggs helps with even blending and better crumb.
- Covering the bread with foil if it browns too quickly prevents over-browning.
- Patience in cooling is crucial as gluten-free breads continue to set and improve in texture after baking.
- You can substitute chocolate chips with chopped walnuts or omit both for a nut-free version.
