Delicate and tender; sweet and moist; this Gluten-Free Zucchini Bread is one of the best ways to enjoy the bounties of late summer!
Article summary:
In this blog post we will be making gluten-free zucchini bread. This bread is tender, sweet, lightly spiced, and a perfect treat. Read on for illustrated recipe directions, storage directions, and recipe tips and more.
To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.
Table of contents
- This healthy zucchini bread is...
- Recipe ingredients:
- Can you make this recipe with traditional flour?
- What type of zucchini is best for zucchini bread?
- Do you need to peel zucchini for zucchini bread?
- How do you squeeze the moisture out of zucchini and why do you need to squeeze it out?
- How many loaves of bread does this recipe make?
- Can you double or triple this recipe?
- Can you freeze zucchini bread?
- What is the best way to store zucchini bread?
- A quick, but important note on measuring flour:
- What tools do you need to make this quick bread recipe:
- How to make this gluten-free zucchini bread:
- How do you serve zucchini bread?
- Can you make zucchini muffins with this recipe?
- Other zucchini recipes you might like:
- Other quick-bread and baking recipes you might like:
Use up all your extra zucchini with a quick bread the whole family will love with this Gluten-Free Zucchini Bread Recipe! This recipe is moist, tender, warmly spiced, and completely addicting.
Bake up just one loaf or double or triple the recipe to give to friends or save for later. Either way, this recipe contains no gluten, is made with healthier baking fats, and is lower in sugar than most traditional zucchini bread recipes.
Start warming up your oven and grating your zucchini because this recipe is gonna be GOOD!
I'm going to date myself here, but whenever I think of making over a recipe to make them healthier, I can't help but think of the (now defunct) Cooking Light magazine.
Back in the early 2000's, they had a monthly "Recipe Remake" series that I just couldn't get enough of.
They would feature classically less healthy recipes that the had made over to make healthier. Breakfast casseroles, baked goods, comfort foods -- you name it, they remade with their handful of healthier tips and tricks.
Whether I made the recipes or not, I looked forward to the series every month. I learned so much about the ways they remade these recipes. They would trade chicken broth for butter, increase the herb seasoning in a recipe so they could cut back on oil, or substitute greek yogurt, applesauce, or healthier oils in place of butter or shortening.
Though the times have changed a bit and low-fat is no longer a focus for me (instead, I consciously try to add more healthy fats to my diet because of their health benefits, source), I still take with me the "toolbox" of recipe makeovers that I acquired from reading these recipe makeovers.
So, when my good friend, Sam, came to me a few months ago with a family zucchini bread recipe she wanted to learn how to make healthier, I jumped at the opportunity.
What's a more iconic American summer comfort food than zucchini bread, anyways? The recipes comes out like clockwork at the end of every summer. Especially this summer, when more people than ever are growing gardens and spending time at home whipping up homemade kitchen creations?
So, I started experimenting with the type of gluten-free flour that would work best. A 1-2-1 gluten-free flour blend beat out oat flour, as the flour blend had a better texture and created a delightfully light crunchy crust.
Next, came finding healthier fats to use in place of the shortening used in Sam's family recipe. I landed on a combination of melted coconut oil and Greek Yogurt. The coconut oil adds a light sweetness and richness to the bread and the yogurt makes the bread extra tender.
Finally, I experimented with how little sugar I could get away with using without ruining the flavor of the bread. I landed at 1 ¼ cup, or about 60% of the amount called for in her recipe.
And the end result is a bread that's tender and delicate, accented by sweet spices, encased with a lightly crunchy crust, and is addicting in the way you might not ever expect is a recipe remake, not to mention gluten-free.
This healthy zucchini bread is...
- Moist
- Tender
- Sweet
- Warmly spiced
- The perfect way to use up fresh summer zucchini
- Also delicious made year-round
- 100% gluten-free
- A tempting snack
- A delicious dessert
- Even great for breakfast or brunch
- Easy to freeze
- The perfect treat
- A great gift
- Utterly addicting
- Something you won't regret making
How's that for a list of adjectives?! Can you tell just how much I love this bread?!
I've been making it for a few days straight as I developed the recipe and I don't see myself stopping anytime soon! I hope you like it that much, too. ❤️
Recipe ingredients:
- Gluten-free 1-to-1 Flour -- I love Bob's Red Mill's brand. The 1-to-1 part means that we don't need to do any tricky conversions or measuring. We just measure and continue on like we would with traditional flour!
- Coconut oil -- unrefined and raw is the best option, because you can still taste the sweet coconut flavor (which is perfect for this bread!)
- Greek Yogurt -- we want some fat in the yogurt, so go for 2% or whole milk yogurt.
- Eggs
- Pure Vanilla extract
- Granulated white sugar
- Baking soda & baking powder
- Cinnamon
- Allspice
- Salt
- Zucchini -- the star of the show! We will be squeezing the extra liquid out of it, to keep just the right amount of moisture in the bread. See my notes below on how to best do this!
Can you make this recipe with traditional flour?
Yes, you can make this recipe with traditional wheat flour, though that will make it no longer gluten-free.
To make it with wheat flour, just use 1 ½ cup (or 180g) each of all purpose flour and white whole wheat flour.
What type of zucchini is best for zucchini bread?
Growing up, I remember people saying that the baseball bat sized zucchini was the best for bread.
For some reason, that never appealed to me. Afterall, the largest zucchini tend to have the least flavor. Don't we want good flavor for our bread?!
I mean, c'mon people, of all things to mess around with flavor on.. bread?! Really?!
Messing with bread is food sacrilege so let's choose the delicious small-to-medium-sized zucchini that are a deep green color and have minimal yellow spots. The fresher and more likely you'd also use that zucchini for a side dish or more zucchini-forward dish, the better. The more smooth their skin is, the better off you will be, too.
Do you need to peel zucchini for zucchini bread?
Nope, you do not need to peel zucchini for bread. You can if you don't want to, but the skin of the zucchini adds some nutrition to the bread while not negatively affecting the flavor at all.
If you want to peel the zucchini, you of course can, but I am a personal fan of the green flecks in the bread. After all, it's easier to tell myself that I need that extra bread for the extra serving of vegetables, you know?
How do you squeeze the moisture out of zucchini and why do you need to squeeze it out?
Zucchini has a high moisture content so we need to squeeze the water out of it so it doesn't negatively affect the texture or consistency of the bread.
Do not fear, however, because it's actually pretty easy to squeeze the zucchini juice out!
To do so, first grate your zucchini. Then place it in a pile on top of 3 paper towels stacked on top of each other or in a nut milk straining bag (you can also use a fine tea towel that you don't mind turning green).
Then, fold up the paper towel or tea towel or twist the nut milk bag closed and squeeze down firmly on the grated zucchini with your hand. You should see all the green juice strain through your bag or towel.
Give the zucchini one or two more squeezes until all the juice as been pressed out. Dispose of the juice and then add your zucchini to the recipe as directed!
How many loaves of bread does this recipe make?
This recipe makes one large loaf of zucchini bread.
Can you double or triple this recipe?
Yes, you definitely can double or triple this recipe without a problem. Just multiple the ingredients by whichever amount you prefer and continue with the recipe as directed!
Can you freeze zucchini bread?
This zucchini bread is perfect for freezing! Just seal it up in a gallon-size freezer-safe Ziploc bag and you can freeze the bread for up to 2 months.
What is the best way to store zucchini bread?
The best way to store zucchini bread is by refrigerating it in an airtight container.
You don't need to refrigerate the bread, but I just find that it keeps it that much fresher and moist, so I figure why not?
Either way, your bread will keep in an airtight container for 2-4 days.... if it lasts that long! 😉
A quick, but important note on measuring flour:
I know I'm going to sound dramatic here, but the way you measure your flour can make or break your baking outcome!
For example, have you ever had cookies, breads, or cakes, come out differently in different batches but you didn't change any of the ingredients?
It's most likely because of the amount of flour in the recipe.
The way that you measure your flour can change the amount of flour in your recipe up to 15%! That means the end result can be drastically different each time.
Get the most consistent baking results by weighing your flour. I know this sounds annoying-- I was resistant to it at first, too! -- but it has made the biggest impact in my baking consistency, results, and therefore enjoyment of baking!
Get your own kitchen scale on Amazon for right about $10 and you'll be well on your way to more predictable and delicious baking results!
What tools do you need to make this quick bread recipe:
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Whisk
- Silicone spatula
- Vegetable grater
- Optional: nut milk bag
- 8 x 4" loaf pan
How to make this gluten-free zucchini bread:
Follow these written and illustrated directions to learn how to make this gluten-free quick bread!
- Preheat your oven to 350 degrees (365 degrees if at high altitude) Fahrenheit and grease an 8 x 4" loaf baking pan with coconut oil or non-stick cooking spray.
- In a large mixing bowl, whisk together the coconut oil, yogurt, eggs, vanilla, and white sugar until creamy and light yellow.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice until combined.
- Gently whisk the flour into the wet ingredients until just combined, but not any further (this keeps the bread tender).
- Add the zucchini to the batter and gently fold in with a rubber or silicone spatula until the zucchini is distributed throughout.
- Pour the batter into the greased baking pan and bake for 55-65 minutes, or until the bread is cooked through and a knife inserted into the center comes out clean.
How do you serve zucchini bread?
Zucchini bread can be served so many ways. It's all about enjoying it however you best like to. 🙂
Here are some of my favorite ways:
- For breakfast: with eggs, fresh cut fruit, and eggs.
- For a snack: spread with peanut butter or almond butter
- For dessert: toast a piece up and spread it with coconut oil and/or even some Nutella!
Either way you slice it (did I really just say that?!), you're sure to have a delicious dining experience. 😊
Can you make zucchini muffins with this recipe?
Yes, you can make zucchini muffins with this recipe. Here's how:
- Divide the batter evenly among the 12 muffin cups in a muffin tray. Don't forget to spray the cups with non-stick spray or line the cups with paper muffin liners.
- Bake the muffins for 22-24 minutes, or until the muffins are cooked through and a knife inserted into the center of the muffins comes out clean.
Other zucchini recipes you might like:
More quick-bread and baking recipes:
- Gluten-Free Cornbread
- Healthy Apple Cinnamon Bread
- No Yeast Dinner Rolls (Super Easy!)
- Blueberry Lemon Bread
- Chocolate Peanut Butter Swirled Banana Bread
- Pumpkin Spice Muffins
- No-Yeast Oatmeal Bread
- High Altitude Beer Bread
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Gluten-Free Zucchini Bread
Bake up just one loaf or double or triple the recipe to give to friends or save for later. Either way, this recipe contains no gluten, is made with healthier baking fats, and is lower in sugar than most traditional zucchini bread recipes.
Start warming up your oven and grating your zucchini because this recipe is gonna be GOOD!
Ingredients
- ⅓ cup melted unrefined coconut oil
- ⅔ cup 2% or whole milk Greek yogurt
- 2 large eggs, brought to room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cup granulated white sugar
- 3 cups (or 360g) 1-to-1 gluten-free flour (I like Bob's Red Mill's Flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 Tablespoon (yes, tablespoon!) ground cinnamon
- ¼ teaspoon ground allspice
- 2 cups grated zucchini, squeezed of excess moisture (see notes in accompanying post on how to drain zucchini)
Instructions
- Preheat your oven to 350 degrees (365 degrees if at high altitude) Fahrenheit and grease an 8 x 4" loaf baking pan with coconut oil or non-stick cooking spray.
- In a large mixing bowl, whisk together the coconut oil, yogurt, eggs, vanilla, and white sugar until creamy and light yellow.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and allspice until combined.
- Gently whisk the flour into the wet ingredients until just combined, but not any further (this keeps the bread tender).
- Add the zucchini to the batter and gently fold in with a rubber or silicone spatula until the zucchini is distributed throughout.
- Pour the batter into the greased baking pan and bake for 55-65 minutes, or until the bread is cooked through and a knife inserted into the center comes out clean.
Notes
To bring eggs to room temperature, just place them on the counter for 30-45 minutes before baking.
To quickly bring eggs to room temperature, cover them with lukewarm (not hot) water for 5-10 minutes.
You can also bake this bread into zucchini muffins. To do so, divide your batter evenly in a muffin baking tray that are sprayed with non-stick spray or lined with paper muffin cups. Bake the muffins for 22 -24 minutes, or until the muffins are cooked through and a knife inserted into the center comes out clean.
You can also make this bread with traditional wheat flour, though doing so will make it no longer gluten-free. I recommend using 1 ½ cup (or 180g) each of all-purpose white flour and white whole wheat flour.
You can also stir ¾ cup chocolate chips in with the zucchini before pouring the batter into the baking pan for a more chocolatey experience!
You can peel the zucchini before squeezing the water out if you don't want green flecks in your bread, though they do add nutrition to the bread!
The most accurate way to measure flour is by weighing it. I know this sounds annoying, but it will make your baking results that much more consistent and delicious! You can buy a great food scale for about $10 on Amazon. If you can't do this, however, the second-best way to measure flour is by spooning and leveling it.
You can find Bob's Red Mill's 1-to-1 Gluten-Free flour on Amazon, at Whole Foods, or at most other major grocery store chains here in the States.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 175Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 28mgSodium 253mgCarbohydrates 26gFiber 1gSugar 19gProtein 3g
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