3cups(or 360g) 1-to-1 gluten-free floursuch as Bob's Red Mill gluten-free 1-to-1 baking flour or King Arthur gluten-free all-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
¾teaspoonsalt
1tablespoonground cinnamon
¼teaspoonground allspice
2cupsgrated zucchinisqueezed of excess moisture (see notes below)
Instructions
Preheat the oven to 350°F (365°F if at high altitude) and grease an 8 x 4" loaf baking pan with coconut oil or non-stick cooking spray.
In a large mixing bowl whisk the coconut oil, yogurt, eggs, vanilla, and white sugar together until creamy and light yellow.
In a medium-sized mixing bowl whisk the flour, baking soda, baking powder, salt, cinnamon, and allspice together until combined.
Gently whisk the flour into the wet ingredients until just combined. Note: it will be thick and that is okay! The moisture from the zucchini will loosen up the batter.
Add the grated and squeezed zucchini to the batter and gently fold in with a rubber or silicone spatula until the zucchini is evenly distributed throughout.
Pour the batter into the prepared baking pan and bake for 55-65 minutes, or until the bread is baked through and a knife inserted into the center comes out clean.
Notes
Storage Directions
Storing: Leftovers keep covered in an airtight container at room temperature or in the refrigerator for 2-3 days.
Freezing: Can be frozen in a large freezer bag for up to 3 months. For the easiest defrosting, slice the bread prior to freezing.
Reheating: To defrost, place the loaf at room temperature for 2-3 hours, or 20-30 minutes for individual slices, until thawed through.
Recipe Pro-Tips
Squeeze the moisture out of the zucchini. Zucchini is a vegetable with a high water content, and this recipe was developed to be tender and moist without the extra added moisture out of the zucchini. So, don't skip the step of squeezing the water out of the vegetable.
How to drain zucchini:
Grate the zucchini.
Place the zucchini in a pile on top of 3 stacked paper towels or in a nut milk straining bag (you can also use a fine tea towel that you don't mind turning green).
Fold up the paper towel or twist the nut milk bag closed and squeeze down firmly on the grated zucchini with your hand. The green juice should strain through your bag or towel.
Squeeze the zucchini until no more green juice has been pressed out.
Dispose of the juice and then add your zucchini to the recipe as directed!
Adjust the temperature for elevation. If making this bread at a high elevation above 3500 feet, increase the temperature by 15 degrees, or to 365°F.
Bake the bread longer if using a glass baking pan. Glass pans require a longer baking time, so you will likely want to bake the bread in extra 3-5 minute intervals, checking between each one until the bread is baked through.
To make gluten-free muffins: Divide the 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.
Measure the flour by weight. The most accurate way to measure flour is by weighing it rather than scooping it. 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.