This Gluten Free Zucchini Bread recipe is a delightful twist on a classic favorite, ensuring that those who follow a gluten-free lifestyle can still indulge in the moist, sweet, and slightly spiced goodness of homemade bread. Packed with fresh zucchini, a hint of warm spices, and a touch of sweetness, this bread boasts a deliciously tender crumb and a beautifully golden crust. It’s perfect for breakfast, a snack, or even dessert, making it a versatile addition to your recipe repertoire.
Why You Will Love This Recipe
You will fall in love with this gluten-free zucchini bread not only for its incredible flavor but also for how easy it is to make! The blend of gluten-free flours provides a light and fluffy texture, while the zucchini keeps the bread moist and tender. This recipe is perfect for those looking to incorporate more vegetables into their diet without sacrificing taste. Whether you’re gluten intolerant or simply looking for a healthy baking option, this zucchini bread is sure to please your taste buds and satisfy your cravings.
Tips and Tricks
To ensure your gluten-free zucchini bread turns out perfect every time, here are some handy tips:
- Use freshly grated zucchini and squeeze out excess moisture using a clean kitchen towel. This prevents the bread from becoming soggy.
- Let the bread cool completely before slicing for the best texture.
- Experiment with different spices, like nutmeg or cardamom, to add depth to the flavor.
- Add mix-ins like chopped nuts, chocolate chips, or dried fruit for added texture and sweetness.
Make Ahead Tips
To save time on busy days, you can prepare the zucchini ahead by grating it and storing it in an airtight container in the fridge for up to three days. You can also mix the dry ingredients together and store them in a sealed bag or jar, so they are ready to go when you are. The baked zucchini bread itself can be frozen for later enjoyment; it will stay fresh for up to three months.
Recipe Variations
Feel free to customize this recipe to suit your preferences:
- Swap out half of the gluten-free flour for almond flour for a nutty flavor.
- Add a teaspoon of vanilla extract for a sweeter aroma.
- Replace the granulated sugar with coconut sugar or maple syrup for a healthier alternative.
- Try adding spices like cinnamon or ginger for a seasonal twist.
How to Serve
Serve your gluten-free zucchini bread warm, straight from the oven, or allow it to cool and slice it for a delicious snack. A spread of cream cheese or a drizzle of honey enhances the flavors beautifully. For a delightful breakfast option, serve it alongside fresh fruit or a dollop of yogurt.
Pairing Suggestions
This zucchini bread pairs wonderfully with a hot cup of coffee or tea for breakfast or an afternoon snack. For a more decadent experience, enjoy it with a scoop of vanilla ice cream or alongside a rich chocolate dessert for a sweet ending.
How to Store
To store leftovers, wrap the cooled zucchini bread in plastic wrap or aluminum foil and keep it in the refrigerator for up to one week. For longer storage, slice the bread and freeze it in an airtight container or freezer bag. To reheat, simply pop a slice in the toaster or warm it in the microwave for a few seconds.
Equipment Needed
You will need:
- A mixing bowl and whisk
- A box grater or food processor for the zucchini
- A loaf pan (preferably 9×5 inches)
- Parchment paper (optional, for easy removal)
- Measuring cups and spoons
Dietary Adaptations
To make this recipe vegan, substitute the eggs with a flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals one egg). For a dairy-free option, use plant-based milk and a dairy-free butter substitute. Ensure that all your ingredients are certified gluten-free to avoid cross-contamination for those with severe allergies.
Seasonal Adaptations
In the summer, use fresh garden zucchini for the best flavor and texture. In the fall, consider incorporating pumpkin puree in place of some of the zucchini for a seasonal twist. You can also add dried cranberries or nuts during the winter months for a heartier loaf.
Recipe FAQs
- Can I use frozen zucchini? Yes, but make sure to thaw and drain it well before using it in the recipe.
- Can I substitute the eggs? Yes, you can use flaxseed meal or applesauce as a binding agent.
- How do I know when the bread is done? Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done.
- Can I make muffins instead? Absolutely! Just reduce the baking time to about 20-25 minutes.
Gluten Free Zucchini Bread
This Gluten Free Zucchini Bread recipe is a delightful twist on a classic favorite, ensuring that those who follow a gluten-free lifestyle can still indulge in the moist, sweet, and slightly spiced goodness of homemade bread.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, combine the granulated sugar, brown sugar, and oil. Mix until well combined, then add the eggs one at a time, mixing well after each addition.
- Stir in the grated zucchini and vanilla extract until combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- If desired, fold in the chopped nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 3636Total Fat 189gSaturated Fat 47gTrans Fat 1gUnsaturated Fat 132gCholesterol 558mgSodium 3249mgCarbohydrates 438gFiber 20gSugar 223gProtein 65g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This gluten-free zucchini bread recipe is not only a delicious treat but also a fantastic way to sneak some veggies into your diet. Whether you’re enjoying it fresh out of the oven or toasted with a spread of your choice, it’s sure to become a favorite in your household. Don’t hesitate to experiment with flavors and ingredients to make it your own. Happy baking!
