Name: Gluten Free Zucchini Bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: ¼ cup Coconut oil or unsalted butter (This is the fat that keeps the bread moist and adds richness.); 1 cup Zucchini (Grated zucchini ensures the bread remains incredibly moist and adds a subtle flavor.); 1 cup Gluten-free all-purpose flour blend (This is the base of the bread, providing structure without gluten.); ½ teaspoon Xanthan gum (Used for binding when gluten is absent, ensuring a pleasant texture.); ½ cup Almond flour (Adds a nutty flavor and contributes to the tenderness of the loaf.); 1 teaspoon Ground cinnamon (A warm spice that enhances the overall flavor of the bread.); ¼ teaspoon Ground allspice (Adds depth and complexity to the flavor profile of the bread.); 1 teaspoon Baking powder (Essential for leavening, helping the bread rise.); ¼ teaspoon Baking soda (Works in conjunction with the baking powder to give the bread lift.); ½ teaspoon Kosher salt (Balances sweetness and enhances flavors.); 2 large Large eggs (Act as a binder, providing structure and moisture.); ⅓ cup Honey (Natural sweetness that also contributes to moisture.); 3 tablespoons Unsweetened almond milk (Adds moisture without dairy; can be replaced with any milk of choice.); 1 ½ teaspoon Pure vanilla extract (Adds a lovely subtle sweetness and aroma.); ⅓ cup Dark chocolate chips (Optional, but they add a delicious touch of sweetness to the bread.)

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When I think of comfort baking, Gluten Free Zucchini Bread swiftly comes to mind. This delightful loaf brings back memories of cozy afternoons spent in the kitchen, where the warm scents of freshly baked bread danced in the air. My fondness for this recipe grew when I discovered how simple it was to create something so wholesome and delicious. Zucchini, often overlooked in baking, transforms into a moist and flavorful treat that everyone can enjoy. As someone who adores experimenting with flavors, this recipe allows me to share a slice of joy, especially with those who are gluten intolerant. The rich, earthy flavor of the zucchini pairs harmoniously with the sweetness of honey and a hint of cinnamon. Each bite resonates with home and happiness, making it a staple in my kitchen.

Recipe Snapshot

Total Time:
1 hr 5 mins

Prep Time:
20 mins

Cook Time:
45 mins

Difficulty:
Medium

Calories:
190 kcal

Protein:
4 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
8 g

Tools Used:
Grater, Saucepan, Oven, Baking Sheet, Blender, Frying Pan, Wooden Spoon, Whisk, Chef’s Knife, Mixing Bowl

Why This Gluten Free Zucchini Bread Hits Different

Wholesome Ingredients

The star of this show is, of course, the zucchini! Packed with moisture, it keeps the bread tender. Then, we have the combination of gluten-free all-purpose flour and almond flour, which not only makes it gluten-free but also adds a lovely nutty flavor. The addition of dark chocolate chips elevates the bread to a sweet indulgence, making it perfect for breakfast or a snack.

Easy to Make

Even if you’re not an expert baker, this recipe is straightforward. The process involves simple mixing and baking, allowing you to enjoy homemade goodness without the fuss. It’s suitable for any skill level, ensuring that everyone can take a turn at baking.

Versatile Toppings

You can enjoy Gluten Free Zucchini Bread plain, or dress it up with toppings. A spread of almond butter or a drizzle of honey adds a delightful finishing touch. The flexibility in serving options means you can make it work for any occasion.

Great for Sharing

This loaf is perfect for gatherings, as it serves many. Whether you’re hosting a brunch or simply visiting friends, sharing a loaf is a heartfelt gesture. It’s a great way to introduce gluten-free baking to others.

Freeze for Later

One of my favorite aspects of this recipe is its freeze-friendly nature. You can bake a batch and freeze slices for a quick snack or breakfast option later. Just thaw and toast, and you’re good to go!

Health Benefits

Not only is this bread delicious, but it’s also packed with nutrients. Zucchini is low in calories and high in vitamins, making this a guilt-free treat. Plus, with no refined sugars, it’s a healthier choice compared to many other baked goods.

Ingredients Overview for Gluten Free Zucchini Bread

The ingredients for Gluten Free Zucchini Bread are a harmonious blend that creates a moist and flavorful loaf. Each component plays a vital role, with the zucchini adding moisture, while the combination of gluten-free flour and almond flour provides structure and a delightful texture. The spices enhance the flavor, making each slice a comforting treat.

Coconut oil or unsalted butter – ¼ cup: This is the fat that keeps the bread moist and adds richness.
Zucchini – 1 cup: Grated zucchini ensures the bread remains incredibly moist and adds a subtle flavor.
Gluten-free all-purpose flour blend – 1 cup: This is the base of the bread, providing structure without gluten.
Xanthan gum – ½ teaspoon: Used for binding when gluten is absent, ensuring a pleasant texture.
Almond flour – ½ cup: Adds a nutty flavor and contributes to the tenderness of the loaf.
Ground cinnamon – 1 teaspoon: A warm spice that enhances the overall flavor of the bread.
Ground allspice – ¼ teaspoon: Adds depth and complexity to the flavor profile of the bread.
Baking powder – 1 teaspoon: Essential for leavening, helping the bread rise.
Baking soda – ¼ teaspoon: Works in conjunction with the baking powder to give the bread lift.
Kosher salt – ½ teaspoon: Balances sweetness and enhances flavors.
Large eggs – 2: Act as a binder, providing structure and moisture.
Honey – ⅓ cup: Natural sweetness that also contributes to moisture.
Unsweetened almond milk – 3 tablespoons: Adds moisture without dairy; can be replaced with any milk of choice.
Pure vanilla extract – 1 ½ teaspoons: Adds a lovely subtle sweetness and aroma.
Dark chocolate chips – ⅓ cup: Optional, but they add a delicious touch of sweetness to the bread.

How to Prepare Gluten Free Zucchini Bread

Making Gluten Free Zucchini Bread is a breeze, allowing you to enjoy the delightful flavors in no time. Follow these simple steps, and you’ll have a delicious loaf ready to share.

Start by placing the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature. If you prefer, melt the coconut oil in a small saucepan over medium heat, then transfer it to the mixing bowl.
Preheat your oven to 350°F (175°C). Line an 8 ½ x 4 ½-inch loaf pan with parchment paper, allowing the paper to overhang the sides. This will make it easy to lift the bread out later. Lightly coat the pan with nonstick spray for extra insurance.
Next, take the grated zucchini and press it between several layers of paper towel or clean kitchen towels. This step is crucial as it removes excess moisture, helping the bread hold its shape.
In a separate medium mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and kosher salt. This ensures all dry ingredients are well-combined and evenly distributed.
To the bowl with the melted coconut oil, add in the eggs, honey, almond milk, and vanilla extract. Whisk until smooth and well combined. If the coconut oil solidifies, you can heat it in the microwave in short bursts until it melts again.
Using a rubber spatula, gently stir in the prepared zucchini into the wet mixture until just incorporated. This will keep the bread light and fluffy.
Add the dry mixture to the bowl with the zucchini mixture. Using the rubber spatula, fold the ingredients together gently until just combined. Be careful not to over-mix, as this can result in a denser bread.
Now, fold in the dark chocolate chips, reserving a few for sprinkling on top if desired. This adds a nice touch when the bread bakes.
Pour the batter into the prepared loaf pan and smooth the top with your spatula. If you’ve reserved some chocolate chips, sprinkle them over the top for a lovely visual appeal.
Bake the loaf in your preheated oven for 40 to 45 minutes. Start checking for doneness at the 30-minute mark by inserting a toothpick into the center; it should come out clean. If the top is browning too quickly, loosely tent the loaf with foil to prevent burning.
Once baked, place the pan on a wire rack and allow the bread to cool in the pan for 20 minutes. Then, gently unmold the bread and let it cool completely on the wire rack. When ready, slice and serve warm or let it cool to room temperature. For neat slices, use a large, sharp knife, wiping the blade clean between cuts.

Things Worth Knowing

Moisture Control: Pressing the zucchini is essential to avoid a soggy bread. This step helps the loaf hold its shape while baking.
Baking Time: Ovens can vary, so keep an eye on your bread. Start checking at the 30-minute mark to prevent over-baking.
Cooling: Allow the bread to cool in the pan to set properly and make slicing easier without falling apart.
Storage: Properly store your bread to maintain freshness. Use a paper towel-lined container to absorb excess moisture.

Substitutions and Tips

Crafting the perfect Gluten Free Zucchini Bread is all about understanding the ingredients and making it your own. Here are some practical tips to elevate your baking experience:

Storage: Let the bread cool completely, then store it in a paper towel-lined airtight storage container. Keep at room temperature for up to one week.
Freezing: You can freeze this bread as slices, perfect for easy snacks, or as a whole loaf. Wrap it in plastic wrap and store it in an airtight freezer-safe container for up to three months. Thaw overnight in the refrigerator.
Variations: Experiment by adding nuts or swapping out dark chocolate chips for dried fruits. Each variation brings a new taste to the classic recipe.
Sweetness Level: Adjust the amount of honey based on your preference. You can also substitute with maple syrup for a different flavor.
Serving Tips: This bread pairs wonderfully with a spread of nut butter or cream cheese for breakfast or a snack.
Freshness: For the best flavor, use fresh zucchini and store it properly to maintain moisture and taste.

Perfect Pairings for Gluten Free Zucchini Bread

When it comes to enjoying Gluten Free Zucchini Bread, there are countless ways to serve it that enhance its deliciousness.

Breakfast Delight: Serve slices warmed with a dollop of cream cheese or nut butter for a delicious breakfast option.
Afternoon Snack: Pair a slice with your favorite tea or coffee, making it a perfect afternoon pick-me-up.
Brunch Treat: Add this bread to your brunch spread alongside fresh fruits and yogurt for a well-rounded meal.
Dessert Option: Serve warm with a scoop of vanilla ice cream for a cozy dessert after dinner.
Storage Advice: Keep slices in the fridge for a refreshing snack. They can be enjoyed cold or toasted for a slightly crispy texture.
Seasonal Pairings: This bread is perfect for spring and summer gatherings, especially when zucchini is in season.

FAQ

Yes, you can experiment with different gluten-free flours. However, ensure that the blend you use includes xanthan gum or add it separately, as it helps bind the ingredients together. Each flour has its own characteristics, so some may yield a denser loaf than others.

To store your Gluten Free Zucchini Bread, let it cool completely, then place it in a paper towel-lined airtight container at room temperature. It will stay fresh for up to a week. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap.

Absolutely! Adding nuts like walnuts or pecans, or seeds such as chia or flax, enhances the texture and flavor of your bread. Make sure to adjust the amount of other ingredients accordingly if you add significant bulk.

Gluten Free Zucchini Bread pairs well with a variety of toppings. Try spreading almond butter, cream cheese, or even a slice of cheddar for a savory twist. It’s also lovely with a side of fresh fruit or yogurt for a balanced breakfast.

Conclusion

Gluten Free Zucchini Bread is a delightful treat that combines moisture, flavor, and wholesome ingredients into every slice. Perfect for breakfast, snacks, or sharing with friends, it’s a recipe you’ll want to keep in your repertoire. I encourage you to give this recipe a try, enjoy the process, and savor the delicious results. Happy baking!