This is the Best Gluten-Free Zucchini Bread recipe ever! Easy and delicious, packed with tender pieces of walnuts.
As Summer comes to an end so does zucchini season, and a great way to use up any excess zucchini is to make delicious gluten-free zucchini bread! I love this healthier zucchini bread recipe because it’s perfectly moist with just the right amount of cinnamon and spice. You can add buttery toasted walnuts or even chocolate chips, depending on your preference. The best part of all is that this recipe can be made 24 hours in advance, with the flavors and texture improving over time.
Gluten-Free Zucchini Bread Ingredients
This is the best zucchini bread recipe ever! Made with simple ingredients you can feel good serving your family.
- Gluten-Free Flour: I love using Bob’s Red Mill 1 to 1 gluten-free flour blend. Just make sure to measure the gluten-free flour using a food scale or by scooping the flour with a spoon into the measuring cup and leveling it off with a knife. Do not pack gluten-free flour.
- Almond Flour: The almond flour in this recipe helps give this zucchini bread its cake-like texture. For a nut-free option, use an equal amount of gluten-free flour in place of the almond flour.
- Eggs: The eggs in this recipe are used as a binding agent and help the bread to rise. Try using two flax eggs for a vegan option.
- Oil: Use a subtly flavored oil such as unrefined coconut oil avocado oil. Olive oil is too strong of a flavor.
- Almond Milk: Helps provide moisturizer to the bread. You could also use coconut milk or cashew milk to keep this bread dairy-free.
- Sugar: The combination of sugar and dark brown sugar gives this bread the best flavor. For a refined sugar-free healthier version, you can replace both sugars with an equal amount of coconut sugar.
- Dark Brown: Dark brown sugar has a delicious molasses flavor that goes well with the spices. It also provides more moisture.
- Lemon Juice: The lemon juice helps activate the baking soda, giving the bread more lift.
- Vanilla Extract: Use a high-quality vanilla extract for best results.
- Baking Powder: The baking powder helps lift the bread.
- Baking Soda: The baking soda helps lift the bread.
- Salt: Salt provides flavor and brings out the sweetness in the recipe.
- Zucchini: One large fresh zucchini grated is about equal to one cup, which is all you need. Zucchini has high water content, so you will want to make sure to squeeze out the excess moisture before folding it into the bread.
- Cinnamon, Pumpkin Pie Spice, Allspice: The combination of spices gives this zucchini bread the best flavor!
- Walnuts: The walnuts add a great texture and flavor to this bread, but if you are not a fan of nuts, feel free to leave them out altogether. Another great option is to add 1 cup of chocolate chips.
How to Make Gluten-Free Zucchini Bread
Simple to make in under an hour! This amazingly easy gluten free zucchini bread is the perfect loaf, destined to become a new family favorite.
- Preheat the oven to 350° F. Grease an 8×4 or 9×5 inch loaf pan.
- In a medium bowl whisk together the dry ingredients, then set the bowl aside.
- In a large mixing bowl or KitchenAid mixer, combine the brown sugar, sugar, melted oil, eggs, milk, lemon juice, and vanilla extract. Beat on medium speed for 1-2 minutes.
- Slowly add the dry ingredients into the wet ingredients, mixing until fully combined.
- Wash the zucchini and cut off both ends. Using a grater, carefully grate the zucchini over a small bowl. Measure one cup’s worth of grated zucchini, and place it into a cheesecloth. Squeeze out any excess water. Stir the zucchini into the batter, then fold in the walnuts.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until the center of the loaf comes clean with a toothpick.
- Remove the loaf from the oven and allow it to sit for 5 minutes before removing it from the pan. Transfer the loaf to a wire rack to finish cooling for 2 hours.
- Wrap the loaf in aluminum foil and store it in a tightly sealed airtight container at room temperature for up to 3 days. You can also store this bread in the refrigerator for up to 5 days.
- When ready to serve, cut the loaf into individual slices and serve with melted butter.
How Can I Strain Zucchini If I Do Not Have A Cheese Cloth?
Zucchini naturally has a lot of water, but too much moisture will cause this loaf to be soggy. If you do not have a cheesecloth the best way to strain the zucchini is to use two double-bound paper towels or a clean kitchen towel to squeeze and drain the excess liquid. When using a paper towel, try to avoid any tiny pieces from getting into the batter when removing the zucchini.
Can I Make Mini Zucchini Bread Loaves?
Yes! You can use this recipe to make mini zucchini loaves by using mini loaf pans, which are perfect to hand out during the holidays. You’ll want to decrease the baking time to around 25-30 minutes.
Can This Zucchini Bread Recipe Be Made Nut Free?
Yes, this delicious quick bread recipe can easily be modified by replacing the almond flour with an equal amount of gluten-free flour and leaving out the walnuts.
Can You Freeze This Bread?
This zucchini bread recipe can freeze for up to 3 months. Once the bread has cooled wrap the loaves in plastic wrap, then in foil before freezing.
When Is The Best Time To Serve Zucchini Bread?
I highly recommend making this zucchini bread 24 hours in advance before serving. It gives the bread a chance to completely cool allowing the flavors to merge together while the structure firms up a bit. This is very moist zucchini bread.
Looking For More Delicious Bread Options, Check Out The Link Below
- Pumpkin Bread (Gluten and Dairy-Free)
- Lemon Bread (Gluten and Dairy-Free)
- Banana Bread (Gluten and Dairy-Free)
- Cranberry Orange Bread (Gluten and Dairy-Free)
- Walnut Date Loaf (Gluten and Dairy-Free)
- Orange Cardamom Bread (Gluten and Dairy-Free)
Recipe
Gluten-Free Bread
Ingredients
Wet Ingredients
- ½ cup sugar
- ¼ cup dark brown sugar
- ⅓ cup coconut oil, melted
- 2 large eggs
- ¼ cup almond milk
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
Dry Ingredients
- 1 cup gluten-free flour (136 grams)
- ½ cup almond flour (50 grams)
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon allspice
Ingredients to fold in
- 1 cup grated zucchini, strain water 1 large zucchini
- ½ cup walnuts, optional
Instructions
- Preheat the oven to 350° F. Grease an 8x4 or 9x5 inch loaf pan
- In a medium-size bowl whisk together the dry ingredients, and then set the bowl aside.
- In a separate large mixing bowl or KitchenAid mixer, combine the brown sugar, sugar, melted oil, eggs, milk, lemon juice, and vanilla extract. Beat on medium speed for 1-2 minutes.
- Slowly add the dry ingredients into the wet ingredients. Mix until fully combined.
- Wash the zucchini and cut off both ends. Using a grater, carefully grate the zucchini over a small bowl. Measure out one cup's worth of zucchini into a cheesecloth and squeeze out any excess water. Stir the zucchini into the batter, then fold in the walnuts.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes.
- Remove the loaf from the oven and allow it to sit in the pan for 5 minutes before removing it. Transfer the loaf to a cooling rack for 1-2 hours.
- Wrap the loaf in aluminum foil and store it in a tightly sealed airtight container at room temperature for up to 3 days. You can also store this bread in the refrigerator for up to 5 days.
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