Chock-full of shredded zucchini, chopped walnuts and warming spice, this Gluten-Free Zucchini Bread is a reliable favorite for breakfast, snack or an easy gift from the kitchen.
Article Courtesy: Alison Needham, A Girl Defloured
I love the idea of zucchini: a tiny seed planted in the soil turns into a prolific, flowering vine. The reality, though, is that once the harvest begins my enthusiasm wanes as the pile of zucchini grows. Every gardener knows the annual zucchini glut—and the tradition of leaving an anonymous squash on a neighbor’s porch for them to enjoy (or not).
When faced with a bumper crop, I try many approaches: ratatouille, stir-fries, fritters, shredded zucchini folded into risotto with blossoms, thin raw slices dressed with lemon vinaigrette. But the one everyone in my house prefers is tender, well-spiced zucchini bread.
The last time I baked it I needed a loaf that was both gluten- and dairy-free, so I adapted a recipe from the Gluten-Free Goddess. I baked the batter in mini loaf pans and wrapped the finished loaves in parchment tied with twine—perfect for gifting.
This gluten-free zucchini bread is moist, aromatic with cinnamon, and studded with chopped walnuts (or pecans). It toasts beautifully and is delicious spread with butter or a dairy-free spread. It also freezes well, though it rarely lasts long.
What will you make with your zucchini this season?
Gluten-Free Zucchini Bread
Alison Needham
Ingredients
- 1 full cup of grated zucchini from about 1 medium zucchini
- 1 ¼ cup all purpose gluten-free flour blend we like Pamela’s GF Artisan Blend
- ¼ cup almond flour or finely ground almond meal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum omit if your flour blend already has it
- ½ teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup brown sugar
- ⅓ cup canola oil or other light oil
- 2 extra large eggs
- ¼ cup full-fat coconut milk or regular whole milk
- 1 teaspoon fresh lemon juice
- 1 tablespoon pure GF vanilla extract
- ⅓ cup chopped walnuts or pecans
Instructions
-
Preheat the oven to 350°F. Spray three mini loaf pans with gluten-free cooking spray (or use one standard 9-inch loaf pan) and set aside.
-
Place the grated zucchini on paper towels and gently squeeze to remove excess moisture. Fluff with a fork and set aside.
-
In a medium bowl whisk together the gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, xanthan gum (if needed), salt and cinnamon. In a large bowl whisk the brown sugar, canola oil, eggs, coconut milk, lemon juice and vanilla until smooth, then stir in the nuts.
-
Add the dry ingredients to the wet and mix until combined. Fold in the grated zucchini, reserving a small amount if you’d like to sprinkle on top of the loaves before baking.
-
Divide the batter evenly among the prepared pans, sprinkle with the reserved zucchini if using, and bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the loaves cool in the pans for 5 minutes, then carefully turn them out onto a rack to cool completely.