Gluten-Free Zucchini Bread Recipe

Why You’ll Love This Recipe

This gluten-free zucchini bread is a great way to enjoy a healthy treat without sacrificing flavor. It’s light and fluffy thanks to the zucchini, while also being naturally sweetened with coconut sugar. With the option to add chocolate chips, nuts, or a sprinkle of nutmeg, you can customize it to suit your taste. Plus, it’s dairy-free and free of refined sugar, making it a guilt-free indulgence for anyone following a special diet.

Ingredients

• 1 medium-sized zucchini (grated, about 2 cups)

• 2 large eggs

• 3/4 cup coconut sugar (or regular cane sugar, brown sugar, or maple sugar)

• 1 1/2 tsp pure vanilla extract

• 1 1/2 cups gluten-free all-purpose flour

• 2 tsp ground cinnamon

• 1 tsp baking powder

• 3/4 tsp sea salt

• 2/3 cup avocado oil (or melted and cooled butter or coconut oil)

Optional Add-ins:

• 1/4 tsp ground nutmeg

• 1 cup chocolate chips

• 2/3 cup raw chopped walnuts or pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a 9” x 5” loaf pan with parchment paper.

2. In a mixing bowl, whisk together the eggs and oil (or melted butter). Stir in the grated zucchini and coconut sugar (add vanilla extract if using).

3. In a separate bowl, combine the gluten-free flour, cinnamon, baking powder, and sea salt. Stir to combine.

4. Gradually pour the dry ingredients into the wet ingredients, mixing until a thick batter forms. If desired, fold in chocolate chips and/or chopped nuts.

5. Transfer the batter into the prepared loaf pan, smoothing it out into an even layer. Optionally, sprinkle extra chocolate chips on top.

6. Cover the loaf pan with aluminum foil, tenting the foil slightly so the bread has room to rise. Bake for 40 minutes on the center rack.

7. After 40 minutes, remove the foil and bake for an additional 20-30 minutes, or until the bread tests clean (use a digital thermometer to ensure it reaches 200°F).

8. Allow the zucchini bread to cool for at least 45 minutes before slicing and serving.

Servings and Timing

• Servings: 1 loaf (about 8 slices)

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

Variations

• Flour Substitute: You can use a different gluten-free flour blend or even almond flour, but make sure to adjust the liquid amounts if needed.

• Sweetener Swap: Replace coconut sugar with brown sugar, cane sugar, or maple syrup for a different flavor profile.

• Add-ins: Customize the bread with nuts, chocolate chips, or dried fruits. A dash of ground nutmeg or ginger can also elevate the flavor.

Storage/Reheating

• Storage: Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week.

• Freezing: To freeze, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.

• Reheating: To reheat, slice the bread and warm it in the microwave for 20-30 seconds, or in a toaster oven for a few minutes.

FAQs

1. Can I use a different sweetener for this zucchini bread?

Yes, you can substitute coconut sugar with brown sugar, cane sugar, or even maple syrup. Keep in mind that maple syrup will add more moisture, so you might need to adjust the dry ingredients.

2. Can I make this recipe nut-free?

Yes, simply omit the nuts or use seeds like sunflower or pumpkin seeds as an alternative for crunch.

3. How do I know when the zucchini bread is done baking?

The zucchini bread is done when it reaches an internal temperature of 200°F, or when a toothpick inserted into the center comes out clean.

4. Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini, but make sure to thaw and drain any excess liquid before using it in the recipe.

5. Can I make this recipe in a muffin tin instead of a loaf pan?

Yes, you can! Bake at 350°F for about 20-25 minutes, checking with a toothpick to ensure they’re fully cooked.

6. Can I make this recipe dairy-free?

Absolutely! The recipe is already dairy-free, but if you want a different flavor, you can use melted coconut oil instead of avocado oil or add non-dairy butter.

7. How can I make this recipe less sweet?

You can reduce the amount of coconut sugar or substitute it with a lower-sugar alternative like stevia or monk fruit.

8. Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder, but you may need to adjust the liquid content to keep the bread from becoming too dry.

9. What can I do if my zucchini bread is too dry?

If the bread turns out dry, next time try adding a bit more zucchini or oil to increase the moisture. You can also experiment with adding a tablespoon of yogurt or applesauce.

10. Can I make this zucchini bread without eggs?

Yes, you can replace the eggs with a flax egg (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water), or use a commercial egg replacer.

Conclusion

This gluten-free zucchini bread is the perfect treat for anyone looking for a healthy and delicious snack or breakfast option. With its moist texture and customizable add-ins, it’s sure to become a favorite in your recipe rotation. Whether you’re gluten-free or simply looking for a lighter, healthier bread, this recipe hits all the right notes. Enjoy it fresh out of the oven or save some for later—either way, it’s sure to be a hit!