Gluten-Free Zucchini Bread

There’s something incredibly comforting about a slice of warm zucchini bread straight from the oven. This Gluten-Free Zucchini Bread recipe is not only simple to make but also a delightful way to use up that extra zucchini from your garden or farmers’ market. Perfect for breakfast, a snack, or even dessert, this bread is moist, flavorful, and packed with wholesome ingredients. Let’s dive into why this recipe is a must-try!

Why I Love This Recipe

I adore this Gluten-Free Zucchini Bread for several reasons. First, it’s incredibly versatile; you can add your favorite mix-ins like chocolate chips or nuts to customize it to your taste. Second, it’s a fantastic way to sneak extra veggies into your diet without sacrificing flavor. Finally, the aroma of cinnamon and vanilla wafting through your kitchen while it bakes is simply irresistible.

Shopping List

To whip up this delicious bread, you’ll need the following ingredients:

• 1 medium-sized zucchini, grated (about 2 cups)
• 2 large eggs
• 3/4 cup coconut 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**
• 1/4 tsp ground nutmeg
• 1 cup chocolate chips
• 2/3 cup raw chopped walnuts or pecans

*For a refined sugar alternative, coconut sugar is an excellent choice.
**Avocado oil is a healthy fat that adds moisture without overpowering the flavor.

Must-Have Equipment

Before you get started, gather the following tools:

• Mixing bowls: For combining wet and dry ingredients.
• Grater: To shred the zucchini effortlessly.
• Measuring cups and spoons: For accurate ingredient measurements.
• Loaf pan: A standard 9×5 inch pan works perfectly.
• Whisk: To beat the eggs and mix the batter smoothly.

Build Gluten-Free Zucchini Bread Step by Step

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your bread bakes evenly.

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This helps prevent your bread from becoming soggy.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the eggs, coconut sugar, avocado oil, and vanilla extract until well combined.

Step 4: Combine Dry Ingredients

In another bowl, mix the gluten-free flour, ground cinnamon, baking powder, sea salt, and ground nutmeg.

Step 5: Combine Everything

Add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 6: Fold in the Zucchini and Mix-Ins

Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed throughout the batter.

Step 7: Pour into the Pan

Pour the batter into a greased loaf pan, smoothing the top with a spatula.

Step 8: Bake

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Enjoy

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delightful Gluten-Free Zucchini Bread!

Fresh Seasonal Changes

This recipe is incredibly adaptable. Here are some seasonal variations to consider:

• In the summer, add fresh blueberries for a burst of flavor.
• In the fall, incorporate pumpkin spice for a cozy twist.
• During the holidays, try adding dried cranberries and pecans.
• For a chocolate lover’s dream, swap half the flour for cocoa powder to create a Double Chocolate Zucchini Bread With Walnuts.

Frequent Missteps to Avoid

Making zucchini bread can be straightforward, but here are some common pitfalls to avoid:

• Not squeezing out the excess moisture from the zucchini can lead to a soggy loaf.
• Overmixing the batter can result in a dense texture; mix just until combined.
• Using too much coconut sugar can make the bread overly sweet; stick to the measurement.
• Not adjusting baking time based on your oven can lead to underbaking or overbaking, so keep an eye on it!

How to Store & Reheat

To keep your Gluten-Free Zucchini Bread fresh:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap in plastic wrap and freeze for up to 3 months.
• To reheat, simply microwave a slice for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.

Gluten-Free Zucchini Bread FAQs

Can I use frozen zucchini for this recipe?

Yes! Just make sure to thaw it and squeeze out the excess moisture before using it in the batter.

Can I substitute the coconut sugar with another sweetener?

Absolutely! You can use brown sugar or maple syrup, but keep in mind that it may alter the flavor slightly.

Is there a vegan version of this zucchini bread?

Yes! Substitute the eggs with flax eggs or applesauce, and ensure the chocolate chips are dairy-free.

What other mix-ins can I add?

You can get creative with mix-ins! Consider adding shredded coconut, sunflower seeds, or even a swirl of peanut butter for added flavor.

Quick Weeknight Wins

If you love baking and are looking for quick weeknight treats, consider these options:

• Lemon Poppy Blueberry Zucchini Bread for a refreshing twist.
• Butterscotch Zucchini Blondies Browned Butter for a decadent dessert.
• Classic banana bread for a timeless favorite.

That’s a Wrap

This Gluten-Free Zucchini Bread is a wonderful way to enjoy a sweet treat while incorporating healthy ingredients. Whether you’re baking for yourself, your family, or friends, this recipe is sure to impress. With the right ingredients and a few simple steps, you’ll have a delicious loaf ready to share—or keep all to yourself! So go ahead, grab that zucchini, and let’s get baking!

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