Gluten-Free Zucchini Bread Recipe
Sweet and moist with a light crumb, this gluten-free zucchini bread is so delicious and easy to make. Seriously, it’s so good it will win over any zucchini-haters you might know . . . especially since it doesn’t actually taste like zucchini. Below you'll find the recipe for the version we call The Original, plus a list of optional ingredients that can be added to make a Spiced Nut version.
Servings 10
Calories 251kcal
Equipment
- 8x4 inch loaf pan
- grater
- cheesecloth, paper towels or clean kitchen towels
Ingredients
Wet Ingredients
- 2 cups grated zucchini
- 4 large eggs
- ½ cup maple syrup
- ¼ cup melted butter or coconut oil if dairy-free (plus extra for greasing your bread pan)
- 1 tsp vanilla extract (here's how to make your own)
- 1 tsp unsulphured blackstrap molasses
Dry Ingredients
- 2 cups almond flour
- 1 cup gluten-free rolled oats
- 2½ tsp baking powder (If you don't have it on hand, you can make it with baking soda, cream of tartar and arrowroot flour or non-GMO cornstarch. Here's how.)
- ¼ tsp sea salt
Additional Ingredients for Spiced Version
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup chopped pecans (optional)
Instructions
- Preheat your oven to 350F and line a loaf pan with parchment paper.
- If you have small zucchini, shred them zucchini and wrap them in a few layers of cheesecloth, paper towels or a clean kitchen towel. Wring out the excess liquid, then set the zucchini aside. If you have large zucchini, cut them in quarters and remove the seedy center before shredding and wringing out the excess liquid.
- Add the eggs, maple syrup, molasses, vanilla and butter/coconut oil to a food processor.
- Add all dry ingredients (almond flour, oats, baking powder, salt) except the nuts (if using) to the food processor. If you're making the spiced version, this is the step you'll want to add the optional spices in, too.
- Blend the ingredients for about 30-45 seconds. The batter should be a runny liquid when you're ready to move to the next step.
- Spread an even layer of the zucchini over the batter and pulse a few times until everything is combined.
- If you’re adding nuts, remove the food processor container from the base, sprinkle them over the batter, and mix them in with a silicone spatula.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool for at least 20 minutes before serving.
Notes
Tried this recipe? Nutrition
Calories: 251kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 125mg | Potassium: 292mg | Fiber: 3g | Sugar: 12g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg