Gluten-free Zucchini Bread
Yay for gluten-free zucchini bread. This bread is as good as they come....flavorful and soft and fluffy, just like zucchini bread should be. This bread is minimally sweetened with natural sugar and contains 2 full cups of zucchini. Perfect addition to breakfast, brunch, or is great as a healthy snack.
I use a combination of gluten-free flours to create the perfectly soft texture you crave in baked goods! And it has more zucchini and far less sweetener than most quick breads, so it's better for you, too! Plus the cinnamon and nutmeg are the perfect combination of spices in this bread.
I hope you enjoy!
Gluten-free Zucchini Bread
- ▢ 1 1/4 cup gluten-free flour blend
- ▢ 3/4 cup almond flour
- ▢ 2 tbsp. coconut flour
- ▢ 2 tsp. ground cinnamon
- ▢ 1/2 tsp. ground nutmeg
- ▢ 1 tsp. baking powder
- ▢ 1/2 tsp. baking soda
- ▢ 1/2 tsp. salt
- ▢ 1/4 cup mashed banana (one small banana)
- ▢ 1/3 cup coconut oil, melted
- ▢ 1/2 cup coconut sugar
- ▢ 2 eggs
- ▢ 1 tsp. pure vanilla extract
- ▢ 2 cups grated zucchini, access water removed (about 2 small/medium zucchinis)
- Preheat oven to 350. Prepare a 9×5 bread loaf pan by either lightly greasing with coconut oil or lining with parchment paper. If using parchment, cut a piece that is as wide as the loaf pan and place parchment on the bottom and up the short sides. This allows you to easily pull on the parchment to remove the bread from the pan when done.
- In a large mixing bowl, combine the gluten-free flour, almond flour, coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, combine the mashed banana, coconut oil, coconut sugar, eggs, vanilla, and grated zucchini. Whisk together using a metal whisk or a fork. (tip: mix the banana, oil, and sugar together first before adding remaining ingredients; this will help the coconut oil from solidifying when the cold eggs are added).
- Add the wet ingredients to the flour mixture and stir until fully combine, but don't overmix. Batter will be on the thicker side.
- Scoop batter into prepared loaf pan. Using a knife, spread batter evenly across the top.
- Bake for 55-65 minutes, or until a knife inserted in center of bread comes out clean. I usually check the bread at about 35 minutes and tent the pan with a piece of foil (this will help the edges from browning too much).
- Let cool 5-10 minutes before removing from pan. Pull on parchment paper to remove. If needed, run a knife along the long sides of the pan to loosen bread.
- Allow to fully cool. Slice and enjoy!
- The best way to measure the flours is by scooping them into your measuring cup and leveling off with a knife. Same with the almond flour – don’t pack the almond flour into the measuring cup.
- Allowing bread to fully cool (or almost) helps the bread with the nice fluffy texture.. but if you must, you can slice right away 🙂
- Store in an airtight container at room temp for up to 3 days, or you can store in the freezer for up to 3 months. If freezing, fully slice the loaf before freezing.