Gluten Free Zucchini Bread Recipe

Gluten Free Zucchini Bread Recipe

It’s (almost) summer, and that means all things zucchini to me. It seems natural to start off with the re-invention of an old favorite: gluten free zucchini bread! This new recipe embraces the flavor of the zucchini without hiding it behind a lot of sugar or oil like traditional recipes often do. Healthy coconut oil adds just the right touch without weighing down this lighter-than-you-might-expect loaf.

As a cookbook author, you know I love creating new recipes. I already have several wonderful gluten free zucchini bread and muffin recipes, so you might ask, “Why one more?”. I love the art and craft of creating. Of starting afresh with a new canvas, here, using coconut oil as an alternative fat solution, and cutting back on the sugars.

gluten free zucchini bread

I’ve also modified the recipe so it’s easy to make with either my award-winning gfJules Gluten Free Muffin Mix or from scratch with my gfJules Gluten Free All Purpose Flour. Both ways turn out delicious loaves; one just saves time and measuring, making homemade gluten free zucchini bread even faster and easier!

gluten free zucchini bread with pecans on board

As a side note: my gfJules Gluten Free Muffin Mix is light on sugar. I have heard from many customers who are trying to cut back on sugar, so I use only a little in the mix, which means you are always free to add more. I’ve added regular cane sugar, brown sugar or even coconut palm sugar in this recipe and they are all delicious, but for a truly light and not-too-sweet gluten free zucchini bread, no need to add any sugar at all.

I find with fresh zucchini and pecans, there really isn’t a need for lots of extra oil or sugar, which is why I really love this recipe. With my gfJules Flour or Muffin Mix, there is no grittiness, and the bread is light and moist. Don’t weigh it down with heavy oil or excess sugar! I think you’ll be impressed at the statement zucchini makes in this recipe: in color, taste, texture and moisture. It stays fresh and soft for days, too, should you somehow be able to resist eating it all in one day!

gluten free zucchini bread with pecans

And just so you know, yes! Of course you can bake this yummy batter into gluten free zucchini muffins. They’re delicious! Depending on the size of your muffins, you’ll need to start checking to see if they are done at around 20 minutes.

As you can see, I’ve made several loaves. That’s what it takes to make a proven recipe worthy of sharing with you! Luckily everyone around my house is sneaking slices of this new favorite – even these three loaves will be gone soon!

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Gluten Free Zucchini Bread Recipe

gluten free zucchini bread
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf

Ingredients

  • 1 gfJules™ Muffin Mix can (optional: + 1/4 cup sugar, brown sugar or coconut palm sugar, if you like sweeter bread)

OR

  • 1 1/4 cup gfJules™ Gluten-Free All-Purpose Flour (169 gr)
  • 1/4 cup flaxseed meal (or gfJules™ Flour or almond meal or buckwheat flour)
  • 1/2 cup granulated cane sugar or unrefined coconut palm sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt, fine
  • 1/2 Tbs. cinnamon
  • 1/4 tsp. allspice

PLUS

  • 1/2 cup coconut oil, warmed to liquid (or may use vegetable oil)
  • 1 egg + 1 egg white (or 1 1/2 recipes egg replacer of choice – click here for my suggestions)
  • 1/2 tsp. almond extract (or pure vanilla extract)
  • 1 1/2 cups shredded zucchini (packed)
  • 1/2 cup chopped, toasted pecans (toast at 200°F for 10 minutes on a cookie sheet, cool, then chop) – optional

ICING (optional)

  • 1/2 cup confectioner’s sugar
  • 1-3 Tbs. milk of choice

Instructions

Preheat oven to 350 F.

Shred zucchini in a food processor or using a box grater. Measure out 1 1/2 cups, packed.

If making from scratch instead of using my gfJules™ Muffin Mix, whisk together gfJules™ Flour, flaxseed meal, baking powder, baking soda, salt, cinnamon and allspice in a bowl.

In a large mixing bowl, cream coconut oil together with sugar (or half of gfJules Muffin Mix can) for one minute. Add egg, egg white and almond extract, mixing until thoroughly combined.

Slowly stir in the dry ingredients, making a thick batter. Fold in the shredded zucchini and chopped nuts until integrated.

Oil a 9×5 bread pan and spread the batter smoothly with a rubber spatula. Bake in preheated oven for 45-50 minutes, testing with a toothpick to see if it has baked all the way through. The toothpick inserted into the center of the loaf should come out clean when done.

Remove to cool on a wire rack for 10 minutes before removing from the bread pan to finish cooling on the rack.

If desired, whisk together icing ingredients until drizzling consistency, adding more or less milk or confectioner’s sugar so it is thin enough to drizzle without being watery. Drizzle across the top of each fully cooled loaf in a decorative pattern.

My newest gluten free zucchini recipe embraces the flavor of the zucchini without hiding it behind a lot of sugar or oil like traditional recipes often do.

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29 thoughts on “Gluten Free Zucchini Bread Recipe

    • I know, Amanda. I feel the same way about pumpkin in the fall. Give me ALL the zukes and pumpkin!!!
      ~jules

    • Hi Pam, that’s correct. No need to add baking powder or soda and only add cinnamon if you like to have that in your zucchini bread. enjoy!
      ~jules

    • Thanks so much, Ann! I’m so happy to know my recipes are enjoyed!
      For this recipe, have a look at my suggestions for egg replacements in quick breads. This article outlines several choices; pick one and make 1 1/2 recipes of it, since this bread needs 1 egg + 1 egg white. You should be fine making this bread egg-free for your grandson!
      ~jules

  1. Pingback: A Zucchini Recipe Bonanza ... Over 60 Gluten-Free Zucchini Dessert Recipes | All Gluten-Free Desserts...All the Time

  2. Hi Jules, just wondering if you could help. Whenever I baked any of these types of breads, they never seem fully cooked even if I leave them in much longer than recipe calls for. TIA

    • Hi Bev,
      Thanks for your question. Are you referring to quick breads, fruit breads, veggie breads, yeast breads …? I’m assuming the problem you’re having is of a quick bread variety, and often that comes from too much moisture. In this recipe, for example, you’ll want to set aside the shredded zucchini in between paper towels so that the extra moisture will be absorbed. In the bread itself, it could cause the centers not to bake fully. It’s especially true with banana breads and applesauce bases as well. Try cutting back the moisture a bit, bake in muffin tins instead of as a bread, and cover the breads/muffins, if necessary, with foil so that you can continue to bake them longer without over-cooking the tops. Hope that helps!
      ~jules

  3. Can these be made into muffins for easy transportation? Thank you for all your yummy recipes! My husband and I have not missed a thing since he was diagnosed with a wheat allergy and I am highly sensitive to gluten, it’s thanks to people like you who have been there and shared your experiences. Can’t wait to try this :)

    • Oh yes, Kat, these would make excellent muffins! Just check them after about 20 minutes of baking to make sure they’re not getting over-cooked. So glad that my recipes have been helpful and tasty for you and your husband! That’s what I like to hear!!!
      ~jules

  4. The bread was delish, just as I expected!
    I can only imagine how busy you have been with all that has gone on with you. I still have my PDF files of your recipes and refer to them often. I’ll never forget meeting you in Chicago at the expo about 5 years ago. And later contacting you about making the pretzels for our gluten free picnic here. All the recipe cards you sent me were wonderful and were scooped up by many in our group. Your kindness and thoughtfulness will never be forgotten!
    Pam

    • Oh Pam, thank you for that memory! I love traveling so that I can actually meet good people like you. So great to hear you’re still putting my recipes to good use – and you can add this to the mix! Thanks so much for your sweet note! Hope to see you again another time soon!
      ~jules

  5. I’d almost forgotten how great it is to get new recipes from you! This is wonderful one to try today since the weather here in St. Louis is a tad bit cooler. I just purchased some fresh zucchini at Soulard Market on Saturday! There should be just about enough. Some fresh zucchini bread tonight and lemon bread tomorrow!

    Thanks for all you do!

    Pam

    • That’s wonderful to hear, Pam! So glad you’ll put this recipe to good use right away!
      I’m sorry that this whole mess of transitioning to my new company has kept me so busy that I haven’t been able to send out my weekly recipe newsletters as regularly as I’ve been doing it for 7 years now! (Hard to believe it’s been that long!) Once things settle down a bit when we’re in full production, I should be back in the swing of things completely. Thanks for your patience – believe me, I’d rather be in the kitchen creating new recipes every week, too!!!
      ~jules

    • Hi Teresa, yes, press between paper towels while you’re preparing the rest of the ingredients and batter. Thanks for the question!
      ~jules

  6. Hi,
    I would like to know how to make a glaze dairy and cane or confectioners sugar free that is good for your health., and still taste like the original glaze, for this wonderful zucchini recipe, there such a thing? I’m new at all of this and having some challenges in this area, ehen it comes to substituting the old for the new when it comes to baking. Im more of a experimental cook chef than a baker. But, i woild also like to start baking my own breads, cakes and sweets from scratch since I’ve been put on a special eating plan. I would appreciate and extremely be grateful for suggestions.
    Thank you kindly,
    Miriam

    • Hi Miriam, I’m happy to help however I can. First off, I’ll tell you that this recipe does not need a glaze at all. It’s super yummy without the glaze. To make a glaze dairy-free though, you’ll just select your favorite dairy-free milk (almond, soy, coconut, hemp, rice, etc.). For the sugar-free part, I suppose you could use a product like blown stevia or splenda, but you’ll need to whiz it together in a blender with some corn starch to make it more like confectioner’s sugar. Can you use either of those products?
      ~jules

  7. Just the recipe I was looking for …. thanks for posting it. I have a freezer full of one cup portions of zucchini from last year that I desperately need to do something with besides fritters. Plus…..love your new photo on the email.

    • Perfect, Tiffany! So happy to give you a great recipe for you to use your portions! And thanks for the comment on the photo! :)
      ~jules

    • The bread is delicious and especially timely. I may have missed it but is there any way to just print out just the recipes themselves? Thanks. Keep up the good work. You have a lot of support.

      • Ah, thanks Yvonne! I feel your support!!!
        About the print function, when my new site is up and running, there will definitely be an easy way to print recipes. For now, we’re lucky to have my recipes up at all! LOL! Thanks for the input and as always, for the feedback on the recipes! So glad you loved this one!
        ~jules