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Gluten-Free Zucchini Bread

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 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.

zucchini loaf slices water PNGAs 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!

Gluten-Free Zucchini Bread

Ingredients:

zucchini loaf slices water PNGAs 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!

Zucchini Breadingredients:

  • 1 cup shredded zucchini (packed)
  • 1 1/4 cup gfJules™ Gluten-Free All-Purpose Flour
  • 1/4 cup flaxseed meal (or gfJules™ Flour or almond meal or buckwheat flour)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt, fine
  • 1/2 Tbs. cinnamon
  • 1/4 tsp. allspice
  • 1/2 cup coconut oil, room temperature (or may use vegetable shortening)
  • 1/2 cup granulated cane sugar or unrefined coconut palm sugar
  • 1 egg + 1 egg white
  • 1/2 tsp. almond extract (or may use pure vanilla extract)
  • 1/2 cup chopped, toasted pecans (toast at 200°F for 10 minutes on a cookie sheet, cool, then chop)

Method:

Preheat oven to 350 F.

Shred zucchini in a food processor or using a box grater. Measure out one cup and set aside to drain, pressed between paper towels.

In a medium-sized bowl, whisk together gfJules™ Flour, flaxseed meal, baking powder, baking soda, salt, cinnamon and allspice.

In a large mixing bowl, cream coconut oil together with sugar 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.

zucchini bread CU waterPNGOil 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.

 

This recipe was featured on Gluten-Free Wednesdays!

0 thoughts on “Gluten-Free Zucchini Bread

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

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