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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.
If you’ve been following me awhile, you probably know that I have lots of zucchini recipes. In fact, if you use the search bar at the top of every page and type in the word zucchini, you’ll get TWELVE gluten free recipes featuring this favorite ingredient.
Zucchini is also known as a member of the summer squash family, and though often called a vegetable, it’s actually a fruit! (seeds inside, you know?) It is full of vitamins, fiber, antioxidants and every other good reason to eat it, plus it’s mild tasting and can be enjoyed fresh/raw or cooked, as noodles (zoodles, if you will), chips for dip, “baked zucchini fries,” and of course as a baking ingredient.
Which is where this recipe comes in.
As a cookbook author, you know I love creating new recipes. I already have several wonderful gluten free zucchini bread and gluten free zucchini 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.
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!
As a side note: my award-winning gfJules Gluten Free Muffin Mix is already 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!
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!
If you love zucchini like I love zucchini, you’ll definitely want to check out my other gluten free zucchini recipes like this new favorite: Gluten Free Zucchini Lemon Muffins!Print
There’s nothing quite like yummy zucchini bread. This delicious low oil and low sugar gluten free zucchini bread recipe makes it even better!
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.
I hope you love this recipe as much as we do!
Pin it for later!