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–+ servings
gluten free zucchini bread

Gluten Free Zucchini Bread Recipe

There's nothing quite like yummy zucchini bread. This delicious low oil and low sugar gluten free zucchini bread recipe makes it even better!
4.50 from 22 votes
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Course: Breakfast
Cuisine: Bread
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 1 loaf
Author: Jules Shepard

Equipment

Ingredients
  

Dry Ingredients

  • 1 gfJules Muffin Mix mix 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 use 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 Liquids & More

  • 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 like 1 1/2 Tbs. vegan mayo + 1 Tbs. coconut milk powder + 1 Tbs. arrowroot starch + 2 Tbs. water click here for other suggestions)**
  • 1/2 tsp. almond extract or pure vanilla extract
  • 1 1/2 cups shredded zucchini packed and pressed between paper towels to absorb extra liquid
  • 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

Crumble Topping Ingredients:

Instructions

  • Preheat oven to 350 F.
  • Shred zucchini in a food processor or using a box grater. Measure out 1 1/2 cups, packed, and press between paper towels or in a colander to release extra moisture.
  • 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 for one minute. Add egg, egg white and almond extract, mixing until thoroughly combined.
  • Slowly stir in the dry ingredients/muffin mix, 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. If making muffins, spoon batter into 13-15 oiled or lined muffin tins.
  • If making optional crumble topping, soften butter and add to other ingredients in a separate bowl, mixing with a fork or a pastry blender until a pebbly mixture is formed. Sprinkle evenly on top of all the muffins or bread.
  • Bake bread in preheated oven for 45-50 minutes, muffins for 25 minutes, testing with a toothpick to see if it has baked all the way through. The toothpick inserted into the center of the loaf or muffins should come out dry or with crumbs 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.

Notes

Recipe is easily doubled!
*If using gfJules Nada Flour, use 1 1/2 cups Nada flour total (165 grams) -- instead of adding extra flaxseed meal. Also use 2 full eggs, rather than 1 egg + 1 egg white.
**if making vegan/egg-free, the loaf won't rise as high or be as airy, but it will still be delicious!

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.