Gluten-Free Zucchini Bread

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gluten free zucchini bread
Jules Shepard
Prep time: 25 mins
Cook time: 50 mins
Calories: 247

This iconic quick gluten free zucchini bread is nearly as popular as banana bread. Shred zucchini with a box grater or process in a food processor using the fine plate. Measure out 11/2 cups, lightly packed; do not press out excess moisture. This recipe can be made egg-free; see instructions.

*GLUTEN-FREE ZUCCHINI BREAD TIP: To toast pecans or sunflower seeds, place them on a cookie sheet and bake 10 minutes in preheated 200°F oven.

For Egg-Free Zucchini Bread, drain the shredded zucchini but do not press it dry. Omit 1 egg and 1 egg white. Increase the flour blend by 2 tablespoons in step 2. Use flax meal as your choice as the second ingredient; it’s part of the egg replacement. Reduce the coconut oil to 5 tablespoons. Add 3 tablespoons unsweetened applesauce in step 3 to replace the egg and egg white. Bake in preheated oven 50 to 55 minutes or until done.

More Sublime Zucchini Recipes

Baked GF Zucchini Fries

GF Zucchini Oat Cookies

GF Zucchini Brownies


Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).

Yields 1 loaf

Ingredients

  • 1¼ cup Jules’ Homemade All-Purpose Flour Blend or gluten-free all-purpose flour blend of choice with xanthan gum
  • ¼ cup flax meal, flour blend of choice, almond flour or buckwheat flour
  • ½ tablespoon ground cinnamon, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon allspice
  • 1/8 teaspoon salt
  • 1/2 cup coconut oil, warmed to liquid, or vegetable oil
  • ½ cup sugar or unrefined coconut palm sugar
  • 1 large egg + 1 egg white
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups shredded zucchini, lightly packed
  • 1/2 cup chopped toasted* pecans or sunflower seeds, optional

Directions

1Preheat oven to 350°F. Grease a 5x9-inch loaf pan or line it with parchment paper.

2In a large bowl, place flour blend, flax meal, cinnamon, baking powder, baking soda, allspice and salt. Whisk to combine ingredients.

3In a large mixing bowl, beat coconut oil and sugar 1 minute. Add egg, egg white and vanilla, mixing until ingredients are thoroughly combined. Slowly stir in dry ingredients, making a thick batter. Fold in shredded zucchini and chopped nuts, if using, until ingredients are well combined.

4Transfer batter to prepared pan and bake in preheated oven 45 to 50 minutes. When done, a toothpick inserted in the center should come out clean.

5Remove from oven and place pan on a wire rack to cool 10 minutes. Then remove loaf from pan and finish cooling on wire rack before slicing.

1 slice contains 247 calories, 14g total fat, 11g saturated fat, 0g trans fat, 23mg cholesterol, 118mg sodium, 30g carbohydrates, 2g fiber, 12g sugars, 3g protein.