Aug
06
2013

Gluten-Free Zucchini Bread

gluten free zucchini breadI am of the firm belief that the idea of zucchini is much better than the reality. That one can gently press a small seed, no bigger than a fingernail, an inch into the garden soil and get such a enormous, blossoming, fruiting vine is nothing but a small miracle. But after the first half-dozen or so, my eyes glaze over and I shudder at the thought of another month of zucchini everything, just to use it up.

It happens every year, this zucchini fatigue, and yet we persist in planting the seeds in our garden beds. Or at least I do. I know I’m not alone in this, because every August 8th, there is a holiday devoted to dumping your zucchini on your neighbor’s porch, anonymously and preferably in the dark of night.

So what do I do with my abundant harvest of this squash (and what can you do with the zucchini that could make an appearance on your porch sometime later this week)? I make ratatouille, I make a stir fry, I turn them into fritters, I shred it and put it into risotto (along with some blossoms), I thinly slice it and serve it raw dressed with only a light lemon vinaigrette, but best of all (at least for the kids) I make tender and spicy loaves of zucchini bread.
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The last time I made it, the bread needed to be not only gluten-free, but dairy free, because it was a gift for a friend. A simple internet search landed me on the Gluten-Free Goddess’ site, and my recipe is adapted from hers. I used mini loaf pans and wrapped the breads in parchment paper tied together with bakers’ twine.

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The bread is spicy, tender and studded with chunks of chopped walnut. It is fantastic toasted and spread with butter (or dairy-free butterish spread). And it freezes well too, but I doubt you’ll have any left over at all.

So what do you do with all of your zucchini?

Gluten-Free Zucchini Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

3 mini loaves

Gluten-Free Zucchini Bread

These loaves are chock-full of shredded zucchini, chopped walnuts and spice. Thanks to the addition of coconut milk, they have a light and tender crumb (without any hint of coconut flavor). I like to have mine toasted for breakfast with my coffee, but add a little cream cheese frosting and it would make a perfect tea cake or dessert as well.

Ingredients

  • 1 full cup of grated zucchini (from about 1 medium zucchini)
  • 1 1/4 cup all purpose gluten-free flour blend
  • 1/4 cup almond flour (or finely ground almond meal) (OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 1 cup light brown sugar
  • 1/3 cup canola oil (or other light oil)
  • 2 extra large eggs
  • 1/4 cup full-fat coconut milk (or regular whole milk)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/3 cup chopped walnuts or pecans, optional

Instructions

  1. Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
  2. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
  3. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
  4. Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
  5. Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
  6. Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.

Comments

  1. Can Almond milk be used?

  2. These were divine! I just made a batch for lunch and divided it between an 8 section mini loaf tin. My 4 kids devoured them and wanted seconds but the were none! Can’t wait to try more of your recipes.

  3. Cindy Faught says:

    I love the name “a girl Defloured”! So clever.

  4. I doubled this recipe yesterday hoping to share it with a gluten free friend of mine. Well, it turned out so well I don’t want to share it. I will slice and freeze one loaf while trying not to single handedly devore the other loaf.
    The combination of flours makes this bread the least gluten free tasting bread I have ever had. You are a wizard and I look forward to trying out more of your recipes, and sharing them!

  5. Christina Miller says:

    I have zucchini to use up and want to try this recipe….although I need to adapt it to be almond free and egg free. Do you think coconut flour could be substituted for the almond flour? I use ground flax seed for egg substitute.

    • Coconut flour would be a perfect substitute for the almond flour. Likewise the flax for egg. :)

      • Hi how much flax would i use in place of the 2 eggs?

        Thanks!

        Ps i made these as muffins already with the sugar and eggs-they were delicious!…..but now i am going to try stevia, molasses and flax in place of sugar and eggs. We shall see……

        • Flax eggs are 1 tablespoon of (freshly ground flax is best) seeds to 3 tablespoons of water, each. Let it sit in the fridge for 15 minutes before using. If you are replacing the solid sugar with liquid sugar, it may change the consistency of the bread. Good luck!

  6. tyler ahrens says:

    i will definitely be making this later. thank you for the recipe!

    quote:
    “So what do you do with all of your zucchini?”

    grill it. it’s delicious. cut into thin strips, toss with EVOO, a small splash of lemon juice, salt, black pepper, minced garlic. you can add other spices, etc. if desired. about 8-10 minutes on each side on the grill, and there will be no leftovers.

  7. is there any way to exclude the xanthan gum i am useing an all purpose gluten free baking mix instead of the flours mixture

  8. Would you say the nuts are optional? I see someone already asked about the almond flour and the eggs, so I won’t repeat, but I need this to also be tree nut free =)

  9. Just stumbled across your site looking for a GF Zucchini bread recipe. This one looks great. I plan to try it using part coconut oil and part applesauce in place of the cup of canola oil and reduce the amount of brown sugar… perhaps subbing in coconut sugar, maple syrup, and/or stevia. I’ll let you know how it turns out!

    I love the name of your blog!

    I too have an abundance of zucchini right now. What I have been doing is shredding it with this wonderful new gaget I just bought called a salad shooter. Then I freeze quart bags of it. I later use for soup or bread or whatever sounds good.

    • Just re-read recipe, only 1/3 cup canola oil, okay, that’s better! 1 cup brown sugar, some how swapped them. Always good to read the recipe twice.

  10. Andrea Merritt says:

    These were amazing! Thanks for the great recipe!

  11. Thank you so much for the delicious recipe. I didn’t have all the right ingredients, so I improvised: coconut oil for the canola oil (since I didn’t have coconut milk), and almond milk instead of the coconut milk, and maple syrup instead of the vanilla (I’m never out of vanilla, I couldn’t’ believe it). Well, I have to say, I just finished my second slice and it was barely cool enough to eat. It is sooooo good. Thank you, thank you, thank you!!!!

  12. Frederik Kruger-Ross says:

    Alison —

    Thank you for this AMAZING recipe. My husband is celiac as well (recently diagnosed) and we have been trying to find good recipes to replace our favourites. I made this bread yesterday, and it blew our minds. Than you, thank you, thank YOU!!!

    Frederik Kruger-Ross
    Vancouver, BC

  13. I don’t have zucchini in my garden, but did plant patty pan squash – my husband has celiac disease and the recipes are so long and have so many ingredients, I never have everything I need – this looks easy and I’m sure he’ll enjoy it. For all your zucchini, we make calabacitas out here in New Mexico – sauté up some onions, garlic, if desired, summer squash (zucchini, yellow, patty pan, whatever) throw in some fresh corn and green chile, cook it all up, top with cheese, bake a little while and enjoy – salt, pepper, other seasonings you may like.

  14. THIS IS SERIOUSLY AMAZING! I made it the first time and now my husband wanted me to make it rather than cookies….he loves cookies. It is also just always sort of amazing to find a recipe that makes you feel like you aren’t missing out by being GF. The husband get a severe rash when he has gluten so this was definitely a total win! Plus, August without zucchini bread, is like being at the pool without a bathing suit! :)

  15. Not having any small loan pans, I decided to make muffins instead. The recipe worked very well, making about 11 muffins per batch. I baked at 350 for about 17-18 minutes. They taste fantastic warm from the oven and I will try freezing some as well. Next time I will reduce the sugar a bit; I found them overly sweet for my taste but otherwise loved this recipe. Thanks!

  16. This bread was delicious! I used Cup4Cup gift flour. Thanks for the post! Do you think carrots would work in place of zucchini?

  17. This is best zucchini bread in the entire world. Just made it today. Absolutely delicious.

  18. I justo posted your delicious recipe on Facebook! It is delicious! My family ate up all three loaves within an hour!! Thank you!!! Will totally make more!

  19. What do you think I could substitute for the sugar? Maple syrup? Applesauce? Would that make it too wet? Looks yummy!!

    • Hi Kyla, if you are wanting to use an unrefined sugar, I’d suggest sticking with a dry sugar substitute like sucanat, coconut sugar or date sugar. I haven’t tested the recipe this way, so I’m not really sure how it will turn out. Let me know what you try and if it works. :)

  20. I was so excited to see this recipe. My son loves bread (especially zucchini bread!). We just started gluten-free today. He was diagnosed with a gluten intolerance and I’ve spent the past couple of weeks preparing to go gluten-free. As a mama who loves to bake, the whole process is daunting and I’ve honestly felt a little resentful bc I have all of my old faithful standby recipes that I can no longer use for him. As a treat, I made this bread for him tonight. I followed the recipe exactly bc I am not yet ready to try any substitutions. I didn’t add nuts, however, and didn’t see your suggestion to add more flour until after it was in the oven. Oops! I had to bake it a little longer but it turned out perfectly! We all loved it and I’m thrilled that my first GF baking experience was a success. I am encouraged!

    • I’m glad it was a success, Amy! It’s quite challenging to go gluten free, especially at first. But you’ll figure things out…even most of my old standbys have been very successful using my gluten-free flour blend and a little xanthan gum to make it stick together. :)

  21. Naomi Hughes says:

    Hello! Like many I stumbled across your site looking for a GF zucchini bread (we a huge zucchini my 7 yr. old grew), to bring to a class picnic/potluck this evening. While our family is not strictly GF, many families in are in our community are and people are always so happy and grateful when its GF. Everyone seems to rave about how delicious your recipe is and also just by looking at the ingredients it seems to have more texture and flavor than many GF baked goods! I also love that it appears to be easily modified to fit a wide range of dietary restrictions or additions! I will let you know how it turns out!

  22. Lori Harper says:

    I, too, had some zucchini I needed to use up and zucchini bread is my all time favorite. Well, it was before I had to go GF. I have been experimenting with all kinds of GF food. Some with greater success than others. So, when I saw this recipe and read the reviews, I gathered my ingredients not expecting anything special. I was dubious, mind you, as many GF recipes on the web have glowing reviews only to be disappointed. But, this was THE BEST zucchini bread I’ve EVER made including back in the gluten days. This is nothing like other GF tasting breads sweet or traditional. Amazing!!! You, Ms. Alison, have a new follower! Please keep up the work! Btw my husband hasn’t tried it yet bc I always tell him after a new try at a recipe that’s its good and to him not so much. He’s missing out ans I won’t try that hard to convince him ;) at least this loaf!

  23. Shannon Bradshaw says:

    I have made so many gluten free recipes that turn out like mush.. I made this recipe last night, one batch.. we ate it all in one sitting. I am now making two batches to get us through the day.. The flavor and texture are perfect. No one would ever know it is gluten free. My teenage son just asked if i could make more… I will be coming to “A girl defloured” all the time from now on! Thank you!!

  24. Great recipe!! Everyone enjoyed worth the effort!!

  25. can you divide this up and make cup cakes for easy snacking/lunch packing? Thanks!

  26. Turned out beautifully and delicious. Thank you for the recipe! I will have to make it for my next family gathering for all my other Celiac relatives

  27. Thank you for the VERY tasty recipe! As one reviewer suggested, I made them into muffins and baked for approximately 18 minutes. The only thing I didn’t have on hand was the tsp. of fresh lemon juice. I used apple cider vinegar instead. Didn’t seem to hurt anything because these muffins were perfect and moist and fluffy. YUM!!

  28. I just pulled these out of the oven. They are still too hot to take out of the pans and of course I haven’t tasted them yet..However, for GF Zucchini Bread, these are absolutely the most beautiful loaves I have ever made. I ended up quadrupling the quantity. This yielded 5 mini loaves and 2 regular sized loaves. I used Millet, Rice and Tapioca flour (starch). I didn’t have any almond flour so will see what the consistency turns out to be. Also, no lemons, so no lemon juice…we’ll see how they taste in an hour or so.

  29. Made this this morning and it was absolutely delicious! The loaves came out perfect and the flavors were wonderful. My son ate half of a mini loaf all by himself. :)

  30. Am i reading 1 tablespoon of vanilla? (seems more than usual). Also, can i add fresh peaches (I have a bunch of those in addition to all the zucchini) and if so how would i need to change basic recipe? Sounds like a good recipe.

    • Hi Lori,

      I love vanilla. If that seems like too much to you, simply add less…start with 1 teaspoon and see what you think. You can certainly add fresh peaches. I think it would be delish. They may sink to the bottom of the pan though. Try tossing them with a little bit of the dry flour mixture before stirring them into the batter.

  31. I’m so happy to have stumbled onto your blog. I’d pretty much given up on baking, you’ve given me hope :) Bless you! And thank you for all your work and time and sharing!

  32. I’ve been trying LOTS of different recipes for my 8 year old daughter. This one is the BEST!! My husband is not a fan of Gluten-free foods and he LOVED this recipe. Definitely trying more of your recipes. Thank you so much.

  33. Do you have nutritional info? thanks
    K

  34. GREAT Recipe! I’m on my third time baking this delicious GF Zucchini bread, and have had fantastic results every time! I’ve substituted different sweeteners, added extra Zucchini with out fail- all to say- Thank you very much!

  35. I made this recipe 100% as instructed and the bread turned out great. Light, tasty, with nice sweetness and texture. The walnuts made it top notch. I had to bake it for an hour before it was ready.

  36. This was a great recipe!!! So yummy, lite and delicious. I made as instructed except adding a bit of flax seed meal for a touch of added nutrition. Also baked as muffins so I can send in my kids lunch. I think next time, I will experiment with other sweeteners as well.
    I think the base of the bread is also a great start to pumpkin or apple bread for the fall. I think I will also try that!! Can’t wait to make it again!!

  37. Made your zucchini bread for my (GF) daughter’s visit. She loved this bread. It was moist, light and flavorful. This will be my zucchini bread recipe from now on. I substituted almond milk in place of coconut milk and coconut oil in place of canola oil. Thanks for a great recipe!

  38. I used this recipe as a guide. Because I didn’t have all the ingredients
    I substituted a lot which I don’t normally do….ground flax instead of almond flour.
    Cinnamon applesauce instead of some of the brown sugar. (I did add some brown sugar)
    Skipped the lemon juice.
    I made muffins (baked for 16-18 min at 350) and they were such a hit with my whole family that all the muffins were eaten while they were still warm!!

    This is a huge deal since my three teenage boys have refused to eat any gluten free breads (except trader joes gluten free waffles) because they don’t like the taste or textures.

  39. Hi,
    I stumbled upon your recipe and it sounded very doable after reading the comments. I am also doing some ingredient substitutions. Trying rice flour and coconut flour combo and a little orange zest. It’s in the oven as I type and it smells great so far!
    Just had to comment on your fabulous measuring cup. Is it a set? did you get it long ago? do I have a chance of finding them in the stores?
    thx!

  40. Baker in Nova Scotia says:

    Excellent Zucchini bread! Moist and delicious. I made this for work, and told only the two GF people that it was GF. It was devoured equally fast by both Gf and non, with lots of requests for the recipe.

  41. Hi Alison,
    I love your recipe for zucchini bread – no one would even know that it’s gluten free! It’s really delicious. After I made my first batch, though, I was re-reading the ingredients and realized that I left the vanilla out! (didn’t affect the flavor though). Although it’s in the list of ingredients, it’s not mentioned in Step 3 of the instructions. Also, can you get the name of your website to print on the printed recipe? I’m keeping this one for future use, and would like to try more of your recipes. I will add your website to my faves, of course:)

  42. esther bergling says:

    yummy! pulled out of the oven about an hour ago and snacked away.

  43. I am not a baker, but I’ve been craving zucchini bread and yours sounds perfect! I couldn’t find the sweet rice flour. Should I use more of one of the others? Also the brown rice flour I bought isn’t superfine- will that mean a grainy mouthfeel? I think I’ve got everything else. I’m always a bit confused about light vs dark brown sugar- does it matter which I use? Can’t wait to make this tomorrow. If it turns out, I would love to know how I can swap things out to turn it into a banana bread for instance. I’ve got all these flours now, so I’ve got to keep baking!!! Lol. Thanks.

    • Hi Dawn-Marie! You can sub more brown rice flour in place of the sweet rice flour…or you could use white rice flour. Your brown rice flour should be fine. It could lend a slightly grainier mouth-feel…but you probably won’t notice it. Use light brown sugar in this recipe…I’ll change the recipe so that it specifies that. And finally, I have the most AMAZING banana bread recipe on the website. You can use the flour blend you just made to make it. http://www.agirldefloured.com/2012/01/08/worlds-best-gluten-free-banana-bread/ :)

      • Just wanted to let u know that I made this bread the other day and it was a huge success. Delicious! Got so many rave reviews. The only change to ur recipe was that ink lay had dark brown sugar on hand. And I made the flour and then the mix the night before I baked it. I just poured the mix into the bread pan I was going to bake it in and put it in the fridge w foil on top so that I could wake up and pop it into the oven shortly before I needed it for the other mommies at the playgroup I was hosting. We had lovely warm bread and the house smelled heavenly! Thanks again for the recipe. I’ll try the banana bread next (after all, we have all this flour to use!!). :)

  44. Linda De Narde says:

    can i use agave syurp instead of sugar,,,thanks LINDA

  45. I make your double chocolate zucchini bread and it turns out fabulous! For some reason though, the regular zucchini bread sinks in the center. The edges rise, but not the middle. I am at high altitude so I’m not sure if that is the problem. I bake a lot of GF so I am not a novice and I find the problem perplexing. Next time I will up the flour amount a little and perhaps sub a half cup with coconut flour since it absorbs so well. Any other ideas? The flavor is wonderful!

    • Hi Louise! You can try a few things…adding a few additional tablespoons of coconut flour, or tapioca starch might help. Extending the baking time, especially if it’s overly moist in the middle, could work. Or you could try reducing the baking soda to 1/4 teaspoon (seems like it would have the opposite effect, but it doesn’t). :)

      • I should add that I have exactly zero experience baking at high altitude, so I look forward to hearing your results. :)

        • Alison,
          Well, I tried adding 3 T. coconut flour and I used one 8″x4″ pan and one mini pan. Both looked encouraging when I peeked through the window and saw them rising nicely about 20 minutes in. After 45 minutes the large one was starting to sink in the middle and the mini one was hopelessly sunk. Still, it was an improvement. The additional flour made it more crumbly too, and it didn’t slice without a lot of broken chunks. Next time I will try reducing the baking soda and add an extra egg to help with the crumbling. I’ll keep you posted! I’d try a different recipe but this one is so delicious I’d rather try adjusting it.

  46. Alison
    Love your website! Excellent recipe. Used coconut oil as I live on sailboat, which at the moment is in the Bahamas so often my ingredient options are limited and coconut oil is my favorite baking standby which worked well in this. Look forward to trying out more when I have more internet access.

    Anyhow, new to GF diet (hubby diagnosed with celiacs) so lots to learn. Plan to write a GF at Sea cookbook so would love to connect on that. Also, did some work with a Portland OR area company new to making cast iron skillets. Happy to connect you if you’re interested.

    If so, please email me.

    Thanks!
    Dana aka “Galley Wench Tales”

  47. Hi, Alison!
    I am probably your first big fan from Europe :-)? I just made your zucchini bread for our little allergic son (2 years) and I am so impressed!! Everything went great, I was well prepared with the convertion-measures (here in we don’t use your cups, just normal mg and ml) and even with an egg substitute, no nuts (instead some dry fruits) and stevia instead of sugar (we try not to give our son too much sugar), it was the BEST bread I have ever made!! Probably the only problem was that it did not rise too much, maybe it needs some more baking powder? Or were the dry fruits too heavy? Just normal raisins… I was also a little bit confused about the oven degrees you recommend, here we have a maximum of 270-280, probably another conversion problem… :-). I just used the max temperature of my oven, but probably it was too hot, as only after 20-25 min it started to get dark, so I got it out, but for me it seems ready….? I cannot resist making another portion right away :-) and I will try with a little bit more baking powder.

    • Hi Jana,

      So glad you liked the bread! Here in the states we use ferenheit. So 350 degrees ferenheit is the same as 176 degrees celsius (or gas mark 4). So yes, the temperature was too high which could account for the low rise. Also, using stevia instead of sugar and egg substitute instead of real eggs will mean that your baked goods will not rise as much. That said, it will still have good flavor, but a slightly more dense texture. Let me know if you try it again and thanks so much for stopping by!! :)

      • Alison, the second try was perfect! This time I only changed two things: rise sirup instead of stevia and one tea spoon baking powder more. The rise was huge :-), absolutely no problem! I baked at 200 degrees celsius, as I saw your answer after finishing, and yes: it was again too much, so I repeatedly lowered the temperature. Now I know how much exactly do I need, thank you for the conversion. Yes, I am sure that eggs are very important for a good texture, but our son has beside his gluten-, milk- and nuts-allergy, also an egg-allergy. No celliac, but allergies (don’t ask me about the physiological difference, we just know that there is a hope for outgrowing). Nevertheless: the texture was fluffy and nice!

        Two last questions: what is the optimal storage for gluten-free bread? How do you keep it? And could I freeze this type of bread? Thank you so much for your answers! I will try also other of your recipies!

        • Hi Jana! I’m so happy it was a success! I’m so glad that you’ve figured out what your son is allergic to. So many people have multiple allergies, one really must become a scientist when trying substitutes in the kitchen. He’s lucky to have a mom like you who makes such an effort! :) Always keep gluten-free breads at room temperature or frozen. If you put it in the fridge it will become stale quite quickly.

          • Amazing! Also the next day this bread is so soft and fresh: usually impossible to achieve with glutenfree bread… My husband just stole some slices for his work :-) and he is very very piky concerning food! Thank you, Alison, for the nice words, I almost had to cry reading your compliment :-)… It is really hard sometimes with these alergies and indeed, I try my best, even gave up my job for some time to teach myself this type of cooking and prepare delicious food for our son and to enable a certain quality of life for him. He is still very small (2 years) and cannot express any gratitude :-), but I am so happy and feel so encouraged by your reinforcement :-)! Thank you!

    • Michele says:

      Hi Jana,
      I was wanting to know what egg substitute you used when making this bread.
      Thanks!

  48. What a great recipe Gluten Free Zucchini Bread. It sounds delicious with a glass of milk or a cup of coffee. My doctor wants me to go grain free. I guess it want be that bad with great recipes like this one. I am going to learn how to make great bread recipes like you do. Thanks!!!!! Awesome

  49. thank you so much for these! so yummy! i have not had anything bready for 2 months (yeast causing migraines) i had to sub in coconut flour and soy milk as i do not eat nuts or milk. came out perfect the first try!

  50. I made this today. I used a mix of sorghum flour, millet flour and potato starch. Followed the recipe exactly. I used a large loaf pan and it took 50 minutes to cook. My children waited patiently for it to come out of the oven…..on his first mouthful my 11 year old proclaimed, “Mom, it’s candy bread!”. Need I say more?…..10 minutes later the loaf has vanished! Thank you. Great recipe! And my testers are very fussy!:)

  51. Savanna Teale says:

    Hi Alison,
    Thanks so much for this recipe! Mine came out spectacularly! It was light and fluffy, and I made it into a cake by adding some citrus cream cheese frosting. I switched out the flour for all rice flour, and added double the zucchini. It was delicious. I am excited to find a good resource for gluten free goodies. I was going to give you credit on Instagram, but did not find you. Here is my thanks!

  52. This is a wonderful recipe! I did 1/2 organic brown sugar and 1/2 organic coconut sugar – to keep it sweet but cut back a little (I think it would be sweet enough with all coconut sugar too ), I also did chopped walnuts and I added blueberries. They are devine! I also made these as muffins as I did not have a loaf pan. I doubled the recipe and froze a bunch for my 2yr old son – it’s great to grab and know while delicious it also has good nutrition also (zucchini, eggs, walnuts, blueberries, almond meal).

  53. Hi Alison, thank you for this wonderful recipe. I just wanted to ask if the bread would still turn out if I was to add an extra 1/2 cup of grated zucchini? Would more flour be required to counter-balance the extra moisture?

    • Hi Judy, I haven’t tried it with additional zucchini, however because it gets a thorough squeezing I don’t think much, if any, additional flour would be required. Good luck!

  54. Judi Martin says:

    Hi Alison, I’m about to make your zucchini bread… will let you know how it turns out! So glad to find you! I enjoyed reading some of the notes and was surprised to see both of my daughters names, Kyla and Shana. These are not my daughters, but fun to see their names since they are both a bit unusual.

    Thanks for your passion! Judi

  55. Oris Bryan says:

    This recipe looks delicious! How can I adapt your recipe to a low carb lifestyle? I would like to use almond and coconut flour but I am not sure of what the ratios should be.

  56. Michele says:

    Will egg replacer work with this recipe? We are Nuts and Seeds, dairy, gluten, rice, egg and citrus free. Ugh!

  57. Terrific! My daughter (the gluten free one) was making herself a loaf of this yesterday and I asked if she’d make some extra for me to take to a meeting I was supposed to bring a snack to. At the end of the meeting, there were still trader joes brownies, chocolate chip cookies, and other assorted snacks left on the table. The only plate that was cleared off was your gluten free zucchini bread. :)

  58. My husband just loves this! I used the coconut flour and whole milk because that’s what I had on hand. But it turned out wonderful and he says he can’t even tell that it’s gluten-free. Thanks for sharing!

  59. Just made this. Turned out perfect! Delicious and beautiful. My very picky 7 and 4 y/o’s loved the bread. Thank you so much for sharing.

  60. Natasha says:

    Made this today and it turned out wonderful!! I used cashew flour instead of the almond flour and I used fresh eggs that i pulled right out of my chicken coop. Such a hit at my fourth of july party, even though it was gluten free!

  61. I am going to try this recipe! So far I’ve battered and fried zucchini, made ‘zucchini tots’, bread and butter style pickles, dill pickles, relish, grilled it, made chicken dishes with it, grated it and sauted it, grated it and frozen it…

  62. Thank you for sharing this Gluten Free recipe! I have to eat GF but my family does not; however, I couldn’t keep this bread out of my husband’s and children’s mouths! Not only were the loaves beautiful, but they baked so evenly and tasted amazing! My boys (6 and 5 years old) told me they didn’t like zucchini until they had this bread. Now they even devour sautéed zucchini. :-)
    Many thanks!
    I will be back to your website for more!

  63. Brittney says:

    This was my first attempt at gluten free baking since some disastrous gf brownies I made once. I want to thank you because this turned out so amazing, dare I say better than the gluten filled recipe I used in years past. I think it’s the nutty almond flour texture that I love so much. The only sub I made was I used coconut milk in a box, not the full fat kind because my hubby did the grocery shopping this week ;) Great recipe!

  64. Patricia says:

    Outstanding…I’ve made your GF zucchini bread twice now…from my garden to my table, a real treat!
    One question: Is the amount of vanilla actually 1 tablespoon?

  65. I made these in an 8-mini tray, at almost 6,000 feet, in Nothern Arizona. It took about 10-15 mins. longer. I kept the heat at 350 F because raising the heat might have dried it out.

    I didn’t have all the ingredients, so I had to substitute whole milk for coconut milk, and extra baking soda and lemon juice for the baking powder. I also didn’t have any vanilla or xantham gum.

    I added: chopped up banana chips, dried cranberries, sunflower seeds, and pumpkin seeds (on top as well) and it was fluffy and moist. The bread also rose perfectly. No one would know it was gluten-free.

  66. kerrie williams says:

    Hi Alison, I met you at the Gfree expo down in Pasadena last month. We were sitting together at lunch. I have an abundance of zucchini growing in my garden right now and decided that I wanted to make some bread out of it last night. I have been using the recipe from gluten free goddess but I wanted to try something different and yours popped up in my search. I tweaked it a little bit by adding some lemon zest and pumpkin pie spice….yummy!! Anyway, thanks for sharing your recipe, I look forward to trying more of them.

  67. Katie Berner says:

    This recipe is DELICIOUS! I just made a batch with my mom and it takes so light and delicious. Next time I may substitute some honey or molasses for the brown sugar. Great recipe for a gluten-free girl like me!

  68. I have never made zuchini bread… And the cookbook collector I am none of them had a recipe. Found your recipe and whipped it up with a large zuchini given to me. I used a food chopper to shred the zuchini and added flax seeds and roasted salted sunflower seeds instead of walnuts … This was easy and oh so delicious. Definitely a keeper. Thank you!

  69. Thanks for the recipe! I teach a nutrition class to seniors and one women is a Celiac so this will be perfect!

  70. Hi, Can you omit xanthan gum? I cannot digest it. If so, what do you replace it with? Thanks!K

    • Yes, try using guar gum instead, increasing it by 25%. Or if you’re really feeling adventurous, you can replace it with psyllium husk or ground flaxseed in equal parts.

  71. Recently diagnosed with autoimmune thyroid disorder and ND has me gluten- dairy- and sugar-free. Cutting out gluten and dairy have been easy. Sugar not as easy. This recipe looks amazing. Has anyone substituted with stevia? And what did you use as a bulk replacer? Any and all ideas welcome. Thanks!!!

  72. I just found this recipe and made it right away for a friend who is feeling down. I added chocolate chips for the happiness factor. lol
    It came out delicious!! My husband loves it too! I will be making this again over and over! Thank you so much for sharing!

  73. Have you ever tried cutting back drastically on the sugar? What does that do to the texture? If it makes it crumbly, what could I add to help that? I’m looking for good GF loaf recipes that don’t include a lot of sugar.
    Thank you!

    • Hi Joy, I haven’t. In baking there are certain things that give a baked good “structure.” Among them are gluten (which is out), eggs and sugar. If you take one out…others are needed in its place to help hold the loaf up. That said, there are many people who experiment with alternative sugars (like date or coconut) with some success. If you do, remember that the loaf will probably be flatter and denser. Let me know if you try it and how it works. :)

    • Hi Joy,
      I just made this recipe with half the sugar (subbed 1/4c raw sugar + 1/4 raw honey for the called-for 1c sugar; I didn’t decreased any other liquids to compensate for the liquid honey, though I squeezed the *heck* out of the zucchini shreds!): it was delicious, had a great crumb, and a light texture. My family devoured the “zucchini cake”, as I called it.
      Happy reduced-sugar eating;-)

  74. Thank you for this recipe, it was delicious! (And that is not something I’d say of all the gf recipes I’ve tried, lol).
    I used 1/4 c raw sugar + 1/4 c honey in place of the 1 c sugar, called it “cake”, and my family devoured the double batch. “I guess I DO love zucchini, Mama!” announced my 4yo.

  75. Stella Bastone in Toronto says:

    I tried this recipe today and it turned out very well. The texture was perfect. The flavour was very good too, although it had that slightly beany aftertaste that happens when I used Bob’s Red Mill GF flour for baking; will try a different flour blend next time with this wonderful recipe. Thanks very much for sharing it, Alison.

  76. Karen Affholter says:

    I have just finished baking my second batch of these. They are fabulous! They freeze beautifully as well! The only substitutions I made were using whole milk and I used coconut flour that I had on hand rather than the almond meal. I have so much zucchini that I’ll be making many batches and freezing them! Thanks!

  77. Hi,
    I just now tried this recipe and I have made some substitutions since I am supposed to also be corn-free. A search online told me that I could substitute 1/2 t. of cream of tartar and 1/4 t. of baking soda for the baking powder. I don’t know why, but I just now checked my oven and it spilled over completely. Thankfully I put the full-sized loaf pan on top of a cookie sheet or else I would have had a mess. What did I do wrong? It smells wonderful by the way. I can’t wait to try it.

  78. Can you substitute with brown rice flour?

    • Substitute what? The gluten-free flour blend? No. Gluten-free flours need to be blended for best flavor and texture. A good gluten-free blend will have both whole grain flours and starches. Hope this helps.

  79. Kim Opager says:

    Hi, I only have one large loaf pan and a HUGE zuchinni. Can this recipe be used to make muffins? I have two tins of those!

  80. I just made this, I have and 8 mini loaf pan and they were perfect!!! This is now my favorite bread/cake that is gluten free. My changes were coconut oil, almond milk and lime juice. It still tasted great, the bread was moist, soft, full of flavor.
    Do you think I could use the same recipe but with carrots instead of zucchini? it was so good that I want to keep making it!!

  81. Love this recipe!! I’ve made 3 batches this week! It’s so hard to find gluten free recipes that actually taste good! Thank you so much and please keep posting!

  82. This is the second of your recipes that I have tried (GF chocolate cake – OMG!), and both of them are my go-to recipes for sweets! EVERYONE, GF or not raves about them. Nice work, keep the recipes coming!!

  83. Must be the time of year – another one here with a mountain of zucchini, googling for GF zucchini bread recipes!

    I just made it, like so many others, with quite a few substitutions:

    No lemon juice, no cinnamon, no xanthum gum, no canola (ick, lol), no coconut milk, no vanilla, no nuts. Sub’d some of the above with lemon zest, melted butter, and buttermilk. Had to add 1/4 cup more gf flour as the mixture was very runny (might have been because I used too much zucchini).

    Baking now in one of those floppity silicone cake pans, as I don’t have a loaf pan for now. Smells delicious, looking forward to enjoying a slice shortly, with a dollop of whipped cream and warmed fresh wild Canadian blueberries.

    • Great! It’s so forgiving…let me know how it turns out! :)

      • Alison – it was absolutely delicious! Baked like a charm – took an extra 10 minutes or so. Spongy and light, and very, very good. DH is taking the rest of the cake to work today to share with the staff.

        I used “Cloud 9 Pound for Pound Baking Mix,” from Vancouver, BC, which I’d bought at Costco on spec. It does have xanthum gum already in it.

        http://www.cloud9specialtybakery.com/secret-ingredient.html

        Thank you SO much for sharing a well-thought-out recipe.

        We don’t have any “diagnosed” gluten intolerances, but I do notice that we feel better after eating a gluten-free meal. Looking forward to trying some of your other recipes!

  84. Cathie Devore says:

    Thanks so much Alison! Your gluten-free zucchini bread is absolutely delish! So moist and yummy! And a great way to incorporate the zucchini harvest! Just wondering…my batter spilled over the sides of my standard-sized bread pan while cooking? We live at altitude (5300′), and maybe that is the reason?? Any ideas? If not…I will just place the load pan on a cookie sheet next time! Thanks again! Blessings, cathie

    • Hi Cathie,

      I don’t have much experience with high altitude baking, however, King Arthur suggests increasing oven temperature by 15-25 degrees to help “set” the batter before it over expands. Obviously cooking time would need to be reduced, as well as possibly covering the bread with foil to protect it from over browning. Give that a try next time (and put a pan under it just in case). Please let me know how it goes so we can help others who live a high altitude.

      Thanks,
      Alison

  85. This bread is so good – not dense or doughy like so many gluten free quick breads. I made a few subs that worked great – used half and half in place of the milk, subbed 1/8 c. almond meal and 1/8 c. corn meal for the 1/4 c almond meal, used organge juice instead of the lemon juice and used Pampered Chef Cinnamon Plus. Oh, and I added 3 T of mini chocolate chips. A girl has to have her chocolate fix!! Really good – thank you for sharing! I am pinning this recipe and following you.

  86. Athena Mays says:

    This bread has a perfect crust and the middle is moist and tender. It almost melts in your mouth!
    After trying the batter I just had to make another batch. I love it!

  87. When I tasted the batter I thought it was going to be disgusting! So bitter!. When the bread came out it was amazing! I feel ill from eating 2 doorstep sized pieces with butter. Can’t wait to make it for my friends. Thanks!

  88. Laurie Ekenman says:

    I made this for a friend who doesn’t eat gluten or dairy. Used gluten free coconut lite because I couldn’t find it in the full-fat. Made it with gluten free oat flour along with the 1/4 cup of almond flour. It is soooo good. I am making more tonight. It is very quick to mix up. Thank you for the recipe.

  89. Cool! I will try to make this with my grandmother today (september14).

  90. This was SOOO yummy!!! I used fat free coconut milk and just normal gf flour (no almond flour) and it is so delicious. I’m going to be making this lots!

  91. hi,

    i’m excited to try this recipe! just to clarify, do you used canned coconut milk or refrigerated coconut milk that comes in a carton?

  92. hi,
    i’m excited to try this recipe! just to clarify, do you use canned coconut milk or the refrigerated cartons of coconut milk?

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