The Best Gluten-Free Zucchini Bread Around

The Best Gluten-Free Zucchini Bread Around

Alison Needham

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.

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Prep Time 15

Cook Time 40

Total Time 55

Course Quick Bread

Cuisine American

Servings slices

Calories 227 kcal

Equipment

3 mini loaf pans or 1 9x4 inch loaf pan

Ingredients

1 cup grated zucchini (from about 1 medium zucchini)
1¼ cup all purpose gluten-free flour blend
¼ 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
½ teaspoon baking soda
¾ teaspoon xanthan gum (omit if your flour blend already has it)
½ teaspoon fine sea salt
2 teaspoons cinnamon
1 cup light brown sugar
⅓ cup canola oil (or other light oil such as avocado)
2 extra large eggs
¼ cup full-fat coconut milk (or regular whole milk)
1 teaspoon lemon juice (freshly squeezed)
1 tablespoon vanilla extract
⅓ cup walnuts or pecans (chopped, optional)

Instructions

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.
Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
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.
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.
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.
Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.

Notes

This loaf can absolutely be made in a standard 9x4 inch loaf pan. Increase the cooking time to 50-60 minutes.

Nutrition

Serving: 1sliceCalories: 227kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 236mgPotassium: 90mgFiber: 2gSugar: 19gVitamin A: 62IUVitamin C: 2mgCalcium: 81mgIron: 1mg

Keyword Dairy Free Zucchini Bread, Gluten-Free Quick Bread, Gluten-Free Zucchini Bread, Zucchini Bread

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