You know those days when you want to bake something sweet, moist, and utterly delicious, but you also want it to be healthy and free of gluten? Well, that’s where this Gluten Free Zucchini Bread comes in. Not only is it vegan and gluten-free, but it’s also packed with flavor, incredibly moist, and perfect for any time of the year. Whether you’re in the middle of zucchini season or just craving a quick bread recipe, this one’s a keeper. Plus, I’ll share a little story about my first time making it – because let’s be real, not every kitchen adventure goes as planned!

My First Encounter with Gluten-Free Zucchini Bread

Let me take you back to my first time trying a gluten-free zucchini bread recipe. It was a rainy Sunday afternoon, the kind that begs for something warm and cozy baking in the oven. I had just come back from the farmer’s market with a large zucchini that was practically begging to be turned into something delicious. However, I was on a mission to make a gluten-free, vegan version of the best zucchini bread I’d ever had.

To be honest, I was a little nervous. Gluten-free baking can be tricky, and I wasn’t sure if I had too much zucchini or if the bread would even hold together without eggs. But with a little bit of patience and a whole lot of love, I ended up with the moist zucchini bread of my dreams. Now, I’m excited to share the recipe with you – so let’s dive in!

Why Choose Gluten-Free Zucchini Bread?

You might be wondering, why gluten-free? Well, whether you have a gluten sensitivity, celiac disease, or just prefer to avoid gluten, this gluten-free zucchini bread is a great option. Plus, zucchini bread is naturally moist thanks to the grated zucchini, which makes it the perfect candidate for gluten-free baking. The combination of a gluten-free flour blend and almond flour gives it a lovely crumb, and the flavor is absolutely unbeatable.

The Key to Moist Zucchini Bread

The secret to making the moist zucchini bread lies in the balance between the wet ingredients and dry ingredients. You’ll want to make sure your zucchini is shredded finely, using a box grater or a food processor, and that you squeeze out the excess moisture using paper towels. This helps ensure that your zucchini bread batter isn’t too wet, which can lead to a soggy loaf.

Choosing the Best Zucchini

For this gluten-free zucchini bread recipe, I recommend using fresh zucchini. If you’re in zucchini season, you’re in luck because this is when zucchinis are at their peak. A large zucchini will give you plenty of shredded zucchini for your bread, and you might even have some left over to make another loaf or try new recipes, such as gluten-free zucchini muffins or zucchini banana bread !

The Right Gluten-Free Flour Blend

When it comes to gluten-free baking, not all flours are created equal. For this recipe, I prefer to use a gluten-free flour blend that includes xanthan gum. The xanthan gum acts as a binder, helping the bread hold together. Bob’s Red Mill makes a great gluten-free flour blend that works beautifully in this recipe. If you’re looking for the best results, make sure to sift your flour before mixing it in to avoid any clumps.

Simple Ingredients for a Delicious Loaf

One of the best things about this gluten free zucchini bread is that it’s made with simple ingredients that you probably already have in your pantry. Here’s what you’ll need:

• Dry Ingredients: gluten-free flour blend, almond flour, coconut sugar, baking soda, baking powder, sea salt, and cinnamon.
  
  
• Wet Ingredients: shredded zucchini, flax eggs (made from flaxseed meal and water), vegetable oil (like canola oil or melted coconut oil), almond milk, vanilla extract, and maple syrup.

Adding a Little Sweetness

While zucchini bread is naturally sweet, I like to enhance that sweetness with a little bit of brown sugar and maple syrup. The combination of coconut sugar and brown sugar gives this bread a rich, caramel-like flavor, while the maple syrup adds a subtle depth that makes this the best zucchini bread you’ll ever try.

Mix-Ins for Extra Yumminess

If you’re like me and love a little extra something in your quick bread, feel free to add in some chocolate chips or chopped nuts. Chocolate chips are a great way to make this bread even more indulgent, while nuts add a nice crunch that pairs perfectly with the moist crumb.

How to Make Gluten-Free Zucchini Bread

Alright, let’s get to the fun part – making this easy zucchini bread! Here’s how you can whip up this delicious loaf:

Ingredients List

Dry Ingredients:

• 1 cup gluten-free flour blend (with xanthan gum)
• ½ cup almond flour
• ½ cup coconut sugar
• ¼ cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• 1 tsp cinnamon

Wet Ingredients:

• 1 ½ cups shredded zucchini (excess moisture squeezed out)
• 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
• ¼ cup vegetable oil (canola oil or melted coconut oil)
• ¼ cup almond milk (room temperature)
• 1 tsp vanilla extract
• ¼ cup maple syrup

Equipment:

• Box grater or food processor
• Large mixing bowl
• Measuring cup
• Large bowl
• Loaf pan (lined with parchment paper)
• Wire rack
• Cooking spray

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease your loaf pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal.
   
   
2. Prepare the flax eggs by mixing 2 tbsp of flaxseed meal with 6 tbsp of water. Let it sit for 5 minutes to thicken.
   
   
3. Shred the zucchini using a box grater or food processor. Place the zucchini shreds in a large bowl and use paper towels to squeeze out the excess water.
   
   
4. In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, brown sugar, baking soda, baking powder, sea salt, and cinnamon.
   
   
5. In another bowl, combine the flax eggs, vegetable oil, almond milk, vanilla extract, and maple syrup. Stir in the shredded zucchini until well combined.
   
   
6. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the bread dense.
   
   
7. Pour the zucchini bread batter into the prepared pan, spreading it out evenly. If you’re adding chocolate chips or nuts, sprinkle them on top or fold them into the batter.
   
   
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and slightly crisp.
   
   
9. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   
   
10. Slice and enjoy! Serve your gluten-free zucchini bread warm, with a spread of vegan butter, or store it in an airtight container at room temperature for up to 3 days.

Nutritional Content

Here’s a breakdown of the nutritional content for one slice (assuming 10 slices per loaf):

Nutrient	Amount per Serving
Calories	180
Carbohydrates	26g
Protein	3g
Fat	8g
Fiber	2g
Sugar	12g

Tips for the Best Gluten-Free Zucchini Bread

• Squeeze out that zucchini: Excess moisture is the enemy of a good zucchini bread. Make sure to squeeze out as much water as possible for a perfectly moist loaf.
  
  
• Don’t overmix: Overmixing the batter can make the bread dense. Stir just until the ingredients are combined.
  
  
• Let it cool completely: I know it’s tempting to dig in right away, but letting the bread cool completely helps it set and makes it easier to slice.

Storing and Freezing

If you have leftovers (though I doubt you will!), store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

Making this Gluten Free Zucchini Bread was a game-changer for me, and I’m sure it will be for you too. It’s a great way to use up fresh zucchini and make something that’s both delicious and healthy. Plus, the recipe is so easy that even a beginner can get it right on the first try. Whether you’re serving it for breakfast, as a snack, or as a dessert, this bread is sure to impress your family members or guests.

Explore more vegan recipes here.

Vegan cookbook

Homemade Vegan Burger Buns | Easy & Fluffy Recipe

Easy Dairy Free Bread Recipes (Gluten-Free Option)

Best Homemade Gluten Free Ciabatta Bread Recipe

Is Ezekiel Bread Keto Friendly?

FAQs

Q1: What is the trick to making good gluten-free bread?

The trick is in the flour blend and moisture control. Use a good gluten-free flour blend with xanthan gum, and make sure to squeeze out excess water from the zucchini.

Q2: Which flour is best for gluten-free bread?

A gluten-free flour blend that includes xanthan gum is best. Bob’s Red Mill is a popular and reliable option.

Q3: What is a good gluten-free substitute for bread flour?

A gluten-free flour blend combined with almond flour is a great substitute for traditional bread flour.

Q4: Why is my zucchini bread falling apart?

If your bread is falling apart, it could be due to too much moisture in the zucchini or not enough binding from the flax eggs. Make sure to squeeze out the zucchini well and measure your ingredients carefully.

Q5: Can I use this recipe to make gluten-free zucchini muffins?

Absolutely! Just divide the batter into muffin tins and bake for 20-25 minutes at 350°F (175°C).

Printable Recipe Card