This Gluten-Free Zucchini Bread is a moist and flavorful quick bread perfect for breakfast or a healthy snack. Made with grated zucchini, almond flour, gluten-free all-purpose flour, eggs, coconut sugar, unsweetened applesauce, vanilla extract, baking soda, and a pinch of salt, it delivers a naturally sweet and tender loaf.
Optional additions like chocolate chips or chopped nuts can be included for extra texture and indulgence. This recipe is among the best gluten-free zucchini bread recipes, offering an easy way to enjoy a gluten-free breakfast bread.
Understanding Gluten-Free Zucchini Bread
Gluten-Free Zucchini Bread is a delightful option for those seeking a moist and flavorful quick bread. This recipe stands out as one of the best gluten-free zucchini bread recipes available, offering a simple way to enjoy a delicious gluten-free breakfast bread.
Made with grated zucchini, almond flour, and gluten-free all-purpose flour, this bread is not only easy to prepare but also provides a nutritious snack. The addition of coconut sugar and unsweetened applesauce enhances its natural sweetness, making it a treat for everyone, including those following a gluten-free diet.
Ingredients for a Perfect Loaf
To create this easy gluten-free zucchini bread, you will need a few key ingredients. The star of the show is, of course, the zucchini, which adds moisture and texture to the loaf. Almond flour and gluten-free all-purpose flour form the base, while eggs and coconut sugar contribute to the structure and sweetness.
Optional ingredients such as chocolate chips or chopped nuts can be added for an extra layer of flavor and crunch. These additions allow for customization, making each loaf unique to your taste preferences.
Preparation Steps
Preparing this gluten-free zucchini bread begins with grating the zucchini. It’s essential to lightly squeeze out any excess moisture to ensure the bread doesn’t become too soggy. Next, dry ingredients like almond flour and baking soda are combined in one bowl, while wet ingredients, including eggs and applesauce, are whisked together in another.
Once both mixtures are ready, they are combined and gently mixed with the grated zucchini. This method helps maintain the bread’s light texture, ensuring it rises beautifully in the oven.
Baking the Bread
The batter is then poured into a greased loaf pan and smoothed out before baking. Setting the oven to 350°F (175°C), the loaf will need about 50–60 minutes to bake. A toothpick inserted in the center should come out clean, indicating that the bread is perfectly cooked.
Once baked, allow the bread to cool in the pan for a short time before transferring it to a wire rack. This cooling step is crucial for achieving the ideal texture and flavor.
Serving Suggestions
Once cooled, the gluten-free zucchini bread can be sliced and served immediately. It pairs wonderfully with a cup of tea or coffee, making it an excellent choice for breakfast or an afternoon snack.
For those who enjoy a bit of indulgence, consider adding a spread of nut butter or a drizzle of honey. The optional chocolate chips or nuts can also be sprinkled on top for added texture and flavor. This versatility makes it a favorite among gluten-free zucchini recipes.
Storage Tips
This gluten-free zucchini bread can be stored for several days, making it a convenient option for meal prep. Keep it in an airtight container at room temperature or refrigerate for longer freshness. For extended storage, consider freezing individual slices, allowing for easy access to a quick snack or breakfast option.
With its moist texture and delightful flavor, this gluten-free zucchini bread is sure to become a staple in your kitchen, perfect for any time of the day.
Easy Gluten-Free Zucchini Bread Recipe
To prepare this gluten-free zucchini bread, the zucchini is first grated and lightly squeezed to remove excess moisture. The dry ingredients are combined separately, then mixed with the wet ingredients until just blended. The batter is poured into a greased loaf pan and baked at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, the bread can be sliced and enjoyed immediately or stored for several days for a convenient, gluten-free treat.
Ingredients
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 3 large eggs
- 1/2 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Prep the Zucchini: Grate the zucchini and lightly squeeze it to remove excess moisture.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, gluten-free all-purpose flour, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, coconut sugar, applesauce, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just blended. Fold in the grated zucchini and any optional chocolate chips or nuts.
- Bake: Pour the batter into a greased loaf pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 150kcal
- Fat: 8g
- Protein: 4g
- Carbohydrates: 18g