Cooking and Serving: 65 minutes | 8 slices
Ingredients
Ingredient substitutions | How to make gluten free zucchini bread
Description
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 8 slices
Ingredients
Ingredient substitutions
How to make gluten free zucchini bread
Expert tips
Instructions
RECIPE INGREDIENTS
Gluten free flour blend – Any high quality gluten free flour blend with.
finely ground rice flour should work here. Be sure to add xanthan gum if your.
blend doesn’t contain it.
Salt – balances out and complements all the other ingredients.
Baking powder – adds rise.
Baking soda – helps browning in the oven.
Cinnamon – adds a lovely, warm spicy but subtle taste to your bread; optional.
Chocolate chips – optional, but adds some extra flavor.
Sugars – add sweetness, tenderness, and depth of flavor from the molasses in.
Oil – We use a neutral oil (options include canola, vegetable, grapeseed,.
peanut, safflower, peanut, or avocado oil) to blend with some of the zucchini.
to create an emulsion that adds tons of moisture and tenderizes the bread.
Zucchini – after being squeezed of excess water, it adds the right amount of.
moisture so the bread stays tender but bakes fully.
Eggs – add structure and bind the bread together.
Vanilla – adds depth of flavor.
INGREDIENT SUBSTITUTIONS
Since the bread made with oil instead of butter, it’s naturally dairy free. If.
you’re dairy free, though, make sure your chocolate chips are, too.
Try two “chia eggs” (2 tablespoons ground white chia seeds + 2 to 3 tablespoons.
lukewarm water, mixed and allowed to gel). A “flax egg” might also work, but.
tends to add unwelcome flavor.
gluten free zucchini bread with chocolate chips in nonstick loaf pan lined with.
white paper on purple cloth.
free zucchini bread with chocolate chips in nonstick loaf pan lined with white.
paper on purple cloth.
HOW TO MAKE GLUTEN FREE ZUCCHINI BREAD
This is a simple recipe that is mixed together beginning with dry ingredients,.
then adding wet ingredients. But the wet ingredients are prepared a bit.
differently. Let’s walk through the recipe.
PREPARE THE ZUCCHINI
Grate the zucchini on a standard size box grater or in a food processor fitted.
with the shredder blade. Wrap it in a tea towel or paper towels and wring out as.
much moisture as possible.
WHISK DRY INGREDIENTS, BLEND WET.
Whisk all the dry ingredients (gluten free flour blend including xanthan gum,.
baking powder, baking soda, salt, cinnamon, if using, and sugars) in a large.
Toss the chocolate chips in a bit of the dry ingredients and set them aside. Add.
half the zucchini to the dry ingredients and mix throughout.
Blend the rest of the zucchini with the eggs, oil, and vanilla, then add the.
puree into the dry ingredients.
Composite image of dry ingredients with whisk and mixing spoon in large metal.
bowl, small bowl of chocolate chips in fingers, green shreds added to dry.
ingredients, eggs and liquids whole and blended in blender container, and being.
mixed into dry ingredients.
image of dry ingredients with whisk and mixing spoon in large metal bowl, small.
bowl of chocolate chips in fingers, green shreds added to dry ingredients, eggs.
and liquids whole and blended in blender container, and being mixed into dry.
TRANSFER TO A LOAF PAN AND BAKE
Mix the batter until smooth then add in the chocolate chips. Transfer the raw.
batter to a greased loaf pan.
Bake at 325°F until a toothpick inserted in the center comes out mostly clean.
Allow it to cool briefly in the pan, then transfer to a wire rack to cool.
Large metal mixing bowl with light green batter and black mixing spoon, with.
chocolate chips added, batter in white paper-lined metal loaf pan, with.
chocolate chips on top, and baked in same pan.
metal mixing bowl with light green batter and black mixing spoon, with chocolate.
chips added, batter in white paper-lined metal loaf pan, with chocolate chips on.
top, and baked in same pan.
brown crust of gluten free zucchini bread with chocolate chips on top in light.
gold colored metal loaf pan on brown table.
crust of gluten free zucchini bread with chocolate chips on top in light gold.
colored metal loaf pan on brown table.
EXPERT TIPS
You can drain the grated zucchini (just a kitchen towel with a flat weave that doesn’t shed) or an old clean.
t-shirt, and squeezing it until no more liquid drains.
A strong mesh bag called a nut milk bag also works great. This is my favorite.
nut milk bag because it’s strong and durable.
Measure ingredients accurately.
Measure your dry ingredients with a simple digital kitchen scale whenever.
possible, and ignore the volume measurements. And be sure to measure the.
shredded zucchini after you’ve drained it, not before.
overhead image of 3 slices of gluten free zucchini bread with green flecks and.
chocolate chips lying flat on wrinkled white paper.
image of 3 slices of gluten free zucchini bread with green flecks and chocolate.
chips lying flat on wrinkled white paper.
GLUTEN FREE ZUCCHINI BREAD RECIPE
Prep Time: 15 minutes mins.
Cook Time: 50 minutes mins.
fingers picking up slice of zucchini bread.
picking up slice of zucchini bread.
This gluten free zucchini bread is tender, moist, and delicious, uses up tons of.
fresh vegetables, and you won’t believe how easy it is!
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
INGREDIENTS
1 ½ cups (210 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, omit if your blend already contains it
* ½ teaspoon kosher salt
* ½ teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon ground cinnamon, (optional)
* ⅔ cup (4 ounces) semi-sweet chocolate chips, (dairy free, if necessary)(can
omit or replace with chopped nuts)
* ½ cup (100 g) granulated sugar
* ½ cup (109 g) packed light brown sugar
* 2 ⅛ cups (215 g) drained grated zucchini, (weight is zucchini as drained of
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* ¼ cup (56 g) neutral oil, (like grapeseed, canola or vegetable oil)
* 1 teaspoon pure vanilla extract
* Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and
* In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder
and optional cinnamon, and whisk to combine well.
* Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry
ingredients to the chips and toss to combine. Set the chips aside.
* To the flour mixture, add the granulated sugar and light brown sugar, and
whisk to combine (working out any lumps in the brown sugar).
* Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix
gently to combine. Set aside the dry ingredients.
* Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and
vanilla in a blender, and pulse until well-blended and beginning to emulsify.
* Create a well in the center of the bowl of dry ingredients, and add the wet
ingredient mixture. The batter will be very wet.
* Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the
batter and mix until the chips are evenly distributed throughout the batter.
* Scrape the batter into the prepared loaf pan, and smooth the top with a wet
spatula. Scatter the remaining chocolate chips on top and press down lightly
* Place the loaf pan in the center of the preheated oven.
* Bake, rotating once, until the top is golden brown and a toothpick inserted
in the center of each loaf comes out with a few moist crumbs attached (about
* Remove from the oven and allow to cool for at least 30 minutes in the loaf
pan before transferring to a wire rack to cool completely before slicing and
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best multipurpose blend. Bob’s Red Mill 1-to-1 Gluten
Free Baking Flour should work if you add 1/4 teaspoon xanthan gum.
Cup4Cup changed its formula and doesn’t seem to work as well as it has in the
past, so I don’t recommend it. To make your own blend using one of my “mock”
recipes, please see the all purpose gluten free flour blends
Measuring and preparing the zucchini
Grate at least one large or two smaller zucchini. Placing it in in the center of
a tea towel (just a kitchen towel with a flat weave that doesn’t shed), wrap the
cloth tightly, and squeeze until there’s almost no liquid left. The shredded and
drained zucchini will clump and not feel wet, only damp, to the touch.
Now, measure it on your digital kitchen scale. Grate and drain more zucchini as
necessary to reach the proper amount of zucchini for this recipe. If you have
any left over, freeze it in a freezer-safe bag or other container and defrost as
Trans Fat: 0.04g | Cholesterol: 42mg | Sodium: 284mg | Potassium: 207mg | Fiber:
3g | Sugar: 32g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Wrap the bread (or slices) plastic wrap and a zip-top bag and the bread should
last about 3 days on the counter.
Wrap leftovers tightly in freezer safe wrap and store in the freezer for about 3
months. Defrost at room temperature.
Sprinkle lightly with lukewarm water and place in a 300°F toaster oven for about
Grate and drain fresh zucchini, and freeze it to use another time. Just let it
defrost at room temperature, gently squeeze out any remaining moisture you
didn’t remove the first time, and then proceed with the recipe as written.
Can you taste the zucchini?
No! The taste of zucchini does not come through at all, even though you can see
the green flecks of the vegetable that wasn’t pureed.
Can I add nuts or dried fruit to this bread?
Yes. Feel free to add walnuts, raisins, shredded coconut, and other dry mix-ins
to your zucchini bread.
Can I use frozen grated zucchini?
You can use frozen grated zucchini—but only if you had removed most of its
moisture before freezing it. Otherwise, frozen zucchini with all its moisture
would become mushy as it defrosted.
Can I make gluten free zucchini muffins?
recipe for gluten free zucchini muffins
Why did my bread sink in the middle?
If your bread sank in the middle as it cooled, it wasn’t baked all the way
through. If your oven runs hot, the outside will bake too quickly and the inside
will remain raw. I always recommend baking with a standalone oven thermometer
that you replace often. In addition, if you didn’t wring enough moisture out of
your zucchini, the extra moisture won’t be able to bake all the way out, leaving
you with a sunken middle and gummy texture.
Two images of gluten free zucchini bread, one of a slice being grabbed hand, and one of three slices facing up.
images of gluten free zucchini bread, one of a slice being grabbed and one of three slices facing up.
slice of light brown bread with chocolate chips and green flecks on small square
white plate on brown paper
of light brown bread with chocolate chips and green flecks on small square white
A closeup of gluten free zucchini bread with chocolate chips half sliced on a
closeup of gluten free zucchini bread with chocolate chips half sliced on a