When I think of the foods that defined my childhood in the summertime they include copious amounts of Pasta Salad, sliced tomatoes with lots of salt, drippy Bomb Pops, scoops of Dirt Cake, juicy watermelon wedges, and fat slices of Zucchini Bread slathered with butter. Anticipating the kickoff to summer, I asked my Mom to send me the Zucchini Bread recipe she used to make when we were kids then swapped the all-purpose flour called for in the recipe with gluten free all-purpose flour instead. Guess what? It is JUST as amazing as the original! Gluten Free Zucchini Bread is tender, moist, and spiced with cozy cinnamon. Plus it gets softer and softer as it sits on the counter all week. This is the perfect use for summer’s zucchini bounty!
Gluten Free Zucchini Bread
Summer is the perfect season to keep this easy gluten free quick bread on the counter at all times. It’s made with everyday ingredients I bet you have on hand at this very moment, including fresh zucchini which will be coming out of our ears from now until the fall. This easy, gluten free quick bread is simple to whip up, and naturally dairy-free, plus I use an everyday ingredient to keep the fat a little lower!
Ingredients Needed
Gluten free flour blend: Be sure to use a gluten free flour blend WITH a binder, such as xanthan gum. This recipe has been tested with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Leavening agents: Baking soda and baking powder help the gluten free zucchini bread rise. Cinnamon: Cinnamon in the zucchini bread batter will fill your home with the most AMAZING scent! All of my family members commented on it when I was testing this recipe! Eggs: Eggs provide structure and richness to the gluten free zucchini bread. Sugar: I use granulated sugar in this recipe for a pure, perfectly sweet tasting zucchini bread. Oil: My Mom’s recipe calls for oil whic keeps the zucchini bread really tender and moist. You may use vegetable oil, canola oil, or coconut oil that’s been melted then cooled slightly. Unsweetened applesauce: I love swapping some of the oil/fat in quick bread and muffin recipes with unsweetened applesauce to cut down on the overall fat in the recipe. Just make sure it’s unsweetened so we’re not adding additional sugar to the batter. Vanilla: Just like the cinnamon, vanilla extract adds lots of cozy flavor to this recipe. Grated zucchini: Use the large side of a box grater, or the grating attachment on your food processor to shred that baby up!
Should You Squeeze the Water Out of the Zucchini?
Generally, no, you don’t need to squeeze or wring out the excess moisture from the shredded zucchini before adding it to the batter. That said, if your grated zucchini is clearly dripping with liquid, gather it in your hands then give it a squeeze over the kitchen sink. Otherwise it’s fine to add undrained.
What About Peeling the Zucchini?
Similarly, you do not need to peel the zucchini before grating it. Actually, the skin of the zucchini is what holds the flesh (the insides) of the zucchini together, so whether you’re baking, sauting, or roasting zucchini, it’s always a good idea to leave the skin on otherwise your cooked zucchini will turn to mush.
Can I Freeze Gluten Free Zucchini Bread?
You can absolutely freeze gluten free zucchini bread!
To freeze: let the loaf cool to room temperature on the counter then wrap it tightly in plastic wrap, then in foil, and then place inside a freezer-safe Ziplock bag and freeze for up to 3 months. Thaw in the refrigerator or on the counter before slicing and serving.
Alrighty — raid your garden, the Farmer’s Market, or the grocery store for some zucchini and let’s get to baking!
Try this Summery Dessert Recipe
How to Make Gluten Free Zucchini Bread
Step 1: Mix the wet ingredients.
Start by beating together sugar, eggs, unsweetened applesauce, oil, and vanilla in a stand mixer, or large mixing bowl if using a hand held mixer, until smooth and creamy, about 1 minute.
Step 2: Mix the dry ingredients.
Next add a gluten-free flour blend WITH binder, salt, baking soda, baking powder, and cinnamon to a large bowl then whisk to combine.
Step 3: Combine the wet and dry ingredients.
Add the dry ingredients to the wet ingredients in 2 batches, mixing until just combined before adding the next batch.
Step 4: Shred then add zucchini to the batter.
Lastly, grate a small zucchini on the large side of a box grater, or in a food processor using the grating attachment. Again, generally there is no need to squeeze or drain the grated zucchini before adding to the batter if it’s not dripping wet!
Step 5: Bake then cool.
Fold the zucchini shreds into the batter then pour into a nonstick sprayed loaf pan and bake in a 350 degree oven for 55 minutes to an hour, or until a skewer inserted into the center comes out clean. I prefer using a skewer vs toothpick because a skewer is long enough to get all the way into the center of the zucchini bread.
Tip: check on the zucchini bread at the halfway mark. If the top is browned, place a piece of foil on top then continue baking. No need to crimp the foil around the ban.
Let the gluten free zucchini bread cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. Store wrapped in plastic wrap, or inside a Ziplock bag.
This gluten-free zucchini bread recipe is absolutely heavenly when devoured warm and slathered with salted butter, but the bread does get softer and more tender as it sits on the counter throughout the week. Oh my gosh, I can’t wait for you to taste, and hope you love this delicious gluten free summertime treat — enjoy!!
More Gluten Free Baked Goods
Gluten Free Pancakes Gluten Free Strawberry Muffins Almond Flour Blueberry Muffins Gluten Free Cinnamon Rolls Maple Pumpkin Oatmeal Breakfast Bars Gluten Free Pumpkin Bread Baked Oatmeal Cups
Photos by Ashley McLaughlin Like this recipe? Share it with friends!
