Go Back
+ servings
5 from 1 vote

Healthy Gluten Free Zucchini Bread

by: claire cary

Need a little snack? This gluten free zucchini bread is easy to make, incredibly moist & fluffy and even dairy free! It's the best zucchini bread I've ever had, gluten free or not!
/ /
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
1

Ingredients

Wet:

  • 2 eggs
  • ¼ cup + 2 tbsp oil I used avocado, melted coconut also works
  • ½ cup light brown sugar can sub for coconut
  • ¼ cup maple syrup
  • ½ cup non-dairy milk I used almond
  • ¼ cup apple sauce
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 ½ cups grated zucchini about 1 zucchini

Dry:

  • 1 ½ cup oat flour
  • 1 ½ cups gf all purpose flour I used Bob's Red Mill 1:1 which I recommend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Grate the zucchini and set aside. There's no need to peel it but if you don't like any green bits in the bread, you are welcome to peel!
  • In a large mixing bowl, whisk together all wet ingredients but keep the zucchini aside for now. 
  • In a separate bowl, whisk together all dry ingredients except for the chopped walnuts if you're using those. Be sure to spoon and level the flour into the measuring cups and don't scoop straight from the bag.
  • Add the dry ingredients to the wet and mix together with a wooden spoon until combined. 
  • Fold in the grated zucchini and walnuts and mix until well incorporated. You can also add chocolate chips if you like! 
  • Add to a loaf pan lined with parchment paper. Mine was 8 1/2 x 4 1/2, but 9x5 works too.
  • Top with additional chopped walnuts and a sprinkle of brown sugar if desired. 
  • Bake for 55-65 minutes or until a toothpick comes out clean. It will rise quite a bit in the oven but will calm down slightly as it cools.
  • Once done, let cool for at least 1 hour (ideally 2) before slicing. Let it cool right in the pan for about 15 minutes, then carefully lift it out onto a cooling rack to finish cooling. This part is annoying but it really helps ensure the bread maintains its shape and doesn't completely crumble when you slice!

Notes

For best results, you do not want to squeeze out any excess liquid from the zucchini. Just wash the skin, dry it off, then grate it and use it exactly as is in the bread!
I have not tested this recipe with any other GF flour blends, but if you don't have the Bob's one, I imagine any other one would work, just make sure it has xanthan gum! You can always use regular all purpose flour if you are not gluten free.
You can cut back on the brown sugar if you like, but I suggest keeping the maple syrup as is since it's important for the moisture level in the bread.
Serving: 1slice / Calories: 285kcal / Carbohydrates: 32g / Protein: 6.1g / Fat: 14.6g / Fiber: 2g / Sugar: 11.1g

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!