In late summer, when everyone has an abundance of zucchini from their gardens, be sure to remember this recipe for easy Gluten Free Zucchini Bread. This quick bread is light, moist, and filled with whole grains. The perfect use for that bounty of zucchini.
Ever wonder who ever thought of shredding up zucchini to put into baked goods? How did that thought process go?
“Hey, I’ve got this green veggie that, if left unattended, grows as big as a bat. I wonder what I should do with it? I know, I’ll bake it into bread, that way the kids will eat their veggies without even suspecting it.”
However that thought process went, I’m glad that it was discovered that shredding up this summer squash adds great moisture to baked goods. When you bake zucchini into bread, it sort of melts away, just leaving a wonderfully moist bread.
Zucchini, which consists mainly of water, also delivers a good dose of vitamin C and potassium, is a great source of fiber, is nearly calorie free.
Although you can peel your zucchini if you wish, I never bother with it when baking gluten free zucchini bread. The strands of zucchini melt away when they are baking, leaving the little green flecks. We can just call those nature’s confetti.
I also prefer to bake using smaller zucchini that are maybe 8-inches long. If you have larger zucchini, you may want to peel it, as the peel may be a little thicker than on the small ones.
How to shred zucchini:
If you have an abundance of zucchini, you can make quick work of shredding your zucchini by using the shredding attachment on your food processor.
You can measure out the shredded zucchini and freeze in freezer bags to bake with throughout the year. Gluten Free Zucchini Bread taste even better in the middle of winter. After defrosting zucchini, there will be a lot of extra liquid. Discard that liquid and use only the shredded zucchini in your recipe.
If you only have a few small zucchini to shred,I find using a simple box grater on a sheet of waxed paper works great.
IMPORTANT STEP – When baking zucchini bread using larger zucchini, be sure to remove the seeds before shredding it. The seeds contain a lot of water, and will make the batter too wet. This is another reason I prefer the smaller zucchini.
Feel free to double this recipe to bake two loaves of bread. Wrapped in plastic wrap, it can be stored in the fridge or freezer to be enjoyed at a later date.
Need more gluten free zucchini recipes?
If you love this easy gluten free zucchini bread recipe, but need more ways to use up your abundance of zucchini, try these recipes:
- Healthy Gluten Free Double Chocolate Zucchini Muffins
- Double Chocolate Zucchini Cake Brownies (GF, DF, EF,)
- Paleo Chocolate Zucchini Bread
Gluten Free Zucchini Bread Recipe:
Gluten Free Zucchini Bread
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This easy Gluten Free Zucchini Bread is light, moist, and filled with whole grains. The perfect use for that bounty of zucchini.
Ingredients
- 1 cup (160 grams) brown rice flour
- 1/2 cup (60 grams) millet flour
- 1/4 cup (30 grams) tapioca starch
- 2 teaspoons (5 grams) ground cinnamon
- 1 1/2 teaspoons (8 grams) baking soda
- 1 teaspoon (3 grams) xanthan gum
- 1/2 teaspoon (2 grams) salt
- 1/2 cup (115 grams) granulated sugar
- 1/3 cup (80 ml) oil
- 1/4 cup (50 grams) packed brown sugar
- 2 large eggs, room temperature
- 2 -3 tablespoons (30-45 ml) milk (dairy-free if necessary)
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cups (about 225 grams) packed shredded zucchini
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch bread pan with parchment paper, so that the paper sticks up the two long sides of the pan.
- In a large mixing bowl, whisk together the rice flour, millet flour, tapioca starch, cinnamon, baking soda, xanthan gum, and salt.
- In a separate bowl, whisk together the sugar, oil, brown sugar, eggs, milk, and vanilla extract.
- Pour the sugar mixture over the dry ingredients, and stir to combine.
- Stir in the shredded zucchini and nuts (if using). Scrape batter into the prepared baking pan, spreading to make the loaf even.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Wait 5 minutes before removing the loaf from the baking pan, and placing it on a wire cooling rack. Once the loaf is completely cool, wrap in two layers of plastic wrap. It is good on the counter for two days, but since it is such a moist loaf of bread, it is better to store in the refrigerator.
Notes
When using shredded zucchini, do NOT squeeze the water out of the zucchini before using it. This will remove the liquid that you are relying on to give you a moist loaf.
HOWEVER, if you are using frozen shredded zucchini, you will want to let it defrost in a strainer, letting the excess water drain.
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PIN THIS RECIPE to your gluten free bread board for later:
Looking for more great gluten free bread recipes? Check out my Pinterest board for lots of great ideas.
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Originally posted June 27, 2014. Updated August 17, 2019.
