The Best Gluten-Free Zucchini Bread Recipe Around
Trying to make delicious gluten-free zucchini bread? Look no further! Our tried-and-true recipe gives you tender, flavorful results every time.
Recipe and description updated 1/28/23
I am of the firm belief that the idea of zucchini is much better than the reality. That one can gently press a small seed, no bigger than a fingernail, an inch into the garden soil and get such a enormous, blossoming, fruiting vine is nothing but a small miracle. But after the first half-dozen or so, my eyes glaze over and I shudder at the thought of another month of zucchini everything, just to use it up. But there is always this light & delicious gluten-free zucchini bread!
Jump to RecipeIt happens every year, this zucchini fatigue, and yet we persist in planting the seeds in our garden beds. Or at least I do. I know I’m not alone in this, because every August 8th, there is a holiday devoted to dumping your zucchini on your neighbor’s porch, anonymously and preferably in the dark of night.
So what do I do with my abundant harvest of this squash (and what can you do with the zucchini that could make an appearance on your porch sometime later this week)? I make ratatouille, I make a stir fry, I turn them into fritters, I shred it and put it into risotto (along with some blossoms), I thinly slice it and serve it raw dressed with only a light lemon vinaigrette, but best of all (at least for the kids) I make tender and spicy loaves of zucchini bread.
How Do You Make Gluten-Free Zucchini Bread?
Before you start baking, it’s important to have all your ingredients and supplies on hand. You’ll need a zucchini, gluten-free flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, brown sugar, avocado oil, eggs, whole milk (or coconut milk if you’re dairy free), lemon juice, vanilla extract and walnuts.
Here are the ingredients in this gluten-free zucchini bread recipe:
- 1 full cup of grated zucchini (from about 1 medium zucchini)
- 1 1/4 cup all purpose gluten-free flour blend (such as Bob’s Red Mill 1 to 1)
- 1/4 cup almond flour (or finely ground almond meal) (OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
- 1/2 teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup light brown sugar
- 1/3 cup avocado oil (or other light oil)
- 2 extra large eggs
- 1/4 cup regular whole milk
- 1 teaspoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 1/3 cup chopped walnuts or pecans, optional
Instructions:
- Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
- Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
- Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
- Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
- Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
- Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
Frequently Asked Questions About Zucchini Bread
Absolutely! The last time I made it, the bread needed to be not only gluten-free, but dairy free, because it was a gift for a friend by substituting the whole milk for full-fat coconut milk. But you can use any milk substitute you like!
The bread is spicy, tender and studded with chunks of chopped walnut. But if you have a nut allergy, replace the almond flour with additional gluten-free flour blend, and omit the walnuts.
Yes! Wrap the cooled bread tightly in plastic, then foil and freeze for up to 3 months. You may want to slice it in advance so you can use it one slice at a time.
No need! The skin of the zucchini is quite tender and soft when baked it the bread.
Yes! I find that squeezing water out using a paper towel is the easiest method. Then simply fluff the shredded zucchini with a fork before stirring it into the batter.
Squeezing as much water out of the zucchini before adding to the batter definitely helps with this, but it’s also important to turn the bread out of the loaf pan after it cools a bit, so it can finish cooling on a rack.
So what do you do with all of your zucchini?
Love quick breads and muffins? Try these other recipes!
If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!
The Best Gluten-Free Zucchini Bread Around
Equipment
- 3 mini loaf pans or 1 9×4 inch loaf pan
Ingredients
- 1 cup grated zucchini (from about 1 medium zucchini)
- 1¼ cup all purpose gluten-free flour blend
- ¼ cup almond flour (or finely ground almond meal OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum (omit if your flour blend already has it)
- ½ teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup light brown sugar
- ⅓ cup canola oil (or other light oil such as avocado)
- 2 extra large eggs
- ¼ cup full-fat coconut milk (or regular whole milk)
- 1 teaspoon lemon juice (freshly squeezed)
- 1 tablespoon vanilla extract
- ⅓ cup walnuts or pecans (chopped, optional)
Instructions
- Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
- Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
- Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
- Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
- Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
- Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
Notes
Nutrition
Tried this recipe?LET US KNOW HOW IT WAS!
Can Almond milk be used?
Yes! That should work just fine. 🙂
In part 3 of combining ingredients , you did not mention adding the vanilla…
Yes she did
These were divine! I just made a batch for lunch and divided it between an 8 section mini loaf tin. My 4 kids devoured them and wanted seconds but the were none! Can’t wait to try more of your recipes.
Thanks for stopping by, Melissa! 🙂
I love the name “a girl Defloured”! So clever.
Thanks so much!
I doubled this recipe yesterday hoping to share it with a gluten free friend of mine. Well, it turned out so well I don’t want to share it. I will slice and freeze one loaf while trying not to single handedly devore the other loaf.
The combination of flours makes this bread the least gluten free tasting bread I have ever had. You are a wizard and I look forward to trying out more of your recipes, and sharing them!
Thanks, Gayle! I’m glad you liked it! 🙂
I love this recipe too. I always double it and make two loaves. The only problem I have is sometimes they don’t cook well in the middle and I have too cook them longer. By the time the middle cooks…the outside gets a little over cooked. This is my favorite recipe!
I have zucchini to use up and want to try this recipe….although I need to adapt it to be almond free and egg free. Do you think coconut flour could be substituted for the almond flour? I use ground flax seed for egg substitute.
Coconut flour would be a perfect substitute for the almond flour. Likewise the flax for egg. 🙂
Hi how much flax would i use in place of the 2 eggs?
Thanks!
Ps i made these as muffins already with the sugar and eggs-they were delicious!…..but now i am going to try stevia, molasses and flax in place of sugar and eggs. We shall see……
Flax eggs are 1 tablespoon of (freshly ground flax is best) seeds to 3 tablespoons of water, each. Let it sit in the fridge for 15 minutes before using. If you are replacing the solid sugar with liquid sugar, it may change the consistency of the bread. Good luck!
i will definitely be making this later. thank you for the recipe!
quote:
“So what do you do with all of your zucchini?”
grill it. it’s delicious. cut into thin strips, toss with EVOO, a small splash of lemon juice, salt, black pepper, minced garlic. you can add other spices, etc. if desired. about 8-10 minutes on each side on the grill, and there will be no leftovers.
Yum, Tyler! That sounds SO good. 🙂
is there any way to exclude the xanthan gum i am useing an all purpose gluten free baking mix instead of the flours mixture
Tonia, check to see if your baking mix is a flour blend, or something like self rising flour. If it’s a flour blend, there is a good chance it has xanthan gum (or guar gum) in it already. In that case you won’t need to add any extra. Xanthan gum is a binder for gluten-free baking. If you don’t use it, the bread will still taste good, but it might be crumbly and fall apart. Here is an article that explains how to bind gluten-free bread without using xanthan gum. There are many alternatives. 🙂 http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
You can also use Arrowroot Starch in place of the Xathan Gum. Here is a website with a bunch of alternatives to use for thickening agents: http://www.healingnaturallybybee.com/recipes/recipe166.php
Here is another blog with mutiple substitutes for ___ Free cooking. Gluten free, dairy free, sugar free. She has a nice plethora of subs. Hope this helps! 😉
Would you say the nuts are optional? I see someone already asked about the almond flour and the eggs, so I won’t repeat, but I need this to also be tree nut free =)
Hi Carolyn! Yes, the chopped nuts are definitely optional and if you omit the almond flour just add an additional 1/4 cup of gluten-free flour blend. 🙂
Thanks for posting. Mine needs to be tree nut free also, so I will add a little coconut flour along with my gluten free blend. I may substitute hemp seed or chia for the nuts.
Just stumbled across your site looking for a GF Zucchini bread recipe. This one looks great. I plan to try it using part coconut oil and part applesauce in place of the cup of canola oil and reduce the amount of brown sugar… perhaps subbing in coconut sugar, maple syrup, and/or stevia. I’ll let you know how it turns out!
I love the name of your blog!
I too have an abundance of zucchini right now. What I have been doing is shredding it with this wonderful new gaget I just bought called a salad shooter. Then I freeze quart bags of it. I later use for soup or bread or whatever sounds good.
Just re-read recipe, only 1/3 cup canola oil, okay, that’s better! 1 cup brown sugar, some how swapped them. Always good to read the recipe twice.
These were amazing! Thanks for the great recipe!
Thank you so much for the delicious recipe. I didn’t have all the right ingredients, so I improvised: coconut oil for the canola oil (since I didn’t have coconut milk), and almond milk instead of the coconut milk, and maple syrup instead of the vanilla (I’m never out of vanilla, I couldn’t’ believe it). Well, I have to say, I just finished my second slice and it was barely cool enough to eat. It is sooooo good. Thank you, thank you, thank you!!!!
Glad it hear it holds up well to substitutions!
Alison —
Thank you for this AMAZING recipe. My husband is celiac as well (recently diagnosed) and we have been trying to find good recipes to replace our favourites. I made this bread yesterday, and it blew our minds. Than you, thank you, thank YOU!!!
Frederik Kruger-Ross
Vancouver, BC
So glad you loved it!
I don’t have zucchini in my garden, but did plant patty pan squash – my husband has celiac disease and the recipes are so long and have so many ingredients, I never have everything I need – this looks easy and I’m sure he’ll enjoy it. For all your zucchini, we make calabacitas out here in New Mexico – sauté up some onions, garlic, if desired, summer squash (zucchini, yellow, patty pan, whatever) throw in some fresh corn and green chile, cook it all up, top with cheese, bake a little while and enjoy – salt, pepper, other seasonings you may like.
Calabacitas has been on my list of things to try. Thanks for sharing your recipe! 🙂
THIS IS SERIOUSLY AMAZING! I made it the first time and now my husband wanted me to make it rather than cookies….he loves cookies. It is also just always sort of amazing to find a recipe that makes you feel like you aren’t missing out by being GF. The husband get a severe rash when he has gluten so this was definitely a total win! Plus, August without zucchini bread, is like being at the pool without a bathing suit! 🙂
I agree that zucchini bread is a must have. I’m so glad you guys liked it! Better than cookies? I’m flattered. 🙂
Not having any small loan pans, I decided to make muffins instead. The recipe worked very well, making about 11 muffins per batch. I baked at 350 for about 17-18 minutes. They taste fantastic warm from the oven and I will try freezing some as well. Next time I will reduce the sugar a bit; I found them overly sweet for my taste but otherwise loved this recipe. Thanks!
This bread was delicious! I used Cup4Cup gift flour. Thanks for the post! Do you think carrots would work in place of zucchini?
I do think that carrots would work–shred them very finely. Maybe throw in some raisins too. 🙂
I added some blueberries and used almond milk. Yummo!
This is best zucchini bread in the entire world. Just made it today. Absolutely delicious.
I justo posted your delicious recipe on Facebook! It is delicious! My family ate up all three loaves within an hour!! Thank you!!! Will totally make more!
What do you think I could substitute for the sugar? Maple syrup? Applesauce? Would that make it too wet? Looks yummy!!
Hi Kyla, if you are wanting to use an unrefined sugar, I’d suggest sticking with a dry sugar substitute like sucanat, coconut sugar or date sugar. I haven’t tested the recipe this way, so I’m not really sure how it will turn out. Let me know what you try and if it works. 🙂
HI Alison/Kyla,
I used coconut sugar (3/4 cup) both times I made the zucchini bread and it turned out amazing! Thanks Alison for such a wonderfully tasting gluten-free bread! Simply the best!
Fantastic! Thanks for sharing. 🙂
I was so excited to see this recipe. My son loves bread (especially zucchini bread!). We just started gluten-free today. He was diagnosed with a gluten intolerance and I’ve spent the past couple of weeks preparing to go gluten-free. As a mama who loves to bake, the whole process is daunting and I’ve honestly felt a little resentful bc I have all of my old faithful standby recipes that I can no longer use for him. As a treat, I made this bread for him tonight. I followed the recipe exactly bc I am not yet ready to try any substitutions. I didn’t add nuts, however, and didn’t see your suggestion to add more flour until after it was in the oven. Oops! I had to bake it a little longer but it turned out perfectly! We all loved it and I’m thrilled that my first GF baking experience was a success. I am encouraged!
I’m glad it was a success, Amy! It’s quite challenging to go gluten free, especially at first. But you’ll figure things out…even most of my old standbys have been very successful using my gluten-free flour blend and a little xanthan gum to make it stick together. 🙂
Hello! Like many I stumbled across your site looking for a GF zucchini bread (we a huge zucchini my 7 yr. old grew), to bring to a class picnic/potluck this evening. While our family is not strictly GF, many families in are in our community are and people are always so happy and grateful when its GF. Everyone seems to rave about how delicious your recipe is and also just by looking at the ingredients it seems to have more texture and flavor than many GF baked goods! I also love that it appears to be easily modified to fit a wide range of dietary restrictions or additions! I will let you know how it turns out!
Welcome, Naomi! I’m glad you stopped by. 🙂
I, too, had some zucchini I needed to use up and zucchini bread is my all time favorite. Well, it was before I had to go GF. I have been experimenting with all kinds of GF food. Some with greater success than others. So, when I saw this recipe and read the reviews, I gathered my ingredients not expecting anything special. I was dubious, mind you, as many GF recipes on the web have glowing reviews only to be disappointed. But, this was THE BEST zucchini bread I’ve EVER made including back in the gluten days. This is nothing like other GF tasting breads sweet or traditional. Amazing!!! You, Ms. Alison, have a new follower! Please keep up the work! Btw my husband hasn’t tried it yet bc I always tell him after a new try at a recipe that’s its good and to him not so much. He’s missing out ans I won’t try that hard to convince him 😉 at least this loaf!
Ha! It’s such a shame that we gluten-free folks have to eat all this horrible food isn’t it? 😉 Your secret is safe with me.
I have made so many gluten free recipes that turn out like mush.. I made this recipe last night, one batch.. we ate it all in one sitting. I am now making two batches to get us through the day.. The flavor and texture are perfect. No one would ever know it is gluten free. My teenage son just asked if i could make more… I will be coming to “A girl defloured” all the time from now on! Thank you!!
My kids love it too! Welcome to my blog and thanks for the feedback. 🙂
Great recipe!! Everyone enjoyed worth the effort!!
can you divide this up and make cup cakes for easy snacking/lunch packing? Thanks!
Yes you can! Reduce the cooking time–I’d start checking them at around 20-25 minutes. 🙂
Turned out beautifully and delicious. Thank you for the recipe! I will have to make it for my next family gathering for all my other Celiac relatives
Thank you for the VERY tasty recipe! As one reviewer suggested, I made them into muffins and baked for approximately 18 minutes. The only thing I didn’t have on hand was the tsp. of fresh lemon juice. I used apple cider vinegar instead. Didn’t seem to hurt anything because these muffins were perfect and moist and fluffy. YUM!!
I just pulled these out of the oven. They are still too hot to take out of the pans and of course I haven’t tasted them yet..However, for GF Zucchini Bread, these are absolutely the most beautiful loaves I have ever made. I ended up quadrupling the quantity. This yielded 5 mini loaves and 2 regular sized loaves. I used Millet, Rice and Tapioca flour (starch). I didn’t have any almond flour so will see what the consistency turns out to be. Also, no lemons, so no lemon juice…we’ll see how they taste in an hour or so.
Made this this morning and it was absolutely delicious! The loaves came out perfect and the flavors were wonderful. My son ate half of a mini loaf all by himself. 🙂
Yay! Glad they were a success! 🙂
Am i reading 1 tablespoon of vanilla? (seems more than usual). Also, can i add fresh peaches (I have a bunch of those in addition to all the zucchini) and if so how would i need to change basic recipe? Sounds like a good recipe.
Hi Lori,
I love vanilla. If that seems like too much to you, simply add less…start with 1 teaspoon and see what you think. You can certainly add fresh peaches. I think it would be delish. They may sink to the bottom of the pan though. Try tossing them with a little bit of the dry flour mixture before stirring them into the batter.
Excellent thanks. I love vanilla too but wanted to make sure. Good idea on tossing with dry mix first.
Added the peaches (one large peach diced), made them into muffins vs. loaves. PERFECT!!!!
Awesome! That sounds really yummy.
I belong to a CSA, so I’ve been making zucchini bread on a weekly basis. (With a nice stash frozen so far too!). We just got plums and peaches this week and was looking for a way to add those two fruits to my bread. Great idea about the flour and peaches. I will definitely be doing this! And don’t worry, I tend to be heavy with my vanilla too.
Awesome!! 🙂
I’m so happy to have stumbled onto your blog. I’d pretty much given up on baking, you’ve given me hope 🙂 Bless you! And thank you for all your work and time and sharing!
I’ve been trying LOTS of different recipes for my 8 year old daughter. This one is the BEST!! My husband is not a fan of Gluten-free foods and he LOVED this recipe. Definitely trying more of your recipes. Thank you so much.
Do you have nutritional info? thanks
K
GREAT Recipe! I’m on my third time baking this delicious GF Zucchini bread, and have had fantastic results every time! I’ve substituted different sweeteners, added extra Zucchini with out fail- all to say- Thank you very much!
Wonderful! Glad you like it! 🙂
I made this recipe 100% as instructed and the bread turned out great. Light, tasty, with nice sweetness and texture. The walnuts made it top notch. I had to bake it for an hour before it was ready.
Wonderful, Crystal! Did you make it in one, larger loaf pan?
This was a great recipe!!! So yummy, lite and delicious. I made as instructed except adding a bit of flax seed meal for a touch of added nutrition. Also baked as muffins so I can send in my kids lunch. I think next time, I will experiment with other sweeteners as well.
I think the base of the bread is also a great start to pumpkin or apple bread for the fall. I think I will also try that!! Can’t wait to make it again!!
Made your zucchini bread for my (GF) daughter’s visit. She loved this bread. It was moist, light and flavorful. This will be my zucchini bread recipe from now on. I substituted almond milk in place of coconut milk and coconut oil in place of canola oil. Thanks for a great recipe!
I used this recipe as a guide. Because I didn’t have all the ingredients
I substituted a lot which I don’t normally do….ground flax instead of almond flour.
Cinnamon applesauce instead of some of the brown sugar. (I did add some brown sugar)
Skipped the lemon juice.
I made muffins (baked for 16-18 min at 350) and they were such a hit with my whole family that all the muffins were eaten while they were still warm!!
This is a huge deal since my three teenage boys have refused to eat any gluten free breads (except trader joes gluten free waffles) because they don’t like the taste or textures.
Hi,
I stumbled upon your recipe and it sounded very doable after reading the comments. I am also doing some ingredient substitutions. Trying rice flour and coconut flour combo and a little orange zest. It’s in the oven as I type and it smells great so far!
Just had to comment on your fabulous measuring cup. Is it a set? did you get it long ago? do I have a chance of finding them in the stores?
thx!
Doesn’t it smell great? My cups were a gift…I’m not sure where they came from. :/
Excellent Zucchini bread! Moist and delicious. I made this for work, and told only the two GF people that it was GF. It was devoured equally fast by both Gf and non, with lots of requests for the recipe.
Hi Alison,
I love your recipe for zucchini bread – no one would even know that it’s gluten free! It’s really delicious. After I made my first batch, though, I was re-reading the ingredients and realized that I left the vanilla out! (didn’t affect the flavor though). Although it’s in the list of ingredients, it’s not mentioned in Step 3 of the instructions. Also, can you get the name of your website to print on the printed recipe? I’m keeping this one for future use, and would like to try more of your recipes. I will add your website to my faves, of course:)
yummy! pulled out of the oven about an hour ago and snacked away.
I am not a baker, but I’ve been craving zucchini bread and yours sounds perfect! I couldn’t find the sweet rice flour. Should I use more of one of the others? Also the brown rice flour I bought isn’t superfine- will that mean a grainy mouthfeel? I think I’ve got everything else. I’m always a bit confused about light vs dark brown sugar- does it matter which I use? Can’t wait to make this tomorrow. If it turns out, I would love to know how I can swap things out to turn it into a banana bread for instance. I’ve got all these flours now, so I’ve got to keep baking!!! Lol. Thanks.
Hi Dawn-Marie! You can sub more brown rice flour in place of the sweet rice flour…or you could use white rice flour. Your brown rice flour should be fine. It could lend a slightly grainier mouth-feel…but you probably won’t notice it. Use light brown sugar in this recipe…I’ll change the recipe so that it specifies that. And finally, I have the most AMAZING banana bread recipe on the website. You can use the flour blend you just made to make it. https://agirldefloured.com/2012/01/08/worlds-best-gluten-free-banana-bread/ 🙂
Just wanted to let u know that I made this bread the other day and it was a huge success. Delicious! Got so many rave reviews. The only change to ur recipe was that ink lay had dark brown sugar on hand. And I made the flour and then the mix the night before I baked it. I just poured the mix into the bread pan I was going to bake it in and put it in the fridge w foil on top so that I could wake up and pop it into the oven shortly before I needed it for the other mommies at the playgroup I was hosting. We had lovely warm bread and the house smelled heavenly! Thanks again for the recipe. I’ll try the banana bread next (after all, we have all this flour to use!!). 🙂
can i use agave syurp instead of sugar,,,thanks LINDA
Hi Linda,
Agave syrup, because it is a liquid, will change the moisture content of the loaf making it soggy. Try a dry sugar substitute, such as sucanat, instead.
I make your double chocolate zucchini bread and it turns out fabulous! For some reason though, the regular zucchini bread sinks in the center. The edges rise, but not the middle. I am at high altitude so I’m not sure if that is the problem. I bake a lot of GF so I am not a novice and I find the problem perplexing. Next time I will up the flour amount a little and perhaps sub a half cup with coconut flour since it absorbs so well. Any other ideas? The flavor is wonderful!
Hi Louise! You can try a few things…adding a few additional tablespoons of coconut flour, or tapioca starch might help. Extending the baking time, especially if it’s overly moist in the middle, could work. Or you could try reducing the baking soda to 1/4 teaspoon (seems like it would have the opposite effect, but it doesn’t). 🙂
I should add that I have exactly zero experience baking at high altitude, so I look forward to hearing your results. 🙂
Alison,
Well, I tried adding 3 T. coconut flour and I used one 8″x4″ pan and one mini pan. Both looked encouraging when I peeked through the window and saw them rising nicely about 20 minutes in. After 45 minutes the large one was starting to sink in the middle and the mini one was hopelessly sunk. Still, it was an improvement. The additional flour made it more crumbly too, and it didn’t slice without a lot of broken chunks. Next time I will try reducing the baking soda and add an extra egg to help with the crumbling. I’ll keep you posted! I’d try a different recipe but this one is so delicious I’d rather try adjusting it.
Alison
Love your website! Excellent recipe. Used coconut oil as I live on sailboat, which at the moment is in the Bahamas so often my ingredient options are limited and coconut oil is my favorite baking standby which worked well in this. Look forward to trying out more when I have more internet access.
Anyhow, new to GF diet (hubby diagnosed with celiacs) so lots to learn. Plan to write a GF at Sea cookbook so would love to connect on that. Also, did some work with a Portland OR area company new to making cast iron skillets. Happy to connect you if you’re interested.
If so, please email me.
Thanks!
Dana aka “Galley Wench Tales”
Hi, Alison!
I am probably your first big fan from Europe :-)? I just made your zucchini bread for our little allergic son (2 years) and I am so impressed!! Everything went great, I was well prepared with the convertion-measures (here in we don’t use your cups, just normal mg and ml) and even with an egg substitute, no nuts (instead some dry fruits) and stevia instead of sugar (we try not to give our son too much sugar), it was the BEST bread I have ever made!! Probably the only problem was that it did not rise too much, maybe it needs some more baking powder? Or were the dry fruits too heavy? Just normal raisins… I was also a little bit confused about the oven degrees you recommend, here we have a maximum of 270-280, probably another conversion problem… :-). I just used the max temperature of my oven, but probably it was too hot, as only after 20-25 min it started to get dark, so I got it out, but for me it seems ready….? I cannot resist making another portion right away 🙂 and I will try with a little bit more baking powder.
Hi Jana,
So glad you liked the bread! Here in the states we use ferenheit. So 350 degrees ferenheit is the same as 176 degrees celsius (or gas mark 4). So yes, the temperature was too high which could account for the low rise. Also, using stevia instead of sugar and egg substitute instead of real eggs will mean that your baked goods will not rise as much. That said, it will still have good flavor, but a slightly more dense texture. Let me know if you try it again and thanks so much for stopping by!! 🙂
Alison, the second try was perfect! This time I only changed two things: rise sirup instead of stevia and one tea spoon baking powder more. The rise was huge :-), absolutely no problem! I baked at 200 degrees celsius, as I saw your answer after finishing, and yes: it was again too much, so I repeatedly lowered the temperature. Now I know how much exactly do I need, thank you for the conversion. Yes, I am sure that eggs are very important for a good texture, but our son has beside his gluten-, milk- and nuts-allergy, also an egg-allergy. No celliac, but allergies (don’t ask me about the physiological difference, we just know that there is a hope for outgrowing). Nevertheless: the texture was fluffy and nice!
Two last questions: what is the optimal storage for gluten-free bread? How do you keep it? And could I freeze this type of bread? Thank you so much for your answers! I will try also other of your recipies!
Hi Jana! I’m so happy it was a success! I’m so glad that you’ve figured out what your son is allergic to. So many people have multiple allergies, one really must become a scientist when trying substitutes in the kitchen. He’s lucky to have a mom like you who makes such an effort! 🙂 Always keep gluten-free breads at room temperature or frozen. If you put it in the fridge it will become stale quite quickly.
Amazing! Also the next day this bread is so soft and fresh: usually impossible to achieve with glutenfree bread… My husband just stole some slices for his work 🙂 and he is very very piky concerning food! Thank you, Alison, for the nice words, I almost had to cry reading your compliment :-)… It is really hard sometimes with these alergies and indeed, I try my best, even gave up my job for some time to teach myself this type of cooking and prepare delicious food for our son and to enable a certain quality of life for him. He is still very small (2 years) and cannot express any gratitude :-), but I am so happy and feel so encouraged by your reinforcement :-)! Thank you!
Hi Jana,
I was wanting to know what egg substitute you used when making this bread.
Thanks!
What a great recipe Gluten Free Zucchini Bread. It sounds delicious with a glass of milk or a cup of coffee. My doctor wants me to go grain free. I guess it want be that bad with great recipes like this one. I am going to learn how to make great bread recipes like you do. Thanks!!!!! Awesome
thank you so much for these! so yummy! i have not had anything bready for 2 months (yeast causing migraines) i had to sub in coconut flour and soy milk as i do not eat nuts or milk. came out perfect the first try!
Fantastic! 🙂