Gluten-free Spiced Zucchini Bread

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Gluten-free Spiced Zucchini Bread

It’s that time of year again, when the amount of zucchini coming from my garden, is far more than two humans could ever consume. So, I’ve been getting busy making zucchini noodleschocolate zucchini muffinsraw zucchini bitesstuffed zucchinicrispy baked zucchini rounds and more.

Gluten-free Spiced Zucchini Bread

However, while staring at a pile of fresh heirloom zucchini freshly picked from my garden over the weekend, I realized I hadn’t made zucchini bread in a very long time, in fact I hadn’t made bread of any kind in a long time. So I pulled out my favorite gluten-free all-purpose flour blend and I got busy.

This Gluten-free Spiced Zucchini Bread has a delicate crumb and the perfect amount of spice. I like mine toasted with a little pat of coconut butter or real butter.

What’s your favorite way to enjoy zucchini?

Gluten-free Spiced Zucchini Bread

This recipe was originally shared on the Free People Blog BLDG 25, as part of my ongoing Restricted Diet series.


[print_this]Gluten-Free Spiced Zucchini Bread
makes 1 loaf

  • 1 full cup of grated zucchini (from about 1 medium zucchini)
  • 1 1/2 cups all-purpose gluten-free flour blend
  • 1/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup ground flax seeds
  • 2 tablespoons psyllium husk powder
  • 1/2 teaspoon fine sea salt
  • 1/2 tsp ground nutmeg
  • 2 teaspoons cinnamon
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/2 cup light coconut sugar or other granulated sugar
  • 1/3 cup olive oil or coconut oil
  • 2 extra large eggs
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/3 cup chopped walnuts or pecans, optional

Preheat your oven to 350ºF. Grease a 9-inch loaf pan with coconut oil and set aside.

Place the shredded zucchini into some paper towels and gently squeeze out any excess moisture then set aside.

Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, ground flax seeds, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add sugar, oil, eggs, coconut milk, lemon juice and vanilla. Whisk thoroughly until smooth.

Add the dry ingredients to the wet and beat (by hand or with mixer) until well combined. Fold in the grated zucchini and the walnuts, if using. (I always reserve just a little of each to sprinkle over the tops of the loaves).

Pour the batter into your prepared loaf pan, using a spatula to even out the top. Sprinkle over the reserved zucchini and nuts to the top. Bake for 45-50 minutes, or until a toothpick inserted in the center of a loaf comes out clean.

Transfer the pan to a cooling rack and let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and let cool completely on the rack. As hard as it can be, I allow the bread to cool for at least an hour, if not longer, before slicing into it.

Once cooled, bread can be wrapped in a double layer of plastic wrap and stored at room temperature for up to 3 days. [/print_this]

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9 Responses

  1. jill conyers says:

    This looks heavenly and I’m sure it tastes as good as it looks! Pinning for next week’s menu planning.

  2. This bread is gorgeous. I love how you can see little zucchini specks in there. Yum!

  3. Jessi Heggan says:

    DROOLING!!! Yum!!

  4. This looks amazing Beth – AND it’s gluten free?! Yum!!

  5. Kate says:

    I can’t see the receipe

  6. Sar lorey says:

    Zucchini bread my favorite dish,,
    i like zucchini and its dishes thats why i brows the web for zucchinin recipes,,,
    and its the best,,

  7. Linda says:

    I just made it and tried a piece with some salted butter: Yum!!
    Delicious. A great recipe for the overload of courgettes from my garden, thanks!!

  8. Natasha says:

    I was wondering if anyone tried the recipe with flax or chia eggs to make it vegan.

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