Gluten Free Zucchini Bread
This is seriously the best zucchini bread, and nobody will know that it’s gluten free, dairy free and naturally sweetened! You can use any size zucchini you have (even those humungous ones you find in your garden), or summer squash for this recipe. If your zucchinis are large, avoid the seeds (shred around them on a box grater, or discard the seeds and shred the squash in a food processor). Be sure to use a gluten-free all-purpose flour that contains xanthan gum (I use Bob’s Red Mill 1-to-1 Flour). The bread is delicious on its own or with softened butter and a sprinkle of flaky sea salt. To transform it into dessert, top it with a scoop of vanilla ice cream!
Ingredients
- 2 cups packed shredded zucchini (about 2 medium zucchini)
- 2 cups (296g) gluten free 1-to-1 flour, such as Bob’s Red Mill 1-to-1 Gluten Free Flour or King Arthur Measure for Measure
- 1 cup (110g) almond flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 4 large eggs
- 1 scant cup (293g) maple syrup (or 1 scant cup sugar)
- 1/2 cup milk or nut milk
- 1/2 cup olive oil or neutral vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup chopped nuts or chocolate chips
Directions
- 1
Preheat the oven to 350˚F (175˚C). Spray two 8.5x4.5-inch (or 9x5-inch) loaf pans with cooking spray (I use glass Pyrex dishes). Line the pans crosswise with parchment paper (this will make it easy to remove the loaves after they’re baked, although you can skip this step and serve the bread directly from the pans if you prefer).
- 2
Spread the shredded zucchini out on a double layer of paper towels to drain.
- 3
In a medium bowl, whisk together all of the dry ingredients. Use your fingers to break up any clumps of almond flour.
- 4
In a large bowl, whisk together all of the wet ingredients.
- 5
Add the dry ingredients to the wet ingredients and whisk to combine.