Gluten Free Zucchini Bread Easy And Moist Wellplated Com

Every year, the first loaf of zucchini bread I bake feels like a mini milestone. Knowing it is the first of many zucchini loaves and zucchini muffins to come, I baker-nerd out, wondering what subtle, fun twist I can add. In years past, my annual abundance of zucchini has led us down many delicious zucchini bread roads together:

Paleo Zucchini Bread with Chocolate Chips. A gluten free zucchini bread with coconut flour.Zucchini Banana Bread. For those who want the best of all worlds; you can make this bread with gluten free flour also—be sure to use a 1:1 blend like this one from Bob’s Red Mill.Vegan Zucchini Bread. But you’d never suspect. Use gluten free flour blend in this recipe to make a vegan gluten-free zucchini bread.Blueberry Zucchini Bread. A beautiful blend of summer produce.

And so many more! For this year’s zucchini bread season opener, I wanted a loaf that had incredible flavor, used wholesome, simple ingredients, and that was accessible to a variety of dietary needs. This zucchini bread is gluten free, but it does not taste gluten free. Like my Gluten Free Carrot Cake, this bread will be a revelation for anyone who has been burned by dense, heavy gluten free baked goods. This loaf is sturdy enough to pick up and take a big bite, because that’s how I like my zucchini bread, but it’s a moist gluten-free zucchini bread, not dry. The inside has a delightful spring.

How to Make Gluten Free Zucchini Bread

Forget the mixer and ignore the little voice that tells you to stop at one slice. This easy, skinny gluten free zucchini bread recipe requires little beyond a wooden spoon and is made with wholesome ingredients. Between the almond flour, the allspice, and the chocolate chips, this healthy gluten free zucchini bread turned out to be one of the very best zucchini bread recipes I’ve baked or eaten.

The Ingredients

Zucchini. While the zucchini section of my site consists of sweet and savory recipes, I can’t deny my bias toward zucchini bread. Zucchini helps make the bread moist, and it’s packed with vitamins and antioxidants.Gluten Free Flour. I used Bob’s Red Mill 1:1 gluten free baking flour, which includes xanthan gum. If yours doesn’t include xanthan gum, you will need to add a bit.

Almond Flour. I made this into a gluten-free zucchini bread with almond flour. Almond flour tastes so utterly magnificent in zucchini bread, it’s as if whoever came up with the idea to bake with ground almonds did so because they were craving a slice.Honey. I wanted to make this a zucchini bread with no sugar (meaning the refined kind), so I used honey. It adds keeps the bread moist and pairs nicely with the spices. You can swap the honey for maple syrup if you prefer. Allspice + Cinnamon. These warm spices give the bread a little something extra.Vanilla. Helps elevate all the other flavors.Chocolate Chips. For delicious chocolaty goodness and a photo-worthy finished product. As my Zucchini Brownies can attest, chocolate and zucchini pair well together.

The Directions

Storage Tips

To Store. Let the bread cool completely, then store it in a paper towel-lined airtight storage container. Keep at room temperature for up to 1 week.To Freeze. You can freeze this bread as slices (perfect for easy snacks) or as a loaf. Wrap zucchini bread in plastic wrap, and freeze it in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Loaf Pan. This one makes perfect corners for your gluten free quick bread.Whisk. This whisk is smaller, making it so easy to use.Mixing Bowls. The large bowl is great preparing the batter.