Joyful gluten free zucchini bread: 1 moist loaf

You know, for years, the kitchen felt like this huge, scary place to me. I was caught up in the corporate hustle, and the idea of actually *cooking* felt like just another chore. But something shifted when I finally, *finally*, managed to bake a decent loaf of bread. That feeling of creating something warm, something delicious, with my own two hands? It was pure joy! That’s exactly what this gluten free zucchini bread is all about for me. It’s proof that incredible, soul-satisfying food doesn’t have to be complicated. This recipe is super moist, incredibly easy to whip up, and uses simple things like almond or oat flour that most of us have on hand. It’s a little taste of that calm, happy feeling I found in my kitchen, and I just know you’re going to love it too!

Why You’ll Love This Gluten-Free Zucchini Bread

Oh, where do I even start with why this gluten-free zucchini bread is a total winner? It really checks all the boxes for a perfect bake:

• It’s ridiculously moist, thanks to that sneaky zucchini!
• So easy to make – seriously, you can whip it up in a flash.
• Uses simple flours like almond and oat, which are way easier to find these days.
• Super adaptable for dairy-free diets.
• Keeps beautifully, so you can have a slice whenever the craving strikes.
• It’s just pure, simple comfort in bread form!

Ingredients for Your Perfect Gluten-Free Zucchini Bread

Okay, gathering your ingredients is half the fun, right? Here’s what you’ll need to make this amazing gluten-free zucchini bread. I’ve tried to pick things that are pretty easy to find, and I always suggest room temperature eggs for better mixing:

• 2 cups of finely ground almond flour – it gives such a great texture!
• 1/2 cup of oat flour. Make sure it’s certified gluten-free if you need it to be, or just blend up some rolled oats until they’re powdery.
• 1 teaspoon of xanthan gum – this is our little binder, super important for gluten-free goodies.
• 1 teaspoon of baking soda, for a nice lift.
• 1/2 teaspoon of salt to balance all those sweet flavors.
• 1 teaspoon of ground cinnamon for that cozy spice.
• A pinch of nutmeg, just 1/4 teaspoon, adds a lovely warmth.
• And another 1/4 teaspoon of ground cloves for a little extra zing!
• 3 large eggs, and try to have them at room temperature.
• 3/4 cup of pure maple syrup – this is our natural sweetener, yum!
• 1/2 cup of melted coconut oil or, for a lighter touch, unsweetened applesauce (perfect for a dairy-free veggie bread!).
• 1 teaspoon of vanilla extract – always makes things taste better!
• 2 cups of grated zucchini, which is about 2 medium zucchinis – don’t worry about squeezing the water out for this one!
• And if you’re feeling fancy, 1/2 cup of chopped walnuts or pecans. They’re totally optional but add a nice crunch!

SAVE

Crafting Your Gluten-Free Zucchini Bread: Step-by-Step

Alright, let’s get baking! This part is where the magic really happens. It’s actually super straightforward, and before you know it, you’ll have your kitchen smelling amazing. Just follow these steps, and you’ll be enjoying a slice of pure joy in no time.

Preheating and Pan Preparation

First things first, let’s get that oven ready to do its thing. You’ll want to preheat it to 350°F (that’s 175°C). While the oven heats up, grab your 9×5 inch loaf pan. Give it a good greasing and a light dusting of flour, or even better, line it with parchment paper. This just makes sure your beautiful gluten-free zucchini bread slides right out without any drama!

Combining Dry Ingredients for Your Almond Flour Zucchini Loaf

Now, for the dry stuff. Grab a big bowl – a large one, so you have plenty of room to mix. Whisk together your almond flour, oat flour, that crucial xanthan gum, baking soda, salt, and all those warm spices like cinnamon, nutmeg, and cloves. Give it a really good whisk until everything looks evenly distributed. It’s important for getting that nice, even texture in your almond flour zucchini loaf.

Mixing Wet Ingredients

In a separate, medium-sized bowl, let’s get the wet ingredients all friendly with each other. Whisk together the eggs, maple syrup, melted coconut oil (or your applesauce if you’re going dairy-free!), and vanilla extract. Just whisk until it’s all combined and looks nicely blended. Nothing too fancy here, just a good mix!

Bringing it All Together: Creating the Batter

Here comes the fun part! Pour those lovely wet ingredients into the bowl with your dry ingredients. Mix them together until they are *just* combined. Seriously, don’t go crazy mixing here – overmixing can make gluten-free baked goods a little tough. Once it’s *just* mixed, gently fold in your grated zucchini and any chopped nuts if you’re using them. Be gentle, you want to keep all that delicious moisture from the zucchini in there!

SAVE

Baking Your Moist GF Zucchini Bread

Now, pour that gorgeous batter into your prepared loaf pan. Spread it out evenly so it bakes up nice and level. Pop it into your preheated oven. It’ll need about 50 to 60 minutes. The best way to know it’s done is to stick a wooden skewer or a thin knife right into the center. If it comes out clean, it’s ready! That’s your sign of perfectly baked, moist GF zucchini bread.

Cooling and Finishing Touches

Once it’s baked, don’t go rushing to take it out straight away. Let the loaf cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Patience here is key – letting it cool fully makes it easier to slice and lets those flavors really meld together.

Tips for the Best Gluten-Free Zucchini Bread

Okay, so you’ve got the main bake down, but let’s talk about those little secrets that take this gluten-free zucchini bread from good to absolutely amazing. It’s all about those small details, right? Like how you handle the zucchini, and understanding what makes gluten-free baking behave the way it does. Follow these little tricks, and you’ll be golden!

Zucchini Preparation for a Moist Loaf

Here’s a fun fact about zucchini in baking: it’s already got so much water in it! For this recipe, you actually want that moisture, so don’t bother squeezing it out. Just grate your zucchini (medium shreds are perfect) and toss it right into the batter. It’s this natural moisture that helps make your moist GF zucchini bread so lovely and tender.

Xanthan Gum: Your Gluten-Free Baking Ally

Now, xanthan gum might sound a little fancy, but it’s a total game-changer for gluten-free diet, especially in an almond flour zucchini loaf. Think of it as the binder that gluten usually provides. It holds everything together and gives our bread that nice structure so it doesn’t crumble apart. Just the amount in the recipe is perfect for that tender, cohesive crumb.

Achieving Dairy-Free Veggie Bread Perfection

Want to make this a truly dairy-free veggie bread? Easy peasy! Just make sure that when you’re choosing between melted coconut oil or applesauce, you’re using the dairy-free option. Most applesauce is naturally dairy-free, but it’s always good to double-check the label. Either works wonderfully to keep the bread super moist and delicious!

SAVE

Storing and Freezing Your Gluten-Free Zucchini Bread

So, you’ve baked this amazing loaf, and now you want to enjoy it for a few days, right? Or maybe you want to make a double batch and freeze one for later? I totally get it! This gluten-free zucchini bread is fantastic fresh, but it keeps beautifully and freezes like a dream. Think of it as having homemade goodness ready whenever a craving strikes!

For keeping it at room temperature, just pop it into an airtight container or wrap it well. It’ll stay nice and fresh for about 2-3 days. If you want it to last a bit longer, the fridge is your friend – about a week, wrapped up tight. But for the true make-ahead magic, we’re talking about freezing. Wrap your completely cooled loaf super securely first in some plastic wrap, then add a layer of aluminum foil. This double-wrapping is key to preventing any freezer burn and keeping it tasting just-baked. It’ll be good in the freezer for up to 3 months! When you’re ready to enjoy a slice (or two!), just let it thaw out on the counter for a few hours. Easy peasy!

Frequently Asked Questions about Gluten-Free Zucchini Bread

SAVE

Nutritional Estimate for Your Healthy Zucchini Bread

Just a little heads-up, the nutritional info you see is an estimate. It can change a bit depending on the exact ingredients and brands you use – you know how it is!

Share Your Pure Cooking Joy

Honestly, the best part of baking for me is sharing it! So, if you give this gluten-free zucchini bread a whirl, I would absolutely LOVE to see it! Snap a pic and tag me on social media, or just leave a comment right here. Let me know how it turned out, if you added anything special, or just tell me how much you loved it – that’s the pure cooking joy I’m always talking about!

Gluten-Free Zucchini Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a moist and delicious gluten-free zucchini bread, perfect for any occasion. This recipe uses almond or oat flour for a tender crumb and includes tips for dairy-free options and freezing.

• Author: purejoyalex
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 cups almond flour
• 1/2 cup oat flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 3/4 cup maple syrup
• 1/2 cup melted coconut oil or unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup chopped walnuts or pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, oat flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil (or applesauce), and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the grated zucchini and any optional nuts.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a dairy-free version, ensure your applesauce is dairy-free.
• If you don’t have oat flour, you can make your own by blending rolled oats in a high-speed blender until fine.
• To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 50mg