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Gluten-Free Zucchini Bread

Close-up of a moist loaf of gluten free zucchini bread on a wooden cutting board.
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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.purecookingjoy.com/gluten-free-zucchini-bread/

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