What to do with all the zucchini taking over your garden? Make this moist and flavorful Gluten Free Dairy Free Zucchini Bread!
I've never been much of a quick bread kinda person. I'd much rather have bacon and eggs for breakfast than a muffin or slice of quick bread. But THIS! This quick bread recipe really hit me hard when I made it for the first time. I thought it would be just "meh," but nope. FAR from meh. It was OUT OF THIS WORLD!!! I cut a slice and slathered it with butter, and then found myself going back for just one more!
This recipe is so easy, it can be made in one bowl and mixed together in minutes. It begins by using the base recipe from my Gluten Free Pumpkin Bread. With a few tweaks and substitutions (obviously eliminating the pumpkin and adding zucchini), it's now become one of my favorite quick breads!
here's what you'll need to make zucchini bread
- Kim's gluten free flour blend--you can try a store bought blend and it should work just fine, but this recipe hasn't been tested with anything buy my own flour blend.
- Grated zucchini--grate the zucchini on the large holes of a box grater or with the shredded disc of your food processor. DON'T squeeze out the water (I know many recipes call for you to squeeze out all the water, but with this recipe it's not necessary. It's part of what makes this bread so moist.
- Oil--you can use vegetable oil, canola, or melted coconut oil (refined or unrefined).
mixing the batter
This is a one bowl wonder, so get out a large mixing bowl, whisk, and spoon or spatula for mixing it all together. Start with the dry ingredients (flour, baking soda, salt, sugar, nutmeg, and cinnamon). Whisk them together until combined. Make a well and add the grated zucchini, oil, eggs, water, and vanilla.
I like to start with the whisk in the middle to get the eggs broken up well and incorporated into all the other wet ingredients. Then I'll switch to a spoon or spatula to really get down to the bottom and fold all the dry ingredients into the wet.
Prepare an 8 by 4-inch loaf pan with cooking spray and parchment paper with a slight overhang to easily lift the bread out when it's fully baked. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
zucchini bread faqs
No! Part of what makes this bread so moist and soft is the extra water that's in the zucchini. If you squeeze it all out, the bread will be dry.
For the pictures in this post, I used a pan that I got from my local Lidl. If you know Lidl, you know that one day you'll see something and the next day it'll be gone. So I'd love to say go to your local Lidl and get one, but sadly I doubt you'll find it. However, this pan size here (affiliate link) is about the same as mine. I like the length of the finished loaf. You can also use an 8 ½ by 4 ½-inch loaf pan. I wouldn't go much bigger than that as your finished loaf will be very squat otherwise.
Yes!! I love to add walnuts to zucchini bread, but any nut will work well. Add them in when you add the wet ingredients.
Absolutely! Just divide the batter into muffin tins lined with paper liners and bake at the same temperature for 20-25 minutes, or until they spring back when touched lightly (or when a toothpick inserted comes out clean).
more gluten free quick bread and muffin Recipes
- The Best Gluten Free Banana Bread
- The Best Gluten Free Pumpkin Bread
- Gluten Free Irish Soda Bread
- Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Apple Crumb Muffins
- Gluten Free Pineapple Coconut Muffins
Use up those summer zucchini that are taking over your garden in this Gluten Free Zucchini Bread. It's moist and delicious and the perfect quick breakfast or even dessert.
Gluten Free Dairy Free Zucchini Bread
- 1½ cups plus 2 tablespoon (227g) Kim's gluten free all purpose flour blend* (a store bought blend may be substituted, but hasn't been tested)
- 2 teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ teaspoon nutmeg
- ½ tsp cinnamon
- 1 cup (about one medium) shredded zucchini, packed tightly into cup (do NOT squeeze the water out)
- ½ cup (120ml) canola oil, vegetable oil, or melted coconut oil
- 2 large eggs, at room temperature
- ⅓ cup plus 1 tablespoon (92ml) water
- 1 teaspoon vanilla extract
- 1 cup (115g) walnuts or pecans, chopped or chocolate chips (optional)
- 1 tablespoon granulated sugar (optional)
- ½ teaspoon ground cinnamon (optional)
- Preheat oven to 350° F. Spray an 8½ by 4½-inch or 12 by 4½-inch loaf pan with nonstick cooking spray and line with a piece of parchment with a slight overhang. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, and cinnamon. Make a well in the center and add the zucchini, oil, eggs, water, vanilla, and nuts or chocolate chips (if using). Whisk to combine and then switch to a spoon or spatula and stir to finish mixing completely.
- Pour into prepared pan. Optionally sprinkle with a mixture of 1 tablespoon sugar and ½ teaspoon ground cinnamon. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean.
- For muffins, line muffin pan with paper liners and fill all the way to the top with batter. Bake for 20-25 minutes, or until springs back when lightly touched (or a toothpick inserted into center comes out clean).
- Remove from the oven and place on a wire rack to cool for 10 minutes in the pan. Remove bread from the pan and allow to cool completely before cutting and serving.
- Leftovers can be tightly wrapped and stored at room temperature for 3 days or frozen for up to 3 months.