This moist zucchini bread is made with almond flour and sweetened with honey. It's very simple to make if you have a blender. Then there's no shredding or draining of zucchini required! So, if you end up with a huge zucchini crop, it will be very easy to make several loaves to share or freeze!
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In late summer, when zucchini is plentiful, it can really help you stretch your grocery shopping budget. There are a lot of things you can make with zucchini, but zucchini bread is one of my favourites!
Zucchini is one of those vegetables that's perfect for sneaking into baking and desserts to make them more nutritious. It adds moisture nicely and is incredibly easy to prepare.
Ingredients
- Zucchini - Use any size of zucchini that you happen to have. I know those garden ones can get out of hand pretty quickly! You might want to peel any really big one.
- Avocado Oil - a healthful oil that stands up well to heat. I also chose it for its neutral flavour.
- Raw Honey or Real Maple Syrup - a natural sweetener that even has some nutritional benefits
- Cathy's Gluten Free All Purpose Flour Blend - If you make yourself a batch of this, you can also use it to make gluten-free cakes and biscuits.
- Almond Flour - also known as almond meal
Instructions
You may either shred your zucchini or, for a quick shortcut, pop it into the blender.
Whisk the flours and other dry ingredients together.
Put the oil, syrup, and eggs into a blender. Then add chunks of zucchini.
Mix the wet mixture from the blender with the dry flour mixture and stir in nuts, if you're using them.
Spread the batter into a parchment paper-lined pan for baking in a preheated oven.
Bake the loaf until it's done in the middle. An instant-read thermometer will read 200°F (93°C), or a toothpick will come out clean.
Let it cool on a wire rack before you slice it.
Hint: An instant-read thermometer is very useful to have in the kitchen. It takes the guesswork out of knowing when your loaf is baked right through but not overdone.
Recipe FAQ's
Yes, leave the skin on regular-sized zucchini (6-10 inches/15-25 cm long). If your zucchini got forgotten in the garden and has grown to be so large that the skin has become tough, you might want to peel it.
I often make zucchini bread with zucchini that has been frozen. Zucchini that has been grated but not blanched works great in this recipe. There's no need to blanch zucchini when you grate it for freezing.
I recommend measuring your grated zucchini into 2-cup containers for freezing. Then, when you want to make zucchini bread, thaw it in a colander so excess water drains out. You don't need to squeeze it excessively, though.
Substitutions
If you don't want to make your own gluten free all purpose flour blend and would rather purchase a ready made one, Better Batter Original Blend is the closest to mine and should work in this recipe.
Variations
While this gluten-free zucchini bread is very nice on its own, you may want to add some things for interest.
- Walnuts - Stir optional walnuts into your batter before baking. Just make sure that they're fresh. Walnuts can easily become rancid and bitter-tasting.
- Pecans - another very nice option in a zucchini loaf
- Chocolate Chips - because almost everyone loves a little chocolate!
Equipment
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Equipment can really save you time in the kitchen. If you have a blender, you can purée zucchini chunks in the liquid portion of this recipe.
If you have a food processor, it will make very quick work of shredding your zucchini.
Or, you may decide to shred your zucchini by hand with a handheld grater. Zucchini is a soft vegetable, so it's not difficult to do.
Storage
As with most home baking, you should store your zucchini bread in the refrigerator. It should keep well there for several days in a covered container.
Gluten-Free Zucchini Bread freezes very nicely. If you slice it up first, you'll be able to remove a few slices at a time to thaw.
Top tip
Make sure that your loaf gets cooked right through without becoming overdone. If you don't have an instant-read thermometer, insert a toothpick or fork into the center to see if it comes out clean.
Cover the loaf with foil near the end if it seems to be browning too much. Watch it closely. The last five minutes go fast!
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Recipe
Gluten-Free Dairy-Free Zucchini Bread
Ingredients
- 1½ cups grated zucchini or 225 g chunks (see blender instructions)
- 1 cup Cathy's Gluten Free All Purpose Flour Blend
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon gluten free baking powder
- ½ teaspoon fine sea salt
- ½ cup avocado oil
- ½ cup honey or pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts, pecans, or chocolate chips optional
Instructions
- Oil a loaf pan, or line it with parchment paper. Preheat the oven to 350°F (177°C).
- Shred zucchini until you have 1½ cups (300g) of it. (If you have a blender, there's no shredding required. Follow the super-easy blender instructions below.)
- Whisk together the flours, baking soda and powder, cinnamon, and salt, in a medium-sized mixing bowl.1 cup Cathy's Gluten Free All Purpose Flour Blend1 cup almond flour1 teaspoon ground cinnamon1 teaspoon baking soda1 teaspoon gluten free baking powder½ teaspoon fine sea salt
- In a small bowl, whisk together the eggs, oil, and syrup. (Or use the blender and also add 225 g zucchini chunks.)½ cup avocado oil½ cup honey2 large eggs1 teaspoon vanilla extract
- Stir the wet ingredients from the small bowl (or blender) into the dry ingredients in the larger bowl.
- Stir in the shredded zucchini (if you're not using the blender) and the nuts or chocolate chips, if you're using them.1½ cups grated zucchini½ cup chopped walnuts, pecans, or chocolate chips
- Pour the batter into your prepared loaf pan. Bake it for about 50 minutes, or until the centre tests 200°F (93°C) with a thermometer. Cover it with foil for the last 10 or 15 minutes to prevent overbrowning.
- Allow the loaf to cool in the pan on a cooling rack for 10 minutes, before you remove it. Then let it continue to cool to room temperature before slicing it.
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