Gluten Free Recipe for Soft and Fluffy Zucchini Bread

Gluten Free Recipe for Soft and Fluffy Zucchini Bread

Why You'll Love It

This gluten bread bread recipe stands out for its exceptional texture – something that's often challenging to achieve in gluten-free baking. The zucchini adds natural moisture that prevents the common dryness found in many gluten-free baked goods, creating a result that's indistinguishable from traditional zucchini bread.

Making this at home saves you significantly compared to specialty bakery prices. Store-bought gluten-free baked goods often come with a hefty markup, sometimes costing twice as much as their gluten-containing counterparts. This homemade version uses affordable ingredients and one medium-sized zucchini can go a long way!

The warm spices – cinnamon, nutmeg, and optional vanilla – create a fragrant aroma that will fill your kitchen with comfort. You can customize it with add-ins like chopped walnuts, chocolate chips, or even a touch of lemon zest for brightness. The versatility makes this recipe a keeper that you'll return to season after season.

Give this recipe a try today and discover how delicious gluten-free baking can truly be!

How to Make Gluten-Free Zucchini Bread

Key Ingredients

• 2 cups gluten-free flour blend (with xanthan gum)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Step-by-Step Instructions

1. Prepare your equipment: Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
2. Process your zucchini: Grate the zucchini using the large holes on a box grater. Place the grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture. You don't want to squeeze it completely dry – just remove the obvious excess liquid.
3. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
4. Combine wet ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add the oil, applesauce, and vanilla extract, mixing until well incorporated.
5. Create the batter: Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated zucchini and optional add-ins (walnuts or chocolate chips) with a rubber spatula.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool: Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

What to Serve With Gluten-Free Zucchini Bread

This versatile gluten bread bread pairs beautifully with so many accompaniments. Spread a warm slice with dairy-free coconut butter or classic cream cheese for a delightful breakfast. For afternoon tea, serve alongside fresh berries and a dollop of whipped coconut cream. The bread also makes an excellent addition to a brunch spread with a selection of Gluten free recipes like egg casseroles and fresh fruit salads.

Top Tips for Perfecting Gluten-Free Zucchini Bread

• Don't skip the xanthan gum if your flour blend doesn't include it – add 1/2 teaspoon to ensure proper binding and structure.
• Room temperature ingredients make a significant difference in gluten-free baking. Set eggs out 30 minutes before starting.
• Measure your flour carefully by spooning it into measuring cups and leveling off with a knife rather than scooping directly with the cup.
• The right moisture balance is crucial – if your zucchini seems particularly watery, squeeze it more thoroughly. If it seems dry, squeeze less.
• Let the batter rest for 15 minutes before baking to allow the gluten-free flours to properly hydrate.

Storing and Reheating Tips

Store this delicious gluten bread bread at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to 2 days. For longer storage, refrigerate for up to 1 week. The bread actually gets moister and more flavorful after a day in the fridge!

To freeze, wrap individual slices or the entire cooled loaf in plastic wrap, then aluminum foil, and place in a freezer bag. The bread will keep for up to 3 months frozen. Thaw overnight in the refrigerator or at room temperature for several hours.

To reheat, warm individual slices in the microwave for 15-20 seconds or toast them lightly for a crisp exterior and warm center.

Conclusion

This soft and fluffy gluten-free zucchini bread proves that gluten bread bread can be just as delicious as traditional recipes. With its perfect moisture balance, customizable add-ins, and straightforward preparation, it's an ideal recipe for both novice and experienced gluten-free bakers. Don't let dietary restrictions limit your enjoyment of homemade treats – give this recipe a try today and discover a new favorite.

FAQs

Can I substitute the eggs in this gluten-free zucchini bread?
Yes! You can replace each egg with either 1/4 cup of applesauce, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), or a commercial egg replacer following package directions. The texture may be slightly different but still delicious.
Why did my gluten-free zucchini bread sink in the middle?
Sinking can happen if there's too much moisture in your batter. Make sure to squeeze enough water from the zucchini, avoid opening the oven door during baking, and check that your baking powder and soda are fresh. Also, ensure you're not overmixing the batter, which can collapse the air bubbles needed for proper rising.
Can I make this recipe as muffins instead of a loaf?
Absolutely! Pour the batter into lined muffin tins, filling each about 3/4 full. Bake at the same temperature (350°F/175°C) but reduce the time to approximately 18-22 minutes. This will yield about 12-14 muffins that are perfect for grab-and-go breakfasts or snacks.