Gluten-free Zucchini Bread

GLUTEN-FREE ZUCCHINI BREAD

Gluten-free Zucchini Bread is the perfect recipe for when you have lots of zucchini from your garden or from the farmer’s market. Dairy-free option: use non-dairy yogurt alternative and use oil in place of butter.

PREP TIME 30 minutes

COOK TIME 50 minutes

ADDITIONAL TIME 15 minutes

TOTAL TIME 1 hour 35 minutes

INGREDIENTS

• 4 cups good quality all-purpose gluten-free flour blend*

• 1/2 tsp. xanthan gum (*omit if your flour blend has a gum already)

• 2 tsp. baking powder

• 2 tsp. baking soda

• 2 tsp. salt

• 2 tsp. cinnamon

• 2 tsp. allspice

• 12 Tbsp. (1 1/2 sticks) unsalted butter, melted

• 2 1/2 cups sugar

• 4 eggs

• 1/2 cup vanilla yogurt

• 2 Tbsp. lemon juice

• 3 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)

INSTRUCTIONS

1. Before starting: Shred your zucchini. I slice, remove seeds, then put through my food processor with shredding attachment. You can peel or leave unpeeled. Set aside until called for in instructions below.

2. Lightly spray two 9×5 loaf pans with cooking spray. Preheat oven to 375°.

3. To a large mixing bowl, add the gluten-free flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and allspice. Whisk together. Set aside.

4. In another large bowl, add the melted butter. Next add the sugar and whisk together to dissolve the sugar. Add the eggs, vanilla yogurt and lemon juice and whisk until combined.

5. Alternate adding some of the flour mixture and some of the shredded zucchini to the butter/sugar mixture, gently folding/stirring with a rubber spatula. I did this in three turns of flour and zucchini until all was gently stirred in.

6. Equally divide the batter between both loaf pans. You can use a food scale to make sure they’re even for even baking times.

7. Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 45-50 minutes. Cool in pan on cooling rack for 10-15 minutes. Remove from pan and let cool on wire rack until cool. Once cool, slice and serve, or wrap with foil and keep on counter for serving. Or wrap well with foil and place in a freezer bag and freezer for up to 6 months.

NOTES:

*I’ve tested this with gfJules flour and Gluten-free Mama’s Almond blend and recommend either! I also recommend King Arthur Measure for Measure flour.
**If using a flour blend that already includes xanthan or guar gum, then omit the xanthan called for in the recipe. As always, be sure to double-check your ingredients for gluten.