The Best Fluffy Gluten-Free Zucchini Bread: Your New Favorite Healthy Recipe
Indulge in this truly delicious, incredibly soft, and wonderfully fluffy gluten-free zucchini bread. This wholesome recipe is thoughtfully sweetened with natural sugars and features two full cups of fresh zucchini, making it a perfect addition to a healthy breakfast, a delightful brunch spread, or a satisfying anytime snack.
Get ready to fall in love with this incredibly easy and utterly delicious gluten-free zucchini bread recipe! This quick bread is an absolute must-make, especially when zucchini is abundant and fresh. While I may not have my own garden, I cherish visiting local farmers’ markets to gather the freshest zucchini, knowing it will soon be transformed into a warm, fragrant loaf (or two!) of this delightful bread. It’s the perfect way to celebrate peak zucchini season, transforming a humble vegetable into a sweet, spiced treat that everyone can enjoy.
If you’re like me and always on the lookout for more wholesome recipes featuring fresh produce, you’ll be thrilled with this collection! You might also enjoy these other gluten-free delights:
- Fluffy Almond Flour Blackberry Muffins
- Irresistible Gluten-Free Peach and Blueberry Crisp
- The Ultimate BLT Chicken Salad for a Fresh Meal
Why This Gluten-Free Zucchini Bread Will Be Your New Favorite!
There are so many reasons to adore this gluten-free zucchini bread, but here are the top highlights that make it stand out:
- Perfectly Soft & Fluffy Texture: Say goodbye to the dense, gummy texture often associated with gluten-free baked goods! This zucchini bread is wonderfully light, moist, and tender. My secret lies in using a carefully balanced combination of a high-quality gluten-free flour blend, finely ground almond flour, and a touch of coconut flour. This multi-flour approach is key to achieving that ideal soft and airy crumb that’s so hard to resist in gluten-free baking.
- Naturally Sweetened & Lower in Sugar: We keep things wholesome and minimally sweetened here. Instead of relying on excessive refined sugars, this recipe gets its delicate sweetness from mashed banana and a modest amount of coconut sugar. This provides a balanced flavor that lets the natural goodness of the zucchini shine through, making it a healthier choice you can feel good about.
- Versatile for Any Time of Day: This isn’t just a dessert! Its wholesome ingredients and balanced sweetness make it incredibly versatile. I love starting my day with a slice for breakfast, enjoying it as a nutritious afternoon snack, or even packing it into my kids’ lunchboxes for a wholesome treat. It’s also a fantastic addition to any brunch spread, earning rave reviews every time!
Essential Ingredients for Your Gluten-Free Zucchini Bread
Crafting this delicious zucchini bread requires a few simple, wholesome ingredients. Here’s a quick overview of what you’ll need to gather:
Detailed Ingredient Breakdown & Tips
Let’s dive a little deeper into some of the key ingredients, as their quality and type can significantly impact the final result of your gluten-free zucchini bread.
Gluten-Free Flour Blend: This is a crucial component! It’s important to remember that not all gluten-free flour blends are created equal. Different brands use various combinations of flours (like rice flour, potato starch, tapioca flour, etc.), which can lead to variations in texture and moisture absorption in your finished bread. For the best, most consistent results with this recipe, I highly recommend using a high-quality, all-purpose gluten-free flour blend.
My personal go-to for ensuring this zucchini bread remains perfectly gluten-free and has a fantastic texture is Namaste Organic Gluten-free Perfect Flour Blend. I appreciate that it’s made from simple, organic flours, avoiding unwanted pesticides, and consistently delivers a soft, non-gummy result.
Almond Flour and Coconut Flour: These two flours play a vital role in creating the signature soft and fluffy texture of this bread. Almond flour adds a delicate richness and moisture, while coconut flour contributes to absorbency and structure without drying out the bread. When selecting almond flour, always opt for blanched almond flour (where the skins have been removed from the almonds) over unblanched, as it yields a finer texture and a lighter color in your baked goods.
Coconut Sugar: This natural sweetener helps keep our zucchini bread minimally processed and naturally delicious. Coconut sugar has a lovely caramel-like flavor and a lower glycemic index compared to refined white sugar. While I haven’t personally tested it with pure maple syrup or honey in this specific recipe, both are excellent natural alternatives that would likely work well. If you decide to experiment with either of these, please let me know your results – I’m always eager to hear about successful substitutions!
Coconut Oil: For a healthy fat source, I prefer using unrefined, or virgin, coconut oil in this recipe. Unrefined coconut oil is less processed and retains more of its natural nutrients. Rest assured, you won’t taste a prominent coconut flavor in the finished bread, as it blends beautifully with the other ingredients. However, if you only have refined coconut oil on hand, it will also work perfectly fine.
Tips for Sourcing Wholesome Ingredients
For those who prioritize clean eating and want to ensure their gluten-free zucchini bread is as wholesome as possible, here are some tips for selecting your ingredients. Remember, even if you don’t follow these specific recommendations, your bread will still turn out wonderfully!
- Organic Gluten-Free Flour Blend: My concern about pesticide residues on crops leads me to choose organic gluten-free flour blends. I also look for blends that include brown rice flour in addition to white rice flour, ensuring I get the benefits of some whole grains. This contributes to a more nutrient-dense final product.
- High-Quality Eggs: Navigating the world of egg labels can be confusing! For both superior nutritional content and ethical animal welfare, I consistently purchase pasture-raised and certified humane eggs. These eggs come from hens that have access to outdoor pastures, leading to richer yolks and a more flavorful baking experience.
- Unrefined Coconut Oil: You have the option to buy refined or unrefined coconut oil. I personally opt for unrefined because it undergoes less processing, making it a “cleaner” choice. And a common concern: no, you won’t taste a strong coconut flavor in your bread when using unrefined coconut oil; its flavor is very subtle when baked. My top pick is Nutiva Virgin Coconut Oil for its quality and taste.
Easy Step-by-Step Instructions for Perfect Zucchini Bread
Creating this delicious gluten-free zucchini bread is straightforward. Just follow these simple steps for a perfect loaf every time!
Step 1: Prepare Dry Ingredients. In a large mixing bowl, thoroughly combine all the dry ingredients: the gluten-free flour blend, almond flour, coconut flour, ground cinnamon, ground nutmeg, baking soda, baking powder, and salt. Whisk them together until they are well integrated and no lumps remain. This ensures even distribution of the leavening agents and spices throughout the bread.
Step 2: Mix Wet Ingredients. In a separate, smaller bowl, combine the mashed banana, melted coconut oil, coconut sugar, eggs, pure vanilla extract, and the grated zucchini (making sure you’ve removed excess water as per our FAQ below). Whisk these ingredients together until they are smooth and well combined. Pro Tip: To prevent the melted coconut oil from solidifying when it comes into contact with the cooler eggs, first mix the melted coconut oil, mashed banana, and coconut sugar. Once those are combined and slightly warmed, then add the eggs and vanilla.
Step 3: Combine Wet and Dry Mixtures. Pour the wet ingredient mixture into the large bowl containing the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. Be careful not to overmix the batter; overmixing can lead to a tougher texture in gluten-free baked goods. A few small lumps are perfectly fine!
Step 4: Prepare and Fill Loaf Pan. Transfer the bread batter evenly into a 9×5-inch (or similar size) loaf pan. For easy removal and cleanup, line your loaf pan with parchment paper, allowing it to overhang slightly on the sides. Alternatively, lightly grease the pan with coconut oil or your preferred non-stick spray.
Step 5: Bake to Golden Perfection. Bake your zucchini bread in a preheated oven at 350°F (175°C) for approximately 50-60 minutes. The bread is ready when a wooden skewer or bread knife inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent the pan with aluminum foil for the last 15-20 minutes of baking. Allow the bread to cool slightly in the pan before attempting to remove it.
Step 6: Cool and Enjoy! This step is crucial for the best texture! Allow the bread to cool completely on a wire rack before slicing. This resting period allows the internal structure of the bread to set properly, preventing it from crumbling and ensuring a perfectly soft, fluffy slice. Once fully cooled, slice and savor your freshly made, wholesome gluten-free zucchini bread!
Frequently Asked Questions About Zucchini Bread
For grating zucchini, a box grater is your best friend. Use the medium-sized holes for optimal texture in the bread. Once grated, the crucial step is to remove the excess water from the zucchini. Zucchini contains a lot of moisture, and if not removed, it can make your bread dense and soggy. To do this, place the grated zucchini in the center of a clean flour sack dish towel or several layers of paper towels. Wrap the cloth tightly around the zucchini and squeeze firmly over the sink until you can no longer extract any water. You’ll be surprised how much liquid comes out!
No, there’s no need to peel the zucchini! The skin is thin and tender, especially on small to medium-sized zucchinis, and it will soften completely during baking. Leaving the skin on also adds a touch of extra fiber and nutrients to your bread, contributing to its wholesome goodness. Simply wash the zucchini thoroughly before grating the entire vegetable.
Absolutely! This recipe provides a fantastic base for customization. Feel free to stir in ½ cup of your favorite add-ins to the batter before baking. Popular choices include semi-sweet chocolate chips (ensure they are dairy-free if needed), fresh blueberries, or chopped nuts like walnuts or pecans. These additions will elevate the flavor and texture of your already delicious gluten-free zucchini bread!
Baker’s Notes & Storage Advice
To ensure your gluten-free zucchini bread turns out perfectly every time, and to keep it fresh, consider these helpful tips:
- Add-ins for Extra Flavor: While this is a wonderfully simple and satisfying gluten-free zucchini bread on its own, it’s also incredibly adaptable! Feel free to customize it with your favorite additions. Stir in about ½ cup of chocolate chips for a sweeter treat, or add ½ cup of fresh or frozen blueberries for a burst of fruity flavor. For a delightful crunch, incorporate ½ cup of chopped walnuts or pecans. All these options are delicious and will keep your zucchini bread deliciously gluten-free.
- Accurate Flour Measurement is Key: In gluten-free baking, precise flour measurement is critical for the right texture. The best method is to lightly spoon your gluten-free flour blend (and almond flour) into your measuring cup until it’s overflowing, then level it off with the back of a knife. Avoid scooping directly with the measuring cup or packing the flour, as this can lead to too much flour and a dry, dense bread.
- Proper Storage for Freshness: To keep your zucchini bread tasting its best, store it in an airtight container at room temperature. Lining the container with a paper towel can help absorb any excess moisture, keeping the bread fresh for up to 4 days. While it’s delicious on day one, it actually often tastes even better the next day as the flavors meld!
- Freezing for Long-Term Enjoyment: This bread freezes beautifully! You can store it in the freezer for up to 3 months. My favorite tip for freezing is to slice the entire loaf before freezing. Then, simply place the slices in a freezer-safe bag (like an eco-friendly Stasher bag) with parchment paper between slices to prevent sticking. This way, you can easily grab a single slice whenever a craving for homemade gluten-free zucchini bread strikes.
Explore More Gluten-Free Baked Goods!
If you loved this zucchini bread, you’ll be thrilled to discover more delicious and wholesome gluten-free baking recipes. Perfect for any time you’re craving a sweet treat without the gluten!
- Almond Flour Blueberry Lemon Bread
- Gluten-free Banana Bread Muffins
- Gluten-free Chocolate Chip Pumpkin Bread
- Gluten-free Mini Chocolate Chip Muffins (dairy free)
If you try this delightful gluten-free zucchini bread recipe, please let me know what you think! I would be incredibly grateful if you could leave a star rating and/or a comment below. Your feedback truly helps others discover and enjoy these recipes. And don’t forget to share a photo of your creation on Instagram or Facebook and mention @CleanPlateMama – I love seeing your beautiful bakes!
Eat Clean. Live Well!
-Sara
Gluten-Free Zucchini Bread
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Equipment
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2 mixing bowls
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9×5 loaf pan
Ingredients
- 1 ¼ cup gluten-free flour blend
- ¾ cup almond flour
- 2 tbsp. coconut flour
- 2.5 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup mashed banana (one small banana)
- ½ cup coconut oil, melted (or melted butter if not dairy free)
- ½ cup coconut sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 cups grated zucchini, excess water removed (about 2 small/medium zucchinis)
Instructions
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Preheat oven to 350°F (175°C). Prepare a 9×5-inch bread loaf pan by either lightly greasing it with coconut oil or lining it with parchment paper. If using parchment, cut a piece that is as wide as the loaf pan and place the parchment on the bottom, allowing it to extend up the two shorter sides. This thoughtful preparation allows you to easily lift and remove the bread from the pan once it’s baked and cooled.
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In a large mixing bowl, combine all the dry ingredients: the gluten-free flour blend, almond flour, coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk them thoroughly to ensure they are well combined and evenly distributed.
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In a separate, medium-sized bowl, combine the mashed banana, melted coconut oil, coconut sugar, eggs, pure vanilla extract, and the grated zucchini (remember to squeeze out all excess water from the zucchini before adding it). Whisk these wet ingredients together using a metal whisk or a fork until fully incorporated. (A helpful tip: Mix the banana, coconut oil, and coconut sugar together first before adding the remaining ingredients. This helps prevent the coconut oil from solidifying when it comes into contact with colder ingredients like eggs.)
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Pour the wet ingredients mixture into the bowl with the dry flour mixture. Stir gently with a spatula or wooden spoon until the ingredients are just combined. It’s crucial not to overmix the batter, as this can lead to a tougher texture in gluten-free baked goods. The batter will be on the thicker side, which is perfectly normal.
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Scoop the prepared batter evenly into your prepped 9×5-inch loaf pan. Using the back of a spoon or a knife, gently spread the batter across the top to create a smooth, even surface.
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Bake for 55-65 minutes, or until a knife or wooden skewer inserted into the very center of the bread comes out clean. I typically check the bread around the 35-minute mark; if the edges are browning too quickly, I loosely tent the pan with a piece of aluminum foil for the remainder of the baking time to prevent over-browning.
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Once baked, remove the pan from the oven and let the bread cool in the pan for 5-10 minutes. This initial cooling helps the bread firm up before handling. Then, gently pull on the parchment paper overhang to carefully remove the bread from the pan and transfer it to a wire rack. If you didn’t use parchment, you might need to run a knife along the long sides of the pan to loosen the bread before carefully inverting it onto a rack.
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Allow the zucchini bread to cool completely on the wire rack before slicing. This step is essential for achieving the best fluffy texture and preventing the bread from crumbling. Once fully cooled, slice and enjoy your delicious, homemade gluten-free zucchini bread!
Notes
- The best way to measure gluten-free flours is by scooping them lightly into your measuring cup and then leveling off with a knife. Do not pack the almond flour or other flours into the measuring cup, as this can lead to a dry bread.
- If you are not dairy-free, you can easily substitute melted butter for coconut oil in this recipe. Both will yield delicious results.
- Allowing the bread to fully cool (or at least mostly cool) helps the bread’s structure set, contributing to that nice fluffy texture and preventing crumbling. However, if you simply can’t wait, a warm slice is still heavenly!
- Store your baked bread in an airtight container at room temperature for up to 2 days to maintain its freshness. For longer storage, this bread freezes beautifully for up to 3 months. For convenience, slice the entire loaf before freezing, making it easy to grab a single slice whenever you desire a healthy treat.
Nutrition