The BEST Gluten-Free Zucchini bread
Spiced zucchini bread with lemon zest on top
Gluten-free zucchini bread is delicious and EASY to whip up at home! It may be surprising, but both zucchini bread and banana bread work so well when made gluten-free. The resulting loaves come out moist and cake-like (who doesn’t love that!?) Every time I have made these breads for non-gluten-free friends they have absolutely loved them and never knew they are gluten-free until I let them know.
You are going to love how simple this recipe is. It’s easy to put together with mostly pantry staples. I always think of making this bread anytime I have zucchini in the house. By just throwing some ingredients in a couple bowls and mixing it up you get a healthy home-made bread filled with good ingredients and veggies. Could there be a better way to eat your veggies?
Being easy to make and super delicious, you’ll want to make this zucchini bread when you:
Have an abundance of zucchini
Are craving something sweet
Need something to bring to a party
Bring something for a friend who just had a baby or for someone who’s not feeling well
In this recipe, the amazing flavor comes from the wonderful combination of decadent spices—nutmeg and cinnamon—and lemon, walnuts, plus of course, zucchini! Some people may not realize that you needn’t feel guilty eating breads like this. That’s because of the pure, natural, healthy ingredients—coconut oil, eggs, zucchini, lemon, gluten-free flour, natural sugar, spices and walnuts. These are “good carbs!” Think of it as a great way to get some zucchini in your diet! If you like (which I normally do), you can punctuate the moist loaf by adding chocolate chips to make it even more decadent.
The secret to the absolutely delicious flavor of this bread is the combination of zucchini, lemon juice and zest, combined with the warm flavors of cinnamon and nutmeg. To me what makes it my top favorite zucchini bread is the addition of walnuts and chocolate chips! They add some crunch and dimension of more flavor that just puts it over the top.
If you haven’t used gluten-free flour before, it’s very easy to do so. There are plenty of options on the market today, they come ready to use as 1-to-1 as regular flour. Gluten-free flours are usually a mix of flour made from non-glutinous grains like rice and sorghum. I always make sure it is organic or at least says non-gmo, especially if it has oats in it.
I love topping it with lemon zest because it looks pretty and adds a touch more of the delicious lemon flavor!
I hope you LOVE this zucchini bread! It’s:
Spiced yet sweet
Decadent
Healthy
Quick & easy
Mouth-watering
Satisfying
More bread recipes
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @friendlyfoodswithjanelle on Instagram. Enjoy, friends!
Ingredients
2 cups coarsely grated zucchini
4 eggs, beaten
⅔ cup coconut oil, softened at room temperature (or use olive oil)
⅓ cup water
1 tsp lemon juice & zest
3 ¼ cups gluten-free flour
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking soda
2 ½ cups natural cane sugar
1 cup chopped walnuts or pecans
Optional: ⅔ cup chocolate chips
Preparation
Preheat oven to 350°F.
Coarsely grate the zucchini.
In a medium bowl, beat the eggs together. Then add the oil, water and grated zucchini. Zest the lemon into the bowl, then cut the lemon and add the juice to the bowl.
In a separate large bowl, mix dry ingredients: flour, salt, cinnamon, nutmeg, baking soda and sugar.
Stir wet ingredients into dry. Fold in nuts (and chocolate chips, if using).
Rub a light amount of coconut oil to prevent sticking onto your choice of pan(s), and pour the mixture into the pan(s). Use 2 regular loaf pans and bake for 1 hour, or until an inserted knife comes out clean. Alternatively, use a 9”x9” baking dish and bake for 75 minutes, or bake in 5 mini loaf pans for approximately 45 minutes.
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