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    Home / Recipes / Baked Goods

    Gluten-Free Zucchini Bread from A Girl Defloured

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    Gluten-Free Zucchini Bread from A Girl Defloured

    Our favorite Gluten-Free Zucchini Bread recipe, and we're not just saying that.

    Baked GoodsDairy FreeGluten Free Advice + ExpertsRecipes & Techniques by Cooks We Love

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    Chock-full of shredded zucchini, chopped walnuts and spice, this Gluten-Free Zucchini Bread recipe is our go-to favorite.

    Article Courtesy:  Alison Needham, A Girl Defloured

    I am of the firm belief that the idea of zucchini is much better than the reality. That one can gently press a small seed, no bigger than a fingernail, an inch into the garden soil and get such a enormous, blossoming, fruiting vine is nothing but a small miracle. But after the first half-dozen or so, my eyes glaze over and I shudder at the thought of another month of zucchini everything, just to use it up.

    It happens every year, this zucchini fatigue, and yet we persist in planting the seeds in our garden beds. Or at least I do. I know I’m not alone in this, because every August 8th, there is a holiday devoted to dumping your zucchini on your neighbor’s porch, anonymously and preferably in the dark of night.

    So what do I do with my abundant harvest of this squash (and what can you do with the zucchini that could make an appearance on your porch sometime later this week)? I make ratatouille, I make a stir fry, I turn them into fritters, I shred it and put it into risotto (along with some blossoms), I thinly slice it and serve it raw dressed with only a light lemon vinaigrette, but best of all (at least for the kids) I make tender and spicy loaves of zucchini bread.
    IMG_6691IMG_6696

    The last time I made it, the bread needed to be not only gluten-free, but dairy free, because it was a gift for a friend. A simple internet search landed me on the Gluten-Free Goddess’ site, and my recipe is adapted from hers. I used mini loaf pans and wrapped the breads in parchment paper tied together with bakers’ twine.

    IMG_6720IMG_6722
    The gluten-free zucchini bread is spicy, tender and studded with chunks of chopped walnut. It is fantastic toasted and spread with butter (or dairy-free butterish spread). And it freezes well too, but I doubt you’ll have any left over at all.

    So what do you do with all of your zucchini?

    Gluten-Free Zucchini Bread

    Gluten-Free Zucchini Bread

    Alison Needham
    No ratings yet
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 3 mini loaves

    Ingredients
      

    • 1 full cup of grated zucchini from about 1 medium zucchini
    • 1 ¼ cup  all purpose gluten-free flour blend  we like Pamela’s GF Artisan Blend
    • ¼ cup almond flour or finely ground almond meal
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon xanthan gum omit if your flour blend already has it
    • ½ teaspoon fine sea salt
    • 2 teaspoons cinnamon
    • 1 cup brown sugar
    • ⅓ cup canola oil or other light oil
    • 2 extra large eggs
    • ¼ cup full-fat coconut milk or regular whole milk
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon pure GF vanilla extract
    • ⅓ cup chopped walnuts or pecans

    Instructions
     

    • Preheat your oven to 350 degrees. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
    • Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
    • Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, eggs, coconut milk, lemon juice and walnuts. Whisk thoroughly until smooth.
    • Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
    • Divide evenly between the pans, sprinkle over the reserved zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
    • Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
    Keyword gluten-free, zucchini bread

     

     

     

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    Comments

    1. Ange T Kenos, ex Tsamandas, Filiates, Epirus now Australia says

      August 07, 2013 at 11:52 pm

      I love zucchini. As long pieces baked in an oven. As round chips from the frypan. As soup, in meat mixes but my favourite is as a pie. Good wholesome Hellenic (Greek) food
      Feel free to send your excess stock to me in Australia as I love the stuff

      Reply
    2. Donna Whitlock says

      October 24, 2013 at 12:23 pm

      Made this the other night. It tips recall good. You can not tell it is gluten free. I used butter instead of oil. And used cushaw squash instead of zucchini. Really wonderful. Thank you for sharing!

      Reply
    3. Andrew says

      January 11, 2014 at 6:03 am

      Just made this, beautiful breadcake, can not tell it is gluten freedairy free. important part of my elimination diet now, thank you. will have a continuous supply in the cupboard for months now as our zucchini's are just coming on!!!

      Reply
    4. Carmelann says

      June 01, 2021 at 2:59 pm

      Is there vanilla or not?

      Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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