This wholesome gluten-free zucchini bread transforms humble garden zucchini into a moist, flavorful loaf that’s perfect for breakfast, snacking, or dessert. Packed with nutritious ingredients like gluten-free oats, sourdough starter, and healthy oils, this recipe proves that nutritious baking doesn’t mean sacrificing taste. The addition of warm cinnamon and crunchy nuts creates a comforting bread that rivals any traditional recipe.
Ingredients
Wet Ingredients:
- 2 large eggs (room temperature)
- 1/2 cup granulated sugar (100g / 3.5 oz)
- 1/2 cup packed brown sugar (110g / 3.9 oz)
- 1/4 cup avocado oil or extra virgin olive oil (60ml / 2 fl oz)
- 1/4 cup gluten-free sourdough starter (60g / 2.1 oz), active or discard
- 2 teaspoons pure vanilla extract (10ml)
Dry Ingredients:
- 1 cup gluten-free flour blend (140g / 4.9 oz), plus extra for dusting
- 1/2 cup quick-cooking gluten-free oats (45g / 1.6 oz)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Add-ins:
- 1 cup freshly grated zucchini (150g / 5.3 oz), excess moisture squeezed out
- 1/2 cup chopped pecans or walnuts (60g / 2.1 oz)
Instructions
Step 1: Prepare Your Baking Setup
Preheat your oven to 350°F (175°C / Gas Mark 4). Lightly oil a 9×5-inch (23x13cm) loaf pan with avocado oil or cooking spray, then dust with gluten-free flour, tapping out any excess. This dual preparation ensures easy release and prevents sticking.
Step 2: Create the Sugar Base
In a stand mixer fitted with the paddle attachment, combine the eggs, granulated sugar, and brown sugar. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy. The sugars should be well incorporated and the mixture should have increased slightly in volume.
Step 3: Add Liquid Ingredients
Reduce mixer speed to low and gradually add the avocado oil, gluten-free sourdough starter, and vanilla extract. Mix until thoroughly combined, then scrape down the sides and bottom of the bowl. Continue mixing on low speed for an additional 2 minutes to ensure all liquids are completely blended and emulsified.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the gluten-free flour blend, quick-cooking oats, cinnamon, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and spices throughout the flour mixture.
Step 5: Incorporate Dry Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour is incorporated and no dry streaks remain. Avoid overmixing, which can result in a tough, dense bread.
Step 6: Prepare and Add Zucchini
Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. This step is crucial for preventing a soggy bread. Gently fold the squeezed zucchini and chopped nuts into the batter using a rubber spatula.
Step 7: Bake to Perfection
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 55-65 minutes, checking at the 45-minute mark. If the top is browning too quickly, loosely tent with aluminum foil. The bread is done when the crust is dark golden brown and an instant-read thermometer inserted into the center reads 210°F (99°C).
Step 8: Cool and Store
Remove the bread from the oven and let it cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely before slicing, at least 2 hours. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutritional Information
Prep Time: 15 minutes
Baking Time: 55-65 minutes
Total Time: 1 hour 20 minutes
Serves: 12 slices
Per Slice (approximate):
- Calories: 195
- Carbohydrates: 32g
- Protein: 4g
- Fat: 7g
- Fiber: 3g
- Sugar: 18g
- Sodium: 180mg
Recipe Variations and Substitutions
Oil Alternatives
Replace avocado oil with melted coconut oil, vegetable oil, or even unsweetened applesauce for a lower-fat version. Each will slightly alter the texture and flavor profile while maintaining moisture.
Flour Blend Options
Any quality gluten-free flour blend works well, but blends containing xanthan gum provide better structure. If using a blend without xanthan gum, add 1/2 teaspoon to improve texture and binding.
Sourdough Starter Substitutes
If you don’t have gluten-free sourdough starter, substitute with an additional 1/4 cup of gluten-free flour and 3 tablespoons of buttermilk or yogurt. This maintains the tangy flavor and moisture content.
Sweetener Modifications
For reduced sugar content, replace half the sugars with sugar substitutes like erythritol or stevia. Coconut sugar can replace brown sugar for a deeper, more complex sweetness with added minerals.
Flavor Enhancements
Add 1/2 teaspoon of nutmeg or cardamom alongside the cinnamon. Lemon zest brightens the flavor, while chocolate chips or dried cranberries create delightful variations.
Nut-Free Version
Omit nuts entirely or replace with sunflower seeds or pumpkin seeds for a different texture and nutritional profile while maintaining the crunch factor.
Storage and Serving Suggestions
This zucchini bread stays fresh for up to 5 days when stored in an airtight container at room temperature. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Serve slices toasted with a spread of almond butter, cream cheese, or butter. For breakfast, pair with Greek yogurt and fresh berries. The bread also makes excellent French toast when slightly stale.
Frequently Asked Questions
Can I use regular flour instead of gluten-free flour? Yes, you can substitute all-purpose flour cup-for-cup in this recipe. However, you may need to reduce the liquid slightly as regular flour absorbs less moisture than most gluten-free blends. The texture will be slightly different but equally delicious.
What if I don’t have a sourdough starter? Replace the sourdough starter with 1/4 cup additional gluten-free flour and 3 tablespoons of buttermilk, plain yogurt, or sour cream. This substitution maintains moisture while adding a subtle tang that complements the zucchini.
How do I prevent my zucchini bread from being too wet? The key is removing excess moisture from the grated zucchini. After grating, place the zucchini in a clean kitchen towel and squeeze firmly, or salt the grated zucchini, let it sit for 10 minutes, then squeeze out the released liquid.
Can I make muffins instead of a loaf? Absolutely! Divide the batter among 12 muffin cups, filling each about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Why is my bread dense or gummy? Dense texture usually results from overmixing the batter after adding flour, using too much liquid, or not removing enough moisture from the zucchini. Ensure your gluten-free flour blend contains xanthan gum for proper binding, and mix the batter just until ingredients are combined.
This healthy gluten-free zucchini bread offers the perfect way to use abundant summer zucchini while creating a nutritious treat the whole family will love. The combination of wholesome ingredients and traditional baking techniques results in a bread that’s both satisfying and nourishing, proving that healthy baking can be absolutely delicious.
