The Best Gluten Free Zucchini Bread Recipe: Light & Cake-Like

Welcome to zucchini season, the perfect time to bake a comforting treat. This delightful gluten free zucchini bread recipe offers a light, cake-like texture that makes it truly irresistible. It is an incredibly simple baking project, perfect for using up garden zucchini or making a sweet, wholesome snack. Get ready to create a loaf that everyone will adore, regardless of dietary needs. This recipe guarantees delicious results every time.

Why You’ll Love This Gluten Free Zucchini Bread

• You will achieve a perfectly moist, tender, and cake-like texture that melts in your mouth.
• The baking process is incredibly simple and straightforward, making this gluten free zucchini bread recipe ideal for beginners.
• It is naturally gluten-free and packed with comforting flavors from cinnamon and nutmeg.
• This recipe provides an excellent way to use an abundance of garden zucchini in a delicious way.
• You can easily customize this bread with your favorite add-ins, from nuts to chocolate chips.

Ingredients for Gluten Free Zucchini Bread

These are the essential components for a fantastic gluten free zucchini bread recipe that delivers on flavor and texture. Gathering your ingredients before you begin ensures a smooth baking process. Each item plays a crucial role in creating a moist and delicious loaf.

Dry Ingredients

• 3 1/2 cups gluten-free baking mix: Choose a reliable 1:1 blend.
• 2 teaspoons baking powder: Helps the bread rise beautifully.
• 1/2 teaspoon baking soda: Adds lightness and tenderness.
• 1 teaspoon sea salt: Balances sweetness and enhances flavor.
• 1 teaspoon ground cinnamon: Provides warmth and classic zucchini bread flavor.
• 1/2 teaspoon ground nutmeg: Complements the cinnamon with subtle spice.

Wet Ingredients

• 2 1/2 cups ground zucchini: The star ingredient, adding moisture and subtle flavor.
• 1 cup whole cane sugar: Sweetens the bread perfectly.
• 4 fresh eggs: Binds the ingredients and adds richness.
• 1/2 cup coconut oil, melted and cooled: Provides moisture and tender crumb.
• 1 tablespoon lemon zest: Brightens flavors and adds a fresh aroma.
• 2 teaspoons vanilla: Essential for a rich, aromatic finish.

Add-ins

• 1 cup chopped walnuts: Adds a delightful crunch and nutty flavor.
• 1/2 cup raisins: Offers bursts of chewy sweetness throughout the bread.

Notes & Substitutions

For the best results, ensure all your refrigerated ingredients like eggs are at room temperature. This allows them to combine more smoothly with other ingredients, creating a more uniform batter. You can lightly toast the walnuts before adding them to enhance their nutty flavor even more. If you prefer, substitute dark raisins for golden raisins, or use a mix for visual appeal. For the oil, vegetable oil or canola oil can easily replace coconut oil if you prefer. Consider using brown sugar instead of whole cane sugar for a deeper, more molasses-like flavor. Feel free to swap walnuts for pecans or add chocolate chips for a sweeter twist. To grind zucchini, a food processor is ideal for quick, consistent results, but a box grater works perfectly well too.

Equipment You’ll Need

Baking this gluten free zucchini bread recipe requires standard kitchen tools. You will need a couple of large mixing bowls for combining ingredients. Two 8.5-inch loaf pans are perfect for baking twin loaves. A whisk and a spatula are essential for mixing and scraping down bowls. You will also need a food processor or a box grater for preparing the zucchini. Finally, have your measuring cups and spoons ready for accurate ingredient amounts.

Step-by-Step Instructions

Baking this delicious gluten free zucchini bread recipe is straightforward. Follow these simple steps for a perfect outcome every time. This approach ensures all ingredients are properly incorporated, leading to an incredibly moist and flavorful loaf.

1. Prepare Oven & Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8.5-inch loaf pans. This prevents sticking and ensures easy removal.

1. 2. Combine Dry Ingredients: In a large bowl, measure all the dry ingredients. This includes the gluten-free baking mix, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg. Whisk them thoroughly until well combined.
2. 3. Incorporate Raisins: Add the 1/2 cup of raisins to the dry mix. Stir them to coat thoroughly with flour. This simple trick helps prevent the raisins from sinking to the bottom of your loaf.
3. 4. Mix Wet Ingredients: In a separate large bowl, measure and combine the wet ingredients. This includes the ground zucchini, whole cane sugar, fresh eggs, melted and cooled coconut oil, lemon zest, and vanilla. Mix these thoroughly until everything is well incorporated.
4. 5. Combine Wet & Dry: Add the dry ingredient mixture to the wet ingredient mixture. Stir just enough to ensure that all the dry ingredients are incorporated into the dough. Do not beat the batter; overmixing can lead to a tough loaf.
5. 6. Fold in Walnuts: Gently fold in the 1 cup of chopped walnuts. Distribute them evenly throughout the batter.
6. 7. Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans. Spread it out with your spatula to create a level top.
7. 8. Bake Thoroughly: Place the pans in your preheated oven. Bake for approximately 50 minutes. The baking time can vary slightly depending on your oven.
8. 9. Check Doneness: When the tops are nicely browned, begin checking for doneness. Insert a toothpick into the center of a loaf. It should come out clean of dough. If it still has wet batter, continue baking for a few more minutes and retest.
9. 10. Cool Completely: Remove the loaves from the oven and let them cool on a wire rack for about 30 minutes in their pans. Then, carefully transfer them from the bread pans directly onto the wire rack to cool completely. This prevents the bottom from becoming soggy.

Pro Tips for Perfect Gluten Free Zucchini Bread

Achieving the best possible gluten free zucchini bread recipe results is easy with a few key techniques. Always use room temperature ingredients for a smoother, more uniform batter. Avoid overmixing the batter, as this can develop the gluten in some mixes and lead to a tougher loaf. Ensure your zucchini is well-grounded and, if it seems excessively wet, gently squeeze out a little excess moisture before adding it to the batter; this prevents a soggy loaf. Test doneness accurately with a toothpick inserted into the center. Customize your bread by experimenting with your favorite spices, such as a pinch of ginger or allspice. To prevent heavier add-ins like chocolate chips or nuts from sinking, lightly flour them before folding them into the batter.

Serving Suggestions, Storage, & Variations

This versatile gluten free zucchini bread recipe is perfect for any time of day.

Serving Suggestions

• Enjoy a slice for a delightful breakfast with your morning coffee.
• It makes a wonderful snack any time you need a little pick-me-up.
• Serve it as a simple yet satisfying dessert after a meal.
• You can enjoy it plain, or elevate it with a spread of butter or a dollop of cream cheese frosting.
• It truly pairs wonderfully with a warm cup of coffee or a comforting cup of tea.

Storage Instructions

Store your freshly baked loaves at room temperature in an airtight container for up to 3 days. For extended freshness, refrigerate the bread in an airtight container for up to one week. You can also freeze whole loaves or individual slices for up to 3 months. Wrap them tightly in plastic wrap, then foil, to prevent freezer burn. Thaw frozen bread at room temperature or gently warm it in the microwave.

Variations

Feel free to get creative with this base gluten free zucchini bread recipe. Add a cup of chocolate chips for a sweeter, more decadent treat. Incorporate different warming spices like a touch of ground ginger or cloves for a unique flavor profile. Experiment with other nuts or seeds, such as pecans or sunflower seeds. You can even bake this recipe as muffins for grab-and-go portions, adjusting baking time to about 20-25 minutes, or as a round cake.

Gluten Free Zucchini Bread Nutrition

This gluten free zucchini bread recipe offers a wholesome treat with the added benefit of vegetables. Zucchini itself is low in calories and rich in vitamins A and C, along with beneficial antioxidants. By using a gluten-free baking mix, this recipe is accessible for those with gluten sensitivities or celiac disease. Each slice provides a good source of fiber and energy. While exact nutritional values vary based on specific ingredient brands and serving sizes, you can generally expect a satisfying balance of carbohydrates, healthy fats from coconut oil, and some protein from the eggs.

Note: Nutritional information is an estimate based on average ingredient values and serving size. Actual values may vary. Always consult a certified nutritionist for personalized advice.

Frequently Asked Questions (FAQ)

• Q: What gluten-free flour mix is best for this gluten free zucchini bread recipe?A: We recommend using a high-quality 1:1 gluten-free baking mix that contains xanthan gum. This ensures a consistent texture and prevents the bread from crumbling.
• Q: How do I prevent a soggy loaf?A: Ensure your ground zucchini is not excessively wet; gently squeeze out any extra moisture if needed. Also, avoid overmixing the batter, as this can affect the final texture.
• Q: Can I make this dairy-free?A: Yes, absolutely! This gluten free zucchini bread recipe is already naturally dairy-free since it uses coconut oil instead of butter. Enjoy it as is.
• Q: How long does zucchini bread last?A: Zucchini bread lasts about 3 days at room temperature, up to a week in the refrigerator, and up to 3 months when properly frozen. Always store it in an airtight container.
• Q: Can I use less sugar?A: You can reduce the sugar by up to 1/4 cup without drastically altering the texture. However, reducing it too much may affect the moisture and browning of the bread.

Conclusion

You’ve now mastered a truly exceptional gluten free zucchini bread recipe that is both delicious and incredibly easy to make. This light, cake-like bread is a delightful way to enjoy zucchini season or simply whip up a comforting treat any time of year. Its simple preparation and fantastic flavor make it a new family favorite. Don’t hesitate to bake this wonderful recipe today and share the joy! We love hearing from you, so please leave a comment and share your experience with this delightful bread.

The Best Gluten Free Zucchini Bread Recipe: Light & Cake-Like

This recipe yields a light and cake-like gluten-free zucchini bread, perfect for a delicious treat. It combines fresh zucchini, warm spices, and a touch of lemon zest, with optional walnuts and raisins, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3 1/2 cups gluten-free baking mix
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups ground zucchini
• 1 cup whole cane sugar
• 4 fresh eggs
• 1/2 cup coconut oil melted and cooled
• 1 tablespoon lemon zest
• 2 teaspoons vanilla
• 1 cup chopped walnuts
• 1/2 cup raisins

Equipment

• Oven
• Large bowls
• Bread pans
• Wire rack
• Toothpick

Method

 

Instructions

1. In a large bowl, combine gluten-free baking mix, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Stir in raisins to coat with flour.
2. In a separate large bowl, thoroughly mix the ground zucchini, whole cane sugar, eggs, melted coconut oil, lemon zest, and vanilla.
3. Combine the dry ingredients with the wet ingredients, stirring just until the dry ingredients are incorporated without overmixing.
4. Gently fold in the chopped walnuts.
5. Divide the dough evenly between two greased bread pans.
6. Bake at 350°F (175°C) for approximately 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
7. Cool the baked loaves on a wire rack for about 30 minutes before carefully removing them from the pans.

Notes

Be careful not to overmix the batter to maintain a light and cake-like texture. Ensure the loaves are fully cooled before slicing for the best result. For an extra touch, you can sprinkle a little sugar on top before baking.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com