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Best Gluten-Free Zucchini Bread Recipe

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3.8 from 42 reviews

This Best Gluten-Free Zucchini Bread recipe offers a moist and flavorful loaf made with almond, tapioca, and coconut flours. Naturally sweetened with maple syrup and applesauce, this bread is perfect for those seeking a gluten-free, wholesome treat with a subtle cinnamon hint and fresh grated zucchini. Ideal for breakfast or a healthy snack, it combines nourishing ingredients in a simple baking process.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 1 ½ cups almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt

Wet Ingredients

  • 3 large eggs
  • ½ cup applesauce
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 ½ cups grated zucchini (excess water removed)

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the zucchini bread perfectly.
  2. Stir the dry ingredients: In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and kosher salt. Whisk these together until evenly mixed.
  3. Remove liquid from grated zucchini: Using a nut milk bag or a clean kitchen towel, squeeze the grated zucchini very firmly to remove as much excess water as possible. This step is crucial to prevent soggy bread.
  4. Mix the wet ingredients: In a separate bowl, whisk together the eggs, applesauce, maple syrup, and apple cider vinegar. Then stir in the well-drained grated zucchini until fully incorporated.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl. Stir gently but thoroughly until the batter is evenly mixed with no dry flour pockets.
  6. Prepare and pour batter: Grease an 8.5 x 4.5-inch loaf pan to prevent sticking. Pour the batter into the pan, smoothing the top evenly.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.

Notes

  • Make sure to squeeze out as much liquid as possible from the zucchini to avoid a soggy texture in the bread.
  • Use a loaf pan size close to 8.5 x 4.5 inches for best results; a different size may alter baking time.
  • The bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a sweeter version, you can add an extra tablespoon of maple syrup, but be mindful of added sugars.
  • Allow the bread to cool completely before slicing to ensure it holds together nicely.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/best-gluten-free-zucchini-bread-recipe/