GF Zucchini Bread

GF Zucchini Bread: A Delicious Gluten-Free Twist on a Classic

Have you ever wondered if it’s possible to create a moist, flavorful zucchini bread without using wheat flour? Get ready to be amazed by this incredible gluten-free zucchini bread recipe that will make you forget you’re eating gluten-free!

This gluten-free zucchini bread is a game-changer for those with celiac disease or gluten sensitivity. It’s packed with the same delicious flavors and tender texture as traditional zucchini bread, but without the gluten. Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!

Ingredients List

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups grated zucchini (about 2 medium zucchini)
• 1/2 cup chopped walnuts (optional)

For a nut-free version, you can substitute the almond flour with a gluten-free all-purpose flour blend. If you prefer a vegan option, replace eggs with flax eggs and honey with maple syrup.

Timing

Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 65-75 minutes

This gluten-free zucchini bread recipe takes about 30% less time to prepare compared to traditional recipes, thanks to the simplified ingredient list and streamlined process.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper. Grate the zucchini and set it aside. This step ensures you have everything ready for a smooth baking process.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the almond flour, tapioca flour, baking soda, salt, cinnamon, and nutmeg. This combination creates a perfect gluten-free flour blend that mimics the texture of wheat flour.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, honey, melted coconut oil, and vanilla extract until well combined. The honey not only sweetens the bread but also helps to keep it moist.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a dense bread. Fold in the grated zucchini and chopped walnuts (if using).

Step 5: Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

Step 6: Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is crucial for achieving the perfect texture. Once cooled, slice and enjoy your delicious zucchini bread GF!

Nutritional Information

Per slice (assuming 12 slices per loaf):
Calories: 220
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 31mg
Sodium: 200mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugars: 12g
Protein: 6g

This gluten-free zucchini bread is not only delicious but also nutritious. It’s lower in carbohydrates and higher in protein compared to traditional zucchini bread, making it a great option for those watching their carb intake.

Healthier Alternatives for the Recipe

To make this recipe even healthier, consider these modifications:

• Replace honey with mashed banana or unsweetened applesauce for a lower sugar content
• Add 1/4 cup of ground flaxseed for extra fiber and omega-3 fatty acids
• Use dark chocolate chips instead of walnuts for a antioxidant-rich treat
• Incorporate 1/4 cup of pumpkin seeds for added zinc and magnesium

Serving Suggestions

Elevate your gluten-free zucchini bread experience with these serving ideas:

• Toast a slice and spread with almond butter for a protein-packed breakfast
• Serve alongside a scoop of vanilla coconut milk ice cream for a decadent dessert
• Cut into cubes and use as croutons in a summer salad
• Pair with a hot cup of cinnamon tea for a cozy afternoon snack

Common Mistakes to Avoid

1. Overmixing the batter: This can lead to a dense, tough bread. Mix just until ingredients are combined.
2. Not squeezing excess moisture from zucchini: Too much moisture can make the bread soggy. Lightly squeeze grated zucchini in a clean kitchen towel.
3. Opening the oven door too often: This can cause the bread to sink in the middle. Resist the urge to peek!
4. Underbaking: Gluten-free baked goods often need a bit more time. Always do the toothpick test.

Storing Tips for the Recipe

To keep your gluten-free zucchini bread fresh:

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for up to a week to extend freshness
• Freeze individual slices wrapped in parchment paper and stored in a freezer bag for up to 3 months
• To reheat, toast frozen slices directly from the freezer for a quick and delicious treat

Conclusion

This gluten-free zucchini bread recipe proves that you don’t need gluten to create a moist, flavorful quick bread. With its perfect balance of spices, tender crumb, and nutritious ingredients, it’s sure to become a favorite in your household, whether you’re gluten-free or not.

We’d love to hear about your experience with this recipe! Did you try any of the suggested modifications? Share your thoughts and photos in the comments below, and don’t forget to check out our other gluten-free recipes for more delicious inspiration!