Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread | Queen of Quinoa

There’s something comforting about a perfect slice of  gluten-free bread. Especially when it’s a mouth watering, gluten-free tea bread. Slathered in coconut or almond butter. Mmm…

My gluten-free tea bread journey usually starts and ends with my two favorites: banana bread and pumpkin bread. Exactly what I’m looking for when I’m craving a sweet slice of gluten-free goodness.

But now there’s a new gluten-free star on the block. A standout that has stolen my heart and my taste buds. Gluten-free zucchini bread.

And this bread is something special. The warm aroma of cinnamon wafts through the air as it bakes. The subtle sweetness from the coconut sugar is the just-right combination with the light and summery zucchini. But the texture of this bread makes it a home run. A perfectly moist, soft and tender bread, that melts in your mouth with every bite.

Gluten-Free Zucchini Bread | Queen of Quinoa

Gluten-Free Zucchini Bread
 
prep time

cook time

total time

 

author:
recipe type: Bread
serves: 1 loaf

Ingredients
  • 80g millet flour
  • 67g sorghum flour
  • 90g tapioca starch
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¾ teaspoon guar gum
  • 2 teaspoons cinnamon
  • 1 cup coconut sugar
  • 2 egg whites, lightly beaten
  • ⅓ cup coconut oil
  • 1 cup grated zucchini, pressed between paper towels to remove the moisture
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9″ loaf pan with cooking spray and line with parchment paper.
  2. Whisk together the dry ingredients and transfer to the bowl of a stand mixer, fitted with the paddle attachment.
  3. In a separate bowl, whisk together the wet ingredients, slowly adding them to the dry ingredients, mixing on low for 2 minutes.
  4. Add the zucchini and mix until combined.
  5. Bake the center of a warmed oven for 45 – 60 minutes, until a cake tester inserted into the center comes off clean.
  6. Cool on a wire rack until fully cooled.
  7. Slice and serve with your desired toppings.
  8. Enjoy!

Notes
gluten-free | dairy-free | refined sugar-free | nut-free | yeast free

This recipe was shared on: Simply Indulgent Tuesdays

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Breads, Breakfast, Desserts, Gluten-free, Quick Breads and tagged , . Bookmark the permalink.

16 Responses to Gluten-Free Zucchini Bread

  1. Fiona Elliott says:

    looks very yum. have you ever made it egg free?

    • Hi Fiona,

      I haven’t made this egg free, but you could try egg replacer or a flax gel. If you use flax gel, you might want to decrease your liquids just slightly.

      Let me know if you try it!

      xo Alyssa

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  3. Becky says:

    I dont have a scale to measure out the weight for the flours. Can you post the amounts in cups please?

  4. Kirsten says:

    I got all the ingredients to make this delicious looking recipe, but I don’t know how to convert the grams into cups. Please help:)

    • I’m working on converting the measurements from grams. I haven’t been able to get it exact yet. I would suggest googling flour weights (there’s a few charts out there) and converting it from there. Once I do it successfully, I’ll be sure to post the recipe! xo Alyssa

  5. kirsten says:

    How do these conversions look? Close?
    80g millet flour= 1/2c
    67g sorghum flour=1/2c
    90g tapioca starch=3/4c

    • Yes! I think those sound like the perfect measurements. Just remember they won’t be exact ;)

      Let me know if it works out for you! I’m going to make sure that I post volume equivalents next time!

      xo Alyssa

  6. Glenda says:

    Can you substitute stevia or xylitol for the coconut sugar? I’m on a candida free diet. Those are the only sweeteners I can use.
    Thx

    • I would suggest substituting xylitol over stevia since it’s granulated and the sweetness is less concentrated. I haven’t ever baked with xylitol, but I think it’s just a 1:1 ratio. Let me know if you end up trying it! Good luck :)

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  9. Ila Robertson says:

    can I substitute white sugar for the coconut sugar?

    • Yes! You can substitute 1:1, but just note, it will be sweet, not in a bad way of course, just more on the sweeter side than this particular recipe. White sugar is much sweeter than coconut sugar, but this bread will still taste fantastic.

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