Gluten-Free Zucchini Bread Recipe

Do you have an abundance of fresh zucchini rolling in from the garden right now? Turn some of that goodness into a gluten-free zucchini bread recipe that is absolutely delicious, easy to make, and healthy. It is moist, full of flavor and the best way to use up all that zucchini that is in season right now.

Every year my husband and I  plant a big garden with every intention of weeding, watering and doing general care. It usually takes a month or two for us to realize quite frankly, we don’t have the time needed to invest in caring for the garden.  It is a lot of work to keep up with all that goes into gardening. But pulling a freshly baked loaf of zucchini bread out of the oven makes it all worth it.

This year we toned down the garden a lot. We finally recognized that in this stage of life, we aren’t going to be master gardeners. Hopefully, that time will come!

However, even with a small garden, it is easy to find zucchini this time of year. It is in overabundance at the local produce stand, farmers markets, grocery stores, and friendly neighbors even love to share it. Zucchini is one of those vegetables that grow easily and come in large quantities.

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BREAKFAST IDEAS WITH VEGETABLES

I strive to serve vegetables with every meal. This comes easy with lunch and dinner, but sometimes I have to get creative to include vegetables into breakfast.

During the summertime, I serve a lot of zucchini for breakfast. It is delicious sauteed in eggs and makes the best bread. My kids love it when I make zucchini bread and ask for it often.

I love that they are begging for vegetables!

HOMEMADE ZUCCHINI BREAD

Zucchini has high water content, especially if you let them get too big in the garden. This makes a very moist and delicious baked good. You will notice that the recipe will call for zucchini that is grated and squeezed out. This is to remove extra liquid. Removing the extra liquid is crucial.

GLUTEN-FREE ZUCCHINI BREAD

If you are looking for gluten-free zucchini bread, this is the best recipe! I am using coconut flour in this recipe to make it gluten-free.

Be prepared to use a ton of eggs if you are baking with coconut flour.  It is a dense flour, and it requires a lot of liquid to get a delicious dish. Baking with coconut flour can be tricky at first, but once you get it down, you will love it.

Coconut flour is high in fiber, protein, and healthy fats. It is free from wheat and gluten, making it a good option for anyone that has a gluten intolerance. It is low in sugar, digestible carbohydrates and has a low score on the glycemic index.

PALEO ZUCCHINI BREAD RECIPE

INGREDIENTS

• 1/2 cup coconut flour
• Pinch of salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 4 eggs
• 3 tablespoon honey
• 1/2 cup applesauce, unsweeten 
• 1 tablespoon coconut oil, melted (plus a little extra to grease pan)
• 1/2 teaspoon vanilla extract
• 1 cup zucchini, grated and extra liquid squeezed out
• 1/2 cup chocolate chips, optional

INSTRUCTIONS

1. Preheat oven to 375 degrees
2. Mix coconut flour, salt, cinnamon, nutmeg, and baking soda in a medium-size mixing bowl.
3. In a separate bowl, whisk together eggs, honey, applesauce, coconut oil, and vanilla.
4. Combine the wet ingredients and dry ingredients.  Mix until well combined.
5. Add in zucchini and chocolate chips if using.
6. Grease a bread pan with coconut oil and pour the batter into the pan.
7. Bake for about 45 minutes in a preheated oven or until done.  Insert a toothpick, and if it comes out clean, it is ready.
8. Let cool for 20 minutes before cutting and serving.
9. Serve plain or with butter and honey. Enjoy!

PALEO ZUCCHINI MUFFINS

You can easily make this bread into muffins. Instead of pouring the batter into a bread pan, separate it into 12 muffin cups. Fill the muffin cups about 3/4 full and bake at 375 for 30 minutes.

Insert a toothpick, and if it comes out clean, it is ready.

I prefer to use parchment paper muffin liners to avoid sticking. If you are putting the batter straight into the muffin pan, be sure to grease each cup well and allow the muffins to cool before taking them out of the pan.

I hope you enjoyed this recipe; for more breakfast ideas, check out these healthy recipes.

• Sourdough French Toast
• Sourdough Pancakes
• Honey Granola
• Applesauce Muffins
• Paleo Apple Pie Crisp

Yield: 4

Gluten-Free Zucchini Bread Recipe

Print

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1/2 cup coconut flour
• Pinch of salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 4 eggs
• 3 tablespoon honey
• 1/2 cup applesauce
• 1 tablespoon coconut oil, melted (plus a little extra to grease pan)
• 1/2 teaspoon vanilla extract
• 1 cup zucchini, grated and extra liquid squeezed out
• 1/2 cup chocolate chips, optional

Instructions

1. Preheat oven to 375 degrees
2. Mix coconut flour, salt, cinnamon, nutmeg, and baking soda in a medium-size mixing bowl.
3. In a separate bowl, whisk together eggs, honey, applesauce, coconut oil, and vanilla. Combine the wet ingredients and dry ingredients.  Mix until well combined.
4. Add in zucchini and chocolate chips if using.
5. Grease a bread pan with coconut oil and pour the batter into the pan.
6. Bake for about 45 minutes in a preheated oven. It is done when you insert a toothpick and it comes out clean.
7. Let cool for 20 minutes before cutting and serving.
8. Serve plain or with butter and honey. Enjoy!