Take Your Bread Baking to The Next Level with This Gluten-Free Zucchini Bread
Nothing says comfort food like a home-baked bread. Except maybe healthier home-baked bread. You can treat yourself to a lighter version of a classic loaf with this gluten-free zucchini bread recipe. It’s a little bit sweet, a little bit crunchy, and a wholly delicious way to eat your veggies.
Gluten Free Zucchini Bread Recipe
Whether you follow a gluten-free diet or are just looking for a twist on a old classic, this recipe combines two kinds of gluten-free flours for optimal bread texture. No more dense, dry, chalky loaves—this recipe yields a hearty, spongy bread that’s perfect snack for any time of day.
The secret to the best gluten-free bread recipe? The mix of flours. Here we’ve combined two: almond and tapioca.
To bind the bread together, we included tapioca flour — a starchy carbohydrate also known as tapioca starch or cassava flour. Although tapioca isn’t considered a traditional “health food” because of its calorie and carb content, it does help give your gluten-free loaf a better crunch by providing an outer layer that can brown. Just a little goes a long way in improving the fluffy texture of your zucchini bread. Crumbly gluten-free baking, be gone!
Unfortunately, the fridge and gluten free baking don’t play well together, so if you plan on eating it later, it’s best to freeze it in slices then reheat in the toaster.
Gluten-Free Zucchini Bread
You can treat yourself to a lighter version of a classic loaf with this gluten-free zucchini bread recipe. It's a little bit sweet, a little bit crunchy, and a wholly delicious way to eat your veggies.
Preheat oven to 350° F.
Lightly coat 8 x 4-inch loaf pan with spray; set aside.
Grate zucchini; set aside.
Combine eggs, applesauce, maple syrup, and vanilla in a medium mixing bowl; mix well.
Combine almond flour, tapioca flour, baking soda, cinnamon, and salt in a large mixing bowl; mix well. Set aside.
Pour egg mixture into almond flour mixture; mix until a smooth batter forms.
Gently fold in zucchini and 2 Tbsp. sunflower seeds.
Pour batter into prepared pan; top with remaining 2 Tbsp. sunflower seeds.
Bake for 45 to 50 minutes, or until a toothpick inserted into center comes out clean. If seeds start to brown, cover with aluminum foil.
Cool for 5 minutes; turn loaf out onto cooling rack. Let cool completely before cutting into ten equal slices.
The Best Way To Shred Zucchini
Whether you use a grater, a blender, or a food processor, there’s really no wrong way to shred your zucchini. Just know that a chunkier shred will make a more present texture in the loaf. And if you like a more decorative loaf, keep the skin on for nice pops of green!
How to Make Vegan Zucchini Bread
You only need to make one adjustment to turn this into the plant-based recipe everyone’s been begging for—substitute the two eggs for two flaxseed “eggz.”
Flaxseed eggz are the perfect vegan substitution for gluten-free breads and other baked goods that include binders like tapioca. And they’re super easy to make! Here’s how:
- Mix 2 Tbsp. of flaxseed meal with 5 tbsp. of water.
- Stir and allow the mix to stand for at least five minutes.
Want to learn more about the gluten-free life? Check out these 5 naturally gluten free foods that can help you lose weight and these gluten-free meal prep ideas. You’ll be an expert before long. Now invite us over to enjoy this gluten-free zucchini bread!
Photography by Meghan Hensley