Holy goodness. I have to say that this recipe gets me every time. Something about the texture of the soft, moist inside with the slightly crunchy exterior. I am not kidding when I say this gluten-free zucchini bread might be the best you’ll ever eat. It’s one of my favorite quickbread recipes because it stays moist like nobody’s business. If you need to make it a day in advance for a gathering, no one will be able to tell!
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Why should I make this GF zucchini bread?
Before my low-FODMAP adventure, I had not done much gluten-free baking or experimentation. But I have been inspired and enlightened to know that gluten-free baking isn’t that hard after all. It seems to me that more and more people I know are finding out that they are sensitive to gluten. While I may have a slight gluten intolerance, it’s never stopped me from making normal, made-with-gluten baked goods. However, I think it’s a nice thing to do for others to make a gluten-free option for gatherings if you have the flour and time to do so.
While talking about flour, I use this brand, Namaste, from Costco. I’ve had super awesome results, and it’s MUCH cheaper buying gluten-free flour in bulk than buying a small bag from Target, for example. Basically, for this recipe, find any 1:1 gluten-free to all-purpose flour ratio blend, and it will work perfectly!
Anyways, gluten-free baked goods are always a win in my books. No one will be unable to enjoy it, and it honestly gives baked goods a uniquely moist texture that’s like no other.
Low FODMAP too?!
Omg! This bread is also low FODMAP. One slice of this baby is a low FODMAP serving for all my sensitive gut people out there (me included). I am always looking for more low FODMAP recipes, but this one truly satisfies all my needs. Whether it’s breakfast, an after-work snack, or dessert, this bread is perfect for those following a specific diet. Gluten-free, dairy-free, nut-free, and low FODMAP, this recipe is perfect for all your dietary needs!
What do I need to make this gluten-free zucchini bread?
I love this quick bread because I’d be willing to bet most of you have all these ingredients on hand already. I have developed this recipe by using a few others and refining my preferences in the process. Here is the list!
- Grated zucchini (yum)
- Gluten-free flour (I use this one! or any other 1 GF: 1 AP blend)
- Vegetable oil
- White sugar
- Eggs
- Vanilla extract
- Cinnamon
- Ground ginger
- Baking powder
- Baking soda
- Salt
These are super basic ingredients that will create the BEST bread! I believe in satisfying the body AND soul. This recipe does both:)
If you are looking for another quick bread recipe, check out my healthy banana bread!
The BEST Gluten-Free Zucchini Bread
Ingredients
- 1 cup vegetable oil I'm sure any other oil would work too!
- 1¼ cup white sugar I have not tried any subs for this, but let me know if you do!
- 2 tsp vanilla extract
- 3 large eggs
- 2 ½ cup grated zucchini not drained! just fresh from the grater
- 2 ¼ cup gluten-free flour blend any 1:1 ratio to AP flour
- 1 ¼ tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
Instructions
- Preheat your oven to 350° F. Grease a 1lb loaf pan and set aside.
- First, grate your zucchini. In my experience, 2 ½ cups are about 2 medium-sized zucchinis. Do not drain the zucchini liquid, as some recipes call for. Do not pack the zucchini into the measuring cups. Lightly press the grated zucchini into the measuring cup to get the desired amount. Set aside.
- Next, in a large mixing bowl, whisk the oil and sugar until light (about 30 seconds). Add the vanilla and eggs and whisk until you get a smooth, homogenous mixture.
- Next, add the grated zucchini and mix until fully combined.
- Measure the flour, baking powder, baking soda, cinnamon, ground ginger, and salt into the wet mixture. Gently fold the batter with a rubber spatula until thoroughly combined.
- Pour the bread batter into the greased loaf and bake for about 1hr and 20 minutes*. I would start with 65 minutes, then play around with how the bread looks. 65-75 minutes will be about right. You want a toothpick to come out clean.
- Finally, let the bread cool on a wire rack for as long as you can be patient for! The longer you wait, the more solidified your slices will be. I do encourage you to eat this bread warm, though, because it's absolutley divine!
- After enjoying, cover with tin foil or any other wrap if you did not slice the whole loaf. It will keep on the counter for up to a week (and probably more)!
Notes
Enjoy a slice with some butter and some tea. Please let me know how this zucchini bread turned out for you in the comments below!
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