What is a gluten-free Bread Recipe? I know, sometimes “gluten-free” can strike fear into the hearts of even seasoned bakers. What is gluten free? What is the best zucchini bread recipe? What is your grandmother’s classic zucchini bread? Is it even better? My grandmother used to make regular wheat zucchini bread, and this version blows hers out of the oven. What’s the best part about sneaking veggies in dessert?
What is gluten free Zucchini bread?
What is gluten free zucchini bread? What’s your standard zucchini bread? What’s the best way to eat zucchini without wheat flour? How do you make a gluten-free crumb? What is the best way to enjoy a classic treat? My recipe uses a blend of rice flour, tapioca starch, and almond flour. Why is bread so different from regular bread? I promise you won’t miss the gluten. And who knows, you might even prefer this version!
Why you’ll love this recipe?
Where do I start? What I love about this gluten-free zucchini bread is that it’s genuinely delicious. What is the difference between a sweet and sour zucchini and Brown Sugar, and cinnamon? Is it nutmeg, and a wonderful moist texture? Is it gluten free? I’ve served this to gluten-loving friends and family, and they have raved about it.
What is the flavor of this recipe? It’s a one-bowl wonder, which means minimal cleanup. Just whisk together the wet ingredients, add the dry, stir in the zucchini, and bake. What are some great recipes for a weekend baking session? What are some of the best zucchini recipes? What is the best way to save money?
What are some of the best breads? Can you serve it plain, toasted with butter, or even use it to make French Toast? Can you add chocolate chips, nuts, or dried fruit to customize it to your liking? Is it a recipe that keeps on giving? Is this recipe gluten free? What is the best gluten-free bread recipe?
How do I make gluten-free Zucchini Bread?
Quick Overview
How do I make Gluten Free zucchini bread? What is the best way to create a swirl, if you’re talking about quick mix, layering action, and blending (optional, but not necessary). Highly recommended! No fancy techniques or complicated steps. What makes it special is the careful balance of gluten-free flours and the generous amount of sugar. What keeps zucchini moist? Is this a long process?
Ingredients
For the Main Batter: Why is it important to
* 1 12 cups gluten-free all-purpose flour blend (I recommend a blend that includes rice flour, etc.) What are the differences between tapioca starch and potato star
* 12 cup almond flour (for added moisture and flavor)
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ½ teaspoon salt
* 1 cup granulated sugar
* ½ cup packed light Brown Sugar
* ½ cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups grated zucchini (about 2 medium zucchini), moisture squeezed out.
For the Filling (Optional):
* ¼ cup granulated sugar
* 1 teaspoon ground cinnamon
For the Glaze:
* 2 cups powdered sugar
* ¼ cup milk (or more, as needed)
* ½ teaspoon vanilla extract
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan with gluten-free flour. I sometimes line the bottom with parchment paper for extra insurance against sticking. What is that trick that saved me many times?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, almond flour and baking powder. Set aside. What are the ingredients in this recipe? Cinnamon, nut Make sure everything is well combined. Is baking soda and powder evenly distributed?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the Brown Sugar, vegetable oil, eggs, and salt. Set aside. How do you mix vanilla extract and water until well combined. What should I do if the mixture is smooth and slightly pale? I always make sure my eggs are room temperature, they seem to mix better that way.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. What is the best way to avoid overmixing? If you overmix gluten-free flour, you will get a tougher bread. Is this a common mistake, but easy to avoid?
Step 5: Prepare Filling
In a small bowl, combine the sugar and cinnamon for the filling (if using). What is a cinnamon-sugar swirl? I like to use a really good quality cinnamon for the best flavour.
Step 6: Layer & Swirl
What is the recipe for a loaf pan? Pour half of the batter into the pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour half the batter over the cinnamon-sugar mixture. Use a knife or skewer to swirl the batter. Don’t overdo it, just 1-2 swirls will do. How do I make a figure 8 pattern?
Step 7: Bake
I baked for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it with foil. Every oven is different, so keep a close eye on it. It will be worth it, believe me.
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While bread is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside. Add more milk if needed to reach your desired consistency. Drizzle the glaze over the cooled bread. I love a thick glaze, so I tend to be heavy-handed with it.
Step 9: Slice & Serve
Slice and serve! This bread is delicious warm or at room temperature. I personally like to slice it while it’s still slightly warm, but that is just me!
What is the best way to serve it?
What is gluten free zucchini bread? Right accompaniments. What are some of my favorite serving suggestions?
For Breakfast:What are the best ways to enjoy a slice of bread with iced coffee or tea? I like to add a dollop of Greek yogurt and some fresh berries to my breakfast. What is the best way to enjoy a latte?
For Brunch: Serve it as part of a brunch spread alongside other baked goods, fresh fruit, and a selection of cheeses. It’s also great with a glass of sparkling wine or a mimosa.
As Dessert: Enjoy a slice after dinner with a scoop of vanilla Ice Cream or a dollop of whipped cream. A drizzle of chocolate sauce or caramel sauce adds an extra touch of indulgence. It’s the perfect end to a comforting meal.
For Cozy Snacks: Wrap a slice in a napkin and enjoy it with a glass of milk or a cup of hot chocolate on a cold day. My kids love taking a slice in their lunchboxes.
My family always has this gluten-free bread recipe around. I often have it with a dollop of mascarpone cheese in the morning, and my children like taking slices with them to school. It’s a crowd pleaser for sure.
Top Tips for Perfecting Your Gluten-Free Zucchini Bread
Want to make sure your gluten-free zucchini bread is absolutely perfect? Here are some of my top tips:
Zucchini Prep: Make sure to squeeze out as much moisture as possible from the grated zucchini. Excess moisture can make the bread soggy. I use a clean kitchen towel to squeeze out the excess water. I also like to grate the zucchini as fine as possible, it integrates better that way.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the gluten-free flour, resulting in a tougher bread. Mix until just combined. It’s ok if there are a few lumps.
Swirl Customization: Get creative with your swirl pattern! Use a knife or skewer to create different designs. You can even add a layer of chocolate chips or nuts between the layers for extra flavor and texture. I once tried it with a few chocolate swirls and everyone absolutely loved it!
Ingredient Swaps: Feel free to experiment with different gluten-free flour blends. Just be sure to use a blend that includes a mix of flours and starches for the best texture. You can also substitute the vegetable oil with melted coconut oil or applesauce. I’ve had success with a 50/50 mix of both.
Baking Tips: Keep a close eye on the bread while it’s baking. If the top starts to brown too quickly, tent it with foil. You can also lower the oven temperature by 25 degrees if needed. Ovens vary, so watch it closely. I also put a baking sheet under the bread for extra heat protection.
Glaze Variations: Customize the glaze to your liking! Add a touch of lemon zest for a bright, citrusy flavor. Or, try using a different extract, like almond or maple. I’ve also made a chocolate glaze by adding cocoa powder to the powdered sugar.
Through experience, I have learned that some gluten-free flours are drier than others. Be sure to adjust ingredients to get the best consistency. I often experiment with how much of each ingredient to use, and that is how I made the best gluten-free bread recipe possible!
Storing and Reheating Tips
Want to keep your gluten-free zucchini bread fresh and delicious for as long as possible? Here are some storage and reheating tips:
Room Temperature: Store the bread at room temperature in an airtight container for up to 3 days. Make sure it is properly sealed or it may dry out.
Refrigerator Storage: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to 1 week. You could also put it in an airtight container, as long as it is wrapped well.
Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 2 months. Let it thaw overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to store the bread for more than a day or two, it’s best to glaze it just before serving. This will prevent the glaze from becoming sticky or dissolving.
As for reheating, I don’t have too many tips. The bread is normally great, but you could try microwaving it for 30 seconds before eating if it’s not warm enough. That normally does the trick! I find this method especially effective when it’s been in the fridge.
Frequently Asked Questions
Final Thoughts
This gluten-free bread recipe is an absolute winner. It’s moist, delicious, and so easy to make. Whether you’re gluten-free or not, you’ll love this zucchini bread. It’s the perfect treat to share with family and friends, and it’s a great way to sneak in some extra veggies. So grab your ingredients, preheat your oven, and get ready to bake the best gluten-free zucchini bread you’ve ever tasted! If you’ve enjoyed this recipe, be sure to check out my other bread recipes. Happy baking, everyone! Can’t wait to see yours turn out, so be sure to leave a comment or rating and share your variations!
How to Master Gluten-Free Bread Recipe & Beat the Grain in 7 Steps
Ingredients
Main Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour Blend Ensure it contains xanthan gum
- 2 tsp Instant Yeast Also known as rapid-rise yeast
- 1 tsp Salt Sea salt is preferred
- 1.5 cups Warm Water About 105-115°F
- 2 tbsp Olive Oil Extra virgin olive oil
- 1 tbsp Honey Or maple syrup
Instructions
Preparation Steps
- In a large bowl, combine the gluten-free flour, yeast, and salt. Mix well.
- Add the warm water, olive oil, and honey to the dry ingredients. Mix until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 375°F (190°C). Grease a loaf pan.
- Gently transfer the dough to the prepared loaf pan. Smooth the top with wet fingers.
- Bake for 50-60 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
