Gluten-Free Goddess Zucchini Bread

Gluten free zucchini bread
Delicious gluten-free zucchini bread.

Today's post will be short and sweet. I have no proper words for the complicated stew of thoughts and feelings stirring inside me. My heart breaks for every living soul touched by Aurora, Colorado's horrific tragedy. As we collectively sift through the debris and damage, my hope is that insight, wisdom and peace will prevail.

I am reprising a favorite recipe here on Gluten-Free Goddess. A cinnamon laced tea bread made with garden fresh zucchini.

Gluten-Free Goddess Zucchini Bread Recipe

Recipe posted August 2010 by Karina Allrich.

 You can make this lovely gluten-free zucchini bread with or without eggs. And it's dairy-free. Its delicate flavor comes from a secret ingredient. Coconut milk.

Preheat your oven to 350ºF. (You know all about checking the oven's temperature, now, right?) Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

Ingredients:

1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (or tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
2 free-range organic egg whites, beaten or egg replacer (1/4 cup liquid)
1/4 cup coconut milk
1 teaspoon fresh lemon or orange juice
1 tablespoon bourbon vanilla

Option:

1/3 cup chopped walnuts or pecans

Instructions:

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork (I learned this tip from 101 Cookbooks). Set aside.

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

Scoop and scrape the batter into the prepared loaf pan and using a silicone spatula, even out the top. 

Add a few shredded zucchini strands to the top.

Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or batter.
Cook time: 1 hour

Yield: 1 9-inch loaf

Recipe Source: glutenfreegoddess.blogspot.com

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GFG Tips on gluten-free bread baking:

Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit.

If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes).

The first time I tried making gluten-free zucchini bread I did not press the moisture out of the shredded zucchini and my loaf was gummy in the middle from too much moisture.

If you find your tea breads and cakes turning out gummy, or falling after baking, you may want to take your oven's temperature- some ovens never quite reach the proper temperature. You can combat this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy product).



Gluten free zucchini bread
This lovely G-free Zucchini Bread was featured on The Family Kitchen




I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.

For substitution help, please see my guide to baking with substitutions here.

 Karina

121 comments:

  1. Your photography is off the charts! This recipe is clearly another winner. ♥ So Delicious coconut milk.

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  2. Karina - what do you think about using the sorghum but decreasing the amount and replacing it with other flours - maybe millet, teff, buckwheat, brown rice? Also, do you think the egg replacer works equally as well as the egg whites?

    Definitely going to give this one a try!

    Ellen

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  3. I can't wait to try this! I love using coconut milk. If only the zucchini in my garden were ready to pick. Luckily it's not to hard to find someone else with extra!

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  4. I hope I have enough time to make this during the weekend; It look fabulous! I just finished making a version of your Vanilla Cornbread for a Sangria party on Friday! ♥

    I'm so glad you are able to eat coconut now. Are you doing eggs again?

    ps - my hair will have streaks of peacock blue by the end of the night ;)

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  5. This looks yummy! I just wanted to pop in and say thank you so much for your blog! I am newly gluten free- seeing if it will help heal an inflammatory muscle disease I have. Some research has shown positive results.

    Your blog is one of the wonderful resources that encourage me and give so much help along the way.

    Linda C

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  6. Oh!! I love Sons of Arnachy (love all the actors in it) and Zucchini bread (not necessarily in that order). It's probably time for me to try it (zucchini bread, I mean) gluten-free. Problem is where do I find ingredients like xanthan gum and sorghum flour? I guess I'll have to keep my eyes open next time I go grocery shopping.

    Paz ;-)

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  7. Thanks, beauties, for all the zucchini bread love. Not to mention, fellow fans of Sons of Anarchy? Let it roll, baby, roll. xox

    As for subs- I imagine you could deepen the flours with some millet and buckwheat- or even almond flour. I wouldn't use more than a half cup of the heavier flours, though (unless you prefer your zucchini bread more dense).

    I made this several ways- and it works egg free (slightly more dense), and with egg whites only (rises higher, a bit lighter).

    Paz- for your experiment I might suggest using a gluten-free flour mix with the xanthan gum already added. King Arthur Flour now makes one. Or check out any Whole Foods or natural food store for a gluten-free section.

    Linda- I know several people with autoimmune diseases that have benefitted from going gluten-free and anti-inflammatory. Good luck!

    xox Karina

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  8. I started watching SOA last season and I am totally hooked - it rocks! I have a note on my computer with the date and time of the first show of the season so I won't forget.

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  9. Hi Karina,

    The zucchini bread looks wonderful. I haven't gotten any more from my CSA, though. :( I love the fact that I can picture where you are talking about. (I used to live in Culver City.)

    I have never seen Sons of Anarchy, but my best friend had a small role in two episodes. She actually got cut from one of them. They almost brought her character back for an upcoming episode, but, alas, no. Hollywood?!

    Now, I must go peruse all of your recipes. I have chosen you for adopt a gluten-free blogger, this month. I'm not sure how I will chose one, or two, or twenty. I started early, so maybe I will do them all. Think I have time?

    Tia

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  10. I love the strands of zucchini peeking out from the top of this bread. Glad to see you are making friends with your new oven.

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  11. Mm this looks delicious. Glad you have an GF version of this moist treat :).

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  12. I would love to try some of your baking recipes I can't get sorghum flour here in France. What can I use instead? Keep blogging.

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  13. It's late winter here in Australia, but our summer produced so prolifically that I have tubs of shredded zucchini in the freezer still. I might resurrect them for this yummy dish.

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  14. Yum! Looks tasty! I have a honking big zuke sitting in my fridge just waiting to be turned into something good!

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  15. A week and a half ago, I was on your site looking for a zucchini bread recipe, and alas I had to look elsewhere! But VERY much looking forward to trying this one with the leftover zucchini I froze for another loaf (It was one honkin' zucchini!), as everything here so far has been amazing!! THANK YOU!

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  16. You're rocking that camera lately. The zucchini bread is absolutely gorgeous.

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  17. Gabriella12:58

    I can't wait to make this recipe with egg replacer! Love your photos! I'm salivating! And I really love baking with So Delicious coconut milk. So good!

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  18. Looks great! Thanks for the tip on pressing the water out of the zucchini.

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  19. Karina,

    I wish there could be a way I could SHARE your entries through a Face Book link.
    It's really the easiest way we can all follow you...there is just too many blogs/websites/emails/Feeds to follow, and everyone uses Face Book. Thank you for the obvious gift that you are to all of us. Have a beautiful weekend! :)

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  20. Thanks, everyone- you're the best! xox

    Danielle- I have a Facebook page where you can "Like" the GFG page and see my recipe updates in your time line. (Look in my blog sidebar.) I also added links at the bottom of each post here to "Share on Facebook", Twit This, etc.

    Hope that helps! And thanks for the feedback. xox Karian

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  21. Anonymous20:33

    I hate to break it to you but brown sugar has gluten in it. The only sugar that is gluten free is turbinado sugar which is a raw sugar with no processing. I have been gluten free for over twenty years and I have done a lot of research. Maybe you could do this recipe with raw sugar?

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  22. Anonymous,

    In my nine years of baking gluten-free I have never encountered brown sugar that was not GF (unless someone stuck a piece of bread in the bag to keep it soft). I have used it in baking since going gluten-free (in fact, I recently underwent an endoscopy which showed completely healed villi- impossible if the sugar I have been eating for 9 years contained gluten).

    Brown sugar is cane sugar with molasses added back in (molasses is the mineral rich byproduct from the sugar refining process; or it can also be derived from sorghum, which is a gluten-free grain).

    Look for 100% cane sugar on the label, to be sure.

    And don't ever eat brown sugar from a kitchen where the cook keeps it soft with a slice of bread.

    Turbinado sugar should work- though it's less moist and soft; but it should work.

    Cheers,

    Karina

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  23. I just found your blog and I love it! Can't wait to read all of your recipes for gluten free goodies!

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  24. Karina,

    After going through my umpteenth round of the elimination / rotation diet to isolate food allergies; I have recently discovered I am allergic to cane sugar, stevia and agave, amongst other sweeteners. Is honey a viable substitution for the brown sugar? Or would a fruit puree, say... dates or raisins, be a better replacement?

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  25. This is a great recipe! I would have to sub out the sugar and some of the carb-heavy flours, but this is a good staring place for me. Mind if I tinker with it a bit to suit my pre-diabetic self?

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  26. I know you must have a high-altitude version of this one. Didn't you use to live in Santa Fe? I live at 6300 feet. Any suggestions. Laurie

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  27. Karina, you get some of the funniest comments from people.

    I'm glad you finally got this recipe to come out right!

    I must admit I find myself a wee bit envious you have gotten to add eggs back! Ahhhh, eggs. But I'm also pleased for you at the same time. It's that funny mix of emotions you get sometimes when something lovely that you want to have happen for you happens for someone you like.

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  28. Gree- thanks for your comment!

    Suzanne, you can definitely bake with honey. See my post on sugar substitutes for tips. I'd probably use a combo of honey and some dates or raisins processed into a granular texture, for the volume.

    Carolyn, I think almond meal would be fabulous in this bread. I'd balance it with brown rice or buckwheat flour. See what I just wrote to Suzanne re sugar subbing.

    Sally Darling! So nice to *see* you. I actually rarely use eggs since the May incident; though I've found that egg whites are anti-inflammatory, so I may use them more in the future. I still bake with egg replacer 99% of the time, and eat vegan otherwise; so no need to feel envious. ;-) I'm envious of you who can enjoy wine! Giving up coffee and wine and chocolate has been really hard. But I'm hoping this detoxing ulcer-friendly diet approach will work. xox

    Karina

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  29. This recipe looks quick and easy, but absolutely effective. Will give it a go. :0)

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  30. Mom to the rescue! I made Zucchini bread yesterday while my mother-in-law kept the baby occupied! It only used one of the zucchinis from my mom's garden so I'll be doing my own experimentation. Sorghum and my digestive system aren't so friendly.

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  31. I just made the zucchini bread which was delicious! What is the best way to store the zucchini bread if you don't want to freeze it?

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  32. I find that gluten-free vegan baked goods survive best if frozen. I wrap slices and take them out to thaw as needed. That said, if you cannot freeze the bread, I would suggest wrapping it tightly and keeping it in the fridge as a loaf; use a very sharp knife to slice pieces as you need them. The bread may begin to change texture after a couple of days, though. It's definitely the best texture the first day (and if frozen on the first day). Best, Karina

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  33. I just made this, followed the recipe perfectly. My load is beautiful and delicious! Going to visit a few gluten free relatives in a few weeks. I'll make this for them.

    This is going to become a Sunday night tradition (so I'll have good bread every morning during the week!)

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  34. I made 3 loaves yesterday, having to bake in 2 rounds because I had run out of brown sugar. This bread was SOOOOOOO good that by the time the second and third loaves were out of the oven the first had been eaten!! All of my kids loved it and so did the neighbor's son who wants me to share the recipe with his mom.

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  35. Your zucchini aka courgettes bread looks so tasty & truly appetizing too!

    MMMMMMMMMMMM,...a while ago I made Sophie's moist GF zucchini muffins. You can find it on my blog.

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  36. Cara11:56

    Wonderful photo!

    Quick, possibly silly question...did you peel your zucchini first? In all of my baking adventures, I have not yet used zucchini, and I can't remember what my mom did with hers. Based on the photo, it looks like you might have grated skin-on, but just wanted to check so to get the right texture.

    Thanks!

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  37. Thanks, Lovelies. So glad you liked the zucchini bread! xox

    Good call on the peeling question, Cara! Just added the note into the recipe: I partially peel my zukes, in stripes. xox

    Karina

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  38. Christina Perucci20:31

    Karina,

    I made this bread this morning and both my kids gobbled it up (although my 3 yr old was horrified when he saw me putting the zucchini in!).

    For the last 8 months, while trying to figure out why my 20 month old daughter wouldn't eat and put on weight, I used lots of recipes from your site - they have ALL been delicious. You have been such a huge help - THANK YOU!

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  39. I'll be making Summer Squash bread based off this recipe tonight & starting Sons of Anarchy :)

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  40. I'm real grateful for this site. Your recipes have saved me many times!!

    I love this recipe and it was the perfect thing to make and eat for a rainy day! Yum.

    I'm thinking about maybe using this recipe to make pumpkin bread as well...

    Thanks again!

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  41. Hi Karina,

    I wanted to let you know that I added this recipe to my favorite recipes from last week! It's so beautiful! As your comments screen out links, I would just say that if you want to check out the post that its featured in, head over to my blog! Thanks :)

    ~Aubree Cherie

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  42. I added about 3/4 tsp. pumpkin pie spice. It was super moist and delicious. My first attempt at gluten-free baking... and it was a success.

    Thanks!

    Moriah Cyr

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  43. Anonymous21:16

    Karina,
    I made this bread and it was wonderful! The coconut flavor was just perfect and I liked the size of the loaf too- not too big just right. My 15 month old loves it too! Thanks & please keep sharing your yummy GF creations- I'm hooked!
    Emily

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  44. What could I sub for the So Delicious for a friend who can't do coconut? What about orange juice? Should I add a spoonful of oil to account for coconut's fat content? Thanks, Karina!

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  45. Hi ~M- Yes, you could sub orange juice or pineapple juice. Or even limeade. I think any of these would be delicious in this bread. Let us know what you do! xox Karina

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  46. Ninufar21:49

    Thank you so much for another amazing recipe...

    For Val and Ghislaindel: I've been playing around with mixes of buckwheat flour, arrowroot, and (when I have it) mochiko (sweet rice fl) to replace sorghum. (And I know buckwheat fl's gotta be available in France, otherwise pas de galettes!!)

    Doing 2/3 buckwheat and 1/3 arrowroot worked well texture-wise but has a little less structure than sorghum fl, so make sure to use a good pan. Millet flour might be a good replacement, too, but I don't always tolerate it.

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  47. Anonymous00:01

    OH man! I just finished this bread, made in my teensy dorm kitchen (with hyperactive oven no less!) and it turned out beautifully. I used yellow summer squash which seems to also work well. Thanks for the yummy gluten free treat!

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  48. Why would this recipe be so much different than your banana bread recipe ? Were you just trying it a different way, I love that recipe and have thought about using zucchini in it instead.

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  49. So glad folks are diggin' this recipe. I need to make another loaf this week.

    Don- I'm always coming up with new recipes for the blog. Trying new ratios/combos. If you start with the banana bread recipe, you'll have to tweak it, probably.

    xox Karina

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  50. I just made this... pretty darn good. It's a good sign when the husband likes it.

    I don't have sorghum flour... So I used half buckwheat and millet...

    Once all of my muffins were in the pan, I realized that I forgot to add the baking soda, whoops! Also, I used just half the sugar. The sweetness was perfect. And added 1/2 tsp allspice and 1/4 tsp ground ginger and about 1 tsp of vanilla. Oh yeah, I don't have brown sugar, so I just added a little less than a tablespoon of black strap molasses (less sweet than regular molasses and lots of iron). I omitted the eggs for the Replacer. And since my girls can't eat nuts, I added dried cranberries instead.

    However, the batter was really hard to mix, so I added 1/4 cup more rice milk (I was too lazy to open up a can of coconut milk)...

    In the end over all good result. The center was a tad too moist (I did as you told and squeezed out the liquid from the zucchini)... So it was either my oven temp is off (gotta get me one of those oven thermometers) and the lack of baking soda made a difference... or I shouldn't have added more liquid (but the consistency was like bread dough almost)...

    Do you think its better to use more millet than buckwheat? I would also like to find gluten free oat flour to give it a try. (I have a really good recipe for oatmeal pancakes, but they use egg).

    Anyhow, thank you!!! I just started re-reading your blog (gave up on baking for a while)... Welcome to LA (from the San Fernando Valley)...

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  51. kriskel07:36

    I've tried making this twice and it didn't turn out either time :( I pressed the moisture out of the zucchini too! Although, my hubby says that I should use less xanthan gum than what the recipe calls for because it was literally like chewing a peice of zucchini bread gum. I will attempt this again at some point.

    I'm new to gluten free cooking :)

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  52. Christina, I suspect the batter was thick because you didn't use sorghum flour. Millet and buckwheat are two dense, heavy flours. Less sugar will change the lightness factor, too. Adding extra rice milk to compensate for the change in flours probably added too much liquid overall; in general, if they were gummy or moist in the middle it's a too much liquid issue (or an oven temperature/not baked long enough issue, as you mentioned). And thanks for the welcome!

    Kriskel, I'm not sure what is going wrong (did you switch out flours/use less sugar? Did you use egg replacer (whisked with 1/4 cup water) or eggs? The xanthan gum is actually a small amount- I doubt that's the issue. See what I wrote above to Christina regarding moisture in GF recipes (too much moistre can make a gummy center).

    So many people have tried this recipe and it turned out well- so. My guess is something isn't right with the stove (temperature), or perhaps measuring method (use dry nested cups for dry ingredients and liquid measuring cup for liquid), or simply not baking long enough.

    The texture in my bread here was perfect- a moist tender crumb.

    Karina

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  53. Is this going to work well with regular (full fat) coconut milk in place of the So Delicious? Or should it be watered down? Looking forward to trying this!

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  54. I think canned coconut milk will be a bit heavy in this. You don't want the bread gummy. Yes, I'd thin it down a little bit. It's really good- we just baked our third loaf in two weeks. Karina

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  55. Rose22:52

    I am new to Gluten free. We are limited with money funds at this time. I have white rice flour and oat flour. Any recipes that you recommend? I'm looking for quick breads or cookies. We also can't do dairy or soy.

    Also, how do you print just the recipe and not all the other comments, etc??

    I really am glad that I found your web site and know that it will help us.

    Thanks, Rose :-)

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  56. Karen13:00

    Love Love Love! Thanks you so much for your recipes, they are yummy.
    I live in Canada and we don't have So Delicious coconut milk here so I used canned light coconut milk and it worked fine. I cooked it for 55 min in my pampered chef bread stone and it was perfect! Thanks!

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  57. johannah23:02

    Tasted of autumn rain. Thank you for sharing this recipe and making me feel like a gourmet! I must attempt all of your recipes.

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  58. Awesome bread! Thanks Karina! We've had quite a few unsuccessful muffin attempts in the past, so were a bit wary, but this came out perfectly. I actually used the full fat coconut milk from the can, the egg whites, and just 1/2 cup brown sugar (but packed). I think I'm going to add a bit less next time, it was plenty sweet!
    The crust is wonderfully crunchy and the center really moist. I added a tad more coconut milk because it seemed a bit dry, but I would just note that the batter was more like bread or cookie dough, and less like a traditional zucchini bread dough... it may seem to dry, but it isn't!
    While I'm here, I also just have to thank you for your information about flour mixes and substitutions... you are becoming my go-to blog for baking (-:

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  59. I just made your zucchini bread as my first foray into all that is gluten free...it's wonderful! I never would have known it to be gluten free had I not made it myself. Thank you for sharing!

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  60. i have a huge zucchini just sitting on my kitchen table waiting to be used for zucchini bread! i'm going to experiment a little since i don't have sorghum flour. will let you know how it goes.

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  61. Can you beleive that I have zucchini bread in the oven as I'm checking out your post!! :D I love it!

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  62. Hindy20:53

    Hi Karina,
    Just bought tons of ingredients and have everytihng for this recipe but a zuchinni :) Will be buying one soon though!
    I have a question, How do I adjust baking time if I bake this in an aluminum tin pan? (the disposable type I dont have any real pans). Would it need to be baked more or less?

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  63. I am going on vacation next week, your recipe came just in time, I will make it and take with me so I will always have bread to enjoy with my meals.

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  64. What a nice recipe to use up some of those incredibly fast breeding vegetables lurking in the garden! Yumm..
    And I'm glad the wedding went so well :)

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  65. I just made this and subbed 1/2 c maple syrup for the sugar and added 2T coconut flour to compensate for the extra liquid. It's delicious. The loaf is pretty short, but it's delicious!

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  66. Susan W.19:04

    Hi, Karina. I just made this bread using 2/3 c. Agave Nectar and added 2T almond meal. It is so yummy! Not too sweet so I don't feel bad spreading sweetened cream cheese on it. It's hard not to sit and eat it all at once.

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  67. This bread looks so lovely and perfect! That tip to remove water from zucchini always works .. one more thing I do is trow some salt and let it rest and the squeeze the water out completely .

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  68. This looks wonderful! I especially love how beautiful your loaf looks with the strips of zucchini at the top of the loaf.

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  69. this is in the oven on my first attempt! wish me luck, the batter was delish!

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  70. Anonymous11:41

    This recipe looks great. What can I use to replace the coconut milk? Water or regular milk?

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  71. Thanks for this post Karina. I've been challenged to give zuchinni bread a go and this recipe looks like a wonderful place to start. I will let you know how it turns out. :)

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  72. Just made this today - SO yummy! Thanks :)

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  73. Anonymous13:19

    Karina, thank you so much for your dedication to helping people like me into this gluten free world. Our grandson is a sensory deficit child and your vegan cupcake and zucchini bread are a God send to both him and myself. We make them together and it makes me cry at just writing you because it is a precious experience to us both. God bless you, you have a food ministry and it has definately blessed us!!!

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  74. Thank You So Much for sharing your recipe!!
    I just made this bread & it turned out Wonderful!!!
    I changed a few things;
    I doubled it & got 3 small loaves,2"x3-1/2""x7"
    I added 1 cup of Expandex
    used Crisco oil instead of Coconut or olive oil
    1tsp cinnamon 1tsp nutmeg
    used 1 cup white sugar & 1 cup brown sugar
    Added about 2 tsp of vanilla
    I wish I could add a picture, the texture is just like I'm used to!!

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  75. Okay, I've done a TON of gluten free baking since the diagnosis in February, and several of those recipes were from your site. This is by far the best, most well-rounded recipe I've made so far. Mine took 51 minutes, and turned out PERFECT! It's moist and delicious, and full of flavor. Sweet, but not too sweet. Dense, but not heavy.

    Gluten free or not, it is SO DELICIOUS!!! If I were to choose one recipe to take to pot-lucks or dinners with my glutenous friends, it would be this one. No one would ever know the difference, and they'd enjoy the heck out of it!

    I added just under half a cup of mini chocolate chips. They were the perfect addition, and just the right amount. I think reg sized chocolate chips would have overpowered it.

    Thanks for another awesome recipe!

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  76. Anonymous12:58

    I just baked a modified batch of your zucchini bread and it came out wonderfully! My husband is GF but my son always wants whatever Daddy has so I have to keep that in mind whenever I make treats.
    I am a strict real food eater and I don't let our toddler have much refined sugar at all. I had been wanting to make the zucchini bread for a while but the recipe calls for a cup of brown sugar and that doesn't fit the bill for our nutritional requirements.
    I was able to use 1/4 cup of brown sugar mixed with 4 oz. unsweetened apple sauce and 4 oz of banana baby food.
    I also added about 3/4 cup of grated carrot in with the zucchini. I gently wrung out the grated carrots with the grated zucchini in a large cloth napkin. It's been a humid rainy summer up here in Vermont so I didn't need to add any liquid at all since I added moisture with the applesauce and bananas. I did however, reserve the liquid I wrung out of the carrots and zucchini in case I did need some liquid. These are some lovely little muffins with some good nutrition too! Thanks so much for all the inspiration!

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  77. Made this tonight, and it was quite tasty! I made a few subs to accommodate my family's allergies, and I'm wondering why only egg whites rather than whole eggs? Thanks!

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  78. Anonymous22:56

    i substituted 1/2 c. of maple syrup and 1/2 c. of stevia in place of the brown sugar and i used corn starch instead of the tapioca starch (since I was all out). It turned out great and tastes delicious.

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  79. I made this last night, but with a couple of changes. 1) I replaced the zucchini with cooked spaghetti squash. 2) I replace the sugar with 1/2 cup agave + 2 Tbsp coconut flour as someone suggested. If I did it again, which I probably will, I'd add more cinnamon or maybe cloves and nutmeg. The spaghetti squash made it very moist, but not very flavourful. I've also made the recipe before with whole eggs instead of whites, and it worked that way too. The many variations people share reassure me that it is safe to experiment with gluten free baking. Enjoy!

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  80. Anonymous21:43

    I tried this loaf just the other day, and I have to say that it is THE BEST zucchini loaf I have ever made! Moist and flavorful and amazing! Will definitely making it again...Thanks for a wonderful recipe

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  81. Anonymous17:28

    I made a few subs and it was wonderful! Instead of a loaf I made muffins and it was better than any zucchini bread I've ever had. I'm allergic to eggs and coconut so I used Ener-G egg replacer and vanilla soymilk. I also wanted some protein so I used half Ancient Harvest Quinoa Flour (I can't seem to find the flakes anywhere) and half sorghum. Instead of light olive oil I used walnut oil since I was out of walnuts. It was a bit thick/sticky so I added a splash more soymilk and scooped the batter into 12 paper lined muffin tins. It only took about 30 minutes to cook. Muffins are a good option for those in a hurry or those without an oven thermometer (I hate a fallen loaf). I topped them with soy-free earth balance blended with honey. They only lasted 24 hours in our house, and there's only 2 of us! :P
    Thanks for all the fabulous recipes, you're a godess-send.

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  82. Anonymous14:29

    This was my first attempt at GF, dairy free bread baking. I followed the recipe exactly and I was so excited to pull this loaf out of the oven and declare "Wow! It looks like real bread!" lol
    Had a slice drizzled with a little honey....Mmmmm very yummy!
    I love your recipes! Can't wait to try more of them!
    Melissa

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  83. very good recipe ... thanks

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  84. I made this for the first time today, and only altered it slightly - I'm allergic to egg whites, so I used Ener-G egg replacer and 1 real egg yolk, and then used Coconut sugar instead of brown sugar. And my hubby who doesn't have to be gluten free had no clue that is was gluten free - nor did anyone he or I work with..... thank you so much for making me love baking again.... I've only been gluten free for 4 months and I thought I was going to have to give up baking and pastries - but not with all these great recipes !!! Thanks, Deb

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  85. I made this last night. My boyfriend and I both took a bit and said a BIG YUM.

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  86. Mary16:05

    any suggestions to cut down on the amount of sugar?

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  87. This is one of our favorite recipes! I use almond milk (coconut sensitivity) and a whole egg. I also use about 1 1/2 zucchinis per loaf (usually make 2 at a time). It comes out moist and slightly sweet every time. My 4yo can't get enough, and my non-gf husband actually ate it (and said I could make it again)! Definitely a winner :) Oh, and I also use this recipe to make carrot cake muffins, just sub out the veggie and cook for about 30 minutes.

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  88. Ok, the idea of striping your zucchini is so genius, I love the way it looks when it bakes, I actually had to look closely, thought it was some sort of design. Your recipe is so detailed, and I love the tips you give (my flours are always in the fridge). Thanks for this!

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  89. Thank you for this gem of what is true. Newly gluten-free, in a body that is both female and becoming disabled, with 2 clear souls to guide through a world where none of these characteristics are valued. I'm stumbling around, looking for light, and I found yours. I record some of the stumbling at christina-zin.blogspot.com/
    I'll be posting soon about this new twist of the road. Thanks for existing out there, for those of us wandering.

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  90. I made this recipe last night- it was pretty great. I doubled the recipe, using corn startch instead of the tapioca and used 1/2 cup regular sugar and 1/2 cup agave (with 1 tablespoon extra flour as suggested in other comments. The result was a loaf and six muffins that are pretty delicious, but there is a slight metalic aftertaste. I'm wondering if it's because I accidentally used 4 tablespoons (not teaspoons) of baking powder? Has this happened to anyone else?

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  91. Yes- 4 tablespoons of baking powder would give it a metallic aftertaste.

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  92. Thanks Everyone, for the zucchini bread love. We're making another loaf today! xox

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  93. Anonymous11:59

    I was just wishing for a gf zucchini bread recipe & then you provided it! Mine looks gorgeous right out of the oven. Hubby can't wait to try it. Thanks!

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  94. Am a long time baker and have recently gone GF since May. I have double ovens and two Kitchen Aid mixers, so I made your recipe along side of my old recipe. I did use flax seed gel(1 1/4 C. Water and 1cup Flaxseed, mix in blender to gel )
    1 heaping T gel=1egg. I also used plain vanilla and added raisins instead of nuts.
    Awesome! Did a taste test with my hubby and daughter and we all preferred the GF loaf!

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  95. I think this sounds wonderful. I'm glad that it's gluten free and dairy free. I do appreciate the special tips.

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  96. I made 4 loaves of this today. They are amazing. Thank you again for all of your recipes!

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  97. Anonymous17:32

    Thanks so much for this great recipe. I added a little grated carrot as well. Loved the shredded zucchini pieces decorating the top. I used light coconut milk and coconut oil. Will use a little less brown sugar next time as I prefer things less sweet. I always add more cinnamon than called for and used up the rest of my pecans (which also exceeded the recipe but oh well!). LOVED IT! Nice rise in the oven, and I baked it to 210F per instaread thermometer. Definitely a keeper. Thanks! TrueNorth

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  98. I have many zukes, as you call them, and really want to make bread but had a hard time finding the individual flours and Xantham gum so I just bought a box of baking mix that has all those flours you mentioned. Can I use that as a replacement? And how much should I use?

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  99. I would like to nominate you for the “Sisterhood of the World Bloggers Award” . Would you be okay with this?

    You do so much for us mini gluten goddesses.

    Elle
    xoxo

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  100. This looks amazing! Is that your usual flour mix for breads?

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  101. Searched and made this recipe Sunday and it was the Best! used Arrowroot instead of Tapioca, since it was on hand. This one is a keeper for our family. thank you!

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  102. This was absolutely wonderful. I have no complaints. None. It's simple, delicious, and doesn't use any ingredients I can't or don't want to eat. Thank you for sharing. I will be making this many many times. :)

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  103. Anonymous17:09

    Hi I'm wanting to make this recipe with coconut oil but I've never baked with it before. I just bought some and it's solid, so do I need to melt it in the microwave before I add it to the mix? Let me know. Thanks Karina.

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  104. Anonymous19:31

    Hi Karina. I just made this bread and it's cooling in the loaf pan as I type. I have a quick question though. It doesn't look like my bread rose at all. I followed your instructions and ingredients to a T. I used the Ener-G egg replacer and the coconut oil. The picture of your zucchini bread looks like it almost rose to the very top of your loaf pan. Mine on the other hand rose only half way up the pan, if that. I used a 9-inch loaf pan as you said. I noticed when I put the batter into the pan that there wasn't much batter at all though, so I was kind of anticipating that it wouldn't fill the pan when I baked it, but I was hoping I'd be wrong. Is this why it didn't rise like yours? Because it doesn't have that much batter/flour (only 1 1/2 cups of flour)? But even if that's the case, how come yours filled your loaf pan?

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  105. I made this on Saturday night, accidentally with two full eggs rather than egg whites (I read that part too late), but I'll be darned if this wasn't the best zucchini bread I've ever had, glutened or not. My husband was amazed that it wasn't regular flour and promptly devoured a few slices. Absolutely delicious, Karina. Thank you for sharing!

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  106. Beki B11:03

    Thank you Karina!
    I made this bread as muffins for my VERY picky 5 yr old son who was recently diagnosed with multiple food sensitivities. I crossed my fingers as I gave it to him. He loved it and asked for two more!! I followed the recipe with the exception of the brown sugar (can't do cane sugar). Instead I used beet sugar and the muffins were wonderful!
    Thank you again on behalf of a very hungry little boy who just wanted to feel normal again!

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  107. Made these tonight. Delicious! I tend to sub as I cook.... Cut the sugar in half and used coconut sugar - still really sweet and yummy! Used cream instead of coconut milk. I didn't want to open a can of coconut milk and didn't have any in the fridge. Baked in 11 greased muffin tins for 30 mins. Will be making again!

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  108. Karina,

    I love your blog! It's super helpful. I do adult Foster care for adults with disabilities all of them gluten-dairy free and a couple are sugar free. So you can imagine finding non-cardboard tasting food. I'm so glad I found this you have the best recipes on interwebs (as far as I've found)

    Keep Up the amazing work!!

    <3 MoMo

    P.s. I added dark chocolate morsels to this instead of nuts to be dessert. Passed with flying colors!

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  109. Love love love love LOVE your blog. I do adult Foster care for adults with disabilities. A ll are gluten-dairy free and a couple sugar free. So when it comes to Tate treats...everything tastes like cardboard! But I stumbled upon your blog. And absolutely love the recipes. Best I've found so far. And they Don't even notice the difference now that I have good recipes.

    To this I added dark chocolate morsels instead of nuts. It made it more desserty and was a big hit. Had to hide it!

    though. My favorite recipe is got to be the peachange ice cream (I turned that into pom once took some playing but it was great!

    Keep Up the amazingness!

    <3 MoMo

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  110. Anonymous03:45

    So delicious and beautiful (I love the strands on top). I subbed out the sugar for a half cup of honey and half cup of finely chopped dates. Turned out moist but holds together well. I will make again and again, and perhaps try the chocolate chips, or a savory version with green onions, parsley, and dill. Thank you so much!!

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  111. Obviously there are already a ridiculous amount of comments here telling you how great this recipe is! But I wanted to say that I've made this on three separate occasions now and all three times it turned out great and was a big hit with my whole family (who can be picky about gluten-free baked goods).

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  112. Karina,

    Just found this recipe yesterday, and I wanted to let you (and your readers) know how delicious this bread was. The texture was fluffy and light, and my whole family enjoyed it. My husband, who can be difficult to please, kept going back to the bread board for more; and my daughter, who is game to try new things said that it tasted even better than it smelled, "And it smelled sooo good!" she said.

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  113. This was a huge hit! I used almond milk and egg replacer for a vegan loaf and we were thrilled that it tasted just like our favorite "regular" zucchini bread before the gluten-free vegan days. Thank you for a wonderful recipe! The crusty top and moist soft interior was pitch perfect.

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  114. Beth22:09

    This bread was amazingly delicious! My first loaf is GONE. I'll be making another TWO tomorrow. (I didn't have sorghum flour, so I subbed 1/2 cup millet, 1/3 cup tapioca flour, 1/3 cup rice flour, and 1/3 cup cornstarch.) I cannot believe how delicious this bread was.

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  115. Anonymous11:25

    Can GF breads,muffins,baked goods be frozen and do they have to be sliced first?

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  116. Thanks everyone- so much- for your wonderful comments. I'm glad the zucchini bread is a hit!

    And yes- it freezes beautifully.

    I slice, wrap, bag and freeze all my gluten-free baked goods (there's just the two of us in our household now). This preserves texture and freshness.

    Cheers,

    Karina

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  117. Your recipes are brilliant! I used to adore chocolate zucchini bread. Ever considered adapting this recipe to a chocolate zucchini bread, or muffins perhaps? Even better, cup cakes with icing??? (and dairy-free chocolate chips?) I'm dairy free and wanna-be gluten free. Thanks for all you inspiration!

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  118. I can't print your recipes anymore with this new format - is there a way? If I try cutting and pasting, it comes out all funky

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  119. Debbie19:15

    We love, love, love this recipe! I started adding chocolate chips to mine, and now there's no going back....

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  120. Thank you, thank you, thank you! This was my first ever attempt at homeade gluten free food and it went swimmingly. Your blog is helping me win over the celiac heart of my long term crush, I couldn't be more excited to try out more of your recipes on him!

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  121. Thank you, thank you, thank you! This was my first attempt at homeade gluten free cooking and it went swimmingly. This bread is helping me win over the celiac heart of my long term crush. I can not wait to try out more of your recipes on him!

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Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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