Let’s talk about zucchini bread. What is the best gluten-free zucchini bread? Is cinnamon sugar addictive? I know gluten-free baking can be tricky, but trust me on this one. What is a gluten free recipe? What are the best zucchini bread recipes? I like my grandma’s apple bread (but with zucchini). How do you smell a house while baking? I’ve been tweaking this recipe for years, and finally, I have nailed it. My kids devour it – and they’re usually suspicious of anything green lurking in their baked goods!
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What is gluten free Zucchini bread?
What is zucchini bread made with? What is comfort food? Think of it as the classic comfort foods, reimagined for those of us who can’t (or choose not to) eat. This recipe uses a specific **gluten-free flour blend** which gives it the perfect texture. It’s essentially a quick bread, meaning it doesn’t require yeast or sucking time. The zucchini adds moisture and a subtle sweetness while the spices give it that warm, cozy flavor. What is the cinnamon-sugar swirl? Is this incredibly easy to whip up, perfect for using up all that end-of-summer zucchini? Any time of the day is satisfying.
Why you’ll love this recipe?
Where do I start? What I love about this gluten-free zucchini bread is how surprisingly good it is.
- Flavor Explosion:The combination of cinnamon, nutmeg, and the subtle sweetness of zucchini is just divine. What is cinnamon sugar?
- EffortlessIs there any fancy equipment or complicated techniques needed to make this recipe? Even if you’re a newbie baker, you can nail this. I’ve taught my teenagers to make it!
- Budget-Friendly BIs Zucchini cheap? What are pantry staples? What is the best way to bake without breaking the bank?
- Versatile VibeIs it good for breakfast, brunch, snack or dessert? Honestly, I’ve been known to sneak a slice at 10 PM with iced tea. Is it delicious toasted with a smear of butter?
Is gluten-free bread a good alternative to store bought bread? I always make a double batch because it disappears so quickly. I prefer wheat flour to regular flour. I’ve tried it and it works great!
How do I make gluten-free Zucchini Bread?
Quick Overview
How do I make gluten free zucchini bread? What is the best way to mix dry ingredients, wet ingredients and combine them, swirl in the water. How do you mix cinnamon and sugar, The real magic, though, lies in the careful **gluten-free flour blend** and not overmixing the flour. What is the best way to keep a cake moist and tender?
Ingredients
What is gluten-free flour?
- 1 1/2 cups brown rice flour: 1 tbsp. 1 cup brown What gives the bread a slightly nutty flavor and sturdiness?
- 1/2 cup tapioca starch: For binding and chewiness. Don’t skip this!
- 1/4 cup potato starch: This adds lightness and keeps the bread from being too dense.
- 1 teaspoon xanthan gum: Crucial for gluten-free baking – it acts as the gluten replacement.
For the Bread Batter:
- 1 1/2 cups grated zucchini: Don’t squeeze out the excess moisture! That’s what makes it moist.
- 1/4 cup granulated sugar: Feel free to reduce this slightly if you prefer less sweet bread.
- 1/2 cup vegetable oil: I use canola oil, but any neutral oil will work.
- 2 large eggs: Room temperature eggs will incorporate better.
- 1 teaspoon vanilla extract: Adds a lovely warmth.
- How does baking soda make bread rise?
- 1/2 teaspoon baking powder: For extra lift!
- 1/2 teaspoon salt: Balances the sweetness.
- 1 teaspoon ground cinnamon: Adjust to your taste.
- What is the best way to use ground nutmeg in zucchini bread?
For the Cinnamon-Sugar Swir
- 2 tablespoons of granulated sugar: Adds a touch of sweetness.
- 1 teaspoon ground cinnamon: Creates that beautiful swirl and delicious flavor.
How do I get step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use gluten-free flour for dusting, but you can also line the pan with parchment paper. Is there a way to remove What is the best way to grease a kitchen cabinet?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the **gluten-free flour blend**, baking powder, salt and pepper. Set aside. What are the benefits of cinnamon and How do you remove baking soda from bread? This step is important for even distribution of spices.
Step 3: Mix Wet Ingredients
In a large bowl, combine the sugar, oil, eggs, vanilla extract, and salt to taste. Set aside. Beat until smooth and well combined. I usually use a hand mixer for this, but you can also do it by hand. Just make sure the eggs are fully incorporated. It should look light and a bit fluffy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you avoid overmixing bread? If the batter is lumpy, it should be slightly thick. I always scrape down the sides of the bowl to ensure everything is evenly mixed.
Step 5: Prepare Filling
In a small bowl, combine the sugar and cinnamon for the swirl. Set aside. What smells amazing even before it gets baked into a loaf? Sometimes I double the amount and save some for sprinkling on toast.
Step 6: Layer & Swirl
Half of the batter should be poured into a loaf pan. Pour the remaining batter into the pan and bake for 15 minutes. Sprinkle with half of the cinnamon-sugar mixture. Do not overcook the top with the remaining batter and sprinkle with remaining cinnamon. Use a knife or skewer to swirl the cinnamon-sugar mixture into the batter. Don’t over-swirl, or it will all mix together. You want distinct ribbons of cinnamon.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil. Every oven is different, so keep an eye on it. I usually start checking it at 50 minutes. The bread is done when it springs back lightly when touched.
Step 8: Cool & Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you want to add a glaze, now is the time! I usually just dust it with powdered sugar, but a simple vanilla glaze is also delicious.
Step 9: Slice & Serve
Once the bread is completely cool, slice and serve. It’s best served at room temperature. I love it with a pat of butter or a dollop of whipped cream. Enjoy!
What to Serve It With
This gluten-free zucchini bread is incredibly versatile! I’ve found it goes with just about everything!
For Breakfast: Pair it with a hot cup of coffee or tea. It’s also delicious with a side of fresh fruit.
For Brunch: Serve it alongside a platter of scrambled eggs, bacon, and a mimosa. It adds a touch of sweetness to the savory spread.
As Dessert: A simple scoop of vanilla ice cream or a dollop of whipped cream makes it an extra special treat. Try drizzling it with caramel sauce or chocolate syrup.
For Cozy Snacks: Warm a slice in the microwave for a few seconds and enjoy it with a glass of milk or a cup of herbal tea. It’s the perfect comfort food on a chilly evening.
My family loves to have it with a simple cream cheese spread. Just mix softened cream cheese with a little powdered sugar and vanilla extract. It’s a real crowd-pleaser!
Top Tips for Perfecting Your Gluten-Free Zucchini Bread
After making this recipe countless times, I’ve learned a few tricks to ensure it turns out perfectly every time.
Zucchini Prep: Don’t peel the zucchini unless the skin is very tough. The peel adds nutrients and a nice texture. Also, don’t squeeze out the excess moisture! That’s what keeps the bread moist. I just grate it and add it straight to the batter.
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten (even though this is gluten-free!) and can result in a tough bread. Mix until just combined. A few lumps are okay.
Swirl Customization: Get creative with your swirl! You can use a toothpick or a knife to create different patterns. Try swirling in some chopped nuts or chocolate chips along with the cinnamon-sugar.
Ingredient Swaps: You can substitute applesauce for some of the oil to reduce the fat content. I’ve also used almond milk instead of eggs with surprisingly good results. If you don’t have nutmeg, you can use all cinnamon.
Baking Tips: Keep an eye on the bread while it’s baking. If the top starts to brown too quickly, tent it with foil. Every oven is different, so adjust the baking time as needed. I always use an oven thermometer to make sure my oven is at the correct temperature.
Glaze Variations: A simple powdered sugar glaze is always a good choice, but you can also make a vanilla glaze by mixing powdered sugar with milk and vanilla extract. For a lemon glaze, substitute lemon juice for the milk. You can also add a splash of bourbon or rum to the glaze for a boozy kick!
Storing and Reheating Tips
Here’s how to keep your gluten-free zucchini bread fresh and delicious:
Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before storing it to prevent it from getting soggy.
Refrigerator Storage: For longer storage, wrap the bread tightly in plastic wrap and store it in the refrigerator for up to a week. Let it come to room temperature before serving.
Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator or at room temperature. You can also slice the bread before freezing it so you can just thaw a few slices at a time.
Glaze Timing Advice: If you’re planning to freeze the bread, it’s best to wait to add the glaze until after it’s thawed. This will prevent the glaze from getting sticky or melting.
Frequently Asked Questions
Final Thoughts
Honestly, this gluten-free zucchini bread is more than just a recipe – it’s a hug in a loaf. It’s the kind of bread that makes your house smell amazing, brings people together, and satisfies that craving for something sweet and comforting. If you’re looking for a way to use up that end-of-summer zucchini, or if you’re simply looking for a delicious gluten-free treat, this is it! If you love this, you might also like my gluten-free banana bread recipe (it uses a similar **gluten-free flour blend**!). Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and if you try any fun variations!
How to Make the Best DIY Gluten-Free Flour Blend at Home!
Ingredients
Main Ingredients
- 2.5 cups rice flour white or brown
- 1.5 cups potato starch not potato flour
- 1 cup tapioca flour also known as tapioca starch
- 0.5 cup sorghum flour for added protein and fiber
- 1 teaspoon xanthan gum acts as a binder
Instructions
Preparation Steps
- In a large mixing bowl, combine rice flour, potato starch, tapioca flour, and sorghum flour.
- Whisk the ingredients thoroughly to ensure an even distribution.
- Add xanthan gum and mix until well blended.
- Store the flour blend in an airtight container for up to three months.
