Gluten-Free Zucchini Bread: A Moist, Flavorful, and Easy Recipe
Summer harvest yields a tender treat that tastes as if it’s straight from a bakery.
Gluten-free zucchini bread is a summer staple, transforming garden abundance into a moist, spiced loaf with satisfying crumb and nutritional punch. Through a combination of whole grain flours, clever technique, and subtle seasoning, this recipe delivers delicious results—whether you’re avoiding gluten or simply craving a wholesome treat.
Why Choose Whole Grain Gluten-Free Flours?
When exploring gluten-free baking, the choice of flour profoundly affects texture and flavor. Millet flour, in particular, stands out for gluten-free quick breads because of its subtle taste and whole grain nutrition. Unlike more assertive gluten-free flours, millet remains in the background, letting spices and zucchini shine, while sorghum adds mild sweetness and structure. This blend is key to achieving a tender loaf that feels familiar yet distinctive.
- Millet flour: Subtle, pleasant flavor and whole grain nutrition.
- Sorghum flour: Mild, slightly sweet, offers structure.
- Flaxmeal: Adds moisture, fiber, and binding for tender crumb.
- Xanthan gum: Helps simulate gluten’s elasticity, improving sliceability and texture.
Overcoming Common Challenges With Gluten-Free Baking
Gluten-free baking often means contending with flours that can taste grassy, bitter, or overpowering. Millet flour’s advantage is its neutrality, enabling classic zucchini bread flavors—spices, vanilla, and fresh zucchini—to lead. The use of flaxmeal, eggs, and xanthan gum ensures moisture and structure typically provided by gluten. This means fewer crumbly slices and more bakery-style, moist bread every time.
Ingredients for Gluten-Free Zucchini Bread
For optimal flavor and texture, it’s recommended to use the following ingredient blend. The proportions ensure balanced sweetness, spice, and integrity.
- 3 cups unpeeled grated zucchini (about 14 ounces)
- 1 1/4 cups millet flour (170 grams)
- 1/2 cup sorghum flour (56 grams)
- 3/4 cup granulated sugar (148 grams)
- 3 tablespoons ground flaxmeal (28 grams)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 6 tablespoons water
- 2 large eggs (100 grams out of shell)
- 5 tablespoons vegetable oil (62 grams)
Ingredient Substitutions and Customizations
This recipe is easily adapted based on dietary needs and pantry availability. Consider these swaps:
- Replace granulated sugar with brown sugar or maple syrup for deeper flavor.
- Swap millet flour for oat flour for a nuttier taste and slightly denser texture.
- Use olive oil or melted coconut oil for richer, aromatic loaves.
- Add zest of 2 lemons or a teaspoon vanilla extract for a bright finish.
- Stir in 3/4 cup walnuts or pecans for crunch and heartiness.
- For egg-free, substitute with flax or chia “eggs” (3 tablespoons flaxmeal + 6 tablespoons water per egg).
Step-by-Step Instructions
1. Prep & Drain Zucchini
- Place grated zucchini in a clean kitchen towel.
- Twist ends to wring out excess moisture—critical for preventing soggy bread.
- Optional: Chop zucchini roughly for even texture throughout the loaf.
2. Mix Dry Ingredients
- In a large bowl, whisk together all flours, flaxmeal, sugar, spices, baking powder, baking soda, salt, and xanthan gum until combined.
3. Add Wet Ingredients
- Add water, eggs, and oil to the dry ingredients.
- Whisk to form a thick, evenly mixed batter.
4. Fold In Zucchini
- Switch to a spatula.
- Stir in drained zucchini (and nuts, if using), ensuring even distribution.
5. Prepare Pan & Bake
- Spray a 9×5-inch loaf pan with nonstick spray or oil and line with parchment if preferred.
- Scrape batter evenly into pan and smooth the top.
- Bake in preheated oven at 350°F for about 40 minutes.
- Test with a cake tester or toothpick—it should come out clean.
6. Cool & Slice
- Let the bread cool in the pan for 10 minutes.
- Turn out onto wire rack and allow to cool completely before slicing (patience ensures moist, neat slices).
Tips for Perfect Gluten-Free Zucchini Bread
- Use fresh, quality flour: Old or rancid whole grain flours (especially millet) can compromise flavor.
- Thoroughly drain zucchini: Excess water can make bread dense or gummy.
- Measure flour by weight (grams) for consistent results, especially for gluten-free blends.
- Do not overmix: Once zucchini is folded in, stop mixing to promote a tender texture.
- Egg substitutes: Flax or chia works well for an egg-free version, though structure and crumb may differ.
What others are reading
Storage and Freezing
- Room Temperature: Store cooled bread in a covered container or under a cake dome for up to three days.
- Refrigeration: Wrapped slices keep 4–5 days; bring to room temp before serving for best texture.
- Freezing:
- Slice bread.
- Place slices on parchment-lined tray to freeze solid.
- Stack frozen slices between parchment in a bag or container.
- Freeze up to two weeks; thaw individual slices as needed.
Nutritional Benefits
- Zucchini adds moisture, fiber, vitamins (especially vitamin C and potassium), and low-calorie bulk.
- Millet and sorghum flour contribute whole grain nutrients, minerals, and sustained energy.
- Flaxmeal boosts omega-3 fatty acids and fiber content.
- Reducing refined sugar or using maple syrup can lower the glycemic index of the loaf.
Sample Nutrition Table (Per Slice, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~160 |
| Protein | 3g |
| Total Fat | 7g |
| Carbohydrate | 22g |
| Dietary Fiber | 2g |
| Sugar | 8g |
Frequently Asked Questions (FAQs)
Q: Is this zucchini bread safe for those with celiac disease?
A: Yes, as long as you use certified gluten-free flours and verify that all ingredients (including spices and baking powder) are gluten-free.
Q: Can I make this bread dairy-free?
A: The recipe is already dairy-free; it contains no milk or butter, using oil and eggs (or flax eggs for vegan).
Q: How do I prevent zucchini bread from getting gummy?
A: Thoroughly drain grated zucchini and avoid overmixing the batter. Bake until a tester comes out clean to ensure the loaf sets properly.
Q: What flours can I substitute for millet or sorghum?
A: Try oat flour for millet and almond flour for extra richness. Each swap will alter flavor and texture slightly; experiment for your favorite result.
Q: Can I add chocolate chips or dried fruit?
A: Yes, fold in 1/2 cup chocolate chips, raisins, or chopped dates for added sweetness and interest right before baking.
Expert Tips for Success
- Seasonal zucchini yields bread with unique flavor and ample moisture—prime months are summer through early fall.
- Double the batch and freeze extra slices for on-the-go breakfasts and snacks.
- Flavor boosters: Add nutmeg, ground ginger, or citrus zest for a fresh twist.
- Presentation: Sprinkle with coarse sugar, chopped nuts, or seeds before baking for a bakery-style finish.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Bread is too dense | Undrained zucchini, outdated leavening, or overmixed batter | Drain zucchini well, check baking powder/soda, mix gently |
| Bread is crumbly | Too little binder (eggs/flax/xanthan gum) or improper flour blend | Use recommended amount of eggs/flax and xanthan gum |
| Bread falls after baking | Underbaked center or too much moisture | Bake until tester is clean; ensure zucchini is drained |
| Off flavor | Rancid or expired flour | Always use fresh, sealed flour, especially whole grain varieties |
Serving Suggestions
- Serve slices warmed with a pat of plant-based butter or nut butter.
- Pair with coffee or tea for breakfast or snack.
- Use leftover bread cubes for gluten-free bread pudding or as a seasonal trifle base.
More Gluten-Free Baking Ideas
- Gluten-Free Banana Bread: Swap zucchini for banana and millet for brown rice flour.
- Oatmeal Muffins: Use oat flour and add raisins, nuts, and cinnamon.
- Lemon Poppyseed Loaf: Use almond flour and add lemon juice and poppyseeds for variation.
Baking the Perfect Loaf
Gluten-free zucchini bread is more than a solution for summer squash surplus—it’s proof that whole grain, gluten-free baking can yield moist, fragrant, sliceable loaves that everyone will love. By choosing fresh, quality flours and following proven technique, home bakers can produce bread with an inviting crumb and robust flavor, time after time. Whether shared with friends or enjoyed quietly at breakfast, this recipe is a reminder of the simple pleasures seasonal produce can offer.
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