Gluten Free Zucchini Bread
Easter Sunday brunch was always a big deal in my family. Everyone gathered at grandpa and grandma’s place for a feast that would last all afternoon long. The table was filled with some of my aunts and grand mother’s best dishes such as roast beef, vichyssoise and ratatouille, and beautiful Madeleines and sugar cookies from the corner bakery. It was a time to catch up and reconnect with the family and for the younger cousins to play hallway hockey. Since I was the only girl in a group of six kids, I would sneak into my grand mother’s bedroom, put on some of her jewelry and pretend to be a princess. I would then help the ladies clear the table and neatly pack up leftover dishes in the kitchen. You knew it was time to go whenever the adults stood by the coat rack and were slowly getting ready to go on a cheek kissing frenzy. À la prochaine! Until next time they would say, as they waved goodbye and got into their cars. Another year, another fabulous Easter.
Nowadays, Easter is more of an informal affair. Since my husband and I live far away from our families, we’ll cook and bake easy dishes and end the afternoon with one of our favorite ’80s flicks (I like anything with Molly Ringwald in it). This year, I thought I would go gluten free with a zucchini bread recipe I have been experimenting with. I’ve played with different ingredients and measurements to find the perfect texture and Bob’s Red Mill 1 to 1 baking flour has proven to be a success! This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough xanthan gum to create chewy cookies and springy muffins.
I then dressed it up with a bright honey and orange yogurt sauce that nicely cuts through the heaviness of the bread/cake like concoction. It’s delicious!
This gluten free zucchini bread is moist and a little crumbly and the best thing about it is that you don’t miss the gluten! Anyone who eats this zucchini bread will enjoy the taste and texture of it. You can serve it as a breakfast item or as part of a meal since it’s not particularly sweet. The honey orange yogurt sauce is what transforms this bread into cake.
A warm piece of it with melted butter on top is another delicious way you can serve this gluten free zucchini bread. Happy Easter!
Gluten Free Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6–8 slices 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
Description
This is an easy recipe for Gluten Free Zucchini Bread with a honey orange yogurt sauce that’s the perfect balance between sweet and sour!
Ingredients
- 1 small banana (ripe)
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- 2 large eggs
- 1 1/2 cup grated zucchini
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup Bob’s Red Mill 1 to 1 gluten free baking flour
- 3/4 cup almond or hazelnut meal
Citrus yogurt sauce
- 1/2 cup plain yogurt
- 1/4 cup orange juice
- 2 tablespoons honey
Instructions
- Preheat oven to 300ºF.
- Grease an 8” x 3 3/4” x 2 3/8” loaf pan – or an 8” x 8” cooking pan with a little butter.
- In a large bowl, mash the banana and whisk in honey, olive oil, eggs and zucchini.
- Add baking powder, baking soda and salt and stir well.
- Add 1 to 1 gluten free baking flour, hazelnut meal and stir until all the ingredients are well mixed.
- Pour batter in the loaf pan and spread evenly. Bake in the oven for an hour or until baked through (stick a skewer in the center of the loaf – if it comes out clean, it’s ready).
- Mix yogurt and orange juice and set aside.
- Serve zucchini bread with yogurt as a side.
Notes
This gluten free zucchini bread will keep refrigerated for about a week.
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 14.3 g
- Sodium: 332.6 mg
- Fat: 18.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 43 g
- Fiber: 2.9 g
- Protein: 8.7 g
- Cholesterol: 62 mg
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Could I use this recipe to make a carrot bread? Just made the zuchini bread. I’m allergic to nuts, so I used gluten free flour to replace the nut flour. However, my bread turned out really gummy/wet. I even extended the cooking time. Do you have any suggestions? Thank you so much!
Gloria
Hi Gloria, I’m not sure if you can use this to make carrot bread because of the water content in carrots vs zucchini. Personally I would think yes since carrots are less watery but I’m not 100% sure. You could try swapping the honey for granulated sugar (add 1/3 cup instead of 1/4) and add 1/4 cup plain yogurt. Let me know if it turned out better and if you were able to make a yummy carrot bread too (add 1 teaspoon cinnamon + 1 teaspoon ginger powder)
I am Dairy free – wondering if anyone has tried a substitute for the yogurt?
So delicious makes a good coconut milk yogurt that is dairy free.
What could you use in replace of almond/hazel nut meal?
Hi Monica, you can substitute almond/hazelnut meal with regular all-purpose flour if you don’t mind the gluten, or use 1/2 cup gluten free oats with 1/4 cup finely chopped almonds, hazelnuts or walnuts.
Now I know what I’m going to do with those zucchini that I didn’t turn into hummus!! Yum, Yum 🙂
Hummus! I have to know how you make zucchini hummus, do tell! 🙂
I can’t wait to try this. I was looking for a good recipe for zucchini bread after having just purchased some of the Bob’s Mill Gluten Free 1 to 1 Baking Flour yesterday! The only thing stopping me from proceeding on making the recipe asap is the eggs. Would you happen to know which type of egg substitute would be the best for your recipe? I’m thinking perhaps a couple of “flax eggs”….?
Hi Mary!
Yes, I think flax eggs are your best bet and won’t change the taste of the bread. Let me know how it turns out!