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Gluten Free Zucchini Bread

  • Author: Caroline Phelps
  • 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

Scale
  • 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

  1. Preheat oven to 300ºF.
  2. Grease an 8” x 3 3/4” x 2 3/8” loaf pan – or an 8” x 8” cooking pan with a little butter.
  3. In a large bowl, mash the banana and whisk in honey, olive oil, eggs and zucchini.
  4. Add baking powder, baking soda and salt and stir well.
  5. Add 1 to 1 gluten free baking flour, hazelnut meal and stir until all the ingredients are well mixed.
  6. 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).
  7. Mix yogurt and orange juice and set aside.
  8. 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

Keywords: recipe, dessert, breakfast

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