Gluten-free zucchini bread is delicious and is easy to whip up at home!
Both zucchini bread and banana bread works so well when made gluten-free. The resulting loaves come out moist and cake-like which I love! By just throwing some ingredients in a couple bowls and mixing it up you get a healthy home-made bread filled with good ingredients and veggies.
In this recipe, the amazing flavor comes from the wonderful combination of decadent spices—nutmeg and cinnamon—and lemon, walnuts, and of course, zucchini! Some people may not realize that you needn’t feel guilty eating breads like this. That’s because of the healthy ingredients—coconut oil, eggs, zucchini, lemon, gluten-free flour, natural sugar, spices and walnuts. These are “good carbs!” Think of it as a great way to get some zucchini in your diet! You can also punctuate the moist loaf with chocolate chips to make it even more decadent if you like.
I used one larger baking dish this time.
- ⅔ cup coconut oil, softened at room temperature (or use a different vegetable oil)
- ⅓ cup water
- 4 eggs, beaten
- 2 cups coarsely grated zucchini
- 1 tsp lemon juice & zest
- 3 ¼ cups gluten-free flour
- 1 ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 2 ½ cups natural cane sugar
- 1 cup chopped walnuts or pecans
- Optional: ⅔ cup chocolate chips
Preheat oven to 350°F. In a medium bowl, stir together oil, water, eggs, zucchini, and lemon zest and juice. In a separate large bowl, mix dry ingredients: flour, salt, cinnamon, nutmeg, baking soda and sugar. Stir wet ingredients into dry. Fold in nuts (and chocolate chips, if using).
Pour mixture into your choice of pan(s) with first rubbing on a light amount of coconut oil to prevent sticking. Use 2 regular loaf pans and bake for 1 hour, or until an inserted knife comes out clean. Alternatively, use a 9”x9” baking dish and bake for 75 minutes, or bake in 5 mini loaf pans for approximately 45 minutes.