Zucchini Bread

A favorite family recipe adapted to be gluten-free, and no one knows the difference...

Zucchini Bread

Moist, not too sweet & yummy!

Anyone want a slice of homemade gluten-free Zucchini Bread? Around here we have to grab them fast, because my crew loves it!

Following a family recipe, I just substitute GF Jules All Purpose Gluten-free flour for regular flour — and no one knows the difference! It’s moist, not too sweet and really yummy! Even my non-veggie-loving son loves it!

Scroll down to see the recipe.

Recipe

4.0 from 1 reviews
Zucchini Bread
 
It's moist, not too sweet and really yummy!
Author:
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free
Serves: 2 loaves
Ingredients
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
  • 1¾ cup sugar
  • 1 tbsp Vanilla
  • 2 cups unsifted flour (I use GF Jules)
  • 1 tbsp cinnamon
  • ¼ tsp baking powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees
  2. In a bowl, beat the eggs until frothy
  3. Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
  4. Stir in the zucchini
  5. Sift cinnamon, baking soda, salt and baking powder into the flour
  6. Add flour and other sifted ingredients into the mix
  7. Fold in the chopped nuts
  8. Pour into 2 greased and floured loaf pans (8"x4" works well)
  9. Baked in a preheated 350 degree oven for one hour
  10. Cool for ten minutes
  11. Invert onto rack

 

5 thoughts on “Zucchini Bread

  1. Hi,

    Are you sure the ammount of sugar is right? My loafes turned out sweeter than any cake-spunge I’ve ever made. It translated to about 4 dl if I’m correct(?).
    Could I just cut the sugar out and replace it with flour? Or would that impact its rising? I was really hoping for savoury bread to use for foodier toasts roasted in the oven etc. Do you have a better idea to make it savoury? I was thinking about adding herbes instead. Maybe rosemary or basil… It felt like that might complement the zucchini nicely aswell.
    What do you think?

    /Becca

    1. Sorry you found it too sweet. The original recipe called for 2 cups, I cut it back to 1 3/4 cups. You could cut back to 1 1/2 cups and see if that is better for you. You should not however change any of the other ingredients. That said, it is not a savory bread. You are welcome to try adding an herb but I’ve never done that with this bread. Let me know if you try 🙂

      1. Thank you! Haha! I went rougue last night. I just had to try. Made two loafes based off of this recipe, ditched the sugar alltogether and substituted it for flour. Had to add some milk to get the moisture right. Added a bit more salt and about 1,5 tbsp of rosemary. Actually turned out really nice. Needs some tweeking to get the right ammount of moisture in there but I think that was mainy due to me running out of oil half way through. 😛 Could turn out to be a nice savory bread along the line. 🙂

  2. This bread is AMAZING! Seriously. Five stars. I used a 1:1 GF flour blend that I had sitting in my cupboard, and only 1 cup of sugar (because I failed to realize that’s all I had in my pantry…..oops!) and it STILL turned out amazing. A couple days later and it’s still moist + delicious. I’ll be making another batch this afternoon to freeze 🙂

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