8 August 2013

Gluten-Free Zucchini Bread

With zucchini in full harvest, now’s the perfect time to whip up a batch of zucchini bread! Mum recently created a scrumptious gluten- and grain-free version of our favorite traditional zucchini bread recipe – you’ll find it below.

Gluten-Free Zucchini Bread

To enjoy this treat year-round: simply shred fresh zucchini and freeze it in two cup portions, that way you can thaw and toss in the shreds (already measured!) when you’re ready to bake a batch of bread.

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread
GLUTEN-Free, GRAIN-Free, DAIRY-Free

3 eggs
1 ¼ cups coconut sugar
2 cups zucchini, shredded
1 tablespoon vanilla
½ cup coconut oil, melted
¼ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups blanched almond flour
½ cup coconut flour, sifted
1 tablespoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 cup chopped nuts (optional)

Beat eggs until light and fluffy; add coconut sugar, zucchini, vanilla. Continue mixing while slowly adding coconut oil. Mix dry ingredients together and add to the egg mixture. Mix until well blended; add nuts.

Pour into two greased loaf pans or line pans with parchment paper. Bake at 350°F for 1 hour. Let cool in pan and then transfer to serving plate.

(It’s awfully delicious while still warm, though… I have to admit that I was rather distracted mid-photoshoot by making a snack out of the subject.)

Gluten Free Zucchini Bread

Enjoy!

(Looking for the traditional, gluten-filled version? Find it here.)




  1. 11 Responses to “Scrumptious Gluten-Free Zucchini Bread Recipe”

  2. IZZY on Aug 8, 2013 said:

    Zucchini bread sounds interesting and tasty too! I have had Zucchini cake before and it was really good. The idea of preserving portions of zucchini looks like a great way to save on time.
    I love reading your blog and the photos are beautiful, I don’t normally comment but I thought I’d just say hello!


  3. Miss Rachel on Aug 8, 2013 said:

    Looks delicious! You always make your pictures so lovely that you almost want to eat off your blog page. ;) hehe. Oh yes, I just love shredding the zucchini and using that technique…makes it so nice to have it stored away for future baking! And after a hard days work of baking and photographing, it’s okay to snitch a little of the “fruits of your labor”. ;)

    Blessings to you and your family!
    ~Rachel~


  4. Hannah Carrington on Aug 8, 2013 said:

    Mmm! Looks delicious :)


  5. Sandy Barkdull on Aug 8, 2013 said:

    Thanks for sharing! I have copied it down and plan on trying it! Tell your “mum” and Breezy I said “Hi!”

    (((Hugs)))


  6. Rachel on Aug 8, 2013 said:

    Looks delicious!


  7. m. blair on Aug 8, 2013 said:

    hi emily rose! this looks delicious! today i was planning on making a quick bread for my great uncle who is allergic to gluten and came to your blog because you always have yummy looking recipes. =) we have on hand a gluten free flour blend (i think it has tapioca flour and some other things in it) and i was wondering if that would work instead of the coconut flour and almond flour.


  8. Stephanie on Aug 23, 2013 said:

    I am not gluten-free, but I am trying to eat low-carb….do you happen to know the carb content of this recipe? It doesn’t have any wheat flour so that obviously cuts the carbs down significantly. But I don’t know anything about coconut sugar/flour and almond flour. Thanks for sharing! My daughters and I love your blog!


  9. Julia on Aug 31, 2013 said:

    Hi Emily! I was so delighted to find a blog that praised our Lord & Savior Jesus Christ. Thank you and may the Lord bless you and keep you.

    Your sister in Christ,
    Julia


  10. Jacqueline @ deeprootsathome.com on Sep 5, 2013 said:

    Emily Rose,
    This looks delicious. We just received our Honeyville blanched almond flour, so now we can make this!!! Still getting a few zuchs :)
    Blessings to you all!


  11. Lydia on Sep 5, 2013 said:

    Thank you! These turned out great. My first successful gluten free bread.


  12. Jenn on Sep 14, 2013 said:

    Made it this morning and it was great! We were out of eggs, so I had to use egg replacer, and it still turned out yummy. Thanks for sharing.




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