Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread | Queen of Quinoa

There’s something comforting about a perfect slice of  gluten-free bread. Especially when it’s a mouth watering, gluten-free tea bread. Slathered in coconut or almond butter. Mmm…

My gluten-free tea bread journey usually starts and ends with my two favorites: banana bread and pumpkin bread. Exactly what I’m looking for when I’m craving a sweet slice of gluten-free goodness.

But now there’s a new gluten-free star on the block. A standout that has stolen my heart and my taste buds. Gluten-free zucchini bread.

And this bread is something special. The warm aroma of cinnamon wafts through the air as it bakes. The subtle sweetness from the coconut sugar is the just-right combination with the light and summery zucchini. But the texture of this bread makes it a home run. A perfectly moist, soft and tender bread, that melts in your mouth with every bite.

Gluten-Free Zucchini Bread | Queen of Quinoa

Gluten-Free Zucchini Bread
Recipe Type: Bread
Author: Queen of Quinoa
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 1 loaf
Ingredients
  • 80g millet flour
  • 67g sorghum flour
  • 90g tapioca starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon guar gum
  • 2 teaspoons cinnamon
  • 1 cup coconut sugar
  • 2 egg whites, lightly beaten
  • 1/3 cup coconut oil
  • 1 cup grated zucchini, pressed between paper towels to remove the moisture
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9″ loaf pan with cooking spray and line with parchment paper.
  2. Whisk together the dry ingredients and transfer to the bowl of a stand mixer, fitted with the paddle attachment.
  3. In a separate bowl, whisk together the wet ingredients, slowly adding them to the dry ingredients, mixing on low for 2 minutes.
  4. Add the zucchini and mix until combined.
  5. Bake the center of a warmed oven for 45 – 60 minutes, until a cake tester inserted into the center comes off clean.
  6. Cool on a wire rack until fully cooled.
  7. Slice and serve with your desired toppings.
  8. Enjoy!
Notes

gluten-free | dairy-free | refined sugar-free | nut-free | yeast free

This recipe was shared on: Simply Indulgent Tuesdays

Comments

    • says

      Hi Fiona,

      I haven’t made this egg free, but you could try egg replacer or a flax gel. If you use flax gel, you might want to decrease your liquids just slightly.

      Let me know if you try it!

      xo Alyssa

  1. Kirsten says

    I got all the ingredients to make this delicious looking recipe, but I don’t know how to convert the grams into cups. Please help:)

    • says

      I’m working on converting the measurements from grams. I haven’t been able to get it exact yet. I would suggest googling flour weights (there’s a few charts out there) and converting it from there. Once I do it successfully, I’ll be sure to post the recipe! xo Alyssa

  2. kirsten says

    How do these conversions look? Close?
    80g millet flour= 1/2c
    67g sorghum flour=1/2c
    90g tapioca starch=3/4c

    • says

      Yes! I think those sound like the perfect measurements. Just remember they won’t be exact ;)

      Let me know if it works out for you! I’m going to make sure that I post volume equivalents next time!

      xo Alyssa

  3. Glenda says

    Can you substitute stevia or xylitol for the coconut sugar? I’m on a candida free diet. Those are the only sweeteners I can use.
    Thx

    • says

      I would suggest substituting xylitol over stevia since it’s granulated and the sweetness is less concentrated. I haven’t ever baked with xylitol, but I think it’s just a 1:1 ratio. Let me know if you end up trying it! Good luck :)

    • says

      Yes! You can substitute 1:1, but just note, it will be sweet, not in a bad way of course, just more on the sweeter side than this particular recipe. White sugar is much sweeter than coconut sugar, but this bread will still taste fantastic.

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