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Gluten-Free Zucchini Bread

Author - Alyssa Rimmer

Gluten-Free Zucchini Bread | Queen of Quinoa

There's something comforting about a perfect slice of gluten-free bread. Especially when it's a mouthwatering, 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

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Gluten-Free Zucchini Bread

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.

Course bread
Cuisine American
Keyword gluten free bread, zucchini
Prep Time 5 minutes
Cook Time 1 hour
Rest 10 minutes
Total Time 1 hour 15 minutes
Servings 8 Servings
Calories 258 kcal
Author Queen of Quinoa

Ingredients

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!

Recipe Notes

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

 

adapted from Gluten-Free Goddess

Nutrition Facts
Gluten-Free Zucchini Bread
Amount Per Serving
Calories 258 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Sodium 199mg 8%
Potassium 126mg 4%
Total Carbohydrates 42g 14%
Dietary Fiber 1g 4%
Sugars 13g
Protein 2g 4%
Vitamin A 0.6%
Vitamin C 3.7%
Calcium 2%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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16 comments
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  1. […] The zucchini plants have started to produce which I am excited about.  Over the weekend, I made a pasta similar to this one with a few minor variations and everyone loved it.  I left out the cheese and instead of olives used chopped roasted red peppers.  On the savory side of things, I am excited to try this yummy looking summer quinoa, kung pao noodles,  and zucchini fritters. For sweets I am eyeing these cookies, chocolate zucchini bread, and let’s not forget plain zucchini bread. […]

    • 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.

  2. 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

    • 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 🙂

    • 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. 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:)

    • 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

    • 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

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