Zucchini season is here, and we’re kicking off with this delicious gluten free zucchini bread!
….ok so technically zucchini season probably doesn’t start for another month or two, but I like to be ahead of schedule, ya know? I wanted to get this recipe out into the internet world so it will hopefully be on everyone’s mind when their gardens are exploding with zucchini.
Speaking of zucchini -- if you have an abundance, make sure to try my double chocolate chip zucchini bread and/or my Mediterranean stuffed zucchini.
Recently, I’ve enjoyed experimenting and posting recipes using coconut flour. My coconut flour cake and coconut flour banana muffins are just two examples. Similar to those, this bread is also made with coconut flour, making it suitable for those with nut allergies.
Recipe features A gluten free, refined sugar-free and Paleo-friendly zucchini bread recipe Sweetened with maple syrup, nut butter, cinnamon, and chocolate chips Perfectly moist -- no dry bread up in here! Ingredient notes:
Coconut flour: No substitution! This is the main ingredient, so definitely have not tested this bread with any other kind of flour
Cinnamon: Optional, but since this is a low sugar bread, I think the cinnamon helps to add some sweetness to it
Eggs: Haven’t tested it without eggs; Similar to my coconut flour cake, it calls for a lot of eggs because coconut flour absorbs liquid more easily than other flours
Nut butter: I prefer using either almond butter or cashew butter. Allergic to nuts? Try subbing tahini or sunflower butter instead!
Maple syrup: Can substitute honey or agave if you prefer
Step 1: Whisk wet ingredients. In a large bowl, whisk the eggs, maple syrup and nut butter together.
Step 2: Add zucchini and chocolate chips. Next, grate the zucchini onto a paper towel or two, then squeeze it over the sink, removing any excess moisture. Place the zucchini into a 1-cup measuring cup, then transfer it, along with the chocolate chips, to the bowl with the wet ingredients.
Step 3: Fold in the dry ingredients. In a small bowl, stir the coconut flour, baking powder, baking soda, cinnamon, and salt together, then add them to the bowl with the wet ingredients and GENTLY fold until the dry ingredients are incorporated.
Step 4: Bake the bread. Pour the batter into a greased and/or lined 8x4 bread pan, then bake the bread for 50-60 minutes, or until a toothpick comes out clean.
Tips and tricks
-It's important to squeeze excess moisture out of the shredded zucchini so the bread bakes properly. I like to grate the zucchini directly overtop of two paper towels, then squeeze the moisture out over the sink, and then place the zucchini into a 1-cup measuring cup and add it to the batter.
...on that note, Nourished Kitchen has an entire blog post about baking with coconut flour if you're looking for more tips!
Do NOT over-mix. Coconut flour may just be the most delicate of the gluten free flours, therefore you'll want to stir gently and pour the batter into the prepared bread pan as soon as the flour is incorporated. Otherwise, the bread will end up dry.
-If you don’t want to add chocolate chips, you could try adding chopped walnuts or raisins instead.
Should I sift the coconut flour first?
You can; I definitely recommend it for my coconut flour cake, but it’s not as necessary for this bread in my opinion.
Does this recipe require xanthan gum?
Nope! This gluten free zucchini bread is made without xanthan gum. To be honest, I don’t think it’s easy to find (I almost always only see it at Whole Foods?!), so I try to create recipes without it whenever I can.
Can I use a 9x5 bread pan instead of an 8x4?
Yep! I like using an 8x4 because the bread rises a bit better, so the individual slices of bread are a little larger. But, a 9x5 will work -- just keep an eye on your bread after about 50 minutes.
Storage Room temperature: Once it's cooled, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. If you know you're not going to eat it all within that time frame, you may want to refrigerate it. Freezer: To freeze zucchini bread, wait for it to cool and then wrap it very tightly in foil, then store it in a freezer-safe bag for 2-3 months. More zucchini recipes Savory Zucchini Bread Baked Zucchini Fritters Garlic Zucchini Noodle Pasta
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Print Gluten Free Zucchini Bread Learn how to make the BEST Gluten Free Zucchini Bread recipe! It's made with coconut flour, does NOT require xanthan gum and is filled with chocolate chips (and of course zucchini). Course Breakfast, Snack Cuisine American Diet Gluten Free, Vegetarian Keyword coconut flour zucchini bread, gluten free zucchini bread, paleo zucchini bread Prep Time 15 minutes Cook Time 55 minutes Total Time 1 hour 10 minutes Servings 10 slices Calories 212kcal Author Erin Ingredients 5 eggs 1/2 cup maple syrup 1/3 cup almond butter or cashew butter see notes 1 cup shredded zucchini moisture squeezed out 1/2 cup chocolate chips 3/4 cup coconut flour 1 tbsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt Instructions Preheat oven to 325°. Line an 8x4 bread pan with parchment paper and set aside. In a large bowl, whisk the eggs, syrup and nut butter together. Then, shred the zucchini overtop of 1-2 paper towels and squeeze the moisture out of it, then transfer the zucchini to the bowl with the wet ingredients. Next, add the chocolate chips to that same bowl and stir to combine. In a separate bowl, stir the coconut flour, baking powder, baking soda, cinnamon, and salt together, then pour the dry ingredients into the wet ingredients and use a rubber spatula to gently fold them together, being careful not to over-mix. Pour the batter into your prepared bread pan, then sprinkle the top with extra chocolate chips (optional). Bake the bread for 50-60 minutes, or until a toothpick comes out clean. Leave the bread in the pan for 10 minutes before carefully inverting it onto a cooling rack. Wait until the bread as cooled before slicing it (since it's gluten free, it's a little more delicate and it might fall apart if you cut it too soon). Enjoy! Notes *Calories are per slice and are an estimation *If you have a nut allergy, I recommend using tahini or sunflower seed butter instead of almond butter. *Do NOT over-mix the batter -- coconut flour is very delicate, and if you over-mix it the batter and therefore the bread will be too dry. *Don't love chocolate chips? Try adding raisins or chopped walnuts instead. Storage: wrap bread in plastic wrap and store it at room temperature for up to 3 days; or, wrap tightly in foil then place in a freezer-safe bag and store it in the freezer for 2-3 months Nutrition Calories: 212kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 358mg | Potassium: 162mg | Fiber: 4g | Sugar: 17g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
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