Michael Henry
There’s something about a Saturday morning farmers’ market that always feels like stepping into a little slice of community life. First, you’re greeted with stalls lined with fresh herbs, sun-ripened tomatoes, baskets of berries, and farmers who proudly hold out the fruit (and vegetables!) of their labor. Then, on my last trip, I stumbled across a farmer with zucchini so massive they could practically double as baseball bats. Even better, the price was only two bucks each. Naturally, I grabbed a few, because I knew gluten-free zucchini bread was in my future.
This Gluten-Free Zucchini Bread is the kind of recipe that bridges my usual focus on clean, whole ingredients with just a touch of indulgence. In fact, if you’ve been hunting for a truly delicious gluten free recipe for zucchini bread, this one will quickly become your go-to. Yes, I use organic cane and brown sugar here; however, sometimes that balance is the best way to enjoy a treat without cutting corners on quality. Meanwhile, the rest of the recipe leans on clean, real-food staples such as Bob’s Red Mill flour, avocado oil, fresh zucchini, and pecans.
The good news is I found Bob’s Red Mill 1-to-1 Gluten Free Flour at Costco, which makes stocking up both simple and affordable. I love grabbing a big bag there because it’s the same high-quality flour I trust, just in a bulk size that keeps me baking longer without extra trips to the store. It was a 6lb bag for $10.99!
Grab Your Ingredients!
Ingredients:
- 3½ cups Bob’s Red Mill 1 to 1 baking flour
- 1 cup unsalted butter plus enough to grease your pans
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup organic granulated sugar
- 1 cup organic brown sugar
- 3 large eggs, plus one yolk
- 1 tablespoon vanilla extract or paste (my favorite is this)
- ½ cup avocado oil
- 3 medium zucchini (about 4 cups)
- ¼ cup organic turbinado sugar
- 1 cup unsalted pecans
Step 1:
Rinse all produce and completely pat dry. Preheat the oven to 350°F. Lightly grease and flour two 8×4 pans.
Step 2
Grate the zucchini into a bowl using a box grater. Squeeze out any extra water and set aside.
Step 3
Melt the butter in a small saucepan over medium heat until it begins to slightly brown and smell nutty, approximately 5 minutes. Then, set it aside.
Step 4
As the butter is browning, sift together the flour, baking powder, baking soda, and salt in a separate large bowl.
Step 5
Mix the eggs, one yolk, one cup granulated sugar, one cup brown sugar, oil, cinnamon, nutmeg, and vanilla in a separate large bowl with a whisk until well combined.
Step 6
Roughly chop the pecans, then add them to the egg mixture along with the zucchini and brown butter.
Step 7
Mix the ingredients evenly. Next, add the mixture to the dry ingredients and stir until well blended.
Step 8
Bake for approximately 50-60 minutes, rotating the pan halfway through to ensure even baking. If your turbinado sugar topping has melted, add more at this time.
Step 9
Bake for approximately 50-60 minutes, rotating the pan halfway through to ensure even baking. If your turbinado sugar topping has melted, add more at this time. Enjoy!
Gluten-Free Zucchini Bread
- Total Time: 0 hours
- Yield: 24
Description
This gluten free recipe for zucchini bread is perfectly moist, warmly spiced, and topped with crunchy turbinado sugar. Made with fresh zucchini, pecans, and clean ingredients, it’s a sweet treat the whole family will love.
Ingredients
- 3 1/2 cups Bob’s Red Mill 1 to 1 baking flour
- 1 cup unsalted butter plus enough to grease your pans
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup organic granulated sugar
- 1 cup organic brown sugar
- 3 large eggs, plus one yolk
- 1 tablespoon vanilla extract or paste
- 1/2 cup avocado oil
- 3 medium zucchini (about 4 cups)
- 1/4 cup organic turbinado sugar
- 1 cup unsalted pecans
Instructions
- Gather all the ingredients and preheat the oven to 350°F. Lightly grease and flour two 8×4 pans.
- Rinse the zucchini and pat it dry, then grate it into a bowl using a box grater. Squeeze out any extra water and set aside.
- Melt the butter in a small saucepan over medium heat until it begins to slightly brown and smell nutty, approximately 5 minutes. Then, set it aside.
- As the butter is browning, sift together the flour, baking powder, baking soda, and salt in a separate large bowl.
- Mix the eggs, one yolk, one cup granulated sugar, one cup brown sugar, oil, cinnamon, nutmeg, and vanilla in a separate large bowl with a whisk until well combined.
- Roughly chop the pecans, then add them to the egg mixture along with the zucchini and brown butter. Mix the ingredients evenly. Next, add the mixture to the dry ingredients and stir until well blended.
- Divide the mixture evenly between the two 8×4 pans, then top with turbinado sugar.
- Bake for approximately 50-60 minutes, rotating the pan halfway through to ensure even baking. If your turbinado sugar topping has melted, add more at this time.
- Allow to cool on a rack for 20 minutes after baking. Run a knife around the edges, if necessary, and turn the cake over onto a wire rack to cool completely.
- Enjoy!
- Prep Time: 15
- Cook Time: 50-60
- Category: Bread
- Method: Baking
- Cuisine: American
The result is a moist, warmly spiced loaf that, in fact, fills your kitchen with the scent of comfort itself. It’s a dessert bread, sweet but not excessively sweet, and, as a result, the crunchy turbinado sugar top makes each slice feel special. I especially love having a piece with coffee in the afternoon; meanwhile, sneaking one still slightly warm in the evening feels just as rewarding.
So, next time you pass a farmers’ market stand piled high with zucchini, go ahead and grab a few, because this bread is worth it. Therefore, trust me, your house will smell amazing, and your family will finally thank you.
Looking for another gluten-free dessert idea? Check out this Gluten-Free Strawberry Rhubarb Crisp.
