Gluten-Free Zucchini Bread

"What exacly is the point of zucchini bread?" <-- me, existentially pondering, as I grated up a zucchini to bake my first test batch of gluten-free zucchini bread.

And shortly after I learned why zucchini bread is a summer hit. More like a warm and cozy summer slow jam, actually. Zucchini bread, despite its name, does not, in fact, taste like zucchini. Rather, zucchini is here for ultimate moisture and texture, with flavorful flours and spices taking the front seat.

This slightly nutty, cozy quick bread comforts and nourishes between summer camp and swim class.

Everyone needs a classic back-pocket zucchini bread recipe and this one is, in my opinion, exactly that. File it alongside my other favorite quick breads like my gluten-free pumpkin bread and gluten-free banana bread.

Here's why this is the best gluten-free zucchini bread

• Quick and easy: This quick bread lives up to its name - it's so quick and easy to make with no special equipment needed, as long as you have a basic box grater
• Tender and Moist: Even several days later!
• Spiced: It's flavored with warm and cozy spices
• Zucchini-forward: One loaf uses so much shredded zucchini, giving it the perfect amount of moisture
• Customizable: You can optionally add chocolate chips or nuts, depending on your whims!

Do I need to squeeze or drain the zucchini?

In my recipe tests, I found that lightly squeezing or draining the zucchini in a fine mesh sieve produces the best texture of zucchini bread - one that stays moist without becoming soggy, gummy, or spongy.

The easiest thing to do is place a fine mesh sieve over a bowl or the sink, and gently press out the zucchini with a spoon or spatula a few times. Or, wrap it in double layers of paper towels or a clean kitchen towel and give it a light squeeze over the sink

However, if you're using small zucchini that doesn't have a ton of extra water in the flesh, you won't ruin your loaf if you skip this step.

Gluten-Free Flour Substitutions

For the fluffiest and most moist gluten-free zucchini bread, I use a combination of almond flour, oat flour, sweet rice flour, and tapioca flour.  If you're apprehensive about buying four different flours, I understand. Here are nine gluten-free recipes you can make using almond, oat, sweet rice, and tapioca flour a bunch more that use a combination of almond and oat fours. These four flours are some of my most used gluten-free flours, and all freeze well for up to 6 months. 

However, if you don't have or cannot eat one of these flours, see below for my substitution recommendations.

• Superfine blanched almond four: almond flour is perfect for quick bread because it has a classic baked good flavor and imparts a subtle sweet nuttiness and lots of moisture.
  • Substitution: You can substitute the almond flour with a comparable flour, such as hazelnut flour or chestnut flour by weight. If you cannot tolerate nuts, scroll down for the nut-free variation that uses buckwheat flour!
• Gluten-free oat flour: oat flour contributes to the warm and cozy flavor notes and adds lightness and structure to create a fluffy crumb.
  • Substitution: You can make your own oat flour by grinding gluten-free rolled oats in a blender or food processor until fine, then sifting out any larger pieces. While I have not tested it, my next best recommendation would be to use Bob's Red Mill 1-to-1 flour by weight, or subbing out the oat flour by weight with a combination of sorghum flour and a tad more tapioca flour (something like 88g sorghum flour and 21g more tapioca flour). You can also replace the oat flour with cocoa powder by weight for chocolate zucchini bread!
• Sweet rice flour: Sweet rice flour is the key to the chewy texture of this loaf. It’s gluten-free baking’s secret weapon. Also called mochiko, sweet rice flour is very different than white rice or brown rice flour, so do not try subbing those in! Sweet rice flour's stickiness helps to bind the crumb together, creating chewiness like a classic quick bread recipe.
  • Substitution: I do not recommend substituting the sweet rice flour in this recipe, but if you must, my next best recommendation would be to use Bob's Red Mill 1-to-1 flour by weight.
• Tapioca flour: Tapioca flour adds just a little more softness and loft to the crumb.
  • Substitution: If you need to sub it out, I would recommend arrowroot starch, potato starch, or using equal parts more oat flour and sweet rice flour, by weight.

Dairy-Free Gluten-Free Zucchini Bread

This zucchini bread is naturally dairy-free so long as you use non-dairy milk in the batter.

Recipe Variations

The great thing about quick breads like zucchini bread is that they can be endlessly customized. Here are a few ideas for dressing up this zucchini bread.

• Nuts - Stir in up to ¾ cup toasted chopped walnuts or pecans or sprinkle chopped walnuts or pecans or sliced almonds on top.
• Chocolate Chips - Fold in up to a cup of chocolate chips or chopped chocolate
• Chocolate Zucchini Bread - Replace the oat flour with cocoa powder by weight.

What size pan should I use for this recipe?

I tested this recipe using a 9x5 loaf pan (measured by the inside of the top opening), but quick breads are forgiving, so the recipe should also work in any size loaf pan you have in your kitchen.

If you use a different size loaf pan, you'll need to adjust the baking time accordingly: a smaller pan will bake a taller loaf and will need more baking time, while a larger pan has a more squat loaf that will need less baking time. Check for doneness by inserting a toothpick into the center - it should come out clean or with just a few crumbs. You can also check by gently touching the center of the top of the loaf - it should spring back when touched.

SHOULD I USE A GLASS OR METAL LOAF PAN?

For quick breads that require long bake times, I recommend a metal loaf pan and not glass loaf pan. Given the hour-long bake time, a more insulating glass pan is more likely to create a much crisper and darker crust, potentially to the point of burning. 

That being said, if you've only got a glass loaf pan, decrease the temperature by 25°F and bake for about 10 minutes longer. If you notice the top getting too dark before it's done baking, cover the loaf lightly with foil. 

How to store Zucchini Bread

Let the zucchini bread cool completely before storing. Store zucchini bread, sliced or unsliced in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. Let come to room temperature before serving.

You can also freeze the zucchini bread bread either whole or sliced for up to 6 months. Freeze either the whole loaf or an unsliced chunk in an airtight bag or container. Alternatively, you can wrap up individual slices in plastic wrap or foil and freeze them in an airtight container. Defrost the loaf or slices on the counter before enjoying.

Tip: We keep bags of wrapped slices in the freezer for quick after-school snacks!