Ultra-Moist Gluten-Free Zucchini Bread (with almond flour)
yields: 10 slices, 1 9x5 loaf
Ultra-moist gluten-free zucchini bread with rich brown sugar notes and warm spices. Made with almond & oat flours, this summer-forward quick bread bakes up tender & flavorful. It stays moist for days!
Ingredients
- 225 g (1½ cups) grated zucchini
- 126 g (1 cup + 2 tablespoons) super-fine blanched almond flour
- 95 g (¾ cups + 2 tablespoons) gluten-free oat flour
- 90 g (½ cup + 1 tablespoon) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 21 g (3 tablesopons) Bob's Red Mill tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ⅓ cup (72 g) neutral oil, such as safflower, sunflower, canola, or refined coconut oil
- 2 large eggs, room temperature
- 100 g (½ cup) dark brown sugar, I recommend organic dark brown sugar
- 75 g (¼ cup + 2 tablespoons) granulated sugar
- 1 tablespoon milk, dairy or non-dairy
- 1½ teaspoon pure vanilla extract
- ½ cup chocolate chips or chopped chocolate, (optional)
INSTRUCTIONS
- Grease a 9x5 loaf pan and line it with a sling of parchment paper. Preheat the oven to 350°F.
- Grate the zucchini, and drain, squeeze, or blot some moisture out. This will keep your zucchini bread moist, without becoming gummy or soggy. 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. The zucchini will likely weigh 160g - 200g once drained. If your zucchini didn't have a ton of extra moisture, it's okay if it weighs more!
- In a large bowl, sift together almond flour, oat flour, sweet rice flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the zucchini to the dry ingredients and toss to coat well.
- In a measuring cup or medium bowl, whisk together oil, eggs, brown sugar, granulated sugar, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until completely combined. Optional: Fold in the chocolate chips, if desired.
- Pour the batter into the prepared baking pan and bake on the middle rack for 55-60 minutes, until the center springs back when touched and a toothpick comes out of the center clean or with a few moist crumbs. Let cool at least an hour before slicing.
- Let the bread cool completely before slicing.Please resist this temptation. As the bread cools, the crumb continues baking and sets as it cools. If you cut into it while it's still warm, your crumb will be overly moist and gummy. For the perfect crumb, let it cool at least an hour before slicing into it.
Notes
Do you leave the skin on when making zucchini bread?
Yes. The skin of the zucchini doesn't have any flavor or affect the outcome of the zucchini bread. Keep it on and carry on.Nut-free Gluten-Free Zucchini Bread
Even if you're allergic to nuts, you can still make delicious gluten-free zucchini bread. Replace the almond flour with 95g (½ cup + 3 tablespoons) gluten-free buckwheat flour, teff flour, or millet flour and follow the recipe as written.Dairy-Free Gluten-Free Zucchini Bread
This zucchini bread is naturally dairy-free so long as you use non-dairy milk in the batter.Variations
- 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.
Storage
Let cool completely before storing in an airtight container at room temperature for up to 4 days, in the fridge for up to a week, or freezer for up to 6 months. See post above for more storage details.