Gluten free zucchini bread is one of summer’s most lovely simple pleasures. That being said, just because you have a green thumb, doesn’t mean you have to plant zucchini. There’s … more
Gluten free zucchini bread is one of summer’s most lovely simple pleasures. That being said, just because you have a green thumb, doesn’t mean you have to plant zucchini. There’s even an argument to be made that only those of us without a green thumb should plant zucchini. To keep the population under control. We all have to do our part.
For my part, this year, I bullied my husband (and his showy green thumb) into submission. He tried to plant 3 zucchini plants. Dig up and sacrifice one, or I will do it when you’re not here, I said. He did know that there would be gluten free zucchini bread in his future, though, either way.
I don’t mean to get political or anything, but knowing I meant business, he selectively reduced one. And then the other two went into, like, mourning or something because they’re not up to their usual prolific tricks.
I swear I sleep better at night knowing that these two remaining plants are slow like honey. Speaking of honey …
Well there actually isn’t any honey in this recipe, but it’s by far my favorite zucchini bread recipe all the same. It’s really moist and packed with flavor, and it only has 1/2 cup of oil total in 2 loaves. Thank you, 1 ripe banana.
Who knows if zucchini is just a moisture delivery system in this sort of recipe, or if it actually delivers a particular taste. I don’t know. Maybe you know.
You seem smart.
And your hair looks great today. I’m having a bit of a bad hair moment myself. New York and its humidity are conspiring against me. I think it’s likely personal.
I guess the traditional sort of recipe has chopped walnuts or something, but frankly walnuts are just not up my culinary alley. I went with chocolate chips, since I knew they would be a big boon to my children.
But feel free to use chopped walnuts or pecan pieces or roasted hazelnuts in place of the chips. If that’s what you and yours go for. Just replace by weight, not volume, for best results.
This is a super moist (and really flavorful) zucchini bread. If you’d like it a touch less moist, cut back the zucchini to 2 cups from 2 1/2 cups, and begin checking with a tester at 40 minutes.
- 3 cups (420g) high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup (200g) granulated sugar
- 1 cup (218g) packed light brown sugar
- 2½ cups grated zucchini
- 3 extra-large eggs at room temperature, beaten
- 1 ripe banana, peeled and mashed
- ½ cup (112g) vegetable oil
- 2 teaspoons pure vanilla extract
- 8 ounces semi-sweet chocolate chips
- 1 tablespoon cornstarch
- Preheat your oven to 325 degrees F. Grease 2 standard loaf pans and set them aside.
- In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
- In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well.
- Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. In a separate small bowl, toss the chocolate chips with the cornstarch. Pour the chocolate chips and cornstarch into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and smooth the tops with a wet spatula.
- Place the loaf pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
- Remove from the oven and allow to cool for at least 30 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely.
- Slice and serve. Leftovers should be wrapped tightly in freezer-safe wrap and frozen until ready to use.
P.S. For more gluten-free recipes & to support the blog, please pick up a copy of My Cookbook? You’ll love it!