This savory gluten free zucchini bread is made with flour, oil, yogurt, eggs, zucchini and cheese. Celebrate summer’s bounty with this simple, delicious recipe!
Most zucchini bread and cake recipes are sweet. I say this because it is a fact. I do not judge, as I love and bake them often. Cakes in point: my GF chocolate chip zucchini bread & my GF double chocolate zucchini bread. But all the same, it is time for a savory gluten free zucchini bread recipe.
Here’s why this savory zucchini bread is in order: (1) It’s simple and quite versatile (serve it for breakfast, alongside a sammie for lunch, or as a dinner side); (2) It smells divine and tastes even better (like all good zucchini recipes it does not taste much like zucchini at all); and (3) All that zucchini in a summer bounty is not going to use itself now is it. The plant stops for no one!
This gluten free zucchini bread recipe is dead simple. Look at how short the instructions are! Just whisk together dry ingredients, mix in grated cheeses and zucchini, then add in the blended eggs-oil-yogurt mixture. That’s all.
By the way, the shredded zucchini in this bread came from my personal home garden. So did the beautiful would-be prize-winning zucchini you see in the photos. And the beautiful, juicy, ruby red tomatoes are from my garden, too! I can take no credit at all. This year, we planted seedlings, not seeds. And I’m fairly certain that we’re sharing our garden with a bunch of bunnies. And ain’t no one weeding the garden. *sigh*
But everything is still growing! My excitement is, of course, dampened a bit by the pressure (the pressure) to make good use of all that gorgeous, pesticide-free produce. This savory gluten free zucchini bread is just one foot soldier in the summertime war against the green monster.
If you are tired of zucchini (and honestly who isn’t sometimes it’s just so in your face over the summer), then let’s bake it into this zuke bread, so it can hide in plain sight.
Savory Gluten Free Zucchini Bread
3 cups (420 g) all purpose gluten free flour
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1 tablespoon baking powder
3/4 teaspoon kosher salt
4 ounces Parmigiano-Reggiano cheese, finely grated
3 ounces sharp white cheddar cheese, grated
9 ounces grated zucchini (from about 1 medium zucchini)
1/2 cup (112 g) neutral oil (like canola, vegetable or grapeseed)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
1/2 cup (113 g) plain whole milk yogurt, at room temperature
Preheat your oven to 350°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a medium-sized bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the grated zucchini, and the Parmigiano-Reggiano and cheddar cheeses, and mix to combine, breaking up any clumps in the grated zucchini or cheeses. In a blender or medium-size bowl, place the oil, eggs and yogurt, and blend (or whisk vigorously) until smooth. Create a well in the center of the dry ingredients, and pour in the wet ingredients. Mix until well-combined. The batter will be thick. Scrape it into the prepared pan and, with a wet spatula, smooth into an even layer. With a sharp knife, slice about 1/4-inch deep down the center of the loaf.
Place the pan in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out clean (about 40 minutes). Allow to cool for at least 10 minutes in the pan before turning out onto a wire rack to cool completely. Slice and serve. Once completely cool, the sliced (or unsliced) bread can be wrapped tightly and frozen for longer storage.
Recipe first published on the blog in 2013. Ingredients multiplied by 1 1/2, method altered slightly, and recipe otherwise unchanged.