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!
What makes this recipe for savory gluten free zucchini bread special
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 chocolate chip gluten free zucchini bread & my double chocolate gluten free 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 important:
- It's simple and quite versatile (serve it for breakfast, alongside a sammie for lunch, or as a dinner side)
- It smells divine and tastes even better (like all good zucchini recipes it does not taste much like zucchini at all)
- All that zucchini in a summer bounty is not going to use itself now is it. The plant stops for no one!
A very simple gluten free zucchini bread recipe
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.
Garden fresh zucchini
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're 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.
Gluten free savory zucchini bread recipe
Savory Gluten Free Zucchini Bread
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blend info)
- 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 1 tablespoon baking powder
- ¾ 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)
- ½ cup (112 g) neutral oil (like canola vegetable or grapeseed)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- ½ cup (113 g) plain whole milk yogurt at room temperature
Instructions
- 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.
Notes
Savory Gluten Free Zucchini Bread
Ingredients
- 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blend info)
- 1 ½ teaspoons xanthan gum (omit if your blend already contains it)
- 1 tablespoon baking powder
- ¾ 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)
- ½ cup (112 g) neutral oil (like canola vegetable or grapeseed)
- 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
- ½ cup (113 g) plain whole milk yogurt at room temperature
Instructions
- 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.
Christine says
it looks so good! I don’t like zucchini normally, but I am so going to try this. I think as soon as this weekend in fact!
Karina Colareta-De Maio says
Hello, I don’t have any zucchinis handy today what can i use instead?
Thomas J says
Wow, this is the first recipe I’ve made from your blog and it was so great! I toasted it and served it with gluten free spaghetti. So great, thanks for the recipe!
Heidi McDow says
This looks delicious! I have two zucchini in my fridge I need to use up!
Wendy Coykendall Benton says
This sounds good: a savory zucc bread! Wonder how it would taste as the ‘bun’ for a BBQ Hamburger? Have you tried that? :) Maybe sliced a bit thinner so I can get my mouth around it that way?
Nicole Hunn says
I’m not sure, Wendy! I think you’re probably better off with my zucchini yeast bread instead. :)
Wendy Coykendall Benton says
Thanks, Nicole, I’ve pinned both recipes. We dearly loved the Savory Zucc Bread – I can think of so many dinners this would pair nicely with, too. It’s nice to have a non-sweet zucchini bread that gives one no clue it’s GF! Score!
Mare Masterson says
I love that you tweak recipes and repost them!
Ann C says
I’ve ended up with some of those **ginormous** (mostly water) zucchini’s – would you suggest wringing the extra moisture out after grating? Thanks – it sounds wonderful and I can’t wait!
Mare Masterson says
I use those ginormous zucchinis to make zucchini parmigiana.
Nicole Hunn says
Yes, Ann, I would definitely do that. 1 cup of grated zucchini (without excess moisture is about 110 grams), and about 63 grams as squeezed dry. So just use that as a guide, and maybe ignore the pre-wrung weight.
Wendy Coykendall Benton says
thanks for this clarification! I’m new to learning to bake by weight and had wondered this myself! :)
pqcbb says
How did I miss this one if posted originally 3 yrs ago? Glad you felt need to change up a bit & repost! I love the idea of a savory zucchini bread.
Made your Healthy Zucchini & the Healthy Banana GF muffins yesterday. A hit!
Nicole Hunn says
Awesome, pqcbb!
Laura says
Nicole,
What happens if I use my GF flour that already has xanthum gum in it?
Love you and this blog, can’t wait to own the books!
Thank you,
Laura
Nicole Hunn says
You omit it, Laura! :)
Andria says
Nicole,
Does this freeze well?
BTW I just found your website and it looks amazing! I made your marbled cheesecake brownies and they were outstanding!!! My partner LOVED them (after proclaiming he is not a big brownie fan) and his coworkers devoured them!
I am new to gluten free baking and with your website it looks like it will be fun and easy!!
Thank you!
mothers little hleper says
is there any way to make this dairy free too?
Nicole Hunn says
Unless I specifically indicate otherwise, I have not tested a recipe with substitutions. You’ll have to experiment!
Hanunyah Fish says
This is soo beautiful! Thank you, Nicole, since our zucchini plant is taking over! ;)
Mary Kooistra says
This looks so delicious! You think that I can use Better Batter flour for it? I just got a nice big shipment of it (my favorite!).
Mary Kooistra says
This looks so delicious! You think that I can use Better Batter flour for it? I just got a nice big shipment of it (my favorite!).
Heather Tunison says
This sounds wonderful! I make your chocolate chip zucchini bread often, so I look forward to a change in flavors with all of those huge zucchinis taking over my garden! :)
Nicole Hunn says
The zucchinis demand more recipes! They are very persuasive, Heather. We must abide. :)
xoxo Nicole
Jennifer Sasse says
You are so funny! Looks awesome!
Nicole Hunn says
Thanks, Jennifer. :)
xoxo Nicole
Bobbie Jo Murphy says
This looks beautiful, & no sugar; I like that. My garden has produced an abundance of yellow squash. Can I take any zucchini recipe & add squash instead of zucchini? ty
Nicole Hunn says
Hi, Bobbie Jo, That’s a very good question. I haven’t tried this recipe with yellow squash, but I have to imagine it would work just fine. The only difference I generally see between yellow and green squash is that yellow squash is not usually grown very large, which means that it typically has less moisture than green squash. But zucchinis vary from one to another. I’d say to choose the larger of your yellow squash and have at it!
xoxo Nicole