How to Make Gluten Free Zucchini Bread That Doesn't Suck

I've been tweaking some gluten free recipes and I'm pretty happy with this one. Suffer no more my little gluties! Unlike a lot of GF cooking, this actually tastes like a normal treat normal ppl eat

1.5k Views 104 Likes 6 Comments
Image for Step 1

Preheat oven to 325.

Image for Step 2

Measure out 3 cups of brown rice flour, or any other alternative flour. I love this one. And bulk barn.

Recommended For You
Image for Step 3

Grate up 2 cups of zucchini. Don't purée it - you need the stringy consistency. And don't grate by hand!! - unless you want carpal tunnel and feel like grating zucchini until next Tuesday haha

Image for Step 4

Add 1 tsp of salt

Image for Step 5

My gluten free baking soda! Cost an arm and a leg, but totally worth it

Image for Step 6

Add 1 tsp of baking soda

Image for Step 7

My gluten free xanthan gum. Even more expensive... But probably the most essential item for gluten free cooking. It helps make GF baking seem completely normal - moist and fluffy. Awesome stuff.

Image for Step 8

Add 3 tsps of xanthan gum

Image for Step 9

Magic indeed...

Image for Step 10

Add 1 tsp of baking powder

Image for Step 11

Add 3 tsps of cinnamon

Image for Step 12

Usually I use 2 cups of BROWN sugar. But I fell short this time and had to use refined white sugar for most of the measure. Boo.

Image for Step 13

all the dry ingredients together

Image for Step 14

Yeah I went there. Artificial AND no name. Part of having yet to plant my money tree in the backyard. Maybe next year.

Image for Step 15

Add 3 tsps of vanilla extract to the grated zucchini

Image for Step 16

Crack 3 eggs and whip them with a fork

Image for Step 17

Add them to the other wet ingredients

Image for Step 18

Should look something like this

Image for Step 19

Add your wet ingredients to the dry ingredients and mix thoroughly...

Image for Step 20

At this point I was perplexed. Why is it so dry? Then I realized - OH YEAH, im the idiot cooking at 11pm, I'm exhausted and forgot to add the 1 cup of vegetable oil. Riiiiight. In goes the oil...

Image for Step 21

That's more like it.

Image for Step 22

Add in 1 cup of walnuts and fold them into the batter.

Image for Step 23

Pretty yummy looking for raw batter. And it smells amazing.

Image for Step 24

Butter your cooking pans. I rocked two different sizes.. Don't always get multiples of the same thing at goodwill...

Image for Step 25

I tried to divvy up the batter evenly in the different pans so that they'd cook at the same rate...

Image for Step 26

In they go. Bake for 40-60 mins. But this cooking time depends completely on the strength of your oven. I usually do a knife test at the 30 min mark and end up taking them out after 45.

Image for Step 27

I really want to make sure the bread is moist, fluffy and not overcooked, so I always do a knife test. Some people like their breads a bit drier - so it's your call as to how long you bake it for.

Image for Step 28

Fresh out of the oven and smells righteous.

Image for Step 29

Looks good to me! Looks a bit flat, but that's because I put a little less batter in this bigger pan so that it baked at the same rate as the smaller one. trust me - it's fluffy, moist and delish. YUM

keyboard shortcuts:     previous step     next step
View More Comments