Healthy Gluten Free Zucchini Bread

Healthy Gluten Free Zucchini Bread. Moist, lightly sweet bread that’s both healthy and delicious.

Summer means a TON of zucchini and I had a boat load on hand recently that I needed to use up. So of course, I baked carbs with it! 😉

I sought to make a slightly healthier version of zucchini bread that was also gluten free because the crowd I’m baking for lately includes a couple celiac people and a couple others who are pre-diabetic. The last thing I ever want is for anyone of these people to feel isolated from food festivities!

Any all purpose gluten free flour blend should work well for this recipe. I typically use Bob’s Red Mill or King Arthur Flour simply because they are in all the stores near me and consistently produce good results.

When grating the zucchini, I recommend coring it first using an apple corer or a knife. This will prevent all the seeds from getting into the bread.

My last note about this bread is that it is less sweet than other zucchini bread recipes. I did this intentionally to keep sugar content lower and because I don’t have a major sweet tooth. If you desire a sweeter bread, feel free to add a couple more tablespoons of liquid or granulated sweetener to taste. You could also sprinkle coarse sugar on top of the bread before baking to produce an extra bite of sweetness and shiny top!

So thanks to the genius who put vegetables in bread so that we can claim these baked carbs are actually servings of produce – I for sure am eternally grateful!! 😉

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Print Recipe

Healthy Gluten Free Zucchini Bread

Servings

loaf (about 10 slices)

Ingredients

• 2 cups shredded zucchini*
• 2 cups (272 g) gluten free all purpose flour
• 1/2 cup (168 g) honey*
• 1/2 cup (76 g) granulated sugar
• 1 tbsp vanilla extract
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/8 tsp salt

Servings loaf (about 10 slices) Ingredients 2 cups shredded zucchini* 2 cups (272 g) gluten free all purpose flour 1/2 cup (168 g) honey* 1/2 cup (76 g) granulated sugar 1 tbsp vanilla extract 3/4 tsp cinnamon 3/4 tsp nutmeg 1/8 tsp salt

Instructions

1. Preheat oven to 350ºF. Lightly grease a 9x5in loaf pan.
2. Stir together all of the ingredients in a large bowl until throughly mixed. Pour batter into the loaf pan and gently shake side to side to even it out.
3. Bake for 45-55 minutes or until an inserted toothpick comes out clean and the top of the loaf is golden brown and firm to the touch.
4. Let loaf cool for about 10 minutes in the pan and then transfer to a cooling rack in order to cool the rest of the way.
5. Enjoy slightly warm fresh from the oven, room temp, or reheated in the microwave. Enjoy plain or add butter, jams, or nut butters if desired. Store in an airtight container.

Recipe Notes

*Before shredding I recommend coring the zucchini with an apple corer or carefully with a knife so that no seeds get in the bread.

**If you prefer a sweeter bread, you can add 1-2 more tablespoons of honey or granulated sweetener, or 1-2 tablespoons of both.

*** I used date sugar but any granulated sweetened should work