Gluten Free Dairy Free Zucchini Bread
Late summer in my house usually means zucchini on every counter, so this gluten free dairy free zucchini bread quickly became one of my favorite ways to use it up. I mix shredded zucchini, oat flour, and cinnamon into a soft loaf with a lightly sweet flavor and tender crumb. It takes just 50 minutes to make and is great for busy school mornings, light desserts, or after-school snacks.
Servings: 8
Calories: 218kcal
Ingredients
- 1¼ cup oat flour
- ¾ cup almond flour
- ¾ cup cane sugar see note
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- 1½ cups grated zucchini squeezed with a paper towel (about 2 zucchini, see note)
- 2-4 tablespoons dairy free milk I used cashew (see note)
- 3 tablespoons unsweetened apple sauce
- 2 tablespoons apple cider vinegar
- pecans or walnuts to top (optional)
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, sugar, baking powder, cinnamon and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add the zucchini, milk, apple sauce and vinegar. Mix to form a thick batter. It may seem dry at first, but keep mixing. The zucchini will add moisture as you mix it and it will turn into a thick batter.
- Pour into a prepared loaf pan (I use a little coconut oil spray and rub it around). If you want, you can top with some nuts.
- Bake for 36-40 minutes. Until the top is browning and a toothpick comes out dry with crumbs on it. If you use a glass pan instead of a metal one, it may take longer.
- Allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge.
Notes
- My #1 Secret Tip for this gluten free dairy free zucchini bread recipe is to let the grated zucchini rest for a few minutes after squeezing it dry. I noticed that freshly squeezed zucchini still releases small amounts of liquid while sitting, so I gently press it one more time with paper towels before mixing it into the batter. This small extra step makes a huge difference in the final texture.
- Room temperature ingredients: I let the milk and applesauce sit at room temperature before mixing. Cold ingredients can make the batter stiff and harder to combine smoothly.
- Check pan size: I always use the recommended pan size so the center bakes properly without sinking or staying raw.
- Watch the top: If the bread starts browning too quickly, I loosely place foil over the top during the final stretch of baking.
- Rest overnight: Sometimes I bake this loaf the night before serving since the texture becomes even softer by the next morning.
- Use small zucchini: Smaller fresh zucchini works best for me since giant zucchini can contain too many seeds and extra moisture.
Nutrition
Calories: 218kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 291mg | Fiber: 3g | Sugar: 20g