Gluten Free Zucchini Bread? Yes, please!
This simple, whole food recipe, is lightly sweet and perfectly delicious! Made with gluten-free oats and just a touch of almond flour its soft and chewy, you’d never know it was gluten-free.
I love to use simple ingredients that most people have on hand in their pantry, refrigerators, or gardens to create foods that focus on heath but still taste great!
Store-bought oat flour can be pricey, if you have oats (old fashioned, steel cut etc.) on hand and a high powered blender, you can make your own oat flour for a faction of the cost! Simply add the oats to the blender and blend on high until a fine flour is achieved. It’s best to blend the oats right before you use them instead of storing the flour for future use so you reap all the benefits of the flour at the peak of its nutrient content.
{this post contains affiliate links}
For more healthy bread recipes, click here!
Perfectly filling, this is a great breakfast bread or an afternoon snack. When your summer garden is overflowing with zucchini this should be a go-to recipe. It is loved by children and adults alike!
If you make this recipe make sure to tag me @instantloss so that we can booth ‘ooh and aah’ over your creation!
For more gluten-free recipes, click here!
Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!
After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Gluten Free Zucchini Bread
Ingredients
- 1 1/2 cups oat flour (if celiac make sure the package says certified gluten-free)
- 3/4 cup packed super fine almond flour (meaning, pack the flour into the cup tightly)
- 1 cup coconut palm sugar or organic cane sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3 large eggs
- 2 medjool dates (pitted)
- 3/4 cup avocado oil
- 1/8 cup water
- 1 teaspoon lemon juice
- 1 3/4 cups grated zucchini
- 1 cup chopped walnuts
- Ghee or butter, for greasing
Instructions
-
Preheat oven to 350°F.
-
In a large bowl, add the oat flour, almond flour, palm sugar, baking soda, salt, cinnamon, and nutmeg and mix together.
-
Add blended wet mixture to dry ingredients along with lemon juice, zucchini, and walnuts. Mix until thoroughly combined.
-
Grease a 2 pound loaf pan with ghee and pour in the zucchini mixture. Bake for 1 hour or until a toothpick comes out clean. Transfer the pan to a cooling rack and let cool for 45 minutes before slicing.
Recipe Notes
Note: Make sure to give the bread time to cool. Otherwise you might experience some crumbling. The cooling time allows the bread to all bind together like it should.
Note: If you are nut free, you can substitute cassava flour for almond flour 1:1 and add a 1/2 cup of milk of choice.
What can you use instead of almond flour incase of nut allergy?
If you are nut free you can sub cassava flour for the almond flour 1:1 and add a 1/2 cup milk of choice.
Does the original recipe call for oat flour or almond flour? I see the sub for nut free but the actual recipe lists oat flour, not almond flour?
Hello Jenny,
The recipe calls for both oat flour (1 1/2 cups) and almond flour (3/4 cups superfine and tightly packed). Hope that helps clarify and confusion. 🙂
Can you sub anything for the dates?
I followed this recipes exactly as written.
It is delicious! The whole family enjoyed it. Definitely a keeper. Super moist and a real treat. My only problem with it is eating only one slice! Thank you for sharing your new recipe.
I made this zucchini bread today and love it! I am so thankful to get a really good recipe that does not use wheat flour. Also, I didn’t have dates on hand so substituted with one banana that worked out well. I didn’t have the oat flour but I had oats and the blender did the job within seconds to getting oat flour.
I made this today and we all loved it. It was, though, a bit crumbly, even after I let it cool more than an hour before we sliced it. Any suggestions to help with this? Maybe I did too much or not enough of something or added more or less than I should of something?
Best Zucchini bread recipe ever! Just made this today, followed recipe as written only variation, added almonds to complete the amount of walnuts as I didn’t have enough,also didn’t have nutmeg so left it out, will add next time. I baked mine in muffin tins for portion control and got 18 using 1/4 of batter, baked at the same temp nad for about 30-35 minutes. This will be another instantloss recipe on repeat! Thanks Britt