Simple and delicious gluten free zucchini bread recipe with lemon glaze. It’s also DAIRY FREE and a sweet way to use frozen or fresh zucchini that you don’t know what to do with. It’s really easy to add some veggies to a breakfast bread, plus no one will tell you there’s zucchini in this bread.

gluten free zucchini bread

I usually do a bulk buy every month so I don’t waste time shopping. I usually buy groceries in bulk for the whole month. If I buy a lot of vegetables, I usually freeze them clean, peeled and diced or I freeze them already prepared. That way I don’t waste as much time preparing them. If you’ve the veggies already cut, it’s much easier and faster to prepare a rice with veggies or a vegetable cream, etc. If you cut and prepare it yourself and then vacuum pack it or freeze it, it’s not only easier to prepare meals during the week, but also much cheaper.

And if I’ve a lot of zucchini, squash or bananas in the freezer, I try to incorporate them into each dish. In this case, into a zucchini bread. If you want to try a banana bread, you can find my recipe here.

TIPS for the best gluten free zucchini bread

Here are a few tips for baking this dairy free and gluten free zucchini bread.


gluten free zucchini bread
  1. Toppings
    For a sweet and delicious taste, you can spread the bread with a lemon glaze or melted chocolate.
  2. Psyllium husk
    If you’re not using a gluten-free flour blend, be sure to add psyllium husks for a fluffy texture. (Commercial gluten-free flours usually contain xanthan gum or psyllium husks for a better dough texture).
  3. Zucchini fresh or frozen
    You can use either, it’s fine. Either way, drain them well to remove excess water. Grate the zucchini so that it’s barely visible in the bread, or puree it.
  4. Cinamon, nuts or chocolate on the bread All these ingredients will help you flavor the bread.

Look how easy is to prepare this zucchini bread

Gluten free zucchini bread with lemon glaze

All the ingredients to bake this dairy free and gluten free zucchini bread

gluten free zucchini bread

How To Make this zucchini bread

It’s super easy to make. In a large bowl, put 2 eggs, 1/2 cup brown sugar, 2 tablespoons honey, 1/4 cup sunflower oil, and 2/3 cup hazelnut “milk”. Stir a little and add the zucchini (you can also grate or mash the zucchini).

Stir well until combined and add the remaining ingredients: rice flour, sorghum flour, potato starch, cinnamon, baking powder and psyllium husks. Mix very well until the dough is smooth (you can use a mixer).

Pour the mixture into a baking dish and bake for about 30-35 minutes at 180ºC (preheated oven).

After about 30 minutes, poke the cake to check if it’s done and take it out of the oven. Let it cool and remove it from the mold. For the lemon glaze, mix about 150 g to 200 g of powdered sugar with the juice of two lemons. Beat well until you get the desired consistency of the glaze. Pour the glaze over the cooled zucchini bread.


FAQ

Can I freeze the bread?

Yes! You can bake it, freeze it and enjoy it whenever you want.

¿Can I substitute the honey?

Yes, you can add vanilla essence or more cinnamon.

¿Do i have to drain the zucchini??

Yes, especially if you use frozen zucchini.

You can also add nuts to the bread, then it’ll be even more delicious.

What’s psyllium husk?

Psyllium is a dietary fiber extracted from the husks of the seeds of the Plantago ovata plant. Psyllium absorbs some of the liquid in dough, giving it homogeneity and elasticity. It’s often used as a substitute for gluten.

Can I substitute psyllium husk?

Yes, you can replace it with xanthan gum.

bizcocho de calabacín sin gluten

Find More Sweet recipes

In my blog you can find more recipes like this sourdough banana bread

Pin it for later

gluten free zucchini bread

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bizcocho de calabacín

Gluten free zucchini bread

Yield: 10
Prep Time: 10 minutes
Cook Time: 40 minutes

Glutenfree and dairy free zucchini bread

Ingredients

  • 1 cup rice flour
  • 1/2 cup soughum flour
  • 1/4 potato starch
  • 2/3 cup dairy mil (hazelnut or almond dairy free milk
  • 1/4 cup sunflower oil
  • 1/2 cup brown sugar
  • 1 tsp psyllium husk
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp cinamon
  • 2 tbsp honey
  • 1 zucchini, grated and extra liquid squeezed out

Instructions

  1. It's super easy to make. In a large bowl, put 2 eggs, 1/2 cup brown sugar, 2 tablespoons honey, 1/4 cup sunflower oil, and 2/3 cup hazelnut "milk". Stir a little and add the zucchini (you can also grate or mash the zucchini).
  2. Stir well until combined and add the remaining ingredients: rice flour, sorghum flour, potato starch, cinnamon, baking powder and psyllium husks. Mix very well until the dough is smooth (you can use a mixer).
  3. Pour the mixture into a baking dish and bake for about 30-35 minutes at 180ºC (preheated oven).
  4. After about 30 minutes, poke the cake to check if it's done and take it out of the oven. Let it cool and remove it from the mold. For the lemon glaze, mix about 150 g to 200 g of powdered sugar with the juice of two lemons. Beat well until you get the desired consistency of the glaze. Pour the glaze over the cooled zucchini bread.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 39mgSodium: 273mgCarbohydrates: 35gFiber: 3gSugar: 15gProtein: 7g

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