If you tend your own garden, chances are you’ve had your share of zucchini. This flourishing little veggie has an almost magic ability to thrive in nearly any condition, leading to an abundance that can be rather overwhelming. This zucchini bread is a great way to use up the extra, plus it’s gluten-free and grain-free!
But first, a little background on the humble green zucchini. As a summer squash, zucchini is lower in calories, sugars, carbs, and starch than winter squash like butternut. If you’re watching your blood sugar, zucchini is an excellent low-glycemic choice.
Need more reasons to eat your zucchini? This powerhouse veggie is rich in fiber, potassium, manganese, vitamin A, and vitamin C. These nutrients help lower blood pressure and protect against harmful inflammation caused by free radical damage.
How to Make Zucchini Bread
If you look at the usual zucchini bread recipe you’ll see a lot of unhealthy ingredients. Things like granulated sugar, vegetable oil, canola oil, brown sugar, and all-purpose flour. Even the healthier versions often call for things like whole wheat flour, which isn’t something our family uses.
My zucchini bread is definitely different. Instead of baking powder or baking soda to help the bread rise I just use large eggs. And the only sweetness comes from the whipped honey butter I top it with.
This recipe combines shredded zucchini with grass-fed butter, coconut oil, almond flour, and lots of eggs. The result is a moist, delicious bread with zero gluten or grains.
While both almond flour and coconut flour are both great alternative flours for low-carb baking, this recipe uses almond flour for a milder, nuttier taste. Almond flour is also less absorbent, so you can get away with using much less!
To make this gluten-free zucchini bread, start by beating seven eggs. Then whisk in melted grass-fed butter and coconut oil, and add in grated zucchini. You can use a box grater or food processor for this. Add the almond flour and mix until a dough forms, then bake at 355°F for 45-50 minutes, or until the edges turn golden brown.
Let the bread cool before cutting it into 12 slices. Then slather with grass-fed butter, and serve!
Picking Your Zucchini
This easy zucchini bread recipe works with almost any size zucchini. I like cooking with medium zucchini, but the larger ones don’t taste as good in stir fry. Zucchini bread is the perfect way to use up that overgrown, huge zucchini you found hiding in the garden. Smaller zucchini works too.
The Best Zucchini Bread
I’m a fan of mildly sweet desserts. This recipe is NOT the typical super sweet cake-like zucchini bread recipe and contains no added sweetener. If you want something that tastes a little more like traditional zucchini bread you can add in some extra flavor. Try one of these add-ins if desired (I prefer it as is myself)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup cranberries
For a touch of sweetness, I like to spread it with a little honey butter (see the recipe below). Since it’s less sweet it can also double as sandwich bread and tastes great toasted.
Gluten-Free Zucchini Bread Recipe
- Store leftovers in an airtight container in the fridge.
- If you’re cooking at a high altitude, add another egg for moist, fluffy bread.
More Quick Bread Recipes
Looking for some more yummy bread or muffin recipes? Give one of these a try!
How do you like to use extra zucchini during summer? Have any favorite recipes? Share below!