Make a quick and easy Gluten-Free Zucchini Loaf any day of the week with this recipe—a light and fluffy loaf with subtle hints of zucchini and spices.
This bread has become a staple at most of my events, it's quick to make and a perfect gluten-free replacement for bread in any meal. Some favourite toppings with this loaf are avocado or soft spreadable cheese.
Whichever way you choose to serv this Zucchini Loaf it will be enjoyed in every bite.
For more loaf recipes, see also my Banana Bread or my Chai Cake
10
15 minutes
1 hour
1 hour 15 minutes

Ingredients

  • 2 cups Gluten Free All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/4 Cup Brown Sugar
  • 1 egg white
  • 1/3 Cup of Oil
  • 3/4 Cup milk (dairy or nondairy)
  • 1 Tsp Vinegar (I used balsamic Vinegar)
  • 1 Cup grated zucchini
  • 1/4 Cup Yoghurt/Cream Cheese/Sour Cream
  • 1/2 Tsp. Mixed Spice (optional) or vanilla
  • 1/2 cup pumpkin seeds or seed/nut of choice plus extra for topping

Method

  1. Preheat the oven to 165 Degrees. Grease Loaf Pan and set aside.
  2. Grate zucchini and place on paper towel to absorb some of the moisture.
  3. Meanwhile, mix flour, baking powder and soda, salt and sugar and spices if using.
  4. Then add egg white, oil, milk, yogurt, zucchini, vinegar and seeds.
  5. Bake 55-120 minutes. Bread is done once toothpick inserted comes out clean.
  6. Allow to cool 5-10 minutes before removing from the pan and serving.
This bread can be frozen once cooled. Can be kept in foil or sealed bag at room temp