Tender and perfectly sweet, these gluten-free, dairy-free mini zucchini loaves are easy to make and a great way to sneak veggies in. Only one zucchini and a few other ingredients needed before this stunning quick bread is baking in your oven.
My husband made lasagna using zucchini as the “noodles” the other day and we ended up with one zucchini leftover. One. What the heck do you do with one zucchini? You make zucchini bread, of course.
Zucchini, unlike bananas, don’t add flavor to bakes goods. They mostly add moisture, and some much needed vitamins.
When my kids asked me what I was making, and I told them zucchini bread and they turned their little noses up at me. I had to explain to them that zucchini bread doesn’t taste like zucchini. If you look at the photo below, you can hardly even see the zucchini.
This gluten-free zucchini bread has the same texture and flavor as glutinous zucchini bread.
I used the Ryze yellow bag of flour, which is designed for breads and cakes, and threw a handful of chocolate chips on top of the batter before baking it.
My girls loved the gluten-free zucchini bread and agreed that it did not in fact taste like zucchini. They asked that I mix in the chocolate chips and add more of them next time. I’m not surprised.
I’m getting ready to head out of town for a few days and my girls both requested I make more zucchini bread before I go. They are quite spoiled with homemade breakfasts and treats.
I took them asking me as an excuse to make myself a couple of mini loafs for my trip. I’m not a big breakfast eater, but I do like to enjoy a little bit of something with my coffee in the morning.
If you like this Gluten-Free Zucchini Bread, you’ll be sure to love my Gluten-Free Gingerbread muffins or my Gluten-Free Carrot Muffins. If you are looking for more quick breads. Check out my Gluten-Free Blueberry Banana Bread and my Gluten-Free Pumpkin Bread.
15 minPrep Time
35 minCook Time
50 minTotal Time
Save RecipeIngredients:
- 3 large eggs, room temperature
- 1/3 cup white sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon gluten-free vanilla extract
- 2 cups gluten-free flour blend (I used RYZE Yellow Bag Flour )
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
- Optional: 1 cup gluten-free, dairy-free chocolate chips
Instructions:
- Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the zucchini and chocolate chips (optional).
- Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 65-70 minutes, or until the center sets.
- Remove the bread from the oven, and let it cool for 10 in the pan. Finish cooling on a wire rack.
- Once cooled, slice and serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Disclosure: This recipe is sponsored by Ryze. Opinions are my own.
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