Ultra-Moist Gluten-Free Zucchini Bread (with almond flour)
Ultra-moist gluten-free zucchini bread with rich brown sugar notes and warm spices. Made with almond & oat flours, this summer-forward quick bread bakes up tender & flavorful. It stays moist for days!
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 225 g grated zucchini
- 126 g super-fine blanched almond flour
- 95 g gluten-free oat flour
- 90 g sweet rice flour (also called mochiko - different from "white rice flour" or "brown rice flour")
- 21 g Bob's Red Mill tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1/3 cup neutral oil (such as safflower, sunflower, canola, or refined coconut oil)
- 2 large eggs (room temperature)
- 100 g dark brown sugar (I recommend organic dark brown sugar)
- 75 g granulated sugar
- 1 tablespoon milk (dairy or non-dairy)
- 1½ teaspoon pure vanilla extract
- 1/2 cup chocolate chips or chopped chocolate ((optional))
Instructions
- 1
Grease a 9x5 loaf pan and line it with a sling of parchment paper. Preheat the oven to 350°F.
- 2
Grate the zucchini, and drain, squeeze, or blot some moisture out. This will keep your zucchini bread moist, without becoming gummy or soggy. The easiest thing to do is place a fine mesh sieve over a bowl or the sink, and gently press out the zucchini with a spoon or spatula a few times. Or, wrap it in double layers of paper towels or a clean kitchen towel and give it a light squeeze over the sink. The zucchini will likely weigh 160g - 200g once drained. If your zucchini didn't have a ton of extra moisture, it's okay if it weighs more!
- 3
In a large bowl, sift together almond flour, oat flour, sweet rice flour, tapioca flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the zucchini to the dry ingredients and toss to coat well.
- 4
In a measuring cup or medium bowl, whisk together oil, eggs, brown sugar, granulated sugar, milk, and vanilla.
- 5
Pour the wet ingredients into the dry ingredients and whisk until completely combined. Optional: Fold in the chocolate chips, if desired.
- 6
Pour the batter into the prepared baking pan and bake on the middle rack for 55-60 minutes, until the center springs back when touched and a toothpick comes out of the center clean or with a few moist crumbs. Let cool at least an hour before slicing.
- 7
Let the bread cool completely before slicing.Please resist this temptation. As the bread cools, the crumb continues baking and sets as it cools. If you cut into it while it's still warm, your crumb will be overly moist and gummy. For the perfect crumb, let it cool at least an hour before slicing into it.