Gluten-free Zucchini Bread

--Danielle VenHuizen, MS RDN--Last Updated August 15, 2024
Zucchini Bread
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Updated 8/15/24

Oh my wow, this is the best gluten-free zucchini bread I’ve ever made.

I am always on the lookout for new ways to make zucchini bread, and this version did not disappoint. I wanted to use high-fiber and nutrient-dense buckwheat flour, but this time I blended it with a little Bob’s GF flour to enhance the flavor and texture.

The garbanzo bean flour included in Bob’s blend seems to provide a good balance to many of my GF experiments.

Of course, you could go all in on the plain GF flour and not use the buckwheat flour at all, but give it try if you want the additional fiber, vitamins, and minerals.

The end product was still a little crumbly, but the taste made up for it. This will definitely be on my plate for breakfast tomorrow, slathered with a healthy dose of almond butter.

Here’s my particular flour choices if you want to follow this recipe exactly:

Gluten Free Flour

Also, my version used butter over coconut oil and did not add the walnuts. Personally not a big fan of nuts in my bread, but I know many are.

If you’ve been searching for a tasty gluten-free zucchini bread, look no further! Give it a try and let me know what you think!

Gluten-Free Buckwheat Zucchini Bread

If you love zucchini bread like I do, this low-sugar GF buckwheat zucchini bread should be a staple. This is hands-down the best zucchini bread I've ever made. Something about the butter and maple syrup ... so good!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes

Equipment

  • 1 9x5 bread pan

Ingredients
  

  • ⅔ cup buckwheat flour
  • ⅔ cup Bob's all-purpose gluten-free baking flour
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 ¼ cup shredded zucchini
  • 2 eggs
  • ½ cup maple syrup
  • ⅓ cup melted butter or coconut oil, slightly cooled
  • 1 tsp vanilla extract
  • ½ cup walnuts, chopped (if desired)

Instructions
 

  • Preheat the oven to 375F. Grease a 9x5 bread pan.
  • Mix all of the dry ingredients together in a bowl (flours, baking powder, baking soda, salt, cinnamon)
  • Whisk all of the wet ingredients together in another bowl. I use my KitchenAid mixer for this. (eggs, zucchini, maple syrup, butter/oil, vanilla extract)
  • Add the dry ingredients to the wet and mix. Then add the walnuts, if using.
  • Pour the mixture into the bread pan. Bake for about 45-50 minutes or until a cake tester comes out clean. Cool before serving.

Danielle VenHuizen, MS RDN