This lovely gluten-free zucchini bread can be made with or without eggs, as the recipe contains sufficient leavening and moisture without them. And it’s dairy-free. Its delicate flavor and texture come from a secret ingredient: coconut milk.
Bring all ingredients to room temperature before mixing and don’t bake with cool batter. Pressing out the moisture in the zucchini will prevent the loaf from becoming gummy in the center. More gluten-free baking tips »»
Non-stick spray for bread pan
1 cup grated fresh zucchini
2 oz. sorghum flour
8 oz. all-purpose gluten-free flour
1.5 oz. tapioca starch or tapioca flour
1 Tbsp. baking powder
1 tsp. baking soda
1 3/4 tsp. xanthan gum
1 tsp. sea salt
1 tsp. cinnamon
12 oz. brown sugar
1/4 cup olive oil
1/4 cup coconut oil
1 tsp. fresh lemon juice
2 eggs (optional)
3/4 cup coconut milk
1/3 cup chopped walnuts or pecans (optional)
Preheat oven to 375°.
Spray loaf pan with pan spray, or line a muffin tin.
Press the grated zucchini with a paper towel to remove as much moisture as possible. After pressing, fluff with a fork.
In a large mixing bowl, whisk together dry ingredients.
Add brown sugar.
Add oils, lemon juice, eggs (if using) and coconut milk.
Beat with a hand-held or stand mixer to combine and continue to beat, on medium high, until the batter is smooth, about 2 minutes.
By hand, stir in zucchini and nuts (if using).
Scoop batter into prepared loaf or muffin pan and level the top.
Bake in the center of the preheated oven, rotating after 45 minutes.
Continue baking until the top is golden brown and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take an additional 25 to 30 minutes.
Crop notes: Zucchini has a much higher water content when it’s picked fresh at the beginning through the middle of the season. Store-bought or late-season zucchini will have little extra moisture to press out.
From our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.