Last Updated on October 31, 2020 by Holly
I love baking and making quick breads. Due to the need to go gluten free several years ago, I have not indulged in baking like I use too.
It is tough to find the motivation when I cannot even taste test the items; however, King Arthur gluten free flours have changed all of that for me.
What I like about King Arthur gluten free all-purpose flour or their gluten free measure for measure flour, is that I do not have to take anytime to mix additional ingredients.
I simply open the gluten free flour package and proceed with baking or cooking as I would normally, like for my gluten free banana chocolate chip bread.
The texture and flavor of my baked goods is so like that of non-gluten free baked goods, that my kids cannot tell the difference. My family and I can now both enjoy my baking together. King Arthur gluten free flours have become a total game changer for me!
I hope you and your family enjoy these gluten free zucchini bread loaves as much as my family does!
Things to Prep and Hardware
Zucchini
This gluten free zucchini bread is simple to make and delicious to eat. However, before we get there you will have to do the smallest of prep work, shredding the zucchini.
No worries, shredding zucchini is super easy and I’ve put together a tutorial here.
See here for more cooking:
Baking Hardware
2 loave Pans, 9×5 or 8×4 inch
Cooling racks
Mixer- hand held or other
*no mixer, no problem- hand held whisk will work.
2 Mixing bowls, one for dry ingredients, one for wet
Spatula’s
There are two types of spatulas.
- One is a mixing spatula for baking, which you use to mix ingredients.
- The other is a flipping spatula that you probably use for cooking or de-panning cookies.
Both will be helpful at different points in this recipe.
Baking Tip and Tricks
Use these quick bread baking hacks and you will become a quick bread baking rock star!
Loaf Pans
When working with loaf pans, a trick I learned from my Granny, always grease the bottom and sides of the loaf pans as well as coat them with flour. This will help them dislodge easily when the time comes for them to cool.
- Put cooking oil or cooking grease “Crisco” on a paper towel.
- With oiled or greased paper towel, lightly coat the bottom and sides of the loaf pan.
- 1 spoon full of flour into greased loaf pan, pick up pan, and gently tap the loaf pan with free hand, moving the flour around the pan until it coats the pan bottom and sides. Transfer extra flour into other loaf pan, and repeat.
How to Measuring Flour and Dry Goods
When measuring dry good for baking, it is important that everything is exact and level. Too much flour and you will be having dense dry baked goods, too much or not enough baking soda or baking powder and your breads will not rise, or worse they’ll be tough.
Please don’t stress, making your dry ingredients level is super simple.
Flour, Level
- Use a big spoon to scoop flour into a measuring cup. This will help guarantee that there aren’t any air pockets and that the cup is filled with flour.
- Leveling the flour is as simple as taking a butter knife and running it over the top of the measuring cup-which knocks off the excess flour, flattening the flour in the cup.
Dry ingredients, level
When using a teaspoon or table spoon for your dry ingredients, level them with a butter knife as you did with the flour.
This will help avoid to having too much in your mixture.
Bread Cooling Tips
Cooling moist quick breads properly will help keep them from molding.
When breads are left to cool in their pans, it leads to too much moisture on the outside of the bread which can make them soggy and yes, speed up the growth of mold. Yuck.
Luckily properly cooling breads is easy and only requires a little bit of work.
Bread Cooling
After the 5-minute cooling period, while wearing oven mitts, grab a loaf pan.
Step 1.
While holding the loaf pan with one hand, take the other hand, with the palm of that hand firmly hit the bottom of the loaf pan-this is going to help dislodge it.
*If you have ever burped a baby, the firmness that you will use to hit the bottom of the pan is similar
Step 2.
Next move on to hitting/ tapping the four corners of the loaf pan in the same manner.
You will see the loaf dislodging. Repeat until you see or feel it is loose.
Step 3.
Using a silicon spatula, as seen in an above picture, gently place between the wall of the loaf pan, and the zucchini bread, push down until the tip of the spatula is resting on the bottom of the pan, and gently press the spatula gently into the bread to make sure it is dislodged from the side.
Continue this motion all the way down the loaf on all 4 sides.
Step 4
If done well, you may now flip the loaf over- Place your oven mitted hand on the top of the bread, and turn the loaf pan so that the loaf will fallout into your hand.
Step 5.
Place on the cooling rack.
Pro-Tip- IF the loaf should break, this is an easy fix, put it together on the cooling rack and allow it to cool that way.
Gluten Free Zucchini Bread
Equipment
- 2 Loaf Pans, 9×5 or 8×4 inch
- 2 Mixing Bowls
- Spatula
- Cooling Rack
Ingredients
- 3 Eggs
- 2 Cups Sugar
- 2 Cups Shredded Zucchini (3 Medium or 1 Large)
- 1 Cup Cooking Oil *Olive oil, Vegetable oil, Canola, Sunflower, Safflower, see here for heart healthy oils
- 2 tsp Vanilla
- 3 Cups King Arthur Gluten Free All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
Optional
- 1/2 Cup Chopped Nuts
- 1 Cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 325 FGrease bottoms and sides of the two loaf pans, sprinkle with gluten free flour (see tip above)
- In a large bowl beat eggs until foamy (a hand-held whisk will do this job beautifully)
- Stir in sugar, zucchini, cooking oil, and vanilla.
In a separate bowl add the remaining dry ingredients:
- Spoon flour into measuring cups and level off with a knife, add to empty bowl.
- Add remaining ingredients: salt, baking soda, baking powder, cinnamon, nutmeg, cloves.
- Toss dry ingredients lightly, to incorporate.
- Add the dry ingredients into the egg mixture, in thirds, mixing gently with a spatula to incorporate.
- Once the egg mixture and dry mixture are mixed together, add any chocolate chips or nuts. *I recommend sprinkling them in a spiral type shape over the top of the batter, this allows for a more even distribution of nuts or chocolate once you fold them into the batter.
- Pour batter into greased and floured loaves pans, evenly distributing the batter between the two.
- Bake 50-60 minutes, until a toothpick or dry spaghetti noodle inserted into the middle of the loaf comes out clean.
Pro Tip
- To help the zucchini bread to cook evenly, while the bread is in the oven, turn the bread half way through the cooking time.
- Cool 5 minutes, then turn out of the pans onto a cooling rack until completely cool. * See Pro-Tips for Cooling.
