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Zucchini Bread

My timeless Zucchini Bread gets a remix! No zucchini squeezing; simple ingredients, mostly from your pantry. From childhood memories to an elevated culinary delight, this recipe has grown with me.

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Isn’t life funny? It’s always moving, always evolving, and as we grow, the things we hold dear often change and transform with us. Take this Zucchini Bread, for instance. A staple from my childhood, a recipe that always adorned our family table. But as I’ve grown and changed, I felt it was time my cherished recipe did too.

From where I’m sitting right now, it’s literally raining zucchinis.

overhead view of bowls with mix of gluten free flour, grated zucchini, pecans, egg, spices and banana by teri-ann carty

My dear mother’s garden is bursting with nature’s bounties, but it’s the tomatoes and zucchinis that are stealing the show. And let me clarify, I am in NO WAY complaining. The more, the merrier, especially when it comes to fresh produce!

The memories of growing up and eating zucchini bread are vivid. Honestly? I wasn’t always thrilled by it, but I certainly never pushed the plate away. Fast forward to now, and I’m head over heels. This week alone has seen me crafting two loaves and a round of muffins. And while I chuckle and say I’m doing it all for you, it’s really a labor of love. As long as you keep seeking recipes, I’ll passionately keep serving them up!

Now, about this beautiful Gluten Free Zucchini Bread

The original Zucchini Bread from my childhood was delicious, don’t get me wrong. But as I’ve delved deeper into the culinary world, I’ve discovered new ingredients, techniques, and flavours that I didn’t know back then. As we grow and our palates mature, why shouldn’t our favorite recipes do the same?

This version is an elevated remix of the original. What makes this recipe stand out is its simplicity combined with an enhanced flavour profile. I’ve kept the core essence but introduced a few changes, based on what I’ve learned over the years, to make it even more tantalizing.

overhead view of silver bowl with wet mix of raw pecans, nuts butter, zucchini grated and spatula by teri-ann carty
overhead view of silver bowl mixing, nuts butter and zucchini grated by teri-ann carty

In life and in cooking, we never stop learning. This Zucchini Bread is a testament to that journey of growth, and of evolution.

It’s a blend of cherished memories and new experiences. As I share this reimagined recipe with you, I hope it becomes a part of your kitchen tales, a blend of the old and new. After all, the essence of cooking lies in innovation and the joy of sharing. Enjoy the revamped Zucchini Bread, from my heart to your table!

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TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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overhead view of fresh sliced homemade loaf of bread with seeds, pecans by teri-ann carty

Zucchini Bread

Teri-Ann Carty
My timeless Zucchini Bread gets a remix! No zucchini squeezing; simple ingredients, mostly from your pantry. From childhood memories to an elevated culinary delight, this recipe has grown with me.
Prep Time 15 minutes
Course Bread, Desserts & Sweets
Cuisine Canadian
Servings 8 slices

Equipment

  • oven
  • loaf pan
  • box grater

Ingredients
  

  • 1 egg or flax egg (1 tbsp finely ground flax + 2 1/2 tbsp warm water)
  • 2 bananas mashed (riper the better)
  • ½ cup coconut sugar
  • 6 tbsp olive oil
  • 1 tbsp vanilla
  • tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • cups gluten-free flour blend
  • ½ cup almond flour
  • 1 cup zucchini (freshly grated & packed)
  • ½ cup walnuts finely (chopped)
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 355 degrees. Grease a standard loaf pan and place parchment down.
  • In a large bowl whisk egg. Add mashed banana and whisk together. Add in coconut sugar, vanilla and oil. Whisk together to combine.
  • Add baking powder, baking soda and cinnamon. Whisk again. Add in flours and fold in with a spatula. Add grated zucchini and stir to combine. Let the batter sit for 5 minutes. Lastly drop in chopped walnuts and stir until well incorprated.
  • Scrape batter into loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean.
  • Let the loaf rest in the pan for 10 minutes and then remove and place on the cooling rack. Allow the loaf to cool completely before slicing.

Notes

NO NEED TO SQUEEZE! Yes you read that correctly. Don't squeeze out the liquid from the zucchini as it helps keep your bread nice and moist.
Keyword baked, banana bread, dairy free, easy banana bread, gluten free, gluten free baking, gluten free bread, plant based, vegan, zucchini, zucchini bread

2 Responses

  1. Hi
    I don’t have a packet of GF flour –
    Can I sub gluten free flour for half almond flour and half normal white flour ?

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