Move over sugary zucchini bread, this savory gluten-free zucchini bread is the most delightful gluten-free quick bread I have ever made. It is an ideal way to use up leftover zucchini and it is loaded with cheese and green onions.
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I strongly believe that cheesy bread is better than sugary quick breads. You can have it for breakfast, try dipping it in runny eggs, as a snack with a little leftover marinara for dipping, or as the perfect pairing with a big green Caesar salad.
Now don't get me wrong, I love traditional gluten-free zucchini bread (or actually, in my case, a zucchini muffin). But if you are new here, you should know, I will always choose savory over sweet.
Quick breads are very forgiving and are made without yeast. Perfect for beginner bakers. A 1:1 flour blend is perfect for this recipe. Resting the dough before adding in cheese and veggies allows the flour to rehydrate. By not squeezing all the moisture out of the zucchini, we are adding back moisture that is usually missing in gluten free bread recipes.
🧾Ingredient Notes
- Zucchini- Any size works because we are grating it. You don't need to peel the zucchini. Frimer is better.
- Flour- Use any gluten free homemade flour blend or store-bought 1:1 flour. This is the one time when a blend containing chickpea flour is okay to use. The savoriness is perfect.
- Xanthan Gum - Storebought 1:1 flours should have this. If not you need to add it. Omit if your blend contains.
- Sugar- just a little bit, but feel free to omit it to keep this recipe sugar-free.
- Leveners- You need both baking powder and baking soda to get the proper rise.
- Garlic - I tested this recipe with fresh garlic, but found that garlic powder gave a more consistent flavor.
- Milk- Use whole milk, not low-fat or fat-free.
- Cheese- I prefer a sharp cheddar, but pepperjack or gruyere would be fun flavors to experiment with.
- Green Onions - You can substitute shallots plus chives.
⏲️ Tips for Making Gluten Free Zucchini Bread
Making gluten-free quick bread is very straightforward. You mix your wet and dry ingredients separately and then combine. But like all gluten-free baking, there are a few tips and tricks that ensure a perfect loaf every time.
- I usually melt the butter in a small bowl in the microwave. Butter gets hot fast, heat on 50% power for 20 to 30 seconds.
- Zucchini can be grated on a large side of a box grater or using the grater on your food processor. When making a single loaf I use a box grater. But I often batch cook this and double or triple the recipe, freezing the extra loaves. Then I use the food processor.
- Wrap the grated zucchini in a towel and gently squeeze until some of the liquid releases. You don't need to completely dry it out. A tablespoon or so of liquid should be plenty.
- There should be no dry spots of flour, but the bread dough will be very sticky looking.
- Gluten-free flours need to rehydrate. Especially if you are using a chickpea flour blend. For best results, don't skip the resting period.
- Thoroughly grease your pan or line with parchment.
- Cool for 10 minutes in the pan. Remove carefully and cool on a wire rack.
High Altitude Baking Instructions
For high-altitude baking, you need to reduce the total quantity of baking soda based on your elevation. Reduce to 3 teaspoons for 3500 feet and 2 teaspoons for above 5000 feet and 1 teaspoon above 6500 feet.
Increase milk by 1 tablespoon for over 3500 feet to ensure the bread stays moist. Adjust the baking time by increasing the heat to 375 F degrees and cooking for a shorter period of time, about 40 minutes.
💭Zucchini Bread Variations
Spicy Tex-Mex Zucchini Bread
Make it spicy by adding diced jalapeno plus 1 teaspoon of ground cumin and 2 teaspoons of smoked chili powder. If you don't have, or can't find, smoked chili powder substitute 2 teaspoons of chili powder plus 1 teaspoon of smoked paprika.
Curry Zucchini Bread
Swap out the shredded cheddar cheese for swiss or Havarti cheese. Add 3 tablespoons of madras curry powder. Optional, but I like to add a diced serrano pepper in too.
Spring Herb Zucchini Bread
Add ¼ cup of chopped fresh chives plus 2 tablespoons of fresh dill in addition to the green onions.
🌡️Storing Leftovers
Because of the cheese, this zucchini bread should be stored in the refrigerator. Once completely cooled, wrap the loaf tightly in foil or plastic wrap and refrigerate for 5 to 7 days.
Freezing Whole or Half Loaves
For longer storage, freeze the loaf whole or in halves. Wrap tightly in plastic wrap, then place in a freezer bag, pressing out as much air as possible before sealing. Freeze for 3 to 5 months. Thaw overnight in the refrigerator. If the bread has been frozen longer than a month, a quick warm-up in a 200°F oven brings the texture right back to life.
Freezing Individual Slices
Slice the loaf into 8 to 10 pieces. Place parchment paper or foil between each slice, then transfer to a gallon freezer bag. Freeze for 1 to 2 months. To thaw, pull out a single slice and let it sit at room temperature for 30 to 60 minutes, or thaw overnight in the fridge.
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📖 Recipe Card
Cheesy Gluten-Free Zucchini Bread
Ingredients
- 1 ½ cup zucchini grated
- 2 cups gluten-free flour blend
- ¼ teaspoon xanthan gum omit if your flour blend contains
- 1 Tablespoon granulated sugar
- 4 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 cup milk
- 2 eggs beaten
- 3 Tablespoons butter melted
- 1 ½ cup grated sharp cheddar
- 4 green onions whites and light green parts, chopped
Instructions
- Preheat oven to 350 degrees and brush a 9x5 loaf pan with oil.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.2 cups gluten-free flour blend, ¼ teaspoon xanthan gum, 1 Tablespoon granulated sugar, 4 teaspoons baking powder, ½ teaspoons baking soda, ½ teaspoon kosher salt, ½ teaspoon garlic powder
- In a small bowl, combine milk, melted butter, and egg.1 cup milk, 2 eggs, 3 Tablespoons butter
- Add milk mixture to dry mixture and stir to combine. Let the batter rest for 10 minutes before moving on.4 green onions, 1 ½ cup grated sharp cheddar
- While the batter is resting, wrap grated zucchini in a paper towel and squeeze until some of the liquid releases. You don't need to completely dry it out. Just a tablespoon of liquid or so.1 ½ cup zucchini
- Gently fold in grated zucchini, cheese, and green onions.
- Pour batter into prepared pan and bake at 350 degrees for 50 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes in the pan. Remove carefully and cool on a wire rack.
Video
Notes
- Heat oven to 375 F degrees and cook for 40 minutes.
- Reduce baking soda to 3 teaspoons for 3500 ft and 2 teaspoons for above 5000 ft and 1 teaspoon above 6500 ft.
- Increase milk by 1 tablespoon.
Avis Anderson says
Directions were easy to follow. I love the way you give the item and quantities with each step
Bibi says
I made this today, with a combination of oat flour, and buckwheat flour. It came out really good and it is so delicious. I definitely will be making this again. Thank you.
Jen Wooster says
Oh interesting, glad you enjoyed!
B says
If we can't have cheese, will omitting it change the recipe much? How would you proceed?
Jen Wooster says
Cheese is a critical component of this zucchini bread recipe. I would try this zucchini muffin recipe instead. https://www.peelwithzeal.com/gluten-free-zucchini-muffins/
M says
Does this come out well as muffins?
Jen Wooster says
Yes! Just reduce the cooking time!
M says
Would brown rice flour work?
Jen Wooster says
Not on its own. You need to use blended flour that has both starches and protein-based flours.
Jasmine says
I made this with cooked shredded sweet potato instead of zucchini and otherwise followed the recipe. It turned out threat, thank you!
Jen Wooster says
Thanks for the review