Healthy gluten-free subtly sweet zucchini quick bread that doesn’t use refined sugar or oil.
Having just finished my fermented buckwheat bread the day before and craving for some baked grains, I decided to make a quick bread using baking powder. Also experience to make gluten-free zucchini bread.
As it definitely is zucchini season and my kitchen is filled with these sweet babies constantly getting some more from both my parents and in-laws, I just had to put some in the bread.
Please let me know in the comments below if you have any questions about my gluten-free zucchini bread. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
This recipe is 100% whole food, but I’ll give you a lazy-version below should you be in a hurry, like I was 🙂
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Quick Gluten-Free Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
Description
Healthy gluten-free subtly sweet zucchini quick bread that doesn’t use refined sugar or oil.
Ingredients
- 300 ml (120 g) oat flour
- 140 ml (80 g) unroasted buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups (480 ml) coarsely grated zucchini
- 1 ripe banana
- 1 cup (240 ml) plant-based milk (I used unsweetened rice milk)
- 6–8 dates (I used 6 as I did not want it overly sweet)
Instructions
- Soak the dates in milk for about 30 minutes. Chop them first, if very dry. Put dates, milk and banana in a blender and process until smooth.
- In a bowl, mix together flours, baking powder/soda and cinnamon.
- Pour wet mixture into bowl and mix the ingredients well. Carefully mix in grated zucchini.
- Grease a bread loaf or line it with parchment paper and pour the mixture in. Bake at 350 F (175 Celsius) for 65-70 minutes until tooth-stick comes out clean.
- Let cool and enjoy.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Method: Baking
Nutrition
- Serving Size: 1 serving
- Calories: 111 kcal
- Fat: 1.49 g
- Carbohydrates: 21.2 g
- Fiber: 2.64 g
- Protein: 3.23 g
Tips on my zucchini bread:
- Lazy-version of Zucchini Bread: Ditch the dates and use 2-3 tbsp agave syrup instead. Use a bit less milk (about 210 ml) as there are no dates to suck it in. Mash the banana with fork and mix it in.
- Save time by making muffins instead. Bake for 30-35 minutes + they cool down much quicker.
- If you use tartrate baking powder (like I did), add 10 g to the dry ingredients. Also, ditch the baking soda.
- Experiment with other vegetables/fruits: carrot, apple, or pumpkin.
- Use any plant-based milk. However, you could also use plain water or blend a small handful of preferably soaked nuts with water and the banana from the recipe.
