Growing up my aunt made the best zucchini bread and I have always remembered the taste. Which is hilarious considering how much I used to (and kind of still do) hate zucchini. I’ve decided to call this The Best Zucchini Bread because it seems like everyone on the internet is calling their zucchini bread the best, so what’s to say it’s better than mine?!

If you’re a zucchini hater and veggie hider like me, you’ll love this recipe. Makes for great breakfasts, snacks, and desserts!

Begin by preheating the oven to 350 degrees and use cooking spray to coat the inside of a bread pan (I used a 4x8 aluminum pan). In a large bowl, whisk together one and a half cups gluten free 1 to 1 flour (I use Bob’s Red Mill Gluten Free All Purpose Baking Flour), and a half teaspoon each of baking powder, baking soda, and salt. In a separate bowl, whisk together three quarters of a cup of coconut sugar, a teaspoon of vanilla, and two eggs. Add three quarters of a cup of melted coconut oil to the flour mixture. Mix in. Then add in the rest of the wet ingredients —this hopefully prevents the eggs from curdling and coconut oil from solidifying—and mix until just combined. The batter should be a bit thick at this point.

Using a cheese grater, shred a large zucchini (use the medium-large shred size based on your grater). Should make about a cup and a half to a cup and three quarters shredded zucchini. Don’t drain the liquid from the shreds. Mix the shredded zucchini into the batter. The juices from the zucchini should make the batter more moist and not as thick. Scoop the batter into your coated bread pan and spread evenly.

Bake at 350 for 60 to 75 minutes. Begin checking it after an hour. Stick a toothpick in the center of the bread, few crumbs should come out with the toothpick once done. Let cool in pan for 30-45 minutes. Once the bottom of the pan is no longer hot to the touch, run a knife around the edges of the pan and remove the bread. Set on a baking rack to cool completely.

When cutting, be sure to use a bread knife. The top crust will be a bit crumbly, so cut slowly and carefully! Store in the fridge or freezer. If storing in the freezer, pre-slice the bread and freeze pre-sliced.

Pro-tip: Warm Zucchini Bread topped with Vanilla or Chocolate ice cream is INCREDIBLE!

The Best Gluten Free Zucchini Bread

Gluten Free/Dairy Free/Refined Sugar Free

Makes Approximately 12 slices

Ingredients:

1 1/2 cups of Gluten Free All Purpose Flour - I use Bob’s Red Mill or King Arthur Flour
3/4 cups Coconut Sugar
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 tsp Vanilla
3/4 cup Coconut Oil
2 Eggs
1 1/2 cups Zucchini Shredded

Directions:

Begin by preheating the oven to 350 degrees and use cooking spray to coat the inside of a bread pan (I used a 4x8 aluminum pan).
In a large bowl, whisk gluten free flour and baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut sugar, vanilla, and eggs.
Add melted coconut oil to the flour mixture. Mix in. Then add in the rest of the wet ingredients and mix until just combined. The batter should be a bit thick at this point.
Using a cheese grater, shred a large zucchini (use the medium-large shred size based on your grater). Should make about a cup and a half to a cup and three quarters shredded zucchini. Don’t drain the liquid from the shreds.
Mix the shredded zucchini into the batter. Scoop the batter into your coated bread pan and spread evenly.
Bake at 350 for 60 to 75 minutes. Begin checking it after an hour. Stick a toothpick in the center of the bread, few crumbs should come out with the toothpick once done.
Let cool in pan for 30-45 minutes. Once the bottom of the pan is no longer hot to the touch, run a knife around the edges of the pan and remove the bread. Set on a baking rack to cool completely.
Enjoy! Store in the fridge or freezer.