Gluten-Free Zucchini Quick Bread

Ingredients

• 240 g (2 cups)gluten-free plain flour blend
• 3 g (1 teaspoon)xanthan gum
• 4 g (1 teaspoon)aluminium-free baking powder
• 2.5 g (½ teaspoon)bicarbonate of soda
• 3 g (½ teaspoon)kosher salt or fine sea salt
• 4 g (1½ teaspoons)ground cinnamon
• 2 largeeggs, at room temperature
• 145 g (⅔ cup), packedlight brown sugar
• 120 ml (½ cup)milk or unsweetened coconut milk drink, at room temperature
• 80 ml (⅓ cup)avocado oil or another neutral oil
• 5 ml (1 teaspoon)pure vanilla extract
• 200 g (2 cups)grated courgette

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Spray a 23 × 13 cm (9 × 5-inch) loaf tin with gluten-free non-stick cooking spray, then line it with baking parchment.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, bicarbonate of soda, salt and cinnamon. Set the bowl aside.

3. 3

   Mix wet ingredients

   In a medium bowl, whisk the eggs with the brown sugar, milk or coconut milk drink, oil and vanilla extract.

4. 4

   Combine the batter

   Pour the wet mixture into the dry ingredients and mix only until combined. Fold in the grated courgette.

5. 5

   Bake and cool

   Spoon the batter into the prepared tin. Bake for 50–60 minutes, until a cake tester or toothpick inserted in the centre comes out clean. Leave the loaf in the tin for 20 minutes, then lift it out, remove the baking parchment and cool on a wire rack.

6. 6

   Store the loaf

   Once cool, wrap the loaf tightly in plastic wrap and keep at room temperature for up to 3 days. To freeze, wrap it tightly in plastic wrap, place it in a freezer-safe bag and freeze for up to 3 months.

What is zucchini quick bread?

Zucchini quick bread is a sweet loaf made with grated squash and leavening rather than yeast, so it can be mixed and baked in one session. It belongs to the American quick-bread tradition of straightforward, home-style loaves.

This version uses a gluten-free flour blend, with xanthan gum to help give the crumb structure. Cinnamon, brown sugar and moist grated courgette make it softly spiced and tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 4g protein, 34g carbs, 9g fat.

The brown sugar and flour provide most of the carbohydrates, while the oil contributes much of the fat. Eggs add some protein, though the loaf is not especially protein-rich; pair a slice with yoghurt or an egg for a more balanced plate.

Choosing the ingredients

Flour blend: use a gluten-free all-purpose blend intended for baking. Xanthan gum supports the loaf’s structure; if your blend already includes it, check the blend’s instructions before adding more.

Courgette: grate it finely so it distributes through the batter. The recipe gives a weight as well as a volume, which is useful because the amount in a cup can vary with how it is packed.

Mixing without overworking

Dry mixture: whisk the flour, xanthan gum, raising agents, salt and cinnamon thoroughly so they are evenly dispersed. This helps avoid pockets of bicarbonate or spice in the baked loaf.

Wet mixture: bring the eggs and milk to room temperature as listed, then whisk them with the sugar, oil and vanilla. Add the wet mixture to the dry ingredients and stop mixing once no dry patches remain; fold in the courgette last.

Knowing when it is baked

Timing: begin checking at 50 minutes, as ovens and loaf tins can vary. The recipe’s baking window is 50–60 minutes.

Doneness: insert a cake tester or toothpick into the centre. It should come out clean; if batter clings to it, continue baking and check again.

Cooling for clean slices

In the tin: leave the loaf to stand for 20 minutes after baking so it can settle before you lift it out. Remove the parchment once the loaf is out of the tin.

On the rack: cool it fully on a wire rack before slicing. This gives the centre time to set and helps prevent the warm loaf from crumbling.

Serving the loaf

The loaf is lightly sweet and cinnamon-scented, so it works as a breakfast slice or an afternoon snack. For a more filling plate, serve it with yoghurt or an egg alongside.

If serving it as a dessert, a little butter or a spoonful of yoghurt can complement the soft, spiced crumb without taking over its flavour.

Recipe notes & tips

• Measure the flour by weight for a more consistent batter.
• Use room-temperature eggs and milk so they combine smoothly with the other wet ingredients.
• Grate the courgette finely to spread it evenly through the loaf.
• Mix only until the wet and dry ingredients come together, then fold in the courgette.
• Start checking the loaf at 50 minutes and use a tester in the centre to judge doneness.
• Let the loaf cool completely on a wire rack before cutting it.

Variations

• Use coconut milk: choose the unsweetened coconut milk drink for a dairy-free option.
• Change the oil: use another neutral-tasting oil in place of avocado oil.
• Adjust the spice: add a little more cinnamon if you prefer a more pronounced warm spice flavour.
• Serve with yoghurt: add a spoonful alongside a slice for a cool contrast.
• Toast a slice: lightly toast cooled slices before serving for a firmer edge.

Common mistakes to avoid

• Overmixing the batter: it can make the loaf dense; stop as soon as the dry ingredients are incorporated.
• Skipping the xanthan gum: it helps support the gluten-free crumb; use it unless your flour blend already contains it.
• Using cold ingredients: they may not combine as evenly; bring the eggs and milk to room temperature.
• Guessing the bake: the centre may remain underdone; check with a tester from 50 minutes onwards.
• Removing it too soon: the warm loaf can be fragile; leave it in the tin for 20 minutes before lifting it out.
• Slicing while warm: the crumb may break apart; cool the loaf fully on a rack first.

How to store

Wrap the cooled loaf tightly in plastic wrap and keep it at room temperature for up to 3 days. To freeze, wrap it tightly in plastic wrap, place it in a freezer-safe bag and freeze for up to 3 months; thaw before serving.

Frequently asked questions