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Dairy Free & Gluten Free Zucchini Bread

Gluten Free Zucchini Bread with Pumpkin Seeds

I thought it would only be fitting to have my first bread recipe be based on one that I used to love to bake with my mom.  She has an amazing recipe that I will post one day as a cake or a special occasion breakfast rather than a weekly breakfast bread.  This is my son’s favorite (and he can be picky) and I try to make it every other week and make extra for the freezer.  We have also doubled this recipe and made the section batch into muffins (bake for 20 minutes instead of 40).  We do not always put pumpkin seeds on but they were a fun and crunchy addition to this loaf.  Feel free to add nuts or oats instead or leave out!

Gluten Free Zucchini Bread with Pumpkin Seeds

Dairy & Gluten Free Zucchini Bread

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings:12 slices
Course:Breakfast
Keyword:Dairy Free, Gluten Free, Kid Friendly, Quick Bread

Ingredients

¾ Cup Whole Wheat Flour

    ½ Cup Oat Flour (see note for oat flour)

    • If making Gluten Free use 1 ¼ cup oat flour and add 1 tsp of baking powder or your favorite gluten free blend

    2 tbsp Ground Flax

      1/2 tsp Cinnamon

        1/4 tsp Nutmeg

          1/2 tsp Salt

            1/2 tsp Baking Soda

              2 tsp Baking Powder

                1 tsp Vanilla

                  2oz Oil (coconut or any other)

                    ¼ Cup Applesauce (see note below)

                      1/3 Cup Maple Syrup

                        1 ¼ Cups Grated Zucchini (about 1 medium)

                          1 Egg

                            1 tbsp Pumpkin Seeds

                              Instructions

                              • Preheat oven to 350 degrees (unless baking at a later time)
                              • In a bowl measure the flours, baking soda, baking powder, salt, flax and cinnamon and whisk together
                              • Using a grater shred the zucchini
                              • In separate bowl (or I like to use a liquid measuring cuwhisk together the egg, oil, applesauce and maple syrup)
                              • Add the wet ingredients to the dry ingredients and mix until just combined
                              • Fold in the zucchini
                              • Pour into a 9x13 greased or parchment lined loaf pan
                              • Bake for 40-50 minutes – the loaf will “bounce-back” when you touch it or you can insert a toothpick and make sure it comes out clean
                              • Let cool 10 minutes before inverting onto a cooling rack

                              Notes

                              Note 1: I like to double the recipe and make a 2ndloaf or a batch of muffins for the freezer
                              Note 2: I have added a 2oz container of pureed green beans for extra veggies and you didn’t notice the difference
                              Note 3: To make oat flour you can grind them in your food processor or vitamix (I find the vitamix processes them much finer)
                              Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!

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