Gluten-Free Zucchini Bread (Courgette Bread)

Gluten Free Zucchini Bread on wooden board , sliced. Next to courgette and milk.

4 from 1 vote

Gluten-Free Zucchini Bread (Courgette Bread)

This Gluten Free Zucchini Bread (Courgette Bread if you are UK based) is a beautifully classic sweet loaf recipe with a deliciously moist, and tender crumb. Warmly spiced with cinnamon, nutmeg and ginger, this quick bread recipe has a mild subtle vegetable flavour. This recipe is also happily dairy-free and gluten-free with no xanthan gum needed.

Prep Time20

Cook Time55

Resting Time20

Course: Bread

Cuisine: American

Servings: people

Calories: 287kcal

Author: Georgina Hartley

Ingredients

400 g courgette zucchini (2 large)
100 g sorghum flour
75 g brown rice flour
75 g sweet rice flour
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ teaspoon bicarbonate of soda
1 ½ teaspoons baking powder
½ teaspoon kosher salt
3 eggs medium, see notes
225 g soft light brown sugar
160 g light olive oil

Metric - US Customary

Instructions

Grease a 2lb loaf tin (9x5 inch).
Pre-heat the oven to 180°C, 160°C fan, 350°F, gas mark 4.
Grate the courgette (zucchini) and place in the centre of a large clean muslin or cloth. Gather the zucchini up in the muslin and squeeze out all the excess water. It should weigh about 225g.
In a medium bowl, whisk together the flours, spices, bicarbonate of soda, baking powder and salt. Set aside.
In a large bowl, beat the eggs. Add the sugar, olive oil, and grated courgette (zucchini). Mix well until the ingredients are fully combined.
Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Stir until just combined, being careful not to overmix.
Allow the batter to rest for about 20 minutes to let the flours settle.
Stir briefly then pour the batter into the prepared loaf tin and spread it evenly.
Bake in the pre-heated oven for approximately 55-60 minutes, or until a toothpick inserted into the centre of the bread comes out clean.
Once baked, remove from the oven and allow to cool in the tin for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.

Notes

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Flour substitutions

You can swap the sorghum flour or the brown rice flour for oat flour or millet flour.
You can swap the sweet rice flour for cassava flour or almond flour.
Alternatively you can swap the whole amount of flour needed in this recipe (250g) for my Homemade Gluten-Free Flour Blend which also works really well.

How to store

Allow the bread to cool completely before storing to prevent condensation and moisture buildup. Store at room temperature in an airtight container for up to 5 days.

How to freeze

Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or airtight container. Ensure all air is removed to prevent freezer burn. It can be stored for up to 3 months.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of zucchini bread, assuming the bread is cut into 12 servings.

Nutrition