Gluten Free for Beginners: The Best Zucchini Bread

You may have eaten Zucchini Bread.  But, you’ve never had zucchini bread like this.  This zucchini bread is rolled together with coconut oil, sea salt, and a twist of lime.  It also arrives with the lyrical musings of one Gluten Free Goddess, Karina Allrich.  Poetic, artistic, passionate, Karina inspires her readers daily with her warm, open honesty and to-die-for gluten-free recipes.   Her mad kitchen skills certianly don’t stop there.  Mom to two grown boys, this Gluten-Free Goddess still knows how to charm healthy food right into kid-sized bellies.  If you’ve never tried making gluten-free bread, having felt a wary of new ingredients or unfamiliar flavors and textures, this recipe for Karina’s incredible zucchini bread is just the place to start.  The bread is simple enough for novice gluten-free bakers to attempt.  Plus, it comes with a few of Karina’s best tips for gluten-free baking.

“Are you a mom who likes to sneak a veggie into a sweet treat? Here’s a family recipe from my table to yours. This light and moist zucchini bread will delight the inner kiddo in everyone. Guaranteed. It is gluten-free and allergy-friendly, with no dairy, or soy. And the chopped nuts are optional. It can easily be made vegan by using an egg replacer (I’ve made it both ways- with or without eggs). Its delicate flavor comes from a secret ingredient. Coconut milk.”

Gluten-Free Goddess Zucchini Bread
1 rounded cup of fresh, grated zucchini (I partially peel my zucchini, in stripes)
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten or an egg replacer that equals 1/4 cup liquid (Ener-G Egg Replacer works)
1/4 cup light coconut milk (or chilled coconut milk in a carton)
1/3 cup chopped walnuts or pecans (optional)

1) Preheat your oven to 350 degrees F. Line the bottom of a 9-inch loaf pan with a piece of parchment paper. Lightly oil it.

2) Press the grated zucchini with a clean towel to remove as much moisture as you can. After pressing, fluff with a fork. Set aside.
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, sea salt, and cinnamon. Add in the brown sugar.

3) Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

4)Add in almost all of the shredded zucchini (I save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute.

5) Scrape and scoop the batter into the prepared loaf pan. Using a silicone spatula, even out the top.

6) Add a few shredded zucchini strands to the top.

7) Bake in the center of a preheated oven until the top of the loaf is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. It took 55 minutes for my zucchini bread to bake in a gas oven. Test with a thin sharp knife or a wooden pick- they should emerge clean with no moist crumbs or batter.

8) Cool on a wire rack. I remove my bread from the pan soon after to allow the loaf to cool. This keeps the bottom from steaming.

Makes a 9-inch loaf.


  • Sorghum flour is a relatively new gluten-free flour that is soft and slightly sweet. It is far less gritty than rice flour.
  • If your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake.
  • If you find your gluten-free tea breads and cakes turning out gummy in the center, or falling after baking, you may want to take your oven’s temperature (use an oven thermometer), as some ovens never quite reach the proper baking temperature. You can counter this by baking longer, or upping the temp a bit. If the oven temp is not the issue, then start adding a tablespoon or two less liquid to your batters (you may live in a humid climate and your flours may be absorbing moisture; too much moisture can make for a gummy gluten-free product).

Karina Allrich is the lyrical voice behind Gluten Free Goddess. She is an artist, iphoneographer, celiac, and vegan with a twist of jung.  This Zucchini Bread recipe arrived courtesy of Karina Allrich.  You can find more of her delightful recipes and musings at
Photo of gluten-free zucchini bread ©2010 Gluten-Free Goddess

Article Posted 6 years Ago

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