Yesterday was #nationalzucchiniday, so naturally I decided to develop a gluten-free zucchini bread recipe. Experimenting with gluten-free flours was very fun for me (if not a little frightening because of my limited experience), and I’m happy to report that my first gluten-free baked good turned out really well!
I’ve also included a non gluten-free option for those of you who don’t need to eat gluten-free and happen to have a different flour on hand. Don’t worry, I got you too.
This zucchini bread is pretty low in sugar, whole-grain, and oil-free! With my new mini loaf pans and a strip of parchment paper these babies came right out of the pan without any fuss at all!
I love mini loaves. They take less time to cook than full size loaves and they are so cute! The little slices are a great snack size that you could easily fit in a lunch box for back-to-school AND the loaves are a perfect size for gifting too as we approach holiday season! Of course if you only have a full loaf pan, that works too.
But mini loaves are my new favorite thing.
The loaf came out perfectly moist, lightly sweet, and so addicting! One of my friends was over while I was baking these and he tasted a bit (more like I force-fed him) and was kind of hesitant at first, but before he knew it he was loving it!
You could of course add a bit more sugar if you want something a bit more dessert-like, but this is the perfect amount of sweetness for me with the ripe bananas and bit of brown sugar for a healthier breakfast food!
During the summer I don’t drink a lot of coffee, but I bet this would be so so good paired with a soy latte. Mhmm.
I’m glad I have leftovers.
If you make this zucchini bread, make sure you leave me a comment and/or tag me on Instagram or Twitter @sippingonsoy with the hashtag #sippingonsoy! I love love love to see what you guys make.
Want more ways to use up your zucchini? Check out my Zucchini Basil Skillet Cornbread!
And if you haven’t already, be sure to subscribe to the blog and follow me on social media so you never miss an update.
Until next time!
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- 1 cup unsweetened non-dairy milk
- 1 cup grated zucchini
- 1 cup ripe mashed or pureed banana (about 2 large bananas)
- ½ cup natural peanut butter
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 cup brown rice flour
- ¾ cup oat flour
- ¼ cup corn starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ tsp salt (omit if peanut butter is salted)
- Preheat oven to 325 degrees Fahrenheit. (see notes for non-gluten free). Line 3 mini loaf pans (5¾" x 3") with parchment paper as shown or lightly grease pans. If using full size loaf pan, see notes.
- Combine wet ingredients in a large bowl until well combined.
- In a medium size bowl, whisk together dry ingredients until well incorporated.
- Fold dry ingredients into wet ingredients until just mixed, and pour batter evenly between the three mini loaf pans.
- Bake for 30 mins or until golden brown and a knife inserted comes out with only a few crumbs.
- Allow to cool completely before cutting and enjoy!
*If making full size loaf pan (9"x5"), increase cooking time to 40-50 minutes and check occasionally for doneness
*This recipe is adapted from my Almond Butter Cinnamon Swirl Muffins.
*Nutrition facts use Silk Protein Nut milk as the non-dairy milk
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