Do you peel zucchini before shredding it for bread?

No, you don’t need to peel the zucchini before grating it . Zucchini skin is edible and thin. Using the whole zucchini gives the bread a nice firm texture.

Why is my zucchini bread gooey in the middle?

Your zucchini bread is likely gooey or soggy in the middle because the zucchini had too much water in it . When there is too much moisture, the bread won't cook through properly. Make sure to extract as much moisture as possible from the shredded zucchini before incorporating it into the batter.

Why does my zucchini bread crumble when I cut it?

Because zucchini bread is incredibly moist, it needs to be completely cooled before you cut into it. If you slice warm zucchini bread, there's a good chance it will be crumbly. It's also important to let the bread cool properly because it allows it to finish baking. When you take bread out of the oven, there's steam inside the crust that will continue to bake the center. Letting the bread cool completely before cutting will greatly improve the texture.

How do I extract the water from zucchini?

To extract the moisture, place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water. You can also let the shredded zucchini rest on a strainer for 5-10 minutes, then lightly press down to extract the water.

Gluten Free Zucchini Bread

Name: Gluten Free Zucchini Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ¼ cup gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour); ¾ cup blanched almond flour; ½ cup organic cane sugar; 1 tsp baking powder; ½ tsp baking soda; ¾ teaspoon cinnamon; ½ teaspoon sea salt; 2 cups shredded zucchini; 3 large eggs, room temperature; ¼ cup melted coconut oil; 3 tablespoons honey; 1 teaspoon vanilla extract

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews

Gluten Free Zucchini Bread

This gluten free zucchini bread is a fan favorite! It’s deliciously moist and tender, and easy to make. Double up and freeze some for later—the best recipe for all those extra zucchinis!

Prep: 10Cook: 55Total: 1 hour 5 minutes

Servings: 12 slices 1x

Ingredients

1 ¼ cup gluten-free flour blend (I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
¾ cup blanched almond flour
½ cup organic cane sugar
1 tsp baking powder
½ tsp baking soda
¾ teaspoon cinnamon
½ teaspoon sea salt
2 cups shredded zucchini
3 large eggs, room temperature
¼ cup melted coconut oil
3 tablespoons honey
1 teaspoon vanilla extract

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Instructions

Prep: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
Whisk the dry ingredients: In a large mixing bowl, whisk together the gluten free baking flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
Strain the zucchini: Place your shredded zucchini on a large paper towel and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water.
Mix the batter: Add the zucchini, eggs, coconut oil, honey, and vanilla to the mixing bowl. Fold everything together until combined.
Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a toothpick comes out clean.
Serve: Let the bread cool for at least 10 minutes prior to lifting out of the pan, then let it cool on a wire rack for 10-15 minutes before serving. Enjoy!

Notes

You can add ½ cup mix-ins like chocolate chips or chopped walnuts. Just fold into the batter before transferring it to a loaf pan.
A 9×5 inch bread pan works great for this recipe, too!
Your baking time will vary depending on the loaf pan you use. Ceramic and glass pans may take a little longer to cook.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/gluten-free-zucchini-bread/