This zucchini apple bread gluten free is a moist, flavorful loaf packed with wholesome ingredients. It’s perfect for breakfast, snack time, or dessert. Plus, it’s a delightful way to sneak in some extra veggies for the kids!
Table of Contents
Gluten-Free Zucchini Apple Bread Recipe
Why You’ll Love This Zucchini Apple Bread
This zucchini apple bread is not just gluten-free; it’s also incredibly moist and bursting with sweet, cinnamon-spiced flavor. The combination of tender zucchini, tart apples, and crunchy pecans creates a delightful texture. It’s simple to whip up, making it an ideal choice for busy weekdays or lazy weekends. Your family will love it, and you’ll feel good serving them something so nourishing.
Key Ingredients for Gluten-Free Zucchini Apple Bread
To make this delightful bread, you’ll need:
- 1.5 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut sugar
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 large eggs
- 1/3 cup melted coconut oil
- 2 tbsp maple syrup
- 1 cup shredded zucchini
- 2/3 cup diced apples
- 1/3 cup diced pecans
- For crumb topping:
- 2 tbsp melted butter or coconut oil
- 2 tbsp chopped pecans
- 1 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- Pinch of sea salt
How to Make Gluten-Free Zucchini Apple Bread
Preparing the Dry and Wet Ingredients
Start by preheating your oven to 350°F. Grease an 8.5×4.5 inch loaf pan. In a large bowl, combine the dry ingredients: almond flour, tapioca starch, coconut sugar, coconut flour, cinnamon, baking soda, and salt. In a separate bowl, whisk together the wet ingredients: eggs, melted coconut oil, and maple syrup.
Incorporating Zucchini, Apples, and Pecans
Once your wet and dry ingredients are ready, mix them until you have a smooth batter. Don’t forget to squeeze out any excess moisture from the shredded zucchini using a towel. Then, fold in the zucchini, diced apples, and chopped pecans until well combined.
Making the Crumb Topping
For an irresistible crumb topping, mix melted butter or coconut oil, chopped pecans, almond flour, coconut sugar, cinnamon, and a pinch of sea salt in a small bowl. Spoon this mixture over the batter before baking for an added crunch!
Baking and Cooling Instructions
Spread the batter evenly in the prepared loaf pan. Bake for about 60 minutes, checking for doneness at the 50-minute mark. A toothpick inserted into the center should come out clean. Once baked, remove from the oven and let it cool completely before slicing.
Tips for the Best Gluten-Free Zucchini Apple Bread
Choosing the Right Apples
For this recipe, opt for tart apples like Granny Smith or Honeycrisp. Their natural sweetness and crisp texture work wonderfully in the bread.
Zucchini Preparation for Moistness
Ensure your zucchini is well-drained to keep the bread from becoming too soggy. This step is crucial for achieving the perfect moist texture.
Customizing Your Gluten-Free Bread
You can easily customize this zucchini apple bread by adding raisins, cranberries, or even swapping out pecans for walnuts. Make it your own!
Storing and Serving Your Zucchini Apple Bread
How to Store Gluten-Free Zucchini Apple Bread
This bread can be stored in a freezer-friendly container for up to 3 months. For immediate consumption, keep it wrapped at room temperature for up to a week.
Serving Suggestions
Slice up your zucchini apple bread and enjoy it plain, or spread a little butter on warm slices. It pairs beautifully with a cup of tea or coffee, making it a perfect treat at any time of day.
FAQs
What ingredients are needed for zucchini apple bread?
You’ll need almond flour, tapioca starch, coconut sugar, coconut flour, cinnamon, baking soda, salt, eggs, coconut oil, maple syrup, shredded zucchini, diced apples, and chopped pecans.
How do you make zucchini apple bread gluten-free?
Using almond flour and tapioca starch replaces traditional wheat flour, ensuring the bread remains gluten-free while maintaining a delicious texture.
Can I substitute ingredients in zucchini apple bread?
Yes, you can substitute ingredients like maple syrup with honey or use different types of nuts based on your preference.
How long does zucchini apple bread last?
When properly stored, zucchini apple bread lasts up to a week at room temperature or up to three months in the freezer.
What are some variations of zucchini apple bread?
You can add ingredients like chocolate chips, different nuts, or spices like nutmeg to create your own unique twist on the recipe.
Related Recipes to try
- Gluten Free Dairy Free Zucchini Bread
- Apple Cinnamon Zucchini Muffins
- Gluten Free Chocolate Zucchini Bread
- Gluten Free Chocolate Zucchini Bread Dairy Free
- One Bowl Gluten Free Chocolate Zucchini Bread
- Coconut Lime Zucchini Bread
Conclusion
This zucchini apple bread gluten free is a warm and inviting way to enjoy a healthy treat. It’s perfect for meal prep or a quick snack. Don’t forget to explore more delightful recipes, such as those found on Pinterest, where you can discover endless inspiration for your baking adventures!
Zucchini Apple Bread Gluten Free – A Delightful Treat!
Equipment
- loaf pan
- large bowl
- Separate bowl
- towel
- Measuring cups
- measuring spoons
- whisk
- Spatula
Ingredients
- 1.5 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/4 cup coconut sugar
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup melted coconut oil
- 2 tbsp maple syrup
- 1 cup shredded zucchini Squeeze excess water out
- 2/3 cup diced apples
- 1/3 cup diced pecans
Crumb Topping
- 2 tbsp melted butter or coconut oil
- 2 tbsp chopped pecans
- 1 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- Pinch sea salt
Instructions
- Preheat your oven to 350°F and grease an 8.5×4.5 inch loaf pan.
- In a large bowl, combine all dry ingredients: almond flour, tapioca starch, coconut sugar, coconut flour, cinnamon, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: eggs, melted coconut oil, and maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until no dry pockets remain.
- Squeeze excess water from the shredded zucchini using a towel, then fold it, along with the diced apples and pecans, into the batter.
- Spread the batter evenly into the prepared loaf pan.
- In a small bowl, stir together the topping ingredients: melted butter or coconut oil, chopped pecans, almond flour, coconut sugar, cinnamon, and sea salt. Spoon this mixture evenly over the batter.
- Bake for 60 minutes, checking for doneness around the 50-minute mark if your oven runs hot.
- Remove the bread from the oven and allow it to cool completely before slicing and serving.
Storage
- Store slices in a freezer-friendly container for up to 3 months. Thaw at room temperature for less than 20 minutes before enjoying.
