Craving a delicious and healthy treat? Try our Gluten-Free Olive Oil Zucchini Bread! It has delightful zucchini bread flavor but is easier to digest for sensitive stomachs. Enjoy for breakfast, snacks, or even dessert!
Even when my stomach is sensitive, I still crave sweet treats. This sweet quick bread is perfect because it uses gluten-free flour instead of regular flour, olive oil instead of butter, and agave syrup as a sweetener. So just make the loaf, store it, then enjoy it whenever you get a craving! Try it with our homemade date caramel.
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Why You'll Love This Olive Oil Zucchini Bread
- Flavor - The bread is lightly sweet with warm fall flavors.
- Texture - The bread is moist yet airy.
- Effort - You just need to grate and drain the zucchini, make the batter, then bake.
- Time - It takes about 15 minutes to prep the zucchini and make batter. Then about 50 minutes to bake it.
Key Ingredients
- Zucchini - Grated zucchini are sweet and moist.
- Olive oil - Olive oil is a healthy alternative fat to butter. Use extra virgin olive oil without flavors to ensure that it doesn't overpower the other flavors.
- Agave syrup - Agave syrups provides the sweetness.
- Greek yogurt - Greek yogurt adds moisture.
- Vanilla extract - Vanilla extract adds depth of flavor and warmth.
- Egg - Egg helps to bind the ingredients together.
- Gluten-free all-purpose flour - Flour is the structure for the zucchini bread. We use gluten-free flour because it is easier on my stomach.
- Baking soda and powder - Baking soda and powder help the bread rise.
- Ground cinnamon - Cinnamon adds a warm sweetness.
See recipe card for quantities.
Substitions/Variations
- Walnuts - Add chopped walnuts for a yummy crunch.
- Chocolate chips - Adding chocolate is always a good idea.
- Standard all-purpose flour - This recipe works fine with regular all-purpose flour too!
- Maple syrup - Use half agave, half maple syrup for a maple twist.
- Citrus zest - Add orange or lemon zest to the batter for delicious citrus notes.
How to Make Zucchini Bread
- Prepare Loaf Pan - Preheat the oven to 350°F with the rack positioned in the middle of the oven. Then line a loaf pan or an 8x8 baking pan with parchment paper and set aside. (Photo 1)
- Prepare zucchini - Use a handheld grater or food processor with a grater disc to grate the zucchini. Transfer the grated zucchini to a colander in the kitchen sink or over a large plate. Then sprinkle the zucchini with a pinch of kosher salt and allow the grated zucchini to sit and drain for about 10 minutes. (Photo 2 and 3)
- Press excess liquid - Use your hand, a silicone spatula, or the back of a large spoon to press the excess moisture out of the zucchini. Then transfer the zucchini to a measuring cup to ensure you have about one cup of grated zucchini. (Photo 4)
- Prepare batter - While the zucchini releases moisture, mix the batter. In a large mixing bowl, add olive oil, agave, Greek yogurt, vanilla extract, and one egg. Whisk until combined. (Photo 5 and 6)
- Add dry ingredients - Then add gluten-free flour, baking soda, baking powder, kosher salt, and cinnamon. Whisk until just combined. (Photo 7 and 8)
- Add zucchini and mix-ins - Then fold in the zucchini and any mix-ins, like chopped walnuts or chocolate chips. (Photo 9)
- Bake zucchini bread - Transfer the batter to the lined loaf pan or 8x8 baking pan and smooth with a silicone spatula or the back of a spoon. Then place the pan on the middle rack in the oven and bake for 40-50 minutes or until the top of the loaf is brown and a toothpick tested in the center comes out clean. (Photo 10)
- Cool and enjoy - Remove from the oven and allow to cool for 10 minutes. Lift the bread from the pan using the parchment paper, slice, and enjoy! (Photo 11 and 12)
Pro tip - Be careful to only mix until the ingredients are just incorporated. If you over mix, the bread will become dense and gummy.
Recipe FAQs
Do I need to peel the zucchini?
No, the skin will blend in since it's grated.
Will the olive oil make the bread greasy?
No, olive oil adds just the right amount of moisture.
Can I freeze the zucchini bread?
Yes! Freeze the zucchini bread in a freezer safe container or plastic wrap for up to 3 months. When you want to eat some, just let it thaw then enjoy!
Top Tips
- If you don't have parchment paper, put a little olive oil on a paper towel then thoroughly rub the pan with the paper towel to spread the grease.
- Use a thermometer to make sure the bread is done. It should be 200 to 210°F.
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Gluten-Free Zucchini Bread
Craving a delicious and healthy treat? Try our Gluten-Free Olive Oil Zucchini Bread! It has delightful zucchini bread flavor but is easier to digest for sensitive stomachs. Enjoy for breakfast, snacks, or even dessert!
Servings: 8
Calories: 266kcal
Ingredients
- 1 cup zucchini grated
- ½ cup olive oil extra virgin, unflavored
- ⅓ cup agave syrup
- ½ cup Greek yogurt whole fat
- 2 teaspoon vanilla extract
- 1 large egg at room temperature
- 1⅔ cup 1-to-1 ratio all-purpose gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts optional
- ½ cup chocolate chips optional
Instructions
- Prepare Loaf Pan - Preheat the oven to 350°F with the rack positioned in the middle of the oven. Line a loaf pan or an 8x8 baking pan with parchment paper and set aside.
- Prepare zucchini - Use a handheld grater or a food processor with a grater disc to grate the zucchini. Transfer the grated zucchini to a colander in the kitchen sink or over a large plate. Sprinkle the zucchini with a pinch of kosher salt and allow the grated zucchini to sit and drain for about 10 minutes. Use your hand, a silicone spatula, or the back of a large spoon to press the excess moisture out of the zucchini. Transfer the zucchini to a measuring cup to ensure you have about one cup of grated zucchini.1 cup zucchini
- Prepare batter - While the zucchini releases moisture, mix the batter. In a large mixing bowl, add olive oil, agave, Greek yogurt, vanilla extract, and one egg. Whisk until combined. Add gluten-free flour, baking soda, baking powder, kosher salt, and cinnamon. Whisk until just combined. Fold in the zucchini and any mix-ins, like chopped walnuts or chocolate chips.½ cup olive oil, ⅓ cup agave syrup, ½ cup Greek yogurt, 2 teaspoon vanilla extract, 1 large egg at room temperature, 1⅔ cup 1-to-1 ratio all-purpose gluten-free flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ cup chopped walnuts, ½ cup chocolate chips
- Bake zucchini bread - Transfer the batter to the lined loaf pan or 8x8 baking pan and smooth with a silicone spatula or the back of a spoon. Place the pan on the middle rack in the oven and bake for 40-50 minutes or until the top of the loaf is brown and a toothpick tested in the center comes out clean. Remove from the oven and allow to cool for 10 minutes. Lift the bread from the pan using the parchment paper, slice, and enjoy.
Notes
Storage
- Store the zucchini bread in an air-tight container or bread back in loaf pan with foil over the top. Keep in a cool, dry place for up to 1 week.
- Only mix the ingredients are just incorporated or the bread can become dense and gummy.
-
If you don't have parchment paper, put a little olive oil on a paper towel then thoroughly rub the pan with the paper towel to spread the grease.
-
Use a thermometer to make sure the bread is done. It should be 200 to 210°F.
Nutrition
Calories: 266kcal | Carbohydrates: 17g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 342mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 0.4mg
Tried this recipe?Mention @happygutlucky_ or tag #happygutlucky!
Chuck
Been loving this for breakfast!