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–+ servings
Gluten-free olive oil zucchini bread with walnuts for sensitive stomaches sliced on an olive wood cutting board.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time50 minutes
cool time10 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten free zucchini bread, low sugar zucchini bread, olive oil zucchini bread
Servings: 8
Calories: 266kcal

Equipment

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.
Top Tips
  • 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
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