Best 2 Gluten Free Raspberry Zucchini Bread Recipes

Indulge in a delightful culinary creation that seamlessly blends the vibrant flavors of raspberries and zucchini into a moist and delectable gluten-free bread. This wholesome treat is a symphony of textures, with the tender crumb yielding to bursts of juicy raspberries and the subtle crunch of grated zucchini.

Dive further into the article to discover an array of tantalizing recipes that elevate the classic zucchini bread to new heights. Embrace the vibrant hues of lemon with a zesty Lemon Zucchini Bread, bursting with bright citrus notes. Or, embark on a culinary journey to the tropics with the irresistible Pineapple Zucchini Bread, where the sweetness of pineapple harmonizes perfectly with the earthy zucchini.

For those seeking a decadent indulgence, the Chocolate Zucchini Bread beckons with its rich, fudgy interior and the irresistible aroma of cocoa. Alternatively, savor the rustic charm of the Zucchini Banana Bread, where the classic combination of banana and zucchini creates a moist and flavorful loaf.

Finally, surrender to the delightful simplicity of the Classic Zucchini Bread, a beloved recipe that showcases the natural goodness of zucchini in a comforting and nostalgic loaf. With its tender crumb and subtly sweet flavor, this timeless classic is a testament to the versatility of this humble vegetable.

Here are our top 2 tried and tested recipes!

GLUTEN FREE ZUCCHINI BREAD

Gluten Free Zucchini Bread image

The BEST Gluten Free Zucchini Bread. So moist, tender, and fluffy, you'd never guess it's gluten free! Made with almond flour, classic spices, and no sugar.

Provided by Erin Clarke / Well Plated

Categories Breakfast

Time 1h5m

Number Of Ingredients 15

Ingredients

¼ cup coconut oil (or unsalted butter)
1 cup tightly packed grated zucchini (from about 1 medium zucchini)
1 cup gluten free all-purpose flour blend
1/2 teaspoon xanthan gum (add only if your GF flour blend doesn't already include it; Bob's Red Mill does, so I omitted this)
1/2 cup almond flour
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon kosher salt
2 large eggs
1/3 cup honey
3 tablespoons unsweetened almond milk (or milk of choice)
1 1/2 teaspoons pure vanilla extract
1/3 cup dark chocolate chips (optional)

Steps:

Place the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature (alternatively, you can melt the coconut oil in a small saucepan over medium heat, then transfer it to a large mixing bowl).
Preheat the oven to 350°F and line an 8 ½ x 4 ½-inch loaf pan with parchment paper so that the paper overhangs the sides like handles. Lightly coat with nonstick spray.
Press the shredded zucchini between several layers of paper towel or clean kitchen towels to remove as much excess water as possible. Set aside.
In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt.
To the mixing bowl with the coconut oil, add the eggs, honey, almond milk, and vanilla extract. Whisk until smoothly combined. If the coconut oil resolidifies, heat the bowl the microwave in very short bursts (or put the bowl on top of a saucepan of simmering water if the bowl is not microwave safe), just until it liqueifies again. With a rubber spatula, stir in the zucchini.
Add the dry ingredients to the bowl with the zucchini mixture. With a rubber spatula, gently stir and fold until just combined and the dry ingredients completely disappear. Do not over-mix.
Carefully fold in the chocolate chips, reserving some to sprinkle on top if desired.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean-check the loaf at the 30-minute mark. If it is browning more quickly than you would like (this is the honey caramelizing) loosely tent the pan with foil to shield it, then continue baking as directed.
Place the pan on a wire rack. Let the bread cool in the pan for 20 minutes, then gently unmold it. Slice and serve warm or cooled to room temperature! (If your loaf is still warm, be sure to use a large, sharp knife to cut it. For neat slices, wipe the blade clean between each.

Nutrition Facts : ServingSize 1 (of 10), Calories 172 kcal, Carbohydrate 20 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 33 mg, Fiber 2 g, Sugar 10 g

ZUCCHINI-RASPBERRY BREAD

Zucchini-Raspberry Bread image

It's a simple zucchini nut bread with a splash of red raspberries for flavor.

Provided by reedfamilyof5

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups self-rising flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup white sugar
1 egg
1 cup shredded unpeeled zucchini
¼ cup vegetable oil
1 teaspoon grated lemon peel
½ cup chopped walnuts
1 cup fresh raspberries

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine flour, cinnamon, and nutmeg in a large bowl.
Mix sugar, egg, zucchini, vegetable oil, and lemon peel in a separate bowl, then stir in to the flour mixture. Gently fold in the walnuts and raspberries. Pour batter into the loaf pan.
Bake in the preheated oven until golden brown, 30 to 35 minutes, then cover with aluminum foil. Continue baking until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 30.7 g, Cholesterol 15.5 mg, Fat 8.4 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 205.4 mg, Sugar 17.5 g

Tips:

Use fresh, ripe zucchini for the best flavor and texture.
Grate the zucchini on the large holes of a box grater to get long, thin shreds.
Squeeze the excess moisture out of the zucchini before adding it to the batter. This will help prevent the bread from being too wet.
Use gluten-free flour, baking powder, and baking soda to make this bread gluten-free.
Be sure to grease and flour your loaf pan before adding the batter. This will help prevent the bread from sticking.
Bake the bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing and serving.

Conclusion:

This gluten-free raspberry zucchini bread is a delicious and healthy way to enjoy zucchini. It's perfect for breakfast, lunch, or a snack. The bread is moist and flavorful, with a perfect balance of sweetness and tartness. The raspberries add a pop of color and flavor, and the zucchini makes the bread moist and tender. This bread is also gluten-free, so it's a great option for people with celiac disease or gluten intolerance.