Do you leave the skin on zucchini when making bread?

You can peel your zucchini if you want, but we recommend leaving the skin on. It’s the best source of fiber!

Do you have to remove seeds from zucchini for bread?

Nope! They’re small enough that you won’t notice them.

Why did my zucchini bread turn out rubbery?

The most common reason for zucchini bread turning rubbery is that not enough flour was used. Be sure to measure carefully, avoid overmixing, and keep a close eye on the oven!

What happens if you put too much baking powder in zucchini bread?

Using too much baking powder can cause your bread to rise too much and create an unpleasant taste.

Why does my zucchini bread fall apart when I cut it?

If your orange zucchini bread crumbles, it’s too warm! We know it’s hard to wait, but allowing the bread to cool first helps it set and hold its shape.

Why is my zucchini bread so heavy?

Using too much flour or overmixing the ingredients are the most common reason why your zucchini bread could turn out heavy or dense.

Can I turn this recipe into muffins?

We haven’t tested it, but it should work! Fill your muffin tin ⅔ of the way full, and keep a close eye on the oven. Or, make our gluten-free zucchini muffins instead!

Orange Zucchini Bread with Orange Glaze

Description

Make this easy gluten-free orange zucchini bread with orange glaze for a sweet, nutritious bread perfect for breakfast or snacks!

Ingredients

Units Scale

1 cup grated zucchini (see notes)
3 cups (335-340 grams) blanched almond flour
1/4 cup (30-35 grams) gluten-free oat flour (see notes for substitute)
1 Tablespoon ground flaxseed
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup maple syrup or agave
1/3 cup orange juice + 1 Tablespoon orange zest
Optional: orange extract
Optional Garnish: orange slices to top

Optional Orange Glaze (enhances orange flavor)

1 1/3 cup powdered sugar (or sugar-free alternative)
1/4 cup orange juice
2 Tablespoons melted butter or refined coconut oil
Optional: 1/4 teaspoon ground ginger
Dash orange zest or orange peel

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Instructions

Line an 8 x 4 or 9 x 5 pan with parchment paper. Grate zucchini and place in a colander. Set aside.
In a large mixing bowl, whisk together the almond flour, oat flour, flaxseed, baking powder, baking soda and salt. In another mixing bowl, whisk together the eggs, vanilla, maple syrup and orange juice.
Add the wet ingredients to the flour mixture and gently mix to combine. Fold in the shredded zucchini and orange zest and mix gently with a spatula to combine.
Pour the batter into the prepared loaf pan, place optional orange slices on top and bake at 350F for 40-50 minutes or until a toothpick inserted in the middle comes out clean. If starting to brown at 30 minutes, cover with foil and continue to bake.
Let bread cool in the pan then remove from the loaf pan and let the bread cool completely or chill for 10 minutes in the fridge before slicing. This helps the inside of the bread to set after baking.
Store the bread in the fridge in an airtight container for up to 1 week or the freezer for up to 3 months.

Optional Glaze

Combine all glaze ingredients together in a small bowl and whisk until smooth.
Drizzle glaze on top of the entire loaf before serving or on each individual piece.
Store in the fridge if not using all the glaze at once. If using coconut oil, warm the glaze in the microwave slightly to liquify glaze from solidifying in the fridge.

Notes

Substitutes – 2 to 3 Tablespoons coconut flour (equivalent grams) may be substituted for oat flour, but note the inside texture and baking time will vary.

Zucchini Tips – Do not grate zucchini too finely. Some moisture/water is okay to leave from the grated zucchini. There is no need to squeeze any water out of the zucchini.

Baking Tips – An 8×4 pan will create a taller loaf but the center will take longer to bake. Use foil to cover if the top is starting to brown. Metal loaf pans bake bread the quickest in comparison to glass pans or ceramic. I prefer to use metal pans for baking bread.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size:
Calories: 254
Sugar: 10.5 g
Sodium: 166.1 mg
Fat: 7.4 g
Saturated Fat: 0.5 g
Carbohydrates: 18.8 g
Fiber: 1.7 g
Protein: 7 g
Cholesterol: 50.7 mg