Gluten Free Blueberry Zucchini Bread

This one bowl gluten free blueberry zucchini bread is a tasty way to use up extra zucchini from your garden and those plump seasonal blueberries.

recipe originally published November 19, 2010

 

 

Table of Contents

1. Best Gluten Free Flour for Baking
2. How To Make Zucchini Bread
3. Tips for Making Blueberry Zucchini Bread
4. One Bowl Tips
5. Oil Free Option
6. Variations - Add In Ingredients
7. Can You Freeze Zucchini Bread? Storage and Freezing Tips
8. How Many Zucchini For 1 Cup Shredded?
9. Why Does My Zucchini Bread Fall in the Middle?
10. Blueberry Zucchini Bread Recipe

 

Vegan Zucchini Bread

During the summer months, so many of us have an abundance of zucchini in our gardens. Coworkers stop by offices with their extra zucchini. I greet our mail carrier, delivery drivers, and neighbors with extra zucchini, in hopes they want to take them.

While there are plenty of recipes to use up the zucchini - spiralized "pastas" and salads - a good zucchini bread recipe is the first thought for many of us, right?

Our vegan zucchini bread is also using another plentiful summer crop - fresh plump blueberries.

 

Gluten Free Zucchini Bread

Our Gluten Free Zucchini Bread recipe is fairly straightforward. It’s all in the flour, and I don’t add any extra gums.

Most often, my gluten free flour of choice is Bob’s Red Mill Gluten Free All Purpose Flour. It works especially well in recipes like this one – cakes and quick breads – because the ingredient list does not include gums. This is my go to for most gluten free baking.

This is also the flour I use for crumbles: see How To Make Perfect Crumb Topping.

See my Snickerdoodle Bread recipe for more about gluten free baking.

How To Make Zucchini Bread

Grab your best zucchini from the garden, it's time to make zucchini bread! 

Prepping for a recipe makes the process quick and reduces the chance of forgetting to add something. Collect all ingredients, one bowl, and measuring cups / spoons. Prep the loaf pan with parchment and spray, and preheat the oven.

Read through the entire recipe so there are no surprises, and let's get started:

 

Tips for Making Blueberry Zucchini Bread

• Use gluten free all purpose flour. Gluten free flour comes in many forms, but they are not universal - rarely can you sub in a 1:1 ratio. 
• Grate or shred the zucchini instead of chopping, and leave the skin on.
• Do not drain / squeeze zucchini. you want it moist!
• Use fresh blueberries rather than frozen, if possible. Of course, use whatever you have on hand since both fresh and frozen will work. Fresh just turn out better flavor wise, and frozen berries can hold more water.
• If you don’t have any toothpicks on hand, using a clean butter knife inserted in the middle works

Keep reading for one bowl zucchini bread tips:

One Bowl Zucchini Bread Recipe

Well, two if you count the small bowl for the flax egg. 

My method for most recipes like this is a one bowl zucchini bread. I begin with combining the wet ingredients:

• grated zucchini
• sugar
• oil
• vanilla
• flax

The easy trick to keep this a one bowl zucchini bread is that you add the flour on top of the wet ingredients, but do not stir in immediately. Add the rest of the dry ingredients on top of the flour, and carefully stir them into the flour before stirring into the wet.

In this recipe, the dry ingredients include:

• gluten free all purpose flour
• baking powder
• cinnamon
• salt

Oil Free Zucchini Bread

I have successfully replaced the oil in this recipe with applesauce. This lowers calories for my oil free readers, and adds a bit more natural sweetness.

Variations - Add In Zucchini Bread Ingredients

Without the blueberries, this Vegan Gluten Free Zucchini Bread is wonderful! 

You can add cherries and a crumb topping like this zucchini muffin recipe, or add chocolate chips like another favorite muffin recipe.

Other ideas:

• cherries
• chocolate chips
• walnuts or pecans
• banana slices
• dried fruit

Can You Freeze Zucchini Bread? Storage and Freezing Tips

Zucchini Bread also freezes well. Once the bread is completely cooled, carefully wrap a whole loaf or wrap individual slices in foil or plastic wrap, then seal in a freezer zip lock bag.

After thawing a bit from the freezer, we popped the a slice in the toaster oven and melted a bit of butter on it... the blueberries were just as tasty as fresh!

How Many Zucchini For 1 Cup Shredded?

In my experience, one medium zucchini generally makes one heaping cup shredded zucchini. A medium zucchini sometimes yields a bit more - I have been able to get 1 ½ cups from one medium zucchini. This just obviously depends on size and how much is needed for the zucchini bread recipe.

Base your zucchini choice on how much grated zucchini you need, and if you want leftovers. Choose the larger zucchini from your garden or grocery produce selection. Maybe you'll have enough for a double batch of Vegan Zucchini Bread.

Why Does My Zucchini Bread Fall in the Middle?

There are a couple reasons your zucchini bread might sink in the middle.

If the batter is beaten too much, it can result in air bubbles in the batter. Once the zucchini bread heats up, those air bubbles start disappearing causing the bread to sink in.

Also, if you open the oven and let out too much heat while the bread is still pretty gooey in the middle, this can cause the middle to fall as well.

 

 

Vegan Zucchini Recipes

• Cherry Zucchini Crumb Muffins
• Zucchini Bread French Toast
• Fluffy Chocolate Chip Zucchini Muffins
• Sweet Zucchini Waffles with Mango
• Double Chocolate Zucchini Protein Muffins

Vegan Quick Bread Recipes

• Easy Peanut Butter Banana Muffins
• Broccoli Cheese Muffins
• Pumpkin Bread with Salted Pepitas
• Sugared Vanilla Snickerdoodle Bread
• Blueberry Cornbread
• Sugared Chai Latte Banana Muffins
• Tropical Banana Bread with Sugared Macadamia Crumble

 

Did you make this blueberry zucchini bread? 

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Yield: 1 loaf - 10 slices

Blueberry Zucchini Bread

Print

This delicious loaf is the best way to use you your excess garden zucchini!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 tablespoons fresh ground flax
• ⅓ cup warm water
• 1 ½ cups grated zucchini (about 1 medium)
• ¾ cup vegan granulated sugar (or coconut)
• ⅓ cup canola oil
• 2 teaspoons pure vanilla extract
• 1 ½ cups gluten free all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 350 °F. Spray a loaf pan and line with parchment.
2. Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Set aside - this will set into gel (this equals / replaces two eggs).
3. In large bowl, combine grated zucchini, sugar, oil, vanilla, and the flax mixture.
4. In same bowl, add flour but do not stir in. On top of the flour, add baking powder, cinnamon and salt, stirring into the flours before folding into wet ingredients.
5. Fold in blueberries.
6. Spoon into prepared loaf pan, using the spatula to smooth the top in an even layer.
7. Bake at 350 °F for 40-45 minutes, or until inserted toothpick comes out clean.

Notes

dairy, egg, soy and gluten free, vegan

Use gluten free all purpose flour. Gluten free flour comes in many forms, but they are not universal - rarely can you sub in a 1:1 ratio. 

Grate or shred the zucchini instead of chopping, and leave the skin on.

Do not drain / squeeze zucchini. you want it moist!

Use fresh blueberries rather than frozen, if possible. Of course, use whatever you have on hand since both fresh and frozen will work. Fresh just turn out better flavor wise, and frozen berries can hold more water.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Parchment Paper
• 
  Glass Mixing Bowl Set
• 
  Ground Cinnamon
• 
  Gluten Free All Purpose Flour
• 
  Pure Vanilla Extract
• 
  Organic Ground Flaxseed

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 107mgCarbohydrates: 19gNet Carbohydrates: 16gFiber: 3gSugar: 2gProtein: 0g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

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