Excited to finally share this wonderful and easy-peasy recipe by Melissa Clark which has been on repeat at our house for years. Olive oil and yogurt keep this bread healthy and moist, while lemon zest, cinnamon, nutmeg, and a small amount of brown sugar add caramel notes and depth of flavor. What’s more, you simply hand mix the dry ingredients from one bowl into the wet ingredients in another, pour into a loaf pan – or two mini-loaf pans as shown here – and bake! No lugging out the stand-up mixer. My adaptation uses gluten-free flour – Bob’s Redmill 1-to-1 is my go-to – but it’s a very forgiving recipe and I’ve tried several other gluten-free flour blends that also work just fine. (Make sure they contain xantham gum, or add 1/4 teaspoon.) I use a little less brown sugar, more lemon zest and cinnamon, plus a sprinkling of Turbinado sugar on top for crunch and texture. Melissa suggests spreading cream cheese on a slice for even more lusciousness. To me, it is perfection with just a pat of butter and my morning coffee – or an afternoon treat paired with mint tea.
Gluten-free Olive Oil Zucchini Bread
- 2 mini loaf pans 5 3/4 x 3 x 2 inches OR 1 9x5 inch loaf pan
- 2 large mixing bowls one for wet ingredients, the other for dry ingredients
- 1 Grater for zucchini
- 1 microplane/zester for zucchini and/or lemon zest
- 1 spatula for mixing
- 1 peeler for making zucchini ribbons
- 1 tbsp butter, to coat pan or lightly coat pan(s) with spray oil
- 1 1/2 cups grated zucchini * for top decoration, peel a few long ribbons before grating zucchini and set aside
- 1/3 cup light or dark brown sugar up to 2/3 cup if you like more sweetness
- 1/3 cup good extra virgin olive oil
- 1/3 cup plain Greek Yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free flour blend (190 grams) should contain xantham gum, if not, add 1/4 tsp
- 1 tsp Kosher salt or sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tbsp finely grated lemon zest
- 1/2 cup roughly chopped walnuts (optional)
- 2 tsp Turbinado sugar for topping
- Preheat the oven to 350 degrees F and coat a loaf pan(s) with butter or spray oil.
- In a large bow, use rubber spatula to mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, lemon zest and vanilla extract.
- In another bowl, whisk together gluten-free flour, salt, baking soda, baking powder, nutmeg, and cinnamon.
- Fold the dry ingredients into the wet ingredients. Fold in the walnuts, if using. Do not over mix.
- Pour the batter into the prepared loaf pan(s).
- If adding decoration to the top, slice zucchini peels into thin long strips, rub or spray with cooking oil, then lay them how you like on top of the batter. Sprinkle a layer of Turbinado sugar on top.
- Place pan(s) on center rack of the oven and cook for 35-45 minutes for two mini loaf pans, or 45-55 for single loaf pan, rotating them in the oven half way through. The bread is done when a toothpick inserted into the middle comes out clean.
- Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool 10 minutes on a wire rack. Remove the bread from pan and let rest on rack(s) a few inutes more, or until cool. Slice and serve.