Moist & Nutty: Gluten-Free Zucchini Bread with Toasted Pecans!

If you love the comforting warmth of freshly baked bread, this Gluten-Free Zucchini Bread with Pecans is an absolute must-try.

Perfectly moist and full of flavor, this bread is made with fresh zucchini, aromatic spices, and crunchy pecans, offering a delightful combination of textures and tastes.

Whether you’re following a gluten-free diet or simply looking for a healthier twist on a classic recipe, this zucchini bread is a winning choice. It’s naturally sweetened and brimming with nutrients, making it an ideal breakfast, snack, or dessert.

Finding delicious gluten-free treats can be a challenge, but this zucchini bread proves that gluten-free doesn’t have to mean flavor-free.

By using a combination of gluten-free flours and wholesome ingredients, this recipe provides all the enjoyment of traditional zucchini bread without the gluten.

Whether you’re baking for yourself or for loved ones with dietary restrictions, this recipe is designed to be a crowd-pleaser for everyone.

Ingredients for Gluten-Free Zucchini Bread with Pecans

The key to making the best Gluten-Free Zucchini Bread with Pecans lies in using the right ingredients. Here’s everything you’ll need to create this delicious, moist, and nutty bread:

Gluten-Free Flour Blend

A gluten-free flour blend is the foundation of this recipe. You’ll want to choose one that includes a combination of rice flour, potato starch, and tapioca flour to give the bread structure and moisture. If you have a preferred store-bought blend, feel free to use it, but make sure it’s a 1:1 ratio blend designed for baking.

Zucchini

Fresh zucchini is the star of this bread. Not only does it provide moisture, but it also adds a subtle, earthy flavor that complements the sweetness of the bread. When preparing the zucchini, make sure to grate it finely so it incorporates evenly into the batter.

Pecans

To add crunch and richness, we’re including toasted pecans in this recipe. Toasting the pecans brings out their natural oils and enhances their flavor, giving the bread a deeper, more complex taste.

Other Ingredients

Along with the main ingredients, you’ll need eggs, a liquid sweetener (such as honey or maple syrup), vegetable oil, and spices like cinnamon and nutmeg. The eggs help bind everything together, while the sweetener balances the flavors. A pinch of salt brings all the ingredients together.

How to Prepare the Zucchini for the Bread

Grating the Zucchini

To ensure your zucchini blends smoothly into the batter, the first step is to grate it finely. Use a box grater or a food processor to shred the zucchini into thin strands. This will help the zucchini integrate evenly without leaving large chunks in the bread.

Removing Excess Moisture

Zucchini has a high water content, so to prevent your bread from becoming too soggy, you’ll need to remove some of that moisture. After grating the zucchini, place it in a clean kitchen towel or cheesecloth and squeeze out the excess water. Press firmly until most of the liquid is removed. This step is crucial for achieving a perfectly moist but not overly wet zucchini bread.

By properly preparing your zucchini, you ensure that it will add the perfect moisture and texture to the bread without compromising its structure.

Steps to Make Gluten-Free Zucchini Bread with Pecans

Preheat the Oven and Prepare the Pan

Before you begin mixing the ingredients, preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray. You can also line the bottom with parchment paper for easy removal once the bread is baked. This will ensure your bread bakes evenly and doesn’t stick to the pan.

Mixing the Wet Ingredients

Start by whisking together the wet ingredients in a large mixing bowl. Beat the eggs, add the grated zucchini (make sure it’s been drained), and pour in the vegetable oil or melted coconut oil. Add in your sweetener, whether it’s maple syrup or honey. Mix everything thoroughly until the ingredients are well combined. The wet ingredients should have a smooth, slightly runny texture.

Incorporating the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, baking soda, ground cinnamon, nutmeg, and salt. The spices will infuse the bread with a warm, aromatic flavor that complements the zucchini perfectly. Gradually add the dry mixture to the wet ingredients and stir gently to combine. Be careful not to overmix the batter—this helps to avoid a dense loaf.

Folding in the Toasted Pecans

Once the batter is well mixed, it’s time to fold in the toasted pecans. Gently stir them into the batter with a spatula. Be sure to distribute the pecans evenly throughout the batter without overworking it. The crunchy pecans will provide a delightful texture and a nutty flavor that balances the moistness of the zucchini.

Baking the Zucchini Bread

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the bread in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven and the moisture content of your zucchini, so keep an eye on it. The bread should be golden brown and firm to the touch when done.

How to Store and Serve Gluten-Free Zucchini Bread with Pecans

Storage Tips

To keep your Gluten-Free Zucchini Bread with Pecans fresh, allow it to cool completely on a wire rack after baking. Once cooled, you can store the bread in an airtight container at room temperature for up to 3-4 days. If you’re looking to keep it for a longer period, you can store it in the refrigerator for up to a week.

For longer storage, consider freezing your zucchini bread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. When properly stored, it can last for up to 3 months in the freezer. Simply thaw at room temperature or warm it up in the oven when you’re ready to enjoy it again.

Serving Suggestions

This zucchini bread is delicious on its own, but it also pairs wonderfully with a cup of coffee, tea, or even a glass of milk. If you want to elevate it even further, try spreading a thin layer of cream cheese or almond butter on a slice. For an added touch of sweetness, drizzle with a bit of honey or maple syrup.

Whether enjoyed for breakfast, as a snack, or as a dessert, this bread is sure to be a hit with everyone. It’s moist, flavorful, and the perfect combination of zucchini and pecans.

Tips and Tricks for the Best Zucchini Bread

Customizing the Recipe

One of the best things about zucchini bread is how versatile it is. You can easily customize this recipe to suit your taste preferences or dietary needs. If you’re looking to make it dairy-free, simply substitute the eggs with a flax or chia egg and use a dairy-free oil like coconut oil. You can also experiment with different nuts, such as walnuts or almonds, if you prefer a different crunch. For added flavor, consider incorporating raisins, dried cranberries, or chocolate chips into the batter.

Troubleshooting

Here are a few tips to ensure your zucchini bread comes out perfectly every time:

• Too Dense? If your bread turns out too dense, it could be due to overmixing the batter. Be sure to stir the ingredients just until combined.
• Too Wet? If your zucchini bread is too wet, you might not have squeezed out enough moisture from the zucchini. Take extra care when draining the zucchini before adding it to the batter.
• Bread Not Rising? If the bread doesn’t rise as expected, make sure your baking soda is fresh. Expired baking soda can lead to a flat loaf.

With these simple tips and adjustments, you can ensure that your zucchini bread turns out perfectly every time.

Conclusion

This Gluten-Free Zucchini Bread with Pecans is not just a treat for those with dietary restrictions, but for anyone who enjoys a delicious, moist, and nutty loaf. Packed with the goodness of zucchini and pecans, this bread is perfect for any time of the day—whether you’re having it with breakfast, as a snack, or even as a light dessert. By following this simple recipe, you’ll be able to create a healthier, gluten-free version of a classic favorite. Enjoy the flavors of summer in every bite, and feel free to get creative by adding your own favorite mix-ins.

Frequently Asked Questions (FAQ)

1. Can I use a different flour blend for this recipe?

Yes! While the recipe calls for a gluten-free flour blend, feel free to experiment with your favorite blend. Make sure the blend is suitable for baking, and if using a single flour (like almond flour), you may need to adjust the quantities or add a binder like xanthan gum.

2. How do I know when the zucchini bread is done?

To check if the bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, your bread is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes.

3. Can I add other nuts or fruits to this bread?

Absolutely! Feel free to substitute the pecans with walnuts, almonds, or even sunflower seeds. You can also add dried fruits like cranberries, raisins, or chopped dates for extra sweetness.

4. How long will this zucchini bread stay fresh?

At room temperature, your zucchini bread should stay fresh for about 3-4 days if stored in an airtight container. If you refrigerate it, it can last up to a week. For longer storage, freeze it for up to 3 months.

5. Can I freeze the zucchini bread?

Yes! To freeze, wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. When ready to enjoy, thaw the bread at room temperature or warm it in the oven for a freshly baked taste.