Go Back
Gluten Free Zucchini Bread with Pecans

Gluten-Free Zucchini Bread with Pecans

Linda M. Harris
This Gluten-Free Zucchini Bread with Pecans is a delightful, moist, and nutty bread made with fresh zucchini and toasted pecans.
It’s perfect for those following a gluten-free diet but also loved by anyone who enjoys a healthy twist on traditional zucchini bread.
With a combination of simple, wholesome ingredients, this bread is the ideal breakfast, snack, or dessert.
Enjoy the subtle sweetness, rich flavors, and the perfect balance of crunch from the pecans in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Slices
Calories 200 kcal

Equipment

  • 1 loaf pan (9x5 inches)
  • 1 Box Grater or Food Processor
  • 1 Mixing Bowl (Large)
  • 1 whisk
  • 1 Spatula
  • 1 measuring cup
  • 1 measuring spoons
  • 1 Parchment paper (optional)

Ingredients
  

  • 2 cups Gluten-Free Flour Blend e.g., rice flour, potato starch, tapioca flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 2 cups Grated Zucchini about 2 medium zucchini, drained of excess moisture
  • 1/2 cup Maple Syrup or Honey
  • 1/2 cup Vegetable Oil or melted coconut oil
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecans toasted and chopped

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • Grate the zucchini using a box grater or food processor.
    Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  • Toast the pecans: In a dry pan over medium heat, toast the pecans for 3-5 minutes until they’re fragrant and slightly golden.
    Allow them to cool, then chop into smaller pieces.
  • In a large mixing bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
  • In a separate bowl, whisk the eggs, maple syrup (or honey), vegetable oil, and vanilla extract together until smooth.
  • Add the grated zucchini to the wet ingredients, then fold in the dry ingredients until just combined.
    Be careful not to overmix.
  • Fold in the toasted pecans, ensuring they’re evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    If the top starts to brown too quickly, tent the loaf with foil.
  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Zucchini Moisture: Be sure to squeeze out as much moisture from the zucchini as possible. Excess water can make the bread soggy.
  • Toasting Pecans: Toasting the pecans brings out their natural oils and enhances their flavor. If you prefer, you can use walnuts or almonds as a substitute.
  • Storage: This bread stays fresh for up to 4 days at room temperature when stored in an airtight container. It can also be refrigerated for up to a week or frozen for up to 3 months.
  • Flavor Variations: Feel free to experiment with adding raisins, dried cranberries, or chocolate chips for extra flavor and sweetness.
Keyword Gluten-Free Zucchini Bread with Pecans