Healthy Gluten-Free Zucchini Cranberry Bread

This gluten free version of zucchini cranberry bread is wonderful to use as a dessert or to snack on anytime.

Now is the time of the year zucchini is in season. Whether you have a garden like I do or just love zucchini like my family does this bread is a fantastic way to use it up.

It is the perfect way to get those extra veggies into your kiddos mouths. This sweet bread is made with oat flour so a bit healthier than your standard sweet bread. But, I promise, it tastes just as yummy and delicious.

Ingredients you’ll need:

• Zucchini – of course!
• Oat flour- or oats blended to make flour
• Coconut oil
• Egg
• Maple syrup
• Milk
• Cinnamon
• Baking soda
• Baking powder
• Vanilla extract
• Dried cranberries

How to make

Pre-heat oven to 350 degrees, shred zucchini using a cheese grater or food processor, then combine all ingredients into a large mixing bowl

Pour mixture into loaf pan

Place in oven to bake for 25-30 minutes

Choosing the best zucchini

The key to choosing the best zucchini is by texture and size. If it is too soft or feels kind of mushy then it is probably too far gone to use for this recipe. A firm zucchini is ideal. Also, size does matter. Larger zucchinis have more seeds while smaller ones do not. The smaller ones are perfect for this recipe. You only need a cup worth.

Why you’ll love this recipe

• Healthy– The oat flour in combination with adding in the zucchini makes this recipe a wonderful healthier option. The added fiber from the oats is a delicious way to eat more veggies only proving to be a winner.
• Lower sugar– The only sugar is natural and that’s the maple syrup and a few dried cranberries. For a dessert bread, you’d never know how low in sugar it actually is.
• Easy to make– With only 10 ingredients (that you probably already have) this bread is what I call a one bowl bread. Combine all ingredients into a bowl, mix together and bake in the oven.

Variations/Substitutions

• Oat flour– You can replace oat flour with whole wheat flour if you are not concerned with being gluten free. To keep it gluten free, blend old fashioned oats or quick cook oats in a blender to create oat flour.
• Egg– To make vegan, replace with flax egg.
• Maple syrup– You can use honey.
• Coconut oil– You can use either ghee or butter.
• Milk– Any type of milk either dairy or non-dairy- coconut, oat, almond etc.
• Dried cranberries– You can swap for raisins or add in any type of nuts.

Best type of cranberries to use

The best type of cranberries to use are the dried cranberries. I use the unsweetened kind to cut down on sugar. They are naturally sweet so I don’t notice the difference. Sweetened or unsweetened dried cranberries work well.

How to Store

• Refrigerator– Store in a covered container for up to 4 days. After this time the bread can start to get soggy.
• Freezer– This bread is great to freeze! Place in a freezer safe bag or container for up to 3 months.

Other bread recipes to try:

• Gluten-Free Carrot Cake Muffins
• Gluten-Free Banana Blueberry Bread

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