Savory Gluten-Free Zucchini Bread

This savory zucchini bread is made with all-purpose gluten-free flour, fresh chives, and, of course, zucchini!

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Zucchini bread was something so many people told me to try and make, but I was so intimidated by it. I am not sure why, but I was.

When our zucchini plants took off like mad last year in our garden, we started to cook up all the zucchini recipes we could think of: Zucchini Baba Ghanoush, Baked Zucchini Fries, and even made Mediterranean-Inspired Zucchini Taco Boats.

By the end of the summer, I ended up caving in and finally trying out the bread. In my first attempt, I created a gluten-free flour blend myself. The bread tasted amazing, but it was falling apart so easily (gotta love the gluten-free life).

Using my trusted all-purpose gluten-free flour by The Greater Knead, the second batch turned out perfect! (The Greater Knead to the rescue!!)

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Alternative ingredients you can use:

• If you don't need to follow a gluten-free diet, use regular all-purpose flour instead.

• For those non-dairy-free foodies, you can use whatever milk you prefer and switch the nutritional yeast for an equal amount of shredded cheddar cheese.

Equipment you will need for this recipe:

Savory Gluten-Free Zucchini Bread

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Ingredients

• 1½ cups zucchini, shredded

• 2½ cups of all-purpose gluten-free flour

• 1 teaspoon garlic powder

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• 2 eggs

• 1 cup dairy-free milk of choice (we used unsweetened almond milk)

• ½ cup olive oil

• 3 tablespoons fresh chives, chopped

• ½ cup nutritional yeast

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Directions

1. Preheat oven to 350° F. Line a loaf pan with parchment paper or grease; set aside.

2. After shredding the zucchini using a box grater or food processor, let it sit in a bowl lined with cheesecloth. This will allow the access water to escape while you prep the rest of the ingredients.

3. In a mixing bowl or stand mixer with a paddle attachment, combine the flour, garlic powder, baking soda, and salt. Then, add eggs, milk, oil, and chives and stir until combined.

4. Remove the cheesecloth filled with zucchini from the bowl and wring until you remove as much water as possible. It's okay if you can't ring it all though.

5. Stir in the nutritional yeast and zucchini into the dough mixture until the zucchini is incorporated throughout.

6. Add the batter to the prepared pan and then place in the center of your oven. Bake the bread for 50 minutes or until a toothpick comes out clean.

7. Wait 10 minutes after the bread is out of the oven, then run a knife along the edges and carefully invert the bread onto a cooling rack. Wait until the bread cools before slicing into it.

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