I can't get enough of this Gluten Free Zucchini Bread with Pecan Crumble. This is the best zucchini bread out there and it's completely gluten free, dairy free, and refined sugar free!
When I was in California in February, I ate this gluten free zucchini bread at a cafe that had caramelized pecans on top. Just a couple sat on top of the bread and they were delicious, but the bread itself was dry and not that good. I knew I could make an even better version, and I definitely did with my easy gluten-free zucchini bread recipe.
My pecan zucchini bread is an easy recipe made from simple ingredients. A moist zucchini loaf is topped with a pecan crumble or pecan praline vibe. Once you taste this bread, you would never guess that is gluten free, dairy free, refined sugar free, and healthy! Zucchini bread is always a fun one because you get a delicious and sweet treat that is also a little healthy with the addition of a green veggie. Well, I guess zucchini is a fruit, but it's still a nutrient packed addition.
Gluten Free Zucchini Bread Ingredients
- Pecans: we obviously need pecans for that pecan streusel topping! Roughly chop whole pecans or buy pecan halves and pieces.
- Maple syrup: used both in the topping and as the main, unrefined sweetener in the bread. I love using maple syrup or coconut sugar instead of white sugar for a healthier, low glycemic option. Just make sure to get real maple syrup, not pancake syrup.
- Coconut oil: this helps hold the crumble topping together. You can always use melted butter!
- 1:1 gluten free flour: make sure to use a 1:1 gluten free all purpose flour blend for the best texture.
- Tigernut flour: this adds flavor and sweetness to the bread without having to add more sweetener. Tigernuts are a tuber, not a nut so it's a great nut free alternative to almond flour if you have a nut allergy. Alternatively, you can always use almond flour!
- Cinnamon: the cinnamon is a must in this zucchini bread. It compliments the zucchini and pecans perfectly, helping to add depth of flavor and blood sugar balancing benefits ;).
- Zucchini: what's zucchini bread without fresh zucchini?! No need to peel it, just shred 1 large zucchini and you're good to go. See tips and tricks below
- Olive oil: the main fat in this recipe. I love using olive oil in breads and muffins for a light and airy texture without inflammatory seed oils like you find in vegetable oil.
- Eggs: part of the wet ingredients that help hold this quick bread recipe together and give it rise.
- Baking powder, baking soda, sea salt, vanilla extract: our rising agents and flavor boosters in baking.
Substitutions and Variations
- Pecans: if you're not a big pecan fan, I think this recipe would also taste good with walnuts. I only used pecans in the topping, but you could definitely mix some into the batter too!
- Fat: the main fat in this cinnamon zucchini bread recipe is olive oil. It provides a great crumb, but if you're out, another neutral oil will work. You could also try using melted butter for an even richer loaf!
- Add-ins: add more nuts to the batter (even a combo like walnuts and pecans!) or try adding some chocolate chips for a super decadent zucchini loaf.
Tips for Making the Best Gluten Free Zucchini Bread
- Gently squeeze out excess moisture from the shredded zucchini before using. This ensures there is not too much moisture in the recipe, leaving your bread soggy and gummy. Once you've shredded the zucchini, add it kitchen towel and gently squeeze a couple of tablespoons of excess liquid out. You don't have to squeeze all the liquid out, we want some of that moisture, but the zucchini should feel drier and not full of juices.
- Don't over mix the batter! Once you've added the dry ingredients, gently fold them in or mix on low until just combined for best results. Over mixing results in a tough and gummy texture of the finished product. We want a light and moist, tender crumb!
- Gently add the crumble topping. Once you pour your zucchini bread batter into your prepared loaf pan, spread the crumble topping over the zucchini bread and gently press it down some into the top of the bread so it sticks. Don't push too hard or too much, otherwise it will be less of a topping and more incorporated into the bread when it bakes.
Storage
Store leftover zucchini bread in an airtight container at room temperature for up to 5 days. You can also freeze this pecan zucchini bread by wrapping individual slices in plastic wrap and placing them in a freezer safe bag or container. Frozen bread will last up to 3 months, just thaw in the fridge and enjoy!
Do I Need to Peel the Zucchini?
Nope! Just wash your zucchini well, dry and then shred!
What's the Best Way to Shred Zucchini?
If you want the arm workout, you are welcome to use a box grater to hand shred your zucchini. I personally don't have the time or energy for that and prefer a much easier method called The Food Processor. I roughly chop my zucchini into large chunks then shred it in the food processor. This is the easiest way to get grated zucchini for zucchini bread!
Can I Make Gluten Free Zucchini Muffins?
Although I haven't personally tested it, why not?! Just add the batter to muffin tins, sprinkle the crumble topping on, and bake for about half the time (20-25 minutes). If you try it, let us know how it went! You could also try making mini zucchini breads. Just divide batter between a few mini loaf pans and also bake for less time.
Can I Make this Gluten Free Zucchini Bread Vegan?
I have not tested an egg free version of this recipe. If you try an egg replacer, like flax eggs, let us know how it went!
More Delicious Gluten Free Loafs
Gluten Free Walnut Crumble Banana Bread
Gluten Free Apple Cinnamon Bread
Gluten Free Cookie Dough Bread
The Best Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Zucchini Bread with Pecan Crumble
Equipment
- hand mixer or
Ingredients
Pecan Crumble
- 1 cup chopped pecans halves and pieces or roughly chopped whole pecans
- ¼ cup tigernut flour or almond flour
- ½ teaspoon ground cinnamon
- 2 tablespoon maple syrup
- 1-2 tablespoon melted coconut oil or butter
Zucchini Bread
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini* about 1 large zucchini
- ¼ cup olive oil*8
- ¼ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- First, make the crumble. Combine the pecans, flour, cinnamon, maple syrup, and 1 tablespoon of coconut oil in a small bowl. If the mixture is too crumbly and dry, add the other tablespoon of oil. Set aside.
- Next, start bread by shredding your zucchini then lightly squeezing it out. Add the shredded zucchini to towel or stack of paper towels and gently squeeze out a couple tablespoons of water. You don't need it to be completely dry, we want some of that moisture.
- Whisk together the dry ingredients in a bowl- the flours, baking powder and soda salt, and cinnamon.
- In a large bowl, beat together the oil, maple syrup, eggs, and vanilla extract until smooth.
- Add the dry to the wet and mix on low to combine.
- Pour the batter into a parchment lined baking sheet.
- Sprinkle your crumble over top. Press it down gently just so it sticks to the top of the loaf.
- Bake for 40-45 minutes until a toothpick comes out clean. Let cool for 10 minutes in the pan before using the edges of the parchment paper to pull the loaf out. Let it finish cooling on a wire rack.
- Once cooled, slice and enjoy!
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