Baking gluten free can seem intimidating, but this gluten free blueberry zucchini bread with crumb topping is a delicious, moist, and simple treat that anyone can enjoy. This recipe combines the natural sweetness and moisture of zucchini with juicy blueberries and a crisp, buttery crumb topping—all without any gluten. Whether you’re avoiding gluten for health reasons or simply want to try something new, this bread delivers classic comfort and flavor. Before you begin, make sure you have a loaf pan, the right gluten free flour blend, and fresh produce for the best results.
What You’ll Need
- 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/3 cup neutral oil (like canola or light olive oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon gluten free flour (for tossing blueberries)
- For the crumb topping:
- 1/3 cup gluten free all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- Loaf pan (8.5 x 4.5 inch or 9 x 5 inch)
- Parchment paper (optional, for easy removal)
- Mixing bowls, whisk, spatula, and box grater
Step-by-Step
- Prepare the zucchini: Wash and dry your zucchini. Using a box grater, grate enough to yield 1 1/2 cups. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This prevents soggy bread.
- Preheat the oven: Set your oven to 350°F (175°C). Grease your loaf pan lightly with oil or line with parchment paper for easy removal.
- Mix dry ingredients: In a large bowl, whisk together 1 1/2 cups gluten free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Combine wet ingredients: In a medium bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla extract until well combined and slightly pale.
- Add zucchini: Stir the squeezed zucchini into the wet ingredients until evenly distributed.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Prepare blueberries: Toss blueberries with 1 tablespoon gluten free flour. This helps prevent them from sinking during baking.
- Fold in blueberries: Gently fold the floured blueberries into the batter. Again, avoid overmixing.
- Pour batter into pan: Scrape the batter into your prepared loaf pan and smooth the top with a spatula.
- Make the crumb topping: In a small bowl, combine 1/3 cup gluten free flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold butter pieces. Using your fingers or a pastry cutter, work the butter into the mixture until it forms pea-sized crumbs.
- Top the bread: Sprinkle the crumb topping evenly over the batter in the pan.
- Bake: Place loaf in the center of the oven. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Remove bread from oven and let cool in the pan for 20-30 minutes. Run a knife around the edges, then carefully lift out or invert onto a wire rack to cool completely before slicing.
- Serve and store: Slice and enjoy! Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Bread can also be frozen for up to 2 months.
Common Mistakes
- Not squeezing zucchini dry: Excess moisture will make the bread dense and gummy. Always squeeze out as much water as possible.
- Overmixing the batter: Gluten free flours can become tough if overworked. Stir until just combined.
- Skipping flour on blueberries: If you don’t toss blueberries in flour, they may sink to the bottom of the bread.
- Using the wrong flour blend: Not all gluten free flours are equal. Use a blend designed for baking, preferably one with xanthan gum.
- Underbaking: Gluten free breads often need a bit more time. Test with a toothpick; if it comes out wet, bake longer.
- Cutting while hot: Slicing before the bread cools can cause it to fall apart or become gummy inside.
Tips
- Try different berries: Swap blueberries for raspberries or blackberries, or use a mix for variety.
- Make it dairy free: Use dairy free butter (like vegan margarine) in the crumb topping if needed.
- Spice it up: Add a pinch of nutmeg or ginger for a warmer flavor profile.
- Boost nutrition: Add 1/4 cup chopped nuts (like pecans or walnuts) for texture and healthy fats.
- For sweeter bread: Increase sugar by 2-3 tablespoons, or drizzle with a light glaze after baking.
- Prevent drying out: Wrap bread tightly in plastic wrap or store in an airtight container.
- Use parchment: Lining the pan makes it easier to lift out and slice the bread neatly.
- Freeze for later: Slice and freeze individual pieces for quick snacks or breakfast.
- Let cool completely: This helps the bread set and makes for easier, cleaner slicing.
Troubleshooting
- Bread is gummy or dense: This often means the zucchini wasn’t squeezed dry enough or the bread is underbaked. Next time, squeeze zucchini more vigorously, and use a thermometer to check that the center of the loaf is at least 200°F (93°C) before removing from the oven.
- Crumb topping melts or disappears: The butter may have been too soft, or the oven too hot. Use cold butter and ensure the topping is in coarse crumbs before sprinkling on the batter. If your oven runs hot, check with an oven thermometer.
- Bread falls apart when sliced: Most likely sliced while warm. Let cool completely in the pan, then move to a rack to finish cooling before slicing.
- Blueberries all sank to the bottom: Make sure to toss them in flour before folding in, and use fresh (not thawed) blueberries for best results.
- Bread is too dry: Overbaking or not enough zucchini can cause dryness. Check oven temp accuracy and measure zucchini after squeezing.
- Bread sticks to the pan: Use parchment paper or grease the pan well. Let the bread cool before removing to help it release.
Frequently Asked Questions
- Can I use almond flour or coconut flour instead?
- Almond or coconut flour alone won’t work as a 1:1 substitute in this recipe. Use a gluten free all-purpose blend for best results.
- Should I peel the zucchini?
- No need to peel; the skin is tender and adds nutrients and color. Just wash thoroughly before grating.
- Can I use frozen blueberries?
- Yes, use them straight from the freezer. Do not thaw, as thawed berries can bleed and make the batter streaky.
- How do I know when the bread is done?
- Insert a toothpick in the center; it should come out clean or with a few moist crumbs, but not wet batter. The top should be golden brown.
- How do I store leftovers?
- Wrap tightly and store at room temperature for 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices individually.
- Can I make muffins instead of a loaf?
- Yes! Line a muffin tin and fill cups 3/4 full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
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Gluten Free Blueberry Zucchini Bread with Crumb Topping