Gluten Free Zucchini cheese bread is the savoury quick bread that you want for breakfast. Packed with cheese, zucchini and a little onion. It’s full of flavour and comes together so easily. No yeast required. I’ve been loving this bread toasted with a poached egg and I can’t wait to try it with a bowl of soup. This easy loaf delivers big flavour in every bite.
Easy Gluten Free Zucchini Cheese Bread Recipe (with or without sourdough discard)
Why These Ingredients work:
Almond Flour – Adds moisture, richness and a tender crumb. Substitute with sorghum flour if necessary and combine with an extra 15 g of milk.
Millet Flour – Adds a lightly sweet, toasty flavour and a great texture. It’s a gluten free whole grain that gives structure without being too heavy.
Tapioca Flour – Helps bind and crisp the crackers. It adds that snappy, light crunch and keeps the dough from getting too dense.
Psyllium Husk Powder – This is your gluten replacement! It binds the dough together, adds flexibility, and prevents crumbling.
Cheddar Cheese – For flavour, moisture, richness. Sharp cheddar works best, but try what you have in your house.
Zucchini and Onion – Adds moisture, flavour, and a soft crumb. Salt and squeeze out excess water if it’s very juicy. The same goes with the onion if it is very juicy.
Milk (any kind) – add hydration, tenderness and a gorgeous crumb. I used 2 % milk but dairy free also works.
Eggs – for structure and binding
Gluten Free Sourdough Discard – Adds a tangy flavour and a little more moisture. Yogurt is a great sub with a little extra flour … see recipe!
Tips & Tricks
Use a digital scale for best accuracy – especially with GF baking.
Zucchini holds a lot of water – make sure to salt ift first
Don’t over mix the batter – stir until just combined to keep the loaf tender.
Let the loaf cool at least 15 minutes before slicing. This helps it set and avoids a gummy texture.
Storage: Wrap tightly and refrigerate for up to 4 days, or slice and freeze for longer.
Reheat tip: Toast slices or warm them in a pan for the best texture and flavour.
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Gluten Free Zucchini Cheese Bread
Equipment
- 1 8×4 loaf pan
Ingredients
- 50 g almond flour
- 70 g potato starch
- 85 g millet flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/8 tsp ground black pepper to taste
- 120 g grated sharp cheddar cheese
- 160 g grated zucchini skin on
- 30 g finely chopped onion
- 150 g milk any kind
- 12 g psyllium husk powder
- 2 large eggs
- 60 g sourdough starter discard unfed and at room temperature
Subtitutions
- No sourdough starter – use 60g plain yogurt + 15 g millet flour
- Can't have almond flour- use 50 g sorghum flour and combine with an extra 15 g of milk.
Instructions
- Grate the zucchini and weigh it, transfer to a colander and sprinkle 1/2 tsp salt on top. Let sit for 5 minutes while preparing the other ingredients. Add the grated onion to drain as well. It does not need salt.
- Preheat your oven to 400°F and line a loaf pan with parchment paper
- In a large bowl, whisk together almond flour, potato starch, millet flour, baking powder, salt, and black pepper.
- Sqeeze out the excess moisture from the zucchini and onion with your hands, or the back of a spoon in the colander. It doesn't have to be completely dry.
- Add the zucchini, and onion to the flour blend and toss to coat. Mix in the grated cheese.
- In a separate bowl, whisk milk, and eggs, then sprinkle the psyllium husk powder on top. Immediately whisk the psyllium to prevent lumps. Whisk in the sourdough discard or yogurt … if using.
- Pour the wet ingredients into the dry and mix until just combined.
- Transfer the batter to the prepared loaf pan. Smooth the top.
- Sprinkle with a little extra cheese if desired.
- Bake at 400 ℉ for 10 minutes, then reduce heat to 350℉ and bake 45-50 minutes more, or until golden brown and a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a rack.
- Store covered at room temperature for a few days and then slice and freeze.
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