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Gluten Free Zucchini Cheese Bread

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 in one bowl 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.
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course bread, Breakfast, Side Dish, Snack, sourdough
Cuisine gluten free
Servings 10

Equipment

  • 1 8x4 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.
Keyword gluten free bread, Gluten free Zucchini Bread, Gluten Free Zucchini Cheese Bread, Zucchini Bread, Zucchini Cheese Bread