Zucchini Bread – Gluten Free, Eggless

I recently made Joanna Gaines’ zucchini bread and it absolutely does not disappoint!

When I first heard about Joanna Gaines’ second cookbook, Magnolia Table Volume 2, I immediately pulled up Amazon and pre-ordered it. I may have mentioned this before but I love reading a good cookbook cover-to-cover. While so many great recipes can now be found online, there’s just something about having a real cookbook that you can refer back to over and over again that’s just so satisfying.

And I also love Joanna Gaines. I used to LOVE watching Fixer Upper (I still secretly wish she could come decorate my entire house), and am so excited for her new cooking show. But I’ll stop my fangirling here and tell you about this zucchini bread. Because you’re going to want to make it.

This is one of those cases where I took a recipe that I really, really wanted to try and I figured out a way to make little adjustments to make it work for our dietary needs. As I’ve said before, while that can seem impossible at first, it just takes a little bit of trial and error. I’m going to walk you through exactly how I made Joanna’s zucchini bread gluten free and eggless!

Note: I halved her recipe simply because it felt like a lot for just the two of us. Unfortunately, due to quarantine, I’m not able to share my bakes as widely as I would like right now!

Why I Love This Zucchini Bread…

• It simply has the best flavor. There’s a bit of cinnamon in there, and I truly think that makes all the difference.
• It’s super soft and moist. The texture is pretty much perfect!
• It’s delicious for breakfast or a little mid-afternoon snack, especially with a bit of butter on top.

What You’ll Need…

• The flavor: sugar, cinnamon, vanilla, salt, and zucchini.
• The dry ingredients: flour for structure (sub gluten free flour here, cup for cup) + baking powder and baking soda for leavening.
• The egg substitute: here is one of the adjustments I made. Rather than adding in the eggs like the recipe calls for, I swapped in 1/2 cup of Greek yogurt. If you are making the full recipe, and not half like I did, I would recommend just doubling that to 1 cup of yogurt. This also adds more moisture!
• The fat: rather than butter, this recipe calls for vegetable oil (I used canola), which also helps keep the zucchini bread light and moist.

How To Make…

I started by prepping my zucchini — I washed, chopped, then threw the pieces into my food processor to quickly shred it up. Then, as Joanna recommends, I wrapped it up in a towel and drained the excess liquid out.

In a large bowl, I stirred together my oil, sugar, Greek yogurt, and vanilla. In a separate bowl, I whisked my dry ingredients. I added the dry ingredients into the wet ingredients, gently mixed it all up, then folded in the shredded zucchini.

I baked mine in an 8×8 square pan on 350ºF for 45 minutes. And I have to say, Joanna’s tip at the end of the recipe is spot on… you really should enjoy this zucchini bread warm if at all possible. So delicious!