Looking for a delicious and easy gluten-free zucchini bread? Try out this version with a new ancient grain you are going to want to take note of. 
I’ve been really struggling with the idea of whether I should eat grains or not eat grains. If you are there, I get it, I do. I see both sides of the spectrum in science and in biology but I still struggle.
I struggle to know the definite answer, given that anything we consume could be in question just like grains. I also get mad at the fact that nutrition has become so complicated, so overwhelming that it is hard to make a definite answer you enjoy, because everything is so foggy.
So I’ve decided instead of fretting over the science, the nitty-gritty I’m just going to follow what I know to be true about my body. Maybe, just maybe there isn’t one clear-cut way to eat for everyone. Which makes total sense knowing each of our bodies are completely different and require unique needs. So while some people can handle grains maybe other cannot.
Whatever you choose, choose it in respect and love. Mostly just listen to your body you will know.
Just like I know that gluten and gluten-free foods cause a lot of distress in my body. Combine that with the fact that I don’t love paleo flour {ahem, coconut flour}, I’ve been experimenting with a few different options. Not options that I will rely on but to have on hand for times such as these. Times when zucchini is in season and your friend drops off a loaf of zucchini bread leaving you wanting more.
the solution
The solution of course is to make homemade zucchini bread. The soft, fluffy, moist bread with the perfect hint of spice and slathered in warm butter. I can’t even. Set down the chocolate, put away the candy, my friend this is where the sweet tooth and your soul meet in perfect harmony.
Okay, that may be a bit much but I can assure you moist, spice bread is up there on my list of top favorite foods.
The problem is, gluten and traditional gluten-free flour blends don’t do much for my body. To top that off I just don’t like coconut flour baked goods {can you say dry?}. So I picked up sorghum flour, the inexpensive alternative to most paleo/gluten-free flours and thought I’d give it a try.
I have to tell you, it is definitely the closest flour I’ve ever had to wheat flour. I’m not even joking… and if you disagree it could be because I haven’t had wheat flour in a REEEEAAAALLLLLY long time {I’m half questioning if I have celiac disease – which is a topic for another day}.
But sorghum flour, have you heard about it? It is classified as a high-fiber, gluten-free, ancient grain. I’m certain it will change your baking game just like it did mine.
sorghum flour
Sorghum is a 100% whole grain that is ground into a ‘sweet,’ softly textured and mild tasting flour. It is definitely making a comeback with the high percentage of the population transitioning to a gluten-free lifestyle. The good news is it has a stellar nutrient content including 4 grams of protein {per serving}, high in B vitamins and high fiber. Unlike most other grains it is surprisingly high in antioxidants helping to reduce inflammation and lower free radical damage.
Here are a few other benefits:
- Sorghum is gluten-free and a non-GMO – This makes the grain easier to digest and tolerate.
- High in fiber in the flour form – Sorghum doesn’t have an inedible hull like other grains, so even its outer layers are ground into flour providing the fiber.
- Slowly digested and balances blood sugar – Sorghum is low on the glycemic index, plus it is higher in fiber and protein making digestion take longer. This slows down the rate in which glucose is released into the blood stream.
the recipe
You can substitute sorghum flour in place of wheat flour in just about any recipe. But sorghum will not rise or bind like other flours. You may need to partner sorghum flour with a xanthan gum or find a specific recipe like this gluten-free zucchini bread to make it work.
This is the brand of sorghum flour I’m using and have loved it in this, cookies and pizza crust…. yes I said pizza crust!
Speaking of this easy gluten-free zucchini bread, it uses a mixture of xanthan gum and tapioca starch to bind together and make it raise. I promise it did the job and you may be shocked at how closely this resembles your grandma’s spice bread. So, so good!
Remember to not fear grains but be aware of them, even this high-fiber grain. Some people’s digestive system just can’t hand grains all together. If you know you are that person avoid this recipe, but if not, make sorghum a part of your pantry. Don’t rely on it but use it in small amounts to add variation to your diet. Small changes, little things, they tend to create the biggest reward.
This gluten-free zucchini bread is definitely my favorite way to eat zucchini! What is yours?
- 1 cup packed zucchini, shredded
- 1 cup sorghum flour
- ½ cup tapioca starch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup coconut sugar
- ¼ cup maple syrup
- ⅓ cup coconut oil
- 2 eggs
- ¼ cup milk alternative
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- Preheat oven to 350 degrees.
- Prepare a loaf pan by rubbing with a thin layer of coconut oil or butter and set aside.
- Shred zucchini and squeeze in a towel. Set aside.
- In a large bowl mix together sorghum flour, tapioca starch, baking powder, baking soda, xantahn gum, salt, and cinnamon.
- In a separate bowl, melt coconut oil, add in coconut sugar, maple syrup, eggs, milk alternative, vanilla and lemon juice. Whisk together until combined.
- Add wet ingredients to dry and mix until just combined.
- Fold in zucchini and pour into loaf pan.
- Cook 45-55 minutes or until toothpick comes out clean.
- Cool and enjoy!
- **Store in refrigerator.
