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My Easy, Gluten-Free Zucchini Bread: A Cook's Illustrated Twist for Impatient Bakers!

Ray's Recipes: Zucchini Bread

Author

Mariann Morell
August 01, 2025

If you know me, you know I adore Cook's Illustrated recipes. Their meticulous testing and incredible depth of flavor are unparalleled. However, I'll readily admit I'm not the most patient baker. I prefer recipes that work for me, rather than me having to work tirelessly to get the recipe just right.

So, when I wanted to whip up a delicious zucchini bread, I turned to their excellent recipe as my starting point. But, in true impatient baker fashion (and with a need for gluten-free options), I put my own twist on it to make it even easier and more adaptable. And of course, because when you find a good thing, you double it! Why not have extra deliciousness on hand?

This modified recipe keeps all the wonderful flavor and moistness you'd expect from a Cook's Illustrated creation, but with simplified steps and gluten-free flour, it's perfect for busy mornings, afternoon snacks, or sharing with friends (if it lasts that long!).

Ingredients

  • 3 cups almond flour

  • 1 cup Gluten Free all purpose flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 1 tsp salt

  • 2 tsp cinnamon

  • 2 tsp allspice

  • 4 zucchini trimmed and course grated (medium size zucchini, think Trader Joes)

  • 12 tbsp (or a stick and ½ ) salted butter melted and cooled (use the microwave)

  • ½ cup granulated sugar (if you like your Zucchini bread a little sweet you can double the sugar)

  • 4 eggs

  • ½ cup whole-milk plain yogurt

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit

  2. Grease a 9” glass (square or round) baking pan with olive oil or butter and optional parchment paper (a 9×13 works as well)

  3. Heat butter, stir and set aside. Microwave will work just fine.

  4. Whisk dry ingredients together.

  5. Whisk wet ingredients (not grated zucchini) together.

  6. Combine, grated zucchini with wet ingredients in a separate bowl using a spatula.

  7. Add dry ingredient mixture. Using the spatula to gently fold in the the wet mixture.

  8. Split evenly between both pans unless using the 9×13

  9. Bake for 1 hour or until fork comes out clean

  10. Cool for 10 minutes, then serve

  11. Make homemade whip cream with just heavy creamed mixed with a whisk attachment on medium high until desired stiffness. You can also use vanilla/French vanilla ice cream if you want a sweet dessert or yogurt/cottage cheese for breakfast.

Give this version a try. It’s a fantastic way to enjoy a classic treat without the fuss, proving that even the most rigorous recipes can be made to fit a busy, gluten-free lifestyle. Happy baking!

What are your favorite recipes to adapt and make your own? Share your baking shortcuts in the comments below!

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