Gluten-Free Zucchini Bread
This Gluten-Free Zucchini Bread is a moist, flavorful, and easy-to-make recipe that will quickly become a favorite in your kitchen. Made with fresh zucchini, a blend of gluten-free flour, and a hint of cinnamon, it’s the perfect treat for those following a gluten-free lifestyle. Enjoy it as a snack, breakfast, or dessert. With the option to add chocolate chips or nuts, this versatile recipe will please everyone, whether they’re gluten-free or not.
Equipment
- 1 Loaf pan (8.5" x 4.5")
- 1 grater
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Measuring Cups and Spoons
- 1 Oven
Ingredients
- 2 cups Gluten-free all-purpose flour blended with xanthan gum
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground cinnamon
- 1/2 tsp Salt
- 1 cup Granulated sugar or coconut sugar
- 1/2 cup Vegetable oil or melted coconut oil
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 cups Zucchini grated and moisture squeezed out
- 1/2 cup Walnuts or chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet ingredients: In a medium bowl, whisk together sugar, oil, eggs, and vanilla extract until smooth and combined.
- Add zucchini: Stir the grated zucchini into the wet mixture, ensuring it is well incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add extras: If using, fold in the walnuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Moisture: Be sure to squeeze out excess moisture from the zucchini before adding it to the batter. This helps prevent the bread from becoming too soggy.
- Flour options: If you don't have a gluten-free all-purpose flour blend, you can try using a combination of rice flour, potato starch, and tapioca flour (just make sure to adjust the proportions accordingly).
- Storage: Store the bread in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freezing: To freeze, slice the bread and wrap each slice in plastic wrap, then store in a freezer-safe bag. It can be frozen for up to 3 months.