Description
This easy gluten-free zucchini bread is moist, delicious, and made with simple pantry ingredients. Perfect for breakfast or snacking, this healthy gluten-free bread recipe is dairy-free and can be customized with nuts, chocolate chips, or dried fruit. A cozy, family-friendly loaf that’s freezer-friendly too.
Ingredients
1 ½ cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
¾ cup brown sugar
½ cup oil (vegetable, avocado, or melted coconut oil)
1 teaspoon vanilla extract
1 ½ cups grated zucchini (moisture squeezed out)
Instructions
1. Grate the zucchini using a box grater. Do not peel. Squeeze out excess moisture with a kitchen towel or cheesecloth and set aside.
2. Preheat your oven to 350°F and grease a loaf pan.
3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
4. In a separate bowl, whisk the eggs, brown sugar, oil, and vanilla extract until smooth. Stir in the grated zucchini.
5. Pour the wet ingredients into the dry ingredients. Fold together gently with a spatula until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Zucchini should not be peeled; the skin adds color and nutrition.
Use a gluten-free flour blend that includes xanthan gum for best results.
For added texture or sweetness, mix in ½ cup of chocolate chips or chopped walnuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg