Yields: 1 standard loaf
Prep time: 20 minutes
Bake time: 50-60 minutes
Ingredients:
Wet:
- 1/2 cup melted coconut oil or neutral-flavored oil like vegetable or canola
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice (almond, coconut, regular)
Dry:
- 2 cups gluten-free 1:1 baking flour (make sure it includes xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Mix-ins (Optional):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips (use dairy-free if needed)
The Star:
- 2 cups grated zucchini (about 2 medium zucchini)
Instructions
Prep:
- Prep the zucchini: Wash and grate the zucchini. Let it drain in a colander for 10-15 minutes, then squeeze out excess moisture with your hands or a clean kitchen towel.
- Preheat oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
The Batter:
- Combine wet ingredients: In a large bowl, whisk together the melted oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Fold in zucchini: Add the drained zucchini (and any optional mix-ins) to the batter and gently fold it in.
Baking:
- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
Tips:
- Don’t overmix: Overmixing can make the bread tough. Mix the ingredients just until combined.
- Room temperature ingredients: Using room temperature ingredients yields a more even bake.
- Experiment with mix-ins: Try raisins, shredded coconut, or other additions to change things up.
- Storage: Store the bread in an airtight container at room temperature for 3-4 days, or freeze for longer storage.
Enjoy your delicious and moist gluten-free zucchini bread!
