Gluten Free Zucchini Bread Recipe

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!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *