Description
This Gluten Free Zucchini Bread is a moist, flavorful, and healthy dessert option perfect for those avoiding gluten. Made with a blend of gluten-free flours, warm spices, and fresh grated zucchini, it offers a deliciously tender crumb and subtle sweetness enhanced by brown sugar and applesauce. Ideal for a snack, breakfast, or a wholesome treat, this recipe is easy to make and includes optional chopped walnuts for added texture.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 cups finely grated zucchini, lightly squeezed to remove excess moisture
Optional Add-ins
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and uniform.
- Add Zucchini: Stir the finely grated zucchini into the wet ingredients, ensuring it is well incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts: If using, fold in the chopped walnuts carefully for added crunch and flavor.
- Fill and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Lightly squeeze the zucchini with a clean towel to remove excess water but avoid drying it completely to retain moisture in the bread.
- For a dairy-free version, verify that your gluten-free flour blend does not contain any dairy ingredients.
- Store the zucchini bread at room temperature for up to 3 days or refrigerate for up to 1 week for freshness.
