Description
This Gluten Free Zucchini Bread is a moist, delicious quick bread perfect for a healthy snack or breakfast. Made with a gluten-free all-purpose flour blend and packed with finely grated zucchini, warm spices, and optional walnuts, it offers a delightful texture and flavor without any gluten. It’s naturally dairy-free and can be customized with chocolate chips for extra sweetness.
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
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated zucchini, lightly squeezed to remove excess moisture
Optional Ingredients
- 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.
- Combine Wet Ingredients: In a large bowl, beat the room temperature eggs with granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and well blended.
- Add Zucchini: Stir the finely grated zucchini into the wet ingredients, ensuring it’s evenly distributed without clumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts (Optional): If using, fold in the chopped walnuts carefully to incorporate without breaking them up.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Baking Time: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool the Bread: Allow the zucchini bread to cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean cuts and best texture.
Notes
- Lightly squeeze the zucchini in a clean kitchen towel to remove excess liquid, but do not squeeze it completely dry to retain moisture for the bread.
- This recipe is naturally dairy-free, making it suitable for dairy-free diets.
- You can add 1/2 cup chocolate chips to the batter for a sweeter variation if desired.
