Gluten Free Zucchini Bread
Looking for a delicious and easy way to use up your summer zucchini? This gluten free zucchini bread recipe is the perfect solution! It's moist, flavorful, and surprisingly simple to make. This guide will walk you through every step, ensuring a perfect loaf every time. So, whether you're gluten-free or just looking for a healthier treat, this recipe is for you.
Equipment
- 9x5 inch loaf pan
- Mixing Bowls
- Whisk
- Grater
- Clean Kitchen Towel or Cheesecloth
Ingredients
Dry Ingredients
- 2 1/2 cups Gluten-Free Flour Blend (a blend of rice flour, tapioca starch, and potato starch works well)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
Wet Ingredients
- 2 Large Eggs
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
Main Ingredients
- 2 cups Shredded Zucchini excess moisture squeezed out
- 1/2 cup Chopped Walnuts or Pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with gluten-free flour.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded zucchini and nuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Enjoy a slice of warm Gluten-Free Zucchini Bread. Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.