Go Back

Gluten-Free Zucchini Bread

A wonderfully moist and flavorful bread made with zucchini, perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini (squeezed dry)
  • 1.5 cups gluten-free all-purpose flour
  • 1 cup sugar (or substitute with honey) For a healthier version
  • 0.5 cup vegetable oil (or applesauce) For a low-fat version
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon salt
Optional Add-Ins
  • 0.5 cup chopped nuts or chocolate chips For added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the eggs, oil, vanilla extract, and sugar until well combined.
  3. In another bowl, stir together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Fold the grated zucchini into the wet mixture, incorporating it thoroughly.
  5. Gradually add the dry ingredients to the wet mixture and stir until just blended. If using, fold in nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Slice the bread and enjoy it warm, or let it cool completely.

Notes

To keep your bread fresh, store it in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or freeze it for up to 3 months.