Description

This Gluten Free Zucchini Bread is a moist, flavorful, and nutritious loaf perfect for breakfast or a wholesome snack. Made with grated zucchini and a gluten-free flour blend, it combines warm spices like cinnamon and nutmeg with the natural sweetness of brown and granulated sugars. Optional chopped nuts add a delightful crunch to each bite. Easy to prepare and bake, this bread caters to gluten-free and vegetarian diets without sacrificing taste or texture.

Ingredients

Scale

Dry Ingredients

1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

2 cups grated zucchini
1/2 cup vegetable oil or melted coconut oil
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Optional Add-ins

1/2 cup chopped walnuts or pecans

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Instructions

Preheat Oven 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-sized bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
Combine Wet Ingredients: In a large bowl, beat together the vegetable oil (or melted coconut oil), granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
Add Zucchini: Stir the grated zucchini into the wet ingredients until fully incorporated, ensuring an even distribution throughout the batter.
Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overmixing, which can affect the texture of the bread.
Add Nuts (Optional): If using, fold in the chopped walnuts or pecans evenly throughout the batter for added texture and flavor.
Pour Batter into Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and finish baking internally.

Notes

Grate zucchini finely and squeeze out excess moisture to prevent soggy bread texture.
This bread freezes well; wrap tightly in plastic wrap and aluminum foil for up to 3 months.
You can substitute coconut sugar for a lower-glycemic option to reduce sugar impact.