Description

This Gluten Free Zucchini Bread is a moist and flavorful loaf perfect for breakfast or a snack. Made with a gluten-free all-purpose flour blend and fresh zucchini, it features warm spices like cinnamon and nutmeg with optional walnuts or chocolate chips for added texture. The bread is easy to prepare in just five foolproof steps and baked to perfection, resulting in a tender, delicious quick bread suitable for gluten-free diets.

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 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil or melted coconut oil
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 1/2 cups finely grated zucchini, lightly squeezed to remove excess moisture

Optional Ingredients

1/2 cup chopped walnuts or chocolate chips

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined to ensure a uniform distribution of leavening agents and spices.
Combine Wet Ingredients: In a large bowl, beat the eggs with granulated sugar and light brown sugar until the mixture is smooth and slightly thickened. Then stir in the vegetable oil or melted coconut oil, unsweetened applesauce, and pure vanilla extract until fully incorporated.
Fold Dry into Wet: Gently fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Be careful not to overmix to keep the bread tender.
Add Zucchini and Optional Mix-ins: Fold in the finely grated zucchini, which has been lightly squeezed to remove excess moisture, along with walnuts or chocolate chips if using, distributing evenly throughout the batter.
Bake the Bread: 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 comes out clean.
Cool Before Serving: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely prior to slicing to ensure clean cuts and optimal texture.

Notes

Measure the gluten-free flour correctly by spooning it into the measuring cup and leveling it off for accurate results.
If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to improve the bread’s structure and texture.
For a dairy-free version, use coconut oil instead of butter and ensure chocolate chips are dairy-free if adding.
Store the bread covered at room temperature for up to 3 days, or refrigerate to keep it fresh longer.