Description
This Easy Gluten-Free Zucchini Bread is moist, flavorful, and the perfect way to use up those garden zucchinis. It’s simple to make and a delicious treat for anyone on a gluten-free diet.
Ingredients
Scale
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 cup grated zucchini (lightly squeezed)
2 large eggs
¾ cup brown sugar
½ cup neutral oil (such as canola or avocado oil)
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and then mix in the brown sugar, oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated zucchini until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to squeeze out excess moisture from the grated zucchini for best results. You can add nuts or chocolate chips for extra flavor.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Easy Gluten-Free Zucchini Bread, gluten-free, zucchini, dessert, baking