Description
Moist and delicious gluten-free zucchini bread.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.
- Add the vegetable oil, milk, and vanilla extract to the wet ingredients and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer 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.
- Slice and serve.
Notes
- Ensure your gluten-free flour blend contains xanthan gum.
- Squeeze excess moisture from the grated zucchini before adding it to the batter.
- You can add 1/2 cup of chopped nuts or chocolate chips for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: gluten-free, zucchini bread, bread, quick bread, baked goods