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Gluten-Free Zucchini Bread

A slice of freshly baked gluten free zucchini bread on a white plate, showcasing its moist texture.
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A moist and fluffy gluten-free zucchini bread recipe, perfect for a healthy snack or breakfast. This recipe is dairy-optional and can be customized with chocolate chips.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, applesauce, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional add-ins like walnuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to prevent a soggy loaf.
  • For a dairy-free version, ensure your applesauce and any optional add-ins are dairy-free.
  • This bread freezes well. Wrap cooled slices tightly in plastic wrap and then in foil.

Nutrition

Find it online: https://cutcooktaste.com/gluten-free-zucchini-bread/