Description
This Gluten Free Zucchini Bread is a moist, flavorful quick bread that’s perfect for anyone avoiding gluten. Made with finely grated zucchini, warm spices like cinnamon and nutmeg, and optional walnuts or chocolate chips, this bread delivers a tender crumb with a wholesome taste. Sweetened naturally with granulated and brown sugars, and enhanced with vegetable oil and applesauce for extra moisture, it’s a delicious, healthy option for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten free all purpose flour with xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated zucchini, excess moisture squeezed out
Optional Add-ins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
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 sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free all purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and well blended.
- Add Zucchini: Stir in the finely grated zucchini, making sure the excess moisture has been squeezed out to avoid a dense bread.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until everything is combined. Avoid overmixing to keep the bread tender.
- Fold in Optional Ingredients: If desired, fold in chopped walnuts or semi-sweet chocolate chips to add texture and flavor.
- Pour Batter 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 in the center comes out clean.
- Cool Before Slicing: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze excess moisture from the zucchini to prevent a dense loaf.
- For a dairy free option, use dairy free chocolate chips.
- Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
