Description
Delicious and moist Gluten Free Zucchini Bread made with a blend of gluten-free flours, warm spices, and tender zucchini. Perfect for a healthy snack or a comforting dessert, this bread is easy to prepare and packed with flavor, with optional walnuts or chocolate chips for added texture.
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 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup plain Greek yogurt or dairy-free yogurt
- 1 1/2 teaspoons vanilla extract
- 2 cups finely grated zucchini, lightly squeezed to remove excess moisture
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, yogurt, and vanilla extract until the mixture is smooth and fully combined.
- Add Zucchini: Stir the finely grated zucchini into the wet ingredients, ensuring even distribution for moisture and texture.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined—do not overmix to avoid a dense bread.
- Fold in Optional Add-ins: If using, fold in the chopped walnuts or chocolate chips carefully to maintain texture.
- Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool: Let the bread cool in the pan for 10 to 15 minutes to set, then transfer it to a wire rack to cool completely before slicing to ensure clean slices.
Notes
- Lightly squeeze excess moisture from the zucchini but keep it slightly moist for the best tender crumb texture.
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to help with texture and binding.
- Store the bread at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Optional add-ins like walnuts add crunch while chocolate chips add sweetness—choose based on your preference.
