Print

Gluten-Free Zucchini Bread

Print Recipe

A delicious and easy recipe for gluten-free zucchini bread that is moist and flavorful.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dried or fresh lemon zest (optional)
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups gluten-free all-purpose flour with xanthan gum (Pillsbury recommended)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
  3. In another bowl, whisk together the salt, baking soda, baking powder, lemon zest (if using), ground cinnamon, and gluten-free flour.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread can be frozen for up to 3 months; wrap it tightly in plastic wrap and then in aluminum foil.
  • Feel free to add nuts or chocolate chips for extra flavor.

Nutrition

Find it online: https://recipeshungry.com/gluten-free-zucchini-bread-easy-delicious-recipe/