Description
This gluten-free zucchini bread recipe yields an ultra-moist, tender, and perfectly spiced loaf with no grit or dryness. Ideal for breakfast, snacks, or dessert, it uses a 1:1 gluten-free flour blend and includes simple steps to ensure a soft crumb and even rise.
Ingredients
Scale
Dry Ingredients
- 1½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
Wet Ingredients
- 2 large eggs (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup neutral oil (avocado or vegetable)
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
Main Ingredient
- 1½ cups finely grated zucchini (lightly squeezed)
Optional Mix-ins
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Prep the Zucchini Properly: Grate the zucchini finely, then gently squeeze out excess water with a clean towel, leaving some moisture to ensure tenderness in the bread.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg to ensure even distribution and prevent dense spots in the bread.
- Whisk Wet Ingredients Until Smooth: In another bowl, whisk the eggs, brown sugar, granulated sugar, oil, applesauce, and vanilla extract until the mixture is glossy and smooth.
- Combine Gently: Fold the dry ingredients into the wet ingredients just until combined. Then gently stir in the grated zucchini and any optional mix-ins such as walnuts or chocolate chips. Be careful not to overmix to keep the crumb soft.
- Bake Low & Slow: Pour the batter into a parchment-lined 9×5 loaf pan. Bake in a preheated oven at 325°F (165°C) for 50–60 minutes. If the bread browns too quickly, tent with foil after 40 minutes. Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Notes
- Use a quality 1:1 gluten-free flour blend with xanthan gum for best results.
- Let the batter rest for 10 minutes before baking to hydrate the flour fully.
- Add 2 tablespoons of Greek yogurt or dairy-free yogurt for extra softness if desired.
- Store the bread wrapped tightly; it tastes even better the next day.
- Storage: Counter – 2 to 3 days airtight; Fridge – up to 1 week; Freezer – slice and freeze up to 3 months.
