Description
This moist and flavorful Gluten Free Zucchini Bread is a simple and delicious treat that’s perfect for breakfast, snacks, or gifting. Made with grated zucchini, gluten-free flour, and warm cinnamon, this bread offers a tender crumb and subtle sweetness without gluten. It’s easy to prepare and a great way to enjoy zucchini in a comforting baked good.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini (1 medium, not peeled or squeezed)
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp pure vanilla extract
Dry Ingredients
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp dried lemon peel or zest (optional)
- 1 tbsp ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 4 x 8-inch loaf pan with a gluten-free non-stick cooking spray to prevent sticking and ensure easy removal of the bread.
- Grate zucchini: Shred the zucchini to yield 1 cup. Keep the peel on and do not squeeze out the moisture; this will help keep the bread moist.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined and smooth.
- Add dry ingredients: Stir in salt, baking soda, baking powder, dried lemon peel or zest if using, ground cinnamon, and the gluten-free all-purpose flour. Mix gently to incorporate all ingredients evenly.
- Fold in zucchini: Carefully fold the shredded zucchini into the batter, ensuring it is evenly distributed without overmixing, which can toughen the bread.
- Rest the batter: Let the batter rest for 10 to 15 minutes at room temperature to hydrate the flour and improve texture.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45 to 55 minutes. To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and serve: Allow the bread to cool completely in the pan before slicing. This ensures clean slices and the best texture.
- Store properly: Store the zucchini bread airtight at room temperature for 1 to 2 days or refrigerate it for up to 1 week to maintain freshness.
Notes
- Do not peel or squeeze the zucchini to retain moisture and flavor.
- Resting the batter allows the gluten-free flour to absorb moisture for a better texture.
- Use gluten-free all-purpose flour with xanthan gum to help bind the bread.
- Optional dried lemon peel adds a subtle citrus note for extra brightness.
- Allow bread to cool fully before slicing to prevent crumbling.
- Store in an airtight container to keep the bread moist.
