An easy recipe for gluten-free zucchini bread. Easily made in one bowl and no mixer is required for this super moist zucchini bread. The recipe is also dairy-free.
1 1/2cupsgluten-free all-purpose flourI like Pillsbury gluten-free
1/4teaspoonxanthan gum,leave out if your flour already has it in it.
Instructions
Preheat your oven to 350° F.
Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour, and xanthan gum (leave out the xanthan gum if your flour already has it in it).
Stir in the shredded zucchini.
Pour the zucchini bread batter into a greased loaf pan.
Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Please watch your zucchini bread because all ovens are different.
Cool completely before slicing. Enjoy!
Store in an air-tight container for 1-2 days at room temperature or 1 week refrigerated.
Video
Notes
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
1 medium zucchini equal 1 cup of grated zucchini.
You can also mix it up a little by adding chocolate chips, nuts, or raisins.
Store in an air-tight container at room temperature for 2 days or up to a week refrigerated.