Gluten-Free Zucchini Bread Recipe
This easy recipe for gluten-free zucchini bread makes a moist and tender loaf. This gluten-free quick bread recipe is made with simple ingredients and is also dairy-free.
Servings: 12 servings
Ingredients
- 1 cup grated zucchini 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 lemon peel/zest (fresh or dried) Optional you can also use dried lemon peel.
- 1 tablespoon ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum My preferred brand of gluten-free flour is Pillsbury gluten-free flour.
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. Do not peel the zucchini before shredding. Also, do not squeeze out any of the liquid.
- 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.
- 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 for up to 1 week in the refrigerator.
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.
- You can add 1 cup of chocolate chips, nuts, or raisins to the zucchini bread batter.
- To store: Store in an air-tight container at room temperature for 2 days or up to a week refrigerated.
- To freeze: Wrap the bread in plastic wrap or aluminum foil and then place it in a plastic freezer bag. The zucchini bread can be frozen for up to six months. Defrost the zucchini bread overnight in the refrigerator.
- Mama says "Check all of your labels."
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 61mg | Fiber: 2g | Sugar: 18g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg