Description
This Gluten Free Zucchini Bread is a moist, flavorful loaf perfect for those seeking a delicious gluten-free baked good. Made with a blend of gluten-free flours, warm spices, and fresh grated zucchini, it offers a perfect balance of sweetness and texture. Enhanced with chocolate chips or walnuts, this bread makes a delightful snack or breakfast option that’s both nourishing and satisfying.
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 ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup almond flour
Wet Ingredients
- 2 large eggs, room temperature
- â…“ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup grated zucchini, drained and divided
Add-ins
- â…” cup chocolate chips or chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment with non-stick cooking spray to prevent sticking.
- Drain the zucchini: Grate one medium zucchini using the large holes of a box grater to yield about 1½ cups. Place the grated zucchini into a clean kitchen towel or nut milk bag and squeeze firmly to remove excess moisture until only 1 cup remains. Proper draining is critical to prevent a soggy bread.
- Mix dry ingredients: In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until uniform and lump-free.
- Blend wet ingredients: In a blender or food processor, combine ½ cup of the drained zucchini, eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend for about 30 seconds until the mixture is smooth and emulsified to ensure a moist yet not gummy texture.
- Combine wet and dry ingredients: Pour the blended wet mixture into the dry ingredients bowl. Stir gently just until combined to avoid overmixing. Fold in the remaining ½ cup of zucchini and the almond flour until evenly incorporated.
- Add chocolate chips or nuts: Fold in chocolate chips or chopped walnuts, reserving a small amount to sprinkle on top of the loaf if desired.
- Transfer and bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips or nuts if using. Bake on the center oven rack for 45-55 minutes. After the first 30 minutes, check the top; if browning too fast, loosely cover with aluminum foil. Check doneness by inserting a skewer (should come out with moist crumbs, not wet batter) or ensure the internal temperature reads 200-205°F.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Use the parchment overhang to lift the bread onto a cooling rack and allow it to cool completely for at least 2 hours. Full cooling is essential to let the gluten-free flours absorb moisture fully and improve texture and flavor before slicing.
Notes
- Make sure to drain the zucchini thoroughly to avoid excess moisture which can make the bread soggy.
- Use room temperature eggs to help the batter emulsify smoothly in the blender.
- If you prefer, walnuts can be substituted with other nuts or omitted entirely for nut-free options.
- Allow the bread to cool completely before slicing to get clean slices and better texture.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.
- Check the bread around 45 minutes as oven temperatures may vary to avoid overbaking.
