Gluten-Free Homemade Zucchini Bread
Moist, flavorful, and delightfully easy to make, this Gluten-Free Homemade Zucchini Bread is the perfect addition to your baking repertoire. Packed with freshly grated zucchini, warm spice notes of cinnamon, and a touch of natural sweetness from unsweetened applesauce, this recipe is as wholesome as it is delicious. The use of gluten-free all-purpose flour ensures it’s suitable for those with gluten sensitivities, without compromising on texture or taste. A generous mix of brown sugar and granulated sugar creates a subtle caramelized crust, while the option to add nuts adds a satisfying crunch. Ready in just over an hour, this quick bread is ideal for breakfast, snacks, or even dessert. It's a versatile recipe that keeps moist and delicious for days, making it a go-to treat for gluten-free baking enthusiasts!
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Recipe Information
Ingredients
- 2 cups Zucchini, grated
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 2 large Eggs
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
Grate the zucchini using a box grater and set it aside. You don't need to squeeze out the moisture unless it's excessively watery.
In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, and salt.
In a separate medium bowl, beat the eggs. Add the granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract to the eggs, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the grated zucchini and nuts (if using) into the batter until they are evenly distributed.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your homemade gluten-free zucchini bread fresh, or store it in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 458.2 g | 167% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 214.0 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2405 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
