Gluten Free Zucchini Bread
Moist, flavorful, and irresistibly tender, this Gluten Free Zucchini Bread is a delightful way to enjoy a classic comfort food with a healthy twist! Perfectly spiced with cinnamon and nutmeg, this quick bread features grated zucchini for natural moisture, while unsweetened applesauce keeps it light and wholesome. Made with gluten-free all-purpose flour, it’s a must-try for those seeking a delicious gluten-free baking option. Optional mix-ins like chopped walnuts, pecans, or chocolate chips add a touch of indulgence, making it customizable to your taste. Ready in just over an hour, it’s an easy recipe for breakfast or a snack. Whether served warm with a pat of butter or enjoyed straight out of the fridge, this gluten-free zucchini bread is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
- 1.5 cups Zucchini (grated, excess water removed)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until smooth. Add the applesauce, vegetable oil, and vanilla extract, and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated zucchini. If desired, stir in chopped walnuts, pecans, or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve as is, or top with butter or your favorite spread. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3116 mg | 136% | |
| Total Carbohydrate | 525.0 g | 191% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 288.0 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1745 mg | 37% | |
*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.
