Zucchini Bread Gluten Free
Elevate your gluten-free baking game with this irresistible Zucchini Bread recipe! Perfectly moist and packed with the warm aroma of cinnamon, this quick bread is a delight for everyone at the table—whether they’re avoiding gluten or not. Made with gluten-free all-purpose flour, freshly grated zucchini, and a hint of sweetness from a combination of granulated and brown sugar, this batter comes together effortlessly in just 15 minutes. Optional chopped walnuts add a delightful crunch, while a dash of vanilla enhances the flavors. This gluten-free zucchini bread is not only a healthier baked treat but also a fantastic way to sneak some veggies into your day! Enjoy it at breakfast, as a snack, or even as a dessert—each tender slice is sure to impress.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, grated (with liquid gently squeezed out)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, crack the eggs and whisk until lightly beaten. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until fully combined.
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the grated zucchini and, if using, chopped walnuts. Ensure the zucchini is evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 422.9 g | 154% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 196.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 250 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1441 mg | 31% | |
*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.
