Traditional Gluten-Free Zucchini Bread

Traditional Gluten-Free Zucchini Bread

Moist, tender zucchini bread made with a gluten-free flour blend and warm cinnamon spice.

Total 1 hr 35 min Makes 14 slices Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts

Shredded zucchini keeps this quick bread moist while a cup-for-cup gluten-free flour blend gives it a familiar, tender crumb. Cinnamon and a touch of nutmeg round out the flavor, making it suitable for breakfast or an afternoon snack. The batter comes together in one bowl with no mixer required.

Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts, optional

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper.

  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.

  3. In a large bowl, whisk the eggs, then add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, whisking until smooth.

  4. Stir the shredded zucchini into the wet ingredients.

  5. Add the dry ingredients to the wet ingredients and stir just until combined, with no streaks of flour remaining.

  6. Fold in the chopped walnuts, if using.

  7. Pour the batter into the prepared loaf pan and spread evenly.

  8. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  9. Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

Rate this recipe

★ 3.5 (1)

Traditional Gluten-Free Zucchini Bread

Shredded zucchini keeps this quick bread moist while a cup-for-cup gluten-free flour blend gives it a familiar, tender crumb. Cinnamon and a touch of nutmeg round out the flavor, making it suitable for breakfast or an afternoon snack. The batter comes together in one bowl with no mixer required.

1 hr 35 min 14 slices 215 cal

Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini, excess moisture squeezed out
  • 1/2 cup chopped walnuts, optional

Method

  1. 1

    Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper.

  2. 2

    In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.

  3. 3

    In a large bowl, whisk the eggs, then add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, whisking until smooth.

  4. 4

    Stir the shredded zucchini into the wet ingredients.

  5. 5

    Add the dry ingredients to the wet ingredients and stir just until combined, with no streaks of flour remaining.

  6. 6

    Fold in the chopped walnuts, if using.

  7. 7

    Pour the batter into the prepared loaf pan and spread evenly.

  8. 8

    Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  9. 9

    Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.