Description
This moist and flavorful Gluten Free Zucchini Bread is easy to make and perfect for breakfast, snacks, or gifting. Made with grated zucchini and gluten-free flour, it offers a delicious, tender crumb without any gluten, making it suitable for those with gluten sensitivities.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp dried lemon peel/zest (optional)
Wet Ingredients
- 1 cup grated zucchini (1 medium zucchini, not peeled or squeezed)
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 4 x 8 inch loaf pan using gluten-free cooking spray to prevent sticking.
- Grate Zucchini: Shred one medium zucchini to yield 1 cup of grated zucchini. Keep the skin on and do not squeeze out the moisture, as this adds to the bread’s moist texture.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Stir in the salt, baking soda, baking powder, dried lemon peel (if using), ground cinnamon, and gluten-free flour. Mix gently until just combined.
- Fold in Zucchini: Carefully fold the grated zucchini into the batter, ensuring even distribution without overmixing.
- Rest Batter: Allow the batter to rest for 10 to 15 minutes. This helps hydrate the flour and improves texture.
- Bake: Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. Use a toothpick inserted into the center to check doneness—it should come out clean or with a few moist crumbs.
- Cool and Serve: Let the bread cool completely in the pan before slicing to prevent crumbling. Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 1 week.
Notes
- Do not peel or squeeze the zucchini to maintain moisture in the bread.
- Resting the batter allows the gluten-free flour to absorb liquid fully, resulting in better texture.
- Ensure the loaf is completely cool before slicing to keep slices intact.
- Optional dried lemon peel adds a subtle citrus flavor but can be omitted.
- Store airtight at room temperature up to 2 days or refrigerate for longer freshness.
