Description
This Easy Gluten-Free Zucchini Bread is soft, moist, and warmly spiced, perfect for breakfast, snack time, or dessert. Made with a blend of pantry staples and fresh zucchini, it delivers a classic loaf flavor without any gluten or dairy. A reliable favorite for garden season or cozy baking days.
Ingredients
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 cup grated zucchini (lightly squeezed)
2 large eggs
¾ cup brown sugar
½ cup neutral oil (such as canola or avocado oil)
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Instructions
1. Wash and trim the ends of the zucchini. Grate it using a box grater and lightly squeeze out excess moisture with a clean towel or paper towels.
2. In a large bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk eggs, brown sugar, oil, and vanilla extract until smooth.
4. Add the wet mixture to the dry ingredients. Stir until just combined. Fold in grated zucchini gently.
5. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
6. Pour batter into the pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10–15 minutes. Transfer to a wire rack and let cool completely before slicing.
Notes
Lightly squeeze the zucchini, but don’t dry it out completely—it adds essential moisture.
Avoid overmixing once the flour is added; stir until just combined.
Let the loaf cool fully before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg