Gluten Free Zucchini Bread
Gluten free zucchini bread is a moist and flavorful loaf cake that incorporates grated zucchini and warm spices, making it a delightful way to eat your veggies!
Servings: 10
Calories: 270 kcal
Ingredients
- 1 ¾ Cup (259 g) Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 1 Cup (200 g) Sugar
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- 2 (112 g) Eggs
- ½ Cup (125 ml) Oil
- ½ Cup (125 ml) Non-Dairy Milk
- 1 ½ teaspoon Vanilla
- 1 ⅓ Cup (165 g) Shredded Zucchini about 1 medium zucchini / 165 grams
Instructions
- Preheat the oven to 350 °F (177 °C) degrees. Line a 9x5 loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the gluten free flour, sugar, cinnamon, baking powder, salt, baking soda and nutmeg. Whisk together until well mixed.1 ¾ Cup (259 g) Gluten Free 1-to-1 Flour Blend, 1 Cup (200 g) Sugar, 2 teaspoons Cinnamon, 1 ½ teaspoon Baking Powder, ½ teaspoon Salt, ¼ teaspoon Baking Soda, ¼ teaspoon Nutmeg
- In a second smaller bowl, crack the eggs. Whisk the eggs until they’re frothy like soap bubbles.2 (112 g) Eggs
- Add the oil, milk and vanilla to the beaten eggs and whisk again until smooth.½ Cup (125 ml) Oil, ½ Cup (125 ml) Non-Dairy Milk, 1 ½ teaspoon Vanilla
- Pour the wet ingredients into the dry ingredients and add the shredded zucchini. Fold together with a spatula until all of the dry ingredients are incorporated, about 15 strokes.1 ⅓ Cup (165 g) Shredded Zucchini
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-55 minutes or until the top springs back when gently poked.
- Remove from the oven and cool in the pan for 15 minutes. Then remove the loaf from the pan and continue to cool on a wire rack.
Notes
SHREDDING THE ZUCCHINI: Slice the zucchini in half and remove the center most section which contains the seeds. This is also the juiciest part. Shred the remaining part of the zucchini with a box grater or food processor. You do not need to dry the zucchini after shredding.
VARIATIONS: Makes 12 gluten free zucchini muffins. Bake at 375 degrees for about 28 minutes.
STORAGE: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage (4-5 days) store in the refrigerator.