Gluten Free Zucchini Bread Recipe
Ingredients
- 1 ½ cups Gluten Free All-Purpose Flour ensure it includes xanthan gum.
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 tablespoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ½ cup Vegetable Oil or melted coconut oil for a subtle flavour shift.
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar packed for moisture.
- 1 large Egg at room temperature.
- 2 teaspoons Pure Vanilla Extract
- 1 ½ cups Grated Zucchini packed (squeezed of excess moisture).
- ½ cup Optional Add-ins chopped walnuts, pecans, or dark chocolate chips.
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the Zucchini: Grate the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel and squeeze gently to remove the heaviest excess water. You want it damp, not dripping, but not bone-dry. Measure out 1 ½ cups after squeezing.1 ½ cups Grated Zucchini
- Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Ensuring these are well-combined prevents spice clumps in the finished bread.1 ½ cups Gluten Free All-Purpose Flour, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda , ½ teaspoon Sea Salt, 1 tablespoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg
- Mix Wet Ingredients: In a separate large bowl, whisk the oil, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, beating until the mixture is slightly pale and fully emulsified.½ cup Vegetable Oil, ½ cup Granulated Sugar, ½ cup Light Brown Sugar, 1 large Egg, 2 teaspoons Pure Vanilla Extract
- Combine: Fold the grated zucchini into the wet ingredients. Gradually add the dry ingredients to the wet, stirring with a spatula just until no streaks of flour remain. If you are using nuts or chocolate chips, fold them in now.½ cup Optional Add-ins
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes. The bread is done when a toothpick inserted into the centre comes out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slicing too early can cause gluten free bread to crumble; patience ensures a clean cut.