Description
This Gluten Free Zucchini Bread is a moist and flavorful loaf that combines wholesome ingredients with warm spices. Perfect for those following a gluten-free diet, this bread uses a blend of gluten-free flour, almond flour, and grated zucchini to create a tender crumb. Enhanced with cinnamon, nutmeg, and optional chocolate chips or walnuts, it is an ideal treat for breakfast or a nutritious snack.
Ingredients
Scale
Dry Ingredients
- 1½ cups gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup almond flour
Wet Ingredients
- 2 large eggs, room temperature
- â…“ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup grated zucchini, drained and divided
Add-ins
- â…” cup chocolate chips or chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment with non-stick cooking spray to prevent sticking.
- Drain the zucchini: Grate one medium zucchini (unpeeled) using large holes of a box grater to yield about 1½ cups. Place grated zucchini in a clean kitchen towel or nut milk bag and squeeze firmly to remove excess moisture until you have 1 cup of drained zucchini, essential to avoid sogginess.
- Mix dry ingredients: In a large bowl, whisk together gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until well combined without lumps.
- Blend wet ingredients: In a blender or food processor, combine ½ cup of the drained zucchini, eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend for about 30 seconds until smooth and emulsified to ensure a moist but not gummy texture.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl. Stir just until combined, avoiding overmixing. Gently fold in the remaining ½ cup zucchini and almond flour evenly.
- Add mix-ins: Fold in chocolate chips or chopped walnuts, reserving a small handful for topping the loaf if desired.
- Transfer and bake: Pour batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips or nuts on top if using. Bake in the center rack of the oven for 45-55 minutes. After 30 minutes, check; if the top browns too quickly, loosely cover with foil. Test doneness by inserting a skewer (should come out with moist crumbs, not wet batter) or using a thermometer (200-205°F).
- Cool the bread: After baking, let the bread cool in the pan for 15 minutes. Then lift it out using the parchment overhang and transfer to a cooling rack. Allow to cool completely for at least 2 hours before slicing, enabling gluten-free flours to absorb moisture and improve texture.
Notes
- Removing excess moisture from zucchini is crucial for preventing a soggy bread.
- Do not overmix the batter to avoid a dense or gummy texture.
- If bread top browns too fast during baking, cover loosely with aluminum foil.
- Letting the bread cool completely improves the texture and flavor as gluten-free flours set properly.
- Feel free to swap chocolate chips with nuts or vice versa depending on preference or dietary restrictions.
- Use room temperature eggs for better emulsification with wet ingredients.
