This gluten-free zucchini bread recipe is your new go-to for a moist, flavorful quick bread that everyone will love. It’s simple to make and perfect for using up that garden zucchini.
Key Ingredients & Substitutions:
- Gluten-Free All-Purpose Flour Blend: Use a blend containing xanthan gum.
- Zucchini: Don’t peel it! Grate and gently squeeze out excess water.
- Eggs: Provide structure.
- Oil: Vegetable, canola, or melted coconut oil work well. Apple sauce can be used for some oil replacement.
- Sweetener: Granulated sugar or a sugar substitute. Maple syrup can be used for some of the sugar.
- Spices: Cinnamon and nutmeg add classic zucchini bread flavor.
Ingredients:
Main:
* 2 cups gluten-free all-purpose flour blend (with xanthan gum)
* 1 ½ cups grated zucchini (lightly squeezed to remove excess water)
* ¾ cup granulated sugar
* ½ cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
Spices & Leavening:
* 1 teaspoon ground cinnamon
* ½ teaspoon baking soda
* ½ teaspoon baking powder
* ¼ teaspoon ground nutmeg
* ½ teaspoon salt
Optional Add-ins:
* ½ cup chopped walnuts or pecans
* ½ cup chocolate chips
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 50-60 minutes
- Total time: 65-75 minutes
- Servings: 8-10 slices
- Tools needed: Loaf pan (8×4 or 9×5 inches), mixing bowls, grater, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour (with gluten-free flour) an 8×4 or 9×5 inch loaf pan. This helps prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, sugar, cinnamon, baking soda, baking powder, nutmeg, and salt. Make sure there are no lumps and everything is well mixed.
3. Mix Wet Ingredients
In a separate large bowl, whisk together the oil, eggs, and vanilla extract until smooth. This forms the base for your wet ingredients.
4. Combine Wet and Dry Mixtures
Pour the dry ingredient mixture into the wet ingredient bowl. Stir until just combined; don’t overmix. A few lumps are okay.
5. Fold in Zucchini (and Optional Add-ins)
Gently fold in the grated zucchini until evenly distributed throughout the batter. If using, now is the time to add your walnuts, pecans, or chocolate chips.
6. Bake Your Gluten-Free Zucchini Bread
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the zucchini bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack. Allow it to cool completely before slicing and serving. This helps prevent crumbling.
Storage Instructions:
Store leftover gluten-free zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze slices individually for up to 3 months. To reheat, simply microwave a slice for 15-30 seconds or toast lightly.
Frequently Asked Questions (FAQ):
-
Why is my gluten-free zucchini bread dry?
Ensure you’re measuring your flour correctly (spoon and level) and not overbaking. Squeezing too much water from the zucchini can also lead to dryness. -
Do I need to peel the zucchini?
No, the skin is very thin and softens during baking. It also adds a nice green speckle to your bread. -
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free! -
What if my gluten-free flour blend doesn’t have xanthan gum?
Add ½ teaspoon of xanthan gum per cup of flour to your dry ingredients. -
Can I add other spices?
Absolutely! A pinch of allspice or ginger can enhance the flavor. -
How do I prevent a soggy zucchini bread?
Make sure to lightly squeeze excess moisture from your grated zucchini. Don’t press too hard, just enough to remove noticeable liquid.