Description
This gluten free zucchini bread is soft, lightly sweet, and perfectly moist—no gummy center, no guesswork. A failproof recipe you’ll make on repeat.
Ingredients
1 ½ cups grated zucchini (squeezed dry)
1 ½ cups gluten-free flour blend (with xanthan gum)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup brown sugar
⅓ cup oil (vegetable or coconut)
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk eggs, brown sugar, oil, and vanilla.
3. In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine wet and dry ingredients. Stir just until combined.
5. Fold in the grated zucchini. Let batter rest 10–15 minutes.
6. Pour into the pan and smooth the top.
7. Bake for 55–65 minutes, until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then cool fully on a rack.
Notes
Always squeeze zucchini well to avoid sogginess.
For added flavor, mix in ¼ cup walnuts or mini chocolate chips.
Freeze slices individually for grab-and-go breakfasts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg