The Best Gluten-Free Zucchini Bread Recipe : This gluten-free zucchini bread is simple and tasty! It’s gently sweet, juicy, and one of the best summer zucchini recipes.
The Best Gluten-Free Zucchini Bread Recipe
This gluten-free zucchini bread recipe has hundreds of positive reviews! This 2016 classic is one of my Favourite summer dishes!
Ingredients
DRY INGREDIENTS:
- 1 cup gluten-free 1:1 baking flour
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
OTHER:
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2Â eggs
- 1/3 cup vegetable oil or oil of choice
- 1/4 cup almond milk room temperature
- 1 teaspoon lemon juice
- 2 teaspoons vanilla
- 1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
- 1/2 cup chopped walnuts or chocolate chips
Instructions
Set oven temperature to 350°F. Apply cooking spray or coconut oil to three tiny loaf pans or one 9×5 loaf pan for greasing.
Mix the dry ingredients together in a medium-sized bowl. To distribute evenly, whisk.
Stir in the eggs, oil, almond milk, lemon juice, vanilla, and brown and white sugars. To ensure consistent blending, use a hand mixer set on low speed. Add the zucchini and blend on low for about 30 seconds. Stir in the chocolate chips or walnuts after adding them.
Loaf pans should be prepped before adding batter. Bake for 30 to 35 minutes, or until the centre is set. After allowing it to cool in the pan for ten minutes, remove and place on a wire rack to finish cooling. Keep leftovers at room temperature, securely wrapped with plastic wrap. Have fun!
Notes
STORAGE: Keep any leftover zucchini bread at room temperature for up to three days by wrapping it in plastic wrap or placing it in an airtight container.
I really enjoy how this zucchini bread turns out in the little loaf pans, but if you extend the baking time to 45–50 minutes, you can make 1 huge regular loaf.
Nutrition
- Calories:Â 140kcal
- Carbohydrates:Â 18g
- Protein:Â 2g
- Fat: 7g
- Saturated Fat:Â 3g
- Cholesterol:Â 18mg
- Sodium:Â 108mg
- Potassium:Â 104mg
- Fiber:Â 1g
- Sugar:Â 9g
- Vitamin A:Â 55IU
- Vitamin C:Â 2.5mg
- Calcium:Â 44mg
- Iron:Â 0.7mg
FAQs
SHOULD YOU SQUEEZE WATER OUT OF ZUCCHINI FOR BREAD?
Yes, it’s crucial to remove extra moisture from the grated zucchini before combining it with the mixture for the best zucchini bread results.
DO YOU TAKE THE SKIN OFF OF ZUCCHINI TO MAKE BREAD?
When making zucchini bread, there’s no need to peel the zucchini. When it’s all baked up, you won’t see the skin’s abundance of nutrients! Simply grate the whole zucchini using a box grater or the grating attachment on your food processor.
WHY IS MY ZUCCHINI BREAD GUMMY?
If the texture of your zucchini bread is gummy, it can be from using too much oil or brown sugar. The ideal ratio of white to brown sugar in this recipe produces a light, soft crumb.
