Description
This Gluten Free Zucchini Bread is an ultra-moist, tender, and perfectly spiced loaf made with gluten-free ingredients, ideal for breakfast, snacks, or dessert. It features a balance of cinnamon and nutmeg with a soft crumb and optional mix-ins like walnuts or chocolate chips, baked low and slow for a perfect texture without grit or dryness.
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 nutmeg (optional)
Wet Ingredients
- 2 large eggs (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup neutral oil (avocado or vegetable)
- ¼ cup unsweetened applesauce
- 1½ cups finely grated zucchini (lightly squeezed)
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Prep the Zucchini Properly: Finely grate the zucchini and gently squeeze out excess water using a clean towel, being careful not to dry it completely. Retaining moisture is key to tenderness in the bread.
- Mix Dry Ingredients Separately: In a large bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg to ensure an even rise and prevent dense spots in the bread.
- Whisk Wet Ingredients Until Smooth: In another bowl, whisk the eggs, brown sugar, granulated sugar, neutral oil, unsweetened applesauce, and vanilla extract vigorously until the mixture is glossy and smooth.
- Combine Gently: Fold the dry ingredients into the wet ingredients just until combined. Then gently stir in the grated zucchini and optional walnuts or chocolate chips, taking care not to overmix to maintain a soft crumb.
- Bake Low & Slow: Pour the batter into a parchment-lined 9×5 loaf pan. Bake in a preheated oven at 325°F (165°C) for 50–60 minutes. If the top starts to brown too quickly around 40 minutes, tent the loaf with foil. Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Notes
- Use a quality 1:1 gluten-free flour blend containing xanthan gum to ensure proper texture and structure.
- Let the batter rest 10 minutes before baking to hydrate the flour for better moisture and tenderness.
- For extra softness, add 2 tablespoons of Greek yogurt or a dairy-free yogurt substitute to the wet ingredients.
- Store the zucchini bread wrapped tightly at room temperature for 2–3 days, refrigerate up to 1 week, or slice and freeze for up to 3 months.
- Tent with foil if browning occurs too soon to prevent overcooked crust.
