Description
This Gluten Free Zucchini Bread is a moist and flavorful loaf perfect for those avoiding gluten but craving a comforting, spiced quick bread. Made with a blend of gluten-free all-purpose flour and almond flour, and sweetened naturally with granulated sugar, brown sugar, and zucchini for moisture, this bread offers a tender crumb with the warm flavors of cinnamon and nutmeg. Optional chocolate chips or walnuts add delightful texture and richness, making it an ideal snack or breakfast treat that’s both nutritious and satisfying.
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
- Prepare the Pan and Oven: Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, ensuring there is an overhang on the sides to easily lift out the bread later, then lightly spray the parchment with non-stick cooking spray.
- Drain Zucchini: Grate one medium zucchini using a box grater’s large holes to yield about 1½ cups. Place grated zucchini into a clean kitchen towel or nut milk bag and squeeze firmly to remove excess moisture until you have exactly 1 cup of drained zucchini; this step prevents sogginess in the bread.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until well combined and free of lumps.
- Blend Wet Ingredients: In a blender or food processor, combine ½ cup of the drained zucchini with eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend until smooth and emulsified, approximately 30 seconds, to ensure a moist but not gummy texture.
- Combine Mixtures: Pour the wet blended mixture into the bowl with dry ingredients. Stir gently until just combined, taking care not to overmix. Then fold in the remaining ½ cup of zucchini along with the almond flour to evenly incorporate.
- Add Mix-ins: Fold in chocolate chips or chopped walnuts thoroughly, reserving a small handful for topping if desired.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle reserved chocolate chips or nuts on top if using. Place the pan on the oven’s center rack and bake for 45-55 minutes. Check at 30 minutes; if browning too quickly, loosely cover with aluminum foil. To test doneness, insert a skewer into the center—it should come out with moist crumbs but no wet batter, and the internal temperature should read 200-205°F.
- Cool Completely: Remove the bread from the oven and cool it in the pan for 15 minutes. Use the parchment overhang to lift the loaf onto a wire rack. Allow to cool fully, at least 2 hours, so the gluten-free flours absorb moisture for optimal texture and flavor before slicing.
Notes
- Ensure to remove excess moisture from grated zucchini to prevent a soggy bread texture.
- Do not overmix the batter to avoid dense, gummy bread.
- Using room temperature eggs helps with even blending and better crumb.
- Covering the bread with foil if it browns too quickly prevents over-browning.
- Patience in cooling is crucial as gluten-free breads continue to set and improve in texture after baking.
- You can substitute chocolate chips with chopped walnuts or omit both for a nut-free version.
