Delicious Gluten-Free Zucchini Bread
Gluten-Free Zucchini Bread: master this incredibly moist and flavorful loaf. Perfect for a healthy breakfast or a delightful snack, easy to make.
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
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup oil (vegetable, canola, or coconut)
- 1/4 cup almond milk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the oven to 350°F. Grease 3 mini loaf pans (or one 9x5 loaf pan) with cooking spray or coconut oil.
- In a medium bowl, combine the gluten-free 1:1 baking flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk to evenly distribute.
- In a separate bowl, whisk together the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix on low with a hand mixer until just combined. Fold in the grated zucchini and walnuts or chocolate chips.
- Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle.
- Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.