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
- Don't overmix the batter once the wet and dry ingredients are combined; mix just until no streaks of flour remain to ensure a tender crumb.
- For perfectly moist gluten-free zucchini bread, ensure your oven temperature is accurate. Use an oven thermometer if unsure. If the top browns too quickly, tent loosely with foil.
- Storage: This gluten-free zucchini bread stays fresh wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months; thaw overnight at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly moist gluten-free zucchini bread, ensure your oven temperature is accurate. Use an oven thermometer if unsure. If the top browns too quickly, tent loosely with foil.
- Storage: This gluten-free zucchini bread stays fresh wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months; thaw overnight at room temperature. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.