Gluten-Free Zucchini Bread

Why Make This Gluten-Free Zucchini Bread

If you’re in search of a delightful treat that’s both wholesome and gluten-free, this zucchini bread is the answer. It’s moist and sweet, with a wonderful balance of spices that warms your soul. Whether you’re avoiding gluten for health reasons or just want to enjoy a lighter version of a classic, this bread meets your needs without sacrificing flavor. It’s a fantastic way to sneak in some veggies, and the texture is so good that even those who aren’t gluten-free will love it.

How to Make Gluten-Free Zucchini Bread

Making gluten-free zucchini bread is straightforward and quick, making it perfect for a busy day. You’ll find that the combination of shredded zucchini and gluten-free flour creates a beautiful batter that bakes to perfection, yielding a soft, tender loaf. The spices add an inviting aroma and a burst of flavor that makes your kitchen feel cozy. Plus, you can whip it up in no time!

Ingredients:

• 2 cups shredded zucchini
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Directions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the shredded zucchini, sugar, brown sugar, oil, eggs, and vanilla until well combined. The zucchini adds moisture, making every bite flavorful.
3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Make sure there are no lumps for a smooth batter.
4. Gradually add the dry ingredients to the wet mixture until just combined. Don’t overmix; a few lumps are okay!
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing as it bakes!
7. Allow the zucchini bread to cool before slicing and serving. This resting period helps enhance the flavors even more.

Nutritional Information

Each slice of this gluten-free zucchini bread offers:

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 50mg
• Sodium: 150mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 3g

Note: Nutritional values are approximate and can vary based on ingredient brands and specifics.

How to Serve Gluten-Free Zucchini Bread

This zucchini bread is perfect for breakfast, a mid-afternoon snack, or dessert. Enjoy it warm with a pat of butter or a smear of cream cheese for added richness. You can also serve it alongside a warm cup of tea or coffee for a comforting treat.

How to Store Gluten-Free Zucchini Bread

To keep your zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature or warm it in the oven.

Expert Tips for Perfect Gluten-Free Zucchini Bread

• Use Fresh Zucchini: For the best flavor and moisture, use fresh, young zucchini.
• Consider Grating Size: Grate the zucchini finely for a smoother texture or coarsely for a chunkier bite.
• Don’t Skimp on Spices: Adjust the spices to your taste; adding a bit more cinnamon or nutmeg can elevate the flavor.
• Check Moisture Levels: If your zucchini is particularly watery, squeeze out some moisture with a clean kitchen towel before adding it to the mix.

Delicious Variations

• Chocolate Chip Zucchini Bread: Stir in a cup of gluten-free chocolate chips for a sweet twist.
• Nutty Zucchini Bread: Add 1/2 cup of chopped walnuts or pecans for added texture and flavor.
• Dairy-Free Option: Substitute vegetable oil for melted coconut oil and use dairy-free milk if desired.

Frequently Asked Questions

1. Can I substitute the gluten-free flour with regular flour?
Yes, but the recipe will no longer be gluten-free. If you’re okay with gluten, traditional all-purpose flour can easily replace the gluten-free flour.

2. Can this bread be made vegan?
Absolutely! Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg). It will still hold together while baking.

3. What can I do if my zucchini bread is too wet?
If your batter appears overly wet, consider adding an extra tablespoon of gluten-free flour to thicken it. Also, ensure you’re not using too much zucchini, or drain the moisture from the shredded zucchini beforehand.

Conclusion

This Gluten-Free Zucchini Bread is a wonderful way to enjoy a classic treat while accommodating dietary needs. With its moist texture, delicious flavor, and easy preparation, it’s sure to become a family favorite. Invite friends over to share a slice or save it for a cozy night in. Either way, it’s a comforting, irresistible delight waiting to be baked in your kitchen. Go ahead and give it a try; you won’t be disappointed!

Gluten-Free Zucchini Bread

Delicious and moist gluten-free zucchini bread that’s easy to make and perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 2 cups shredded zucchini Use fresh, young zucchini for best flavor.
• 1.5 cups gluten-free all-purpose flour Can substitute with regular flour if not avoiding gluten.
• 0.5 cups sugar Regular granulated sugar.
• 0.5 cups brown sugar Packed brown sugar for added moisture and flavor.
• 0.5 cups vegetable oil Can substitute with melted coconut oil for a dairy-free option.
• 3 large eggs Can substitute with flax eggs for a vegan option.
• 1 teaspoon vanilla extract Enhances flavor.

Dry Ingredients

• 1 teaspoon baking soda Helps the bread rise.
• 0.5 teaspoon baking powder Ensures fluffiness.
• 1 teaspoon cinnamon Adds warmth and flavor.
• 0.5 teaspoon salt Enhances overall flavor.
• 0.25 teaspoon nutmeg Brings a warm spice note.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the shredded zucchini, sugar, brown sugar, oil, eggs, and vanilla until well combined.
3. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, salt, and nutmeg until smooth.
4. Gradually add the dry ingredients to the wet mixture until just combined; don't overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.

Baking

1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the zucchini bread to cool before slicing and serving.

Notes

Serve warm with butter or cream cheese. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Thaw at room temperature or warm in the oven.