Description
A moist and tender gluten-free zucchini bread packed with flavor, perfect for any time of day.
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups gluten-free flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the gluten-free flour, sugar, brown sugar, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts and chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure to squeeze out excess moisture from the grated zucchini to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg