Description
This Gluten Free Zucchini Bread is a moist and flavorful loaf made with gluten-free flour and fresh zucchini, enhanced with warm spices like cinnamon and nutmeg. It’s naturally sweetened with granulated and brown sugar, and the addition of almond flour and chocolate chips or walnuts adds delightful texture and richness. Perfect for a healthy snack or breakfast, this bread is simple to prepare and baked to perfection in the oven.
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 (about 1½ cups grated before draining)
Add-ins
- â…” cup chocolate chips or chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal, and lightly spray the parchment with non-stick cooking spray.
- Prepare zucchini: Grate one medium zucchini (unpeeled) using the large holes of a box grater to yield about 1½ cups. Place the grated zucchini in a clean kitchen towel or nut milk bag and squeeze firmly to remove excess moisture until you have 1 cup of drained zucchini. Removing moisture is crucial to prevent sogginess in the bread.
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until combined and free of lumps.
- Blend wet ingredients: In a blender or food processor, combine ½ cup of the drained zucchini, eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend until smooth and emulsified, about 30 seconds; this ensures a moist but not gummy texture.
- Combine wet and dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until combined, being careful not to overmix. Then fold in the remaining ½ cup of zucchini and the almond flour until evenly incorporated.
- Add mix-ins: Gently fold in the chocolate chips or chopped walnuts, reserving a small handful to sprinkle on top if desired.
- Bake the bread: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips or nuts on top if using. Bake on the center oven rack for 45 to 55 minutes. Check after 30 minutes, and if the top browns too quickly, loosely cover with aluminum foil. Bake until a skewer inserted in the center comes out with a few moist crumbs and a digital thermometer reads 200-205°F.
- Cool the bread: Let the bread cool in the pan for 15 minutes. Use the parchment paper overhang to lift it out onto a wire cooling rack. Allow to cool completely for at least 2 hours before slicing to let the gluten-free flours fully absorb moisture and develop texture.
Notes
- Ensure the zucchini is well drained to avoid excess moisture causing a soggy bread.
- If you prefer, swap chocolate chips for nuts or omit for a nut-free version.
- Waiting for the bread to cool fully enhances the texture and flavor because gluten-free flours absorb moisture over time.
- You can store the bread wrapped at room temperature for 2-3 days or refrigerate for up to a week.
- To make the bread vegan, replace eggs with a flax egg and ensure chocolate chips are dairy-free.
