Description
A simple recipe for moist zucchini bread made without gluten.
Ingredients
Scale
- 2 cups gluten free all-purpose flour blend
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the gluten free flour blend, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk the sugar and vegetable oil until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- If your gluten free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
- You can add 1/2 cup of chopped nuts, like walnuts or pecans, with the zucchini if desired.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: gluten free, zucchini bread, quick bread, moist bread, cinnamon