Gluten-Free Zucchini Bread
This gluten-free zucchini bread is easy to make and completely delicious! It's lightly sweet, perfectly moist, and one of the best ways to use up fresh zucchini in the summertime.
Equipment
- Large mixing bowl
- Whisk
- Hand mixer
- 3 mini loaf pans
- Measuring Cups
- Measuring spoons
Ingredients
Dry 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 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup coconut oil melted
- 1/3 cup almond milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup grated zucchini squeezed to remove excess moisture
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C). Grease 3 mini loaf pans with cooking spray or coconut oil.
- In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the brown sugar, granulated sugar, eggs, melted coconut oil, almond milk, lemon juice, and vanilla extract to the dry ingredients. Using a hand mixer, mix on low speed until combined.
- Fold in the grated zucchini and, if desired, the chopped walnuts or chocolate chips.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, use a high-quality gluten-free 1:1 baking flour blend that includes xanthan gum. Ensure you squeeze out excess moisture from the grated zucchini to prevent a soggy bread.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 4mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!