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Gluten-Free Zucchini Bread

A moist, warmly spiced gluten-free zucchini bread with a tender crumb and classic quick bread texture.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 2 large eggs
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 cup neutral oil such as avocado or vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
Add-Ins
  • 1 1/2 cups zucchini grated and lightly packed
  • 1/2 cup chopped walnuts or chocolate chips optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 box grater
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula or wooden spoon
  • 1 measuring cups and spoons
  • 1 Wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  2. Grate the zucchini on the coarse side of a box grater. If it is very wet, gently blot it with a clean kitchen towel or paper towel.
  3. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large mixing bowl, whisk the eggs, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
  5. Stir the grated zucchini into the wet mixture.
  6. Add the dry ingredients to the wet ingredients and stir gently until no dry streaks remain. Fold in the walnuts or chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50 to 55 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use a cup-for-cup gluten-free flour blend that includes xanthan gum for best texture. Lightly blot very wet zucchini, but do not squeeze it completely dry. Let the loaf cool fully before slicing so the crumb can set.