Zucchini bread gluten free: Enjoy a tasty twist today!
A delicious and moist gluten-free zucchini bread that is perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the sugars, eggs, oil, zucchini, and vanilla.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool before slicing and serving.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini.
- Store leftovers in an airtight container for up to 3 days.
- This bread can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg