Description

This Gluten Free Zucchini Bread is a moist and tender loaf made with a gluten free flour blend, warm spices, and fresh grated zucchini. Perfect for breakfast or a snack, this easy recipe yields a flavorful bread that’s naturally gluten free and optionally nutty with walnuts. It bakes to golden perfection in a standard loaf pan using simple pantry ingredients.

Ingredients

Scale

Dry Ingredients

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 salt

Wet Ingredients

2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 1/2 cups grated zucchini, lightly packed and excess moisture gently squeezed out

Optional Add-ins

1/2 cup chopped walnuts

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper to ensure the bread releases easily after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour blend, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
Combine Wet Ingredients: In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and well combined.
Add Zucchini and Mix: Fold the grated zucchini into the wet ingredients gently to incorporate evenly. Then, gradually add the dry ingredient mixture to the wet mixture and stir gently until just combined. Avoid overmixing to keep the bread tender.
Add Walnuts and Bake: Fold in the chopped walnuts if using. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Use a high quality gluten free flour blend containing xanthan gum for the best texture and structure.
Lightly squeeze the grated zucchini to remove some moisture but keep enough for moistness; removing all moisture can dry out the bread.
Walnuts can be substituted with chocolate chips or omitted entirely based on preference.
Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.