Gluten Free Zucchini Bread Recipe
A foolproof gluten free zucchini bread that’s ultra-moist, tender, and bakery-worthy—made with pantry staples and garden-fresh zucchini.
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Servings: 10 slices
Calories: 225kcal
Cost: $7–$9
Equipment
- 1 9x5-inch loaf pan metal preferred for even browning
- 1 Box grater large holes for zucchini
- 2 Mixing bowls one large, one medium
- 1 Rubber spatula for folding batter gently
- 1 Kitchen towel to squeeze moisture from zucchini
- 1 Wire rack for cooling the bread
- 1 Parchment paper optional, for easier removal
- 1 Kitchen scale optional, for precise flour measuring
- 1 Toothpick or tester to check doneness
Ingredients
- 2 cups gluten free flour blend with xanthan gum
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon cinnamon ground
- 0.5 teaspoon salt
- 0.25 teaspoon nutmeg ground
- 2 eggs large, room temperature
- 0.75 cup granulated sugar
- 0.5 cup oil vegetable or melted coconut oil
- 0.25 cup applesauce unsweetened
- 2 teaspoon vanilla extract
- 1.5 cups zucchini freshly grated, excess moisture removed
- 0.5 cup chocolate chips optional, ensure gluten free
- 0.5 cup chopped walnuts optional
- 1 tablespoon lemon zest optional, for brightness
Instructions
- Preheat oven and prep pan.
- Grate and prep zucchini.
- Mix dry ingredients.
- Whisk wet ingredients.
- Fold in zucchini.
- Combine wet and dry ingredients.
- Fold in optional add-ins.
- Pour into pan and rest 10 minutes.
- Bake for 55–65 minutes.
- Cool for 10 minutes, transfer to rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 85g | Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg