Delicious Gluten-Free Zucchini Bread Recipe to Savor
Enjoy this moist and flavorful gluten-free zucchini bread, made with simple ingredients and perfect for any occasion. This recipe yields two delicious loaves.
Equipment
- loaf pans
- Wire cooling rack
- food processor (optional)
Ingredients
- 3 cups gluten-free flour
- 1 tsp guar or xanthan gum omit if flour mix contains gum
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup brown sugar
- 2.5 cups zucchini shredded
- 3 eggs
- 1 banana mashed
- 0.5 cup oil light olive oil suggested
- 2 tsp vanilla
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), salt, baking soda, cinnamon, and brown sugar.
- Mash one banana until smooth. Add the eggs, oil, and vanilla extract to the mashed banana and mix until well combined.
- Shred 2.5 cups of zucchini and add it to the wet ingredient mixture. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed.
- Grease two loaf pans and divide the batter evenly between them.
- Bake in the center of the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before loosening the edges with a knife and transferring them to a wire rack to cool completely.
Notes
- Applesauce can be substituted for banana for moisture, but this has not been tested. The banana primarily adds moisture and reduces sugar, with minimal flavor impact.
- Ensure your gluten-free flour blend does not already contain xanthan gum. Light olive oil is recommended for best results.
Notes
Ensure your gluten-free flour blend does not already contain xanthan gum. Light olive oil is recommended for best results. Applesauce can be substituted for banana for moisture, but this has not been tested. The banana primarily adds moisture and reduces sugar, with minimal flavor impact.