Simple Gluten-Free Zucchini Bread: A Delightful Treat
This Simple Gluten-Free Zucchini Bread is a moist, tender, and hearty treat perfect for any occasion. Enjoy its cinnamon-spiced flavor, with an optional tangy cream cheese glaze for an extra touch of sweetness.
Equipment
- electric mixer
- 9x4 inch loaf pans
- medium bowl
- large bowl
- toothpick
Ingredients
Zucchini Bread
- ¾ cup avocado oil or vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 lb zucchini (grated, approximately 4 cups; do not drain)
- ½ cup light brown sugar
- 3 cups gluten-free flour
- 1 teaspoon xanthan gum (omit if flour blend contains)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Cinnamon Cream Cheese Glaze (optional)
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
Zucchini Bread
- Preheat oven to 350°F (175°C) and lightly grease two 9x4 inch loaf pans.
- Whisk together gluten-free flour, xanthan gum (if needed), salt, baking powder, baking soda, and cinnamon in a medium bowl. Set aside.
- In a large bowl, beat oil and brown sugar until smooth. Add eggs and vanilla extract; beat until creamy.
- Stir in grated zucchini without draining or squeezing.
- Fold dry ingredients into wet ingredients until just combined.
- Divide batter evenly between prepared pans and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cinnamon Cream Cheese Glaze
- Beat softened cream cheese until smooth.
- Mix in vanilla extract, lemon juice, powdered sugar, and cinnamon until combined.
- Drizzle or spread glaze over cooled bread.
Notes
Do not drain or squeeze liquid from grated zucchini to maintain moisture. 1 lb zucchini yields approximately 4 cups grated. 9x4 inch loaf pans are recommended for gluten-free batter structure; 9x5 pans may require reduced baking time. For a blender method, blend zucchini chunks with oil and eggs until smooth, then add sugar and vanilla, followed by dry ingredients. For dairy-free, substitute cream cheese with dairy-free cream cheese. For vegan, use dairy-free cream cheese and an egg replacer. Store in an airtight container at room temperature for up to 5 days.