Zucchini Bread Gluten Free

Elevate your gluten-free baking game with this irresistible Zucchini Bread recipe! Perfectly moist and packed with the warm aroma of cinnamon, this quick bread is a delight for everyone at the table—whether they’re avoiding gluten or not. Made with gluten-free all-purpose flour, freshly grated zucchini, and a hint of sweetness from a combination of granulated and brown sugar, this batter comes together effortlessly in just 15 minutes. Optional chopped walnuts add a delightful crunch, while a dash of vanilla enhances the flavors. This gluten-free zucchini bread is not only a healthier baked treat but also a fantastic way to sneak some veggies into your day! Enjoy it at breakfast, as a snack, or even as a dessert—each tender slice is sure to impress.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 10

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Salt
• 2 large Eggs
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1.5 cups Zucchini, grated (with liquid gently squeezed out)
• 0.5 cup Chopped walnuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Step 3

In a large mixing bowl, crack the eggs and whisk until lightly beaten. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until fully combined.

Step 4

Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 5

Fold in the grated zucchini and, if using, chopped walnuts. Ensure the zucchini is evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 9

Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutrition Facts

Serving size	1091.2 grams (1091.2g)

Amount per serving	% Daily Value*
Calories	3118

Total Fat 158.10g	203%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 67.20g
Cholesterol 372mg	124%
Sodium 2446mg	106%
Total Carbohydrate 422.90g	154%
Dietary Fiber 15.60g	56%
Total Sugars 196.70g
Protein 33.00g	66%

Vitamin D 82IU	410%
Calcium 250mg	19%
Iron 7mg	41%
Potassium 1441mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 4.1%

Carbs: 52.1%