Moist Gluten-Free Zucchini Bread: A Summer Treat (Print Version)

Moist Gluten-Free Zucchini Bread recipe! Enjoy tender, spiced slices. A delightful way to use garden zucchini, easy to bake for any occasion.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1.5 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/2 tsp salt

→ Wet Ingredients

07 - 1/2 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 2 large eggs, room temperature
10 - 1/2 cup vegetable oil
11 - 1 tsp vanilla extract

→ Main Ingredient

12 - 2 cups shredded zucchini (about 2 medium zucchini)

→ Optional Add-ins

13 - 1/2 cup chocolate chips or chopped nuts (walnuts, pecans)

# Instructions:

01 - First things first, let's get that zucchini ready! Grate about two cups on the large holes of a box grater. Now, here's a personal tip: if your zucchini seems super watery, gently press it between a few paper towels to remove some excess moisture. I usually don't for this recipe because I like a really moist bread, but if you prefer a slightly drier crumb, go for it! Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. Honestly, I always forget to grease the pan properly the first time around, so double-check yourself!
02 - In a medium bowl, whisk together your gluten-free flour blend, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is more important than you think for an even rise and flavor. I once didn't whisk enough, and had little pockets of baking soda in my bread, which was... not pleasant. Learn from my oops moment!
03 - In a separate, larger bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until it's all smooth and well combined. You're looking for a light, creamy mixture here. This is where the magic happens for that moist crumb in your Gluten-Free Zucchini Bread. I love the way the sugars dissolve and the vanilla scent starts to fill the kitchen.
04 - Now, pour the wet ingredients into the dry ingredients. Stir them together with a spatula until just combined. Seriously, do not overmix! Overmixing develops gluten (even in GF flours, to some extent) and can make your bread tough. I tend to get a bit eager, but resisting the urge to keep stirring is key. A few streaks of flour are totally fine.
05 - Gently fold in your shredded zucchini. If you're adding chocolate chips or chopped nuts, now's the time! Stir just enough to distribute them throughout the batter. I love seeing the green flecks of zucchini disappear into the batter, a promise of deliciousness. This is where the Gluten-Free Zucchini Bread really starts to look like, well, zucchini bread!
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on it! The top should be golden brown and the whole kitchen will smell absolutely incredible. Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Patience is a virtue here, I know it's hard to wait!

# Notes:

01 - Don't overmix the batter; it's the secret to a tender crumb.
02 - This bread freezes beautifully; slice and wrap individually for quick snacks.
03 - If you don't have nutmeg, a pinch of allspice can work as a substitute in a pinch.
04 - A dusting of powdered sugar after cooling makes it extra special for serving.

# Tools You'll Need:

01 - 9x5 inch loaf pan
02 - mixing bowls
03 - whisk
04 - spatula
05 - box grater

# Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 14g
Total Carbohydrate: 35g
Protein: 4g

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