Description
A moist, balanced quick bread made without gluten—tender, flavorful, and never gummy or dry, thanks to properly prepared zucchini and the right flour blend.
Ingredients
Scale
- 1 ½ cups shredded zucchini, drained
- 2 cups gluten free flour blend (with xanthan gum)
- 2 large eggs
- ½ cup light olive oil (or vegetable oil)
- ¾ cup brown sugar (or coconut sugar)
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
- Grate zucchini using coarse side of grater and squeeze out excess moisture.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, oil, brown sugar, and vanilla until smooth.
- Gently combine dry ingredients into wet mixture until just blended.
- Fold in zucchini without overmixing.
- Pour batter into prepared pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick comes out clean.
- Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
Notes
Do not skip draining the zucchini—this prevents a gummy texture. Let the bread cool completely to avoid crumbling. Use a flour blend with xanthan gum or add 1 tsp if your blend doesn’t include it.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten free zucchini bread, moist quick bread, gluten free baking, zucchini loaf