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Gluten-Free Zucchini Bread

This moist and flavorful gluten-free zucchini bread is perfect for breakfast or as a sweet afternoon snack, packed with veggies and delightfully easy to prepare.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup shredded zucchini (about one medium zucchini) Grate and squeeze out excess moisture if very watery.
  • 1.5 cups gluten-free all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg (optional) Adds warm flavor if used.
  • 0.5 cup granulated sugar (or coconut sugar for a healthier option)
  • 2 large eggs
  • 0.33 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped nuts or chocolate chips (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. If it’s very watery, gently squeeze out some excess moisture using a clean cloth.
  3. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  4. In another large bowl, whisk together the sugar, eggs, oil, and vanilla extract until everything is smooth.
  5. Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  6. Gently fold the grated zucchini into the batter, along with any nuts or chocolate chips if you’re using them.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Get creative with variations by adding spices, swapping for whole grains, or mixing in dried fruits or chocolate chips. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. It can also be frozen for longer storage.