Description
A moist and flavorful gluten-free zucchini bread that even picky eaters love. This recipe is kid-approved, easy to make, and stays fresh for days.
Ingredients
Scale
- 1 ¾ cups Gluten-free flour blend (Your favorite mix)
- ½ tsp Xanthan gum (Only if your flour blend lacks it)
- 1 tsp Baking soda (Helps with rise)
- ½ tsp Salt (Enhances flavor)
- 1 ½ tsp Cinnamon (Adds warmth)
- ½ tsp Nutmeg (Grandma’s secret trick!)
- 2 Large Eggs (Room temperature)
- ½ cup Oil or melted butter (Coconut oil works too)
- ¾ cup Brown sugar (Lightly packed)
- 2 tsp Vanilla extract (Enhances flavor)
- 1 ½ cups Grated zucchini (Do NOT squeeze out moisture)
Instructions
- Preheat oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper or grease it.
- Grate 1 ½ cups zucchini and let it rest with a pinch of nutmeg.
- In a mixing bowl, whisk together:
- 1 ¾ cups gluten-free flour blend
- ½ tsp xanthan gum (if needed)
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- In a separate large bowl, beat:
- 2 eggs
- ¾ cup brown sugar
- ½ cup oil or melted butter
- 2 tsp vanilla extract
- Gradually add the dry mix into the wet mixture.
- Fold in the grated zucchini (and any mix-ins).
- Do not overmix!
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Sprinkle cinnamon sugar on top before baking for extra flavor.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
- Slice and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg