Description
A moist and flavorful zucchini bread made with gluten-free ingredients, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar (or coconut sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 3 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, mix the grated zucchini, eggs, vegetable oil, and vanilla extract.
- In another bowl, combine the gluten-free flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Allow it to cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Squeeze excess moisture from the grated zucchini for better texture. Optionally add nuts, raisins, or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg