Easy Gluten-Free Zucchini Bread: My Garden Favorite (Print Version)
Bake delicious Easy Gluten-Free Zucchini Bread with this simple recipe. Moist, flavorful, and perfect for using garden zucchini!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
Gluten-Free All-Purpose Flour Blend (with xanthan gum)
02 -
Granulated Sugar
03 -
Ground Cinnamon
04 -
Ground Nutmeg
05 -
Baking Soda
06 -
Baking Powder
07 -
Salt
→ Wet Ingredients
08 -
Large Eggs (room temperature)
09 -
Vegetable Oil
10 -
Vanilla Extract
11 -
Grated Zucchini (water squeezed out)
→ Optional Mix-ins
12 -
Chopped Walnuts
13 -
Chocolate Chips
# Instructions:
01 -
First things first, get that oven preheating to 350°F (175°C) and grease a 9x5-inch loaf pan. I usually line mine with parchment paper too, just for an easy lift-out later. Now, for the zucchini! Grate it using the large holes of a box grater. This is where the magic (and a bit of elbow grease) happens. Once grated, place it in a clean kitchen towel and squeeze, squeeze, squeeze out all that excess water. Honestly, I didn't expect how much water would come out the first time I did this, it was wild! This step is critical for a moist, not soggy, loaf.
02 -
In a large bowl, whisk together your gluten-free flour blend, granulated sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Make sure there are no lumps, because nobody wants a mouthful of unmixed baking powder, right? I always give it a good, vigorous whisk, like I'm trying to beat my own kitchen woes. This step ensures everything is evenly distributed, which is key for a consistent rise and flavor in your Easy Gluten-Free Zucchini Bread.
03 -
In a separate, medium-sized bowl, whisk your eggs, vegetable oil, and vanilla extract until they're well combined and look a bit frothy. This is where you can really smell that beautiful vanilla! I always make sure these are thoroughly mixed before adding them to the dry ingredients, it just makes for a smoother batter. Sometimes I get a little overzealous and splash oil on the counter, but hey, that's just part of the baking adventure!
04 -
Pour the wet ingredients into the dry ingredients. Now, here's my personal mantra: mix just until combined. Seriously, don't overmix! Overmixing gluten-free flour can make your bread tough and gummy, and we're going for tender and moist. I've definitely gone too far before, thinking "just a few more stirs," and regretted it. The batter will be thick, but that's what we want. Fold in your squeezed zucchini now, too!
05 -
If you're adding walnuts or chocolate chips, gently fold them into the batter. I tend to add a bit more than the recipe calls for, because, well, why not? This is your chance to really make this Easy Gluten-Free Zucchini Bread your own. Pour the batter evenly into your prepared loaf pan. Give the pan a gentle tap on the counter to settle the batter and release any large air bubbles. It’s looking good already, isn't it?
06 -
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The smell filling your kitchen right now? That's pure joy, honestly. Every time, I peek through the oven door, watching it rise. Once it's done, let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. I know, waiting is the hardest part! But trust me, letting it cool helps it set beautifully for slicing. That first slice is always a little messy for me, but it's totally worth it.