Gluten Free Zucchini Bread
Grated zucchini and a simple gluten free flour blend bake into a soft, moist, cinnamon-spiced loaf with a bit of crunch from chopped walnuts, coming together in one bowl.
Equipment
- Loaf pan
- box grater
- Large mixing bowl
- Medium mixing bowl
- whisk
- Spatula
- Wire cooling rack
Ingredients
- 2 cups grated zucchini
- 1 ¾ cups gluten free all purpose flour
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped walnuts
Instructions
- Prep the Zucchini and Mix the Wet IngredientsGrate the zucchini using a box grater or food processor, then place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and slightly thickened.
- Combine the Dry Ingredients and Build the BatterIn a separate bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, and salt.Add the dry mixture to the wet ingredients and stir gently with a spatula until just combined, being careful not to overmix.
- Fold in the Zucchini and Bake the LoafFold the squeezed zucchini and chopped walnuts into the batter until evenly distributed. Pour the batter into a greased loaf pan and smooth the top. Bake at 350 degrees Fahrenheit for fifty to sixty minutes, until a toothpick inserted into the center comes out clean and the top is deep golden brown.Let the loaf rest in the pan for about ten minutes before turning it out onto a wire rack to finish cooling.
Notes
- Squeeze the grated zucchini firmly in a clean kitchen towel to remove as much liquid as possible before folding it into the batter.
- Let the loaf cool in the pan for about ten minutes before transferring it to a wire rack, so it holds its shape.
- Toast the walnuts briefly in a dry pan for a deeper, more rounded flavor.
- Measure the gluten free flour by spooning it into the measuring cup rather than scooping directly, which prevents a dense, heavy loaf.
- A loaf pan lined with parchment paper, leaving a little overhang on the sides, makes it much easier to lift the finished bread out cleanly once it has cooled.