Gluten-Free Zucchini Bread
A moist and flavorful gluten-free zucchini bread that's perfect for any time of day.
Ingredients
- 1 1/2 cups grated zucchini squeezed dry
- 1 cup gluten-free all-purpose flour blend
- 3/4 cup sugar coconut sugar optional
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat the eggs, sugar, oil, and vanilla together.
- Fold in the grated zucchini.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing, or slice while warm if desired.
Notes
Do not skip squeezing the zucchini to avoid a soggy loaf.