Gluten-Free Zucchini Bread! EASY and completely delicious! This recipe makes 3 mini loaves or one 9x5 loaf. It's lightly sweet and perfectly moist - make it all summer long!
1cupfinely grated zucchinisqueezed of excess water (from about 1 large zucchini)
1/2cupchopped walnuts or chocolate chips
Instructions
Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9x5 loaf pan) with cooking spray or coconut oil.
In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!
Video
Notes
STORAGE: Store leftover zucchini bread in an airtight container or wrapped in plastic wrap at room temperature for up to three days. I really like how this zucchini bread turns out in mini loaf pans, however you can make 1 large standard loaf if you increase the baking time to 45-50 minutes.