Gluten-Free Zucchini Bread

Slices of zucchini bread on a countertop

Meaningful Eats

18 servings (3 small loaves)

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!

Course Bread

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Author Erin Collins

Ingredients

Dry Ingredients:

1 cup gluten-free 1:1 baking flour
1/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Other:

1/4 cup brown sugar
1/2 cup white sugar
2 eggs
1/3 cup vegetable oil or oil of choice
1/4 cup almond milk room temperature
1 teaspoon lemon juice
2 teaspoons vanilla
1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
1/2 cup chopped 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.

Nutrition