Gluten-Free Zucchini Bread Recipe
Servings: 12 slices
Calories: 182kcal
Don't forget to squeeze the moisture out of the grated zucchini, and you'll end up with a super moist and delicious gluten-free zucchini bread!
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Ingredients
- 2½ to 3 cups grated zucchini once squeezed it should equal 2 cups
- 1¼ cups gluten-free 1-to-1 flour one that includes xanthan gum
- ¼ cup cornstarch
- ¾ teaspoon fine sea salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup oil neutral flavored like avocado or light olive oil
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
Instructions
Preparing the zucchini
- Put the grated zucchini onto a clean tea towel and squeeze out as much liquid as possible. Measure out 2 cups of the squeezed zucchini and set it aside.
Preparing the batter
- In a medium bowl, whisk together gluten-free flour, salt, baking soda, baking powder, and ground cinnamon. Set it aside.
- In a large bowl, add the eggs, granulated sugar, brown sugar, oil, Greek yogurt, vanilla extract, and mix together until smooth.
- Add the flour mixture and squeezed zucchini to the large bowl of wet ingredients. Mix until combined, and run a silicone spatula to make sure the sides and bottom of the bowl are free of pockets of dry flour. Let the batter rest for 15 to 20 minutes.
Baking
- While the batter rests, preheat the oven to 350°F (175°C). Grease and line a 8.5 inch loaf pan with parchment paper.
- Pour the batter into the prepared pan, and bake for 62 to 65 minutes, or until a toothpick inserted into the center comes out completely clean, or with a couple of crumbs on it. Let the zucchini bread sit in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
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Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Sodium: 261mg | Fiber: 2g | Sugar: 15g