Best Damn Gluten-Free Zucchini Bread (Legit Moist)

It's easy to make a good-ish zucchini bread with gluten-free flour, but don't we deserve a version identical to the classic, old fashioned loaf we remember? I've cracked the code and lucky for us it only requires a few simple tweaks, easy enough a GF baking newbie can pull off. Say goodbye to a sunken middle, dense, gummy texture, or a dry, gritty crumb. This outrageously moist, lofty gluten-free zucchini bread is your recipe game changer.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Author Melissa Erdelac

Ingredients

2 cups (222 g) grated zucchini manually boxed grated is best
1 large egg
½ cup (110 g) granulated sugar
½ cup (110 g) packed brown sugar
¼ cup (55 g) canola oil or any preferred oil
2 teaspoons vanilla extract
1 ½ cup (231 g) all purpose gluten free flour I use and recommend Cup4Cup brand
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon

Instructions

Preheat the oven to 325ºF. Grease a 8X4 loaf pan with cooking spray. Set aside.
Grate the zucchini. Measure 2 cups (not tightly packed) and transfer to a double layer paper towel or lint-free dish towel. Squeeze gently to soak up excess water and set aside.
2 cups grated zucchini
In a large bowl whisk together egg, sugar, packed brown sugar, oil, and vanilla extracts. Stir in slightly dried zucchini.
1 large egg, ½ cup granulated sugar, ½ cup packed brown sugar, ¼ cup canola oil , 2 teaspoons vanilla extract
To the bowl add the flour, baking powder, baking soda, and cinnamon. Stir until very well combined, and no flour pockets remain. Pour into the prepared loaf pan and spread evenly. Let rest for 15 minutes before baking. This gives time for the GF starches to saturate and helps build the structure so the middle doesn't sink.
1 ½ cup all purpose gluten free flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon
Bake for 1 hour - 1 hour 5 minutes, or until the top is firmly set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Run a knife around the edges and then turn onto a wire rack to cool completely.

Notes

Optional Mix-Ins

Stir in any of these additions with the dry ingredients.

1/2 cup semisweet chocolate chips
1/2 cup chopped nuts
2 teaspoons lemon zest
1 cup fresh or frozen blueberries
1/2 cup chopped raisins or dried cranberries
2/3 cup sweetened shredded coconut
4 oz of cheddar cheese and one diced jalapeño

Tips / Notes

If using a 9X5 bread pan, start checking if bread is done 10 minutes earlier.
Recipe may be doubled and baked in two loaf pans.
The larger the zucchini, the more moisture it will contain. If using a large one with a lot of seeds, scoop out the seeds, and soak up excess water with a dish towel.

Nutrition