Look no further for the best Gluten Free Zucchini Bread recipe! Outrageously tasty and easy to throw together, this moist, gluten free and dairy free zucchini bread is perfect as is, turned into muffins, or loaded with chocolate chips.
Preheat the oven to 325ºF. Grease a 8X4 loaf pan with cooking spray. Set aside.
Grate zucchini and lay in a double layer paper towel or dish towel. Squeeze gently to soak up excess water and set aside.
In a large bowl whisk together egg, sugar, packed brown sugar, vegetable oil, and vanilla extracts. Stir in slightly dried zucchini.
Add 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.
Bake for 1 hour - 1 hour 5 minutes, or until 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.
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Stir in any of these additions with the dry ingredients.
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
2 teaspoons lemon zest
1 cup fresh or frozen blueberries
1/2 cup chopped walnuts
1/2 cup chopped raisins
2/3 cup sweetened shredded coconut
4 oz of cheddar cheese and one diced jalapeño - for those who are wanting to literally spice it up!
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. Gluten free zucchini bread is very freezer-friendly!
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.
Zucchini does not have to be peeled because of the very thin, edible skin.
To make gluten free zucchini muffins, bake at 350ºF for 25 minutes.