Look no further for the best gluten-free zucchini bread recipe! Outrageously tasty and easy to throw together, this gluten-free dairy-free zucchini bread is made with all purpose gluten-free flour, but tastes just like the ultra moist spiced bread you know and love! Try it as a loaf, baked into muffins or loaded with chocolate or nuts.
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.
2 cups (340 g) grated zucchini
In a large bowl whisk together egg, sugar, packed brown sugar, vegetable oil, and vanilla extracts. Stir in slightly dried zucchini.
1 large egg, ½ cup (100 g) granulated sugar, ½ cup (117 g) packed brown sugar, ¼ cup (55 g) canola oil or coconut oil, 2 teaspoons vanilla extract
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.
1 ½ cup (214 g) 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 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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Notes
Dairy-Free Note
The ingredients in this gluten-free zucchini bread are also dairy free since it contains no butter, milk, or sour cream. However the recommended flour, Cup4Cup, does contain milk powder. King Arthur Measure-for-Measure makes a good runner up.
Suggested Additions
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.