Description
Learn how to make delicious gluten free zucchini bread with this easy recipe. Moist, flavorful, and perfect for any occasion. Click here to get started!
Ingredients
- – 1 cup (240 ml) gluten-free 1:1 baking flour
- – 1/4 cup (30 g) almond flour
- – 2 teaspoons (10 ml) baking powder
- – 1/2 teaspoon (3 ml) baking soda
- – 1/2 teaspoon (3 ml) salt
- – 1 1/2 teaspoons (8 ml) cinnamon
- – 1/4 teaspoon (1 ml) nutmeg
- – 1/4 cup (50 g) brown sugar
- – 1/2 cup (100 g) white sugar
- – 2 eggs
- – 1/3 cup (80 ml) vegetable oil or oil of choice
- – 1/4 cup (60 ml) almond milk, room temperature
- – 1 teaspoon (5 ml) lemon juice
- – 2 teaspoons (10 ml) vanilla
- – 1 cup (about 200 g) finely grated zucchini, squeezed of excess water (from about 1 large zucchini)
- – 1/2 cup (120 ml) chopped walnuts or chocolate chips
Instructions
- Heat your oven to 350°F. Lightly coat three small loaf tins (or one 9×5 loaf tin) with nonstick spray or coconut oil.
- In a medium-sized bowl, mix together the dry ingredients, stirring until well blended.
- Incorporate the brown and white sugars, eggs, oil, almond milk, lemon juice, and vanilla extract. Use a hand mixer on a low setting to blend everything together smoothly.
- Fold in the grated zucchini, mixing gently on low for about half a minute. Add the chopped walnuts or chocolate chips and stir until just combined.
- Transfer the mixture into the greased loaf tins. Bake for 30-35 minutes, or until the center is firm to the touch.
- Allow the bread to rest in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Wrap any extra bread tightly in plastic wrap and store at room temperature. Enjoy!
Notes
- Squeeze excess water from grated zucchini to avoid a soggy bread texture.
- Choose chopped walnuts for a nutty twist instead of chocolate chips.
- Use any milk of your choice for a unique flavor, like almond milk.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 5g
Keywords: gluten-free zucchini bread, almond flour recipe, easy zucchini loaf, moist zucchini cake, healthy dessert option
