This delightfully moist gluten-free zucchini bread captures all the comforting flavors of the traditional version while being accessible to those avoiding wheat. The humble zucchini adds incredible moisture and sneaks extra vegetables into what tastes like a sweet, spiced treat. Perfect for breakfast, snacking, or afternoon tea, this recipe proves that gluten-free baking can be just as delicious as conventional methods.
Prep Time: 20 minutes Cook Time: 55-60 minutes Total Time: 1 hour 20 minutes Servings: 12 slices
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum) 1 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 large eggs, room temperature 1/2 cup vegetable oil 1/4 cup plain yogurt 3/4 cup granulated sugar 1/4 cup brown sugar 2 teaspoons vanilla extract 2 cups grated zucchini (about 2 medium zucchini) 1/2 cup chopped walnuts (optional)
Instructions:
- Preparation Begin by preheating your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal. Lightly grease any exposed parts of the pan.
- Dry Ingredients In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, nutmeg, and salt. This even distribution of leavening agents and spices ensures consistent flavor throughout the bread.
- Wet Ingredients In a large bowl, whisk the eggs until light and frothy. Add the oil, yogurt, both sugars and vanilla extract. Whisk until the mixture becomes smooth and well combined. The yogurt adds moisture and helps create a tender crumb.
- Prepare the Zucchini Grate the zucchini using the large holes of a box grater. If your zucchini is particularly watery, place it in a clean kitchen towel and gently squeeze out some excess moisture, but don't drain it completely – some moisture is needed for the perfect texture.
- Combine and Fold Add the dry ingredients to the wet ingredients in three portions, folding gently after each addition until just combined. Fold in the grated zucchini and walnuts (if using). Be careful not to overmix; a few small lumps are perfectly fine.
- Bake Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve Let the bread cool in the pan for 15 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack and allow to cool completely before slicing.
Storage Tips:
- Store at room temperature, tightly wrapped, for up to 3 days
- Refrigerate for up to a week
- Freeze slices wrapped individually for up to 3 months
Recipe Notes:
- For best results, use a gluten-free flour blend that contains xanthan gum. If your blend doesn't include it, add 1/2 teaspoon to the recipe.
- The zucchini doesn't need to be peeled before grating.
- For extra nutrition, replace 1/4 cup of the flour with almond flour.
- This bread tends to be moist on day two, as the gluten-free flour has more time to absorb the liquid.
Troubleshooting: If your bread seems too dense, you may have squeezed too much moisture from the zucchini or overmixed the batter. For the perfect texture, mix just until the ingredients are combined and leave some moisture in the zucchini.
This gluten-free zucchini bread proves that dietary restrictions don't mean sacrificing flavor or texture. The result is a moist, tender loaf that's sure to become a favorite whether you're gluten-free or not. Enjoy it plain, toasted with butter, or as an afternoon treat with your favorite hot beverage.
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