Gluten Free Zucchini Bread That’s Pure Comfort Food
Have you ever craved a slice of warm, moist zucchini bread but needed a gluten-free option that doesn’t compromise on taste or texture? This homemade quick bread is everything you love—fluffy, tender.
Ingredients
- Dry Ingredients:
- 1 ½ cups gluten-free flour blend ensure it contains xanthan gum for structure
- ½ cup almond flour adds moisture and a delicate crumb
- 1 teaspoon baking soda helps the bread rise beautifully
- ½ teaspoon baking powder for extra lift
- 1 teaspoon ground cinnamon adds warmth and depth of flavor
- ¼ teaspoon salt enhances all the flavors
- Wet Ingredients:
- 2 large eggs provides structure and moisture
- ½ cup maple syrup or coconut sugar natural sweetness with a hint of caramel
- ⅓ cup melted coconut oil or avocado oil for a tender, rich texture
- 1 teaspoon vanilla extract enhances the overall flavor
- 1 cup grated zucchini naturally moist and nutrient-packed
- Optional Add-Ins for Extra Flavor:
- ½ cup chopped walnuts or pecans adds crunch and healthy fats
- ½ cup dark chocolate chips for a touch of indulgence
- ¼ teaspoon nutmeg for a deeper, spiced flavor
Instructions
- Prep Your Ingredients & Equipment
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- Grate the zucchini using a fine box grater and gently squeeze out excess moisture using a paper towel. Set aside.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- Gluten-free flour blend
- Almond flour
- Baking soda & baking powder
- Ground cinnamon & salt
- This step ensures even distribution and prevents clumps.
- Combine the Wet Ingredients
- In a separate bowl, whisk together:
- Eggs (room temperature for better mixing)
- Maple syrup or coconut sugar
- Melted coconut oil or avocado oil
- Vanilla extract
- Stir until the mixture is smooth and well combined.
- Bring It All Together
- Slowly pour the wet ingredients into the dry ingredients and gently fold using a spatula. Be careful not to overmix—this keeps the bread tender!
- Add the grated zucchini and fold until just incorporated.
- Add Mix-Ins (Optional, But Delicious!)
- If using chocolate chips, chopped nuts, or nutmeg, fold them in now for extra flavor and texture.
- Bake to Perfection
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent it loosely with foil during the last 10 minutes.
- Cool & Enjoy!
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature!
Notes
180 kcal per serving