Get the Recipe: Gluten Free Zucchini Bread
This gluten free zucchini bread is soft, fluffy and moist! It is easy to make and insanely delicious. This quick bread is my favorite way to eat up the healthy green vegetable. Great for breakfast, snacks and even dessert!
Ingredients
- 2 eggs
- 1 tsp vanilla extract
- ½ cup avocado oil, or other neutral oil
- ½ tsp lemon juice
- ⅓ cup packed brown sugar
- ⅔ cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- pinch nutmeg, optional
- 1 ½ cups gluten free 1 to 1 flour
- 1 ¼ cups grated zucchini, do not squeeze out water
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper that overhangs on the sides. Or, very generously spray with nonstick spray.
- In a large mixing bowl, add eggs, vanilla, avocado oil and lemon juice. Stir to combine.
- Add in all remaining ingredients except grated zucchini and chocolate chips. Stir until a very thick batter is formed. Note: it will have a similar consistency to thick mashed potatoes.
- Then, add in grated zucchini. Stir until combined. Batter will resemble a normal quick bread batter at this point.
- Fold in chocolate chips.
- Add batter to lined bread pan.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
- Finally, remove bread from oven. Allow it to cool for at least an hour before slicing and serving.
Notes
- Use avocado oil or another neutral flavored oil. Light olive oil may be used. I have not tried this with melted or liquid coconut oil.
- Do not squeeze out excess moisture from zucchini. This is very important! This bread relies heavily on the moisture from the zucchini.
- Before mixing in the grated zucchini, the bread batter will be very thick and difficult to mix.
- After the zucchini is added in, the moisture from the zucchini makes the batter much more moist and easier to stir.
- Bake until a toothpick inserted into the middle of the loaf comes out clean.
- This bread is best when you let it cool before slicing and serving.
- Store covered at room temperature for up to 3 days.
- Freeze for up to 1 month if desired.
Calories: 403kcal, Carbohydrates: 57g, Protein: 3g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 115mg, Potassium: 103mg, Fiber: 2g, Sugar: 26g, Vitamin A: 99IU, Vitamin C: 4mg, Calcium: 37mg, Iron: 1mg