Description
Deliciously moist Gluten Free Zucchini Bread made with fresh shredded zucchini, cinnamon, vanilla, and gluten-free 1-to-1 baking flour. This easy two-loaf recipe is perfect for zucchini season.
Ingredients
Scale
- 2 cups sugar
- 1 cup canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 3 cups shredded zucchini, carefully measured and leveled
Instructions
- In a large bowl, combine the sugar, canola oil, eggs, and vanilla until well mixed.
- In a separate bowl, whisk together the gluten-free flour, salt, baking soda, cinnamon, and baking powder.
- Add the dry mixture into the sugar mixture a little at a time, mixing after each addition.
- Add the shredded zucchini and mix thoroughly until evenly combined.
- Cover the batter and let it sit on the countertop for at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and grease two glass loaf pans.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60 minutes, then test the center of each loaf with a toothpick.
- If the toothpick comes out clean, bake for 10 more minutes.
- If the toothpick does not come out clean, continue baking in 5-minute increments until it does, then bake for 10 more minutes.
- Let the loaves cool completely before slicing and serving.
Notes
- This recipe already includes the extra egg recommended for gluten-free quick bread.
- Let the batter rest for at least 30 minutes before baking for better texture.
- Bake 10 minutes past the clean toothpick test to help the center set fully.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Store cooled leftovers tightly covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 405
- Sugar: 34
- Sodium: 315
- Fat: 20
- Saturated Fat: 2
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
- Cholesterol: 62