Description

This gluten-free zucchini bread is full of flavor and has a moist, tender crumb.

Ingredients

Scale

3 eggs
¾ cup brown sugar*
¾ cup white sugar
1 cup avocado oil or vegetable oil**
3 teaspoons vanilla extract
3 cups (390g) gluten-free flour mix***
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups shredded zucchini (2 medium zucchini)

Optional additions: 1 ½ cups of gluten-free chocolate chips, walnuts, or pecans.

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Instructions

Preheat the oven to 350°. Grease two loaf pans (8.5″ x 4.5″) with cooking spray, or line the bottoms with parchment paper.
In a large mixing bowl, whisk together the eggs and sugars. Then, add the oil and vanilla extract.
In a medium-sized bowl, whisk the dry ingredients together.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold the shredded zucchini into the batter and mix until combined.
Pour evenly into the prepared loaf pans.
Bake for 55-60 minutes until a toothpick test comes out clean.
Let the loaves cool in the pans on a wire rack for ten minutes, and then remove them from the pan and place them on the wire rack to cool.
They can be served warm or cold.

Notes

* If you want a sweeter bread add an ¼ cup of sugar.

**You can also use half oil and half applesauce if you prefer.

***Gluten-Free Flour: King Arthur’s Measure for Measure Flour or use my Homemade Organic Gluten-Free Flour Mix along with ¾ teaspoon of xanthan gum.

Once they are completely cool, store them in a sealed bag, plastic wrap, or foil for up to two days. After that, refrigerate for up to two to three more days. They can also be frozen for up to three months, wrapped tightly in plastic wrap, and then placed in a freezer bag.