This Gluten-Free Zucchini Bread is a must-try for anyone seeking a tasty, wholesome, and gluten-free option. It’s moist, lightly sweetened, and packed with the goodness of zucchini. Perfect for those following a gluten-free diet, this bread is also plant-based, making it an ideal choice for a nutritious snack or breakfast.
I love making this bread when I want a quick, healthy treat that everyone in the family can enjoy. It’s especially great for busy mornings when I need something that’s both satisfying and easy to grab. The gluten-free aspect ensures it’s suitable for everyone, and the zucchini adds a lovely, moist texture that’s simply irresistible.
Gluten-Free Zucchini Bread
I love making this bread when I want a quick, healthy treat that everyone in the family can enjoy. It’s especially great for busy mornings when I need something that’s both satisfying and easy to grab. The gluten-free aspect ensures it’s suitable for everyone, and the zucchini adds a lovely, moist texture that’s simply irresistible.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup coconut sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly press out excess moisture with a clean towel, but leave some moisture to keep the bread tender.
- In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup coconut sugar or granulated sugar, and 2 teaspoons vanilla extract, mixing until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until fully incorporated.
- Slowly fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix, ensuring the batter stays light.
- Gently stir in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Iron: 5%
- Calcium: 3%
- Potassium: 4%
- Magnesium: 3%
Recipe Details
- Servings: 10 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup olive oil or melted coconut oil
- 3/4 cup coconut sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Lightly press out excess moisture with a clean towel, but leave some moisture to keep the bread tender.
- In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine 1/2 cup olive oil or melted coconut oil, 3/4 cup coconut sugar or granulated sugar, and 2 teaspoons vanilla extract, mixing until smooth.
- Add the plant-based milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, stirring until fully incorporated.
- Slowly fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix, ensuring the batter stays light.
- Gently stir in the grated zucchini until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin C: 6%
- Iron: 5%
- Calcium: 3%
- Potassium: 4%
- Magnesium: 3%
This Gluten-Free Zucchini Bread is a delightful way to enjoy a plant-based treat that’s perfect for any time of the day. Whether you’re serving it for breakfast, as an afternoon snack, or as a light dessert, it’s sure to be a hit with everyone, gluten-free or not. Enjoy your baking adventure!
