Soft Gluten-Free Zucchini Bread with a Hint of Spice (Print Version)

Warm, tender Gluten-Free Zucchini Bread that tastes like summer. My simple recipe helps you use up those garden zucchinis for a delightful, wholesome treat.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs, room temperature
02 - 1/2 cup (120ml) vegetable oil (or melted coconut oil)
03 - 1 teaspoon vanilla extract

→ Dry Ingredients

04 - 1 3/4 cups (210g) gluten-free all-purpose flour blend (with xanthan gum)
05 - 1/2 cup (100g) granulated sugar
06 - 1/4 cup (50g) packed light brown sugar
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Flavor Boosters

10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg

→ Main Ingredient

12 - 1 1/2 cups (about 2 medium) grated zucchini, excess water squeezed out

# Instructions:

01 - First things first, grate your zucchini. I usually use the large holes on my box grater. Then, this is critical: put the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as you possibly can. Honestly, you'll be surprised how much water comes out! Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. I sometimes line mine with parchment paper, leaving an overhang, to make removal super easy. That's one less kitchen disaster to worry about, right?
02 - In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until everything is well combined and looks smooth. I always take a moment to really get in there with the whisk, ensuring no lumps of sugar are hiding. It feels a bit like mixing a magic potion, and the aroma from the vanilla already starts to fill the kitchen, which is my favorite part, to be real. Don't overthink it, just get it blended.
03 - In a separate medium bowl, whisk together your gluten-free flour blend, cinnamon, nutmeg, baking soda, and baking powder. Make sure there are no clumps, especially with the spices. I always give it a good whisk to evenly distribute everything; otherwise, you might get a surprise pocket of baking soda, and nobody wants that! This step is where the warm, spicy smells really start to develop, promising something delicious.
04 - Now for the big merge! Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing gluten-free flours can sometimes lead to a tougher texture, and we're aiming for tender here. Fold in that squeezed zucchini until it's evenly distributed throughout the batter. It's going to look thick and glorious, brimming with green flecks – a sign of good things to come for your Gluten-Free Zucchini Bread.
05 - Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it into the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is a little different, so keep an eye on it! I usually start checking around the 45-minute mark, just to be safe. The kitchen will smell absolutely incredible, like a warm hug from a spice cabinet, I swear.
06 - Once baked, let the Gluten-Free Zucchini Bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. This cooling time in the pan helps it set up nicely and prevents it from falling apart. I know, waiting is the hardest part, especially when the house smells so good! But trust me, it’s worth it for that perfect slice. Slice it up and enjoy your homemade goodness!

# Notes:

01 - Always squeeze the water out of your zucchini for a tender, not soggy, loaf—a lesson I learned the hard way!
02 - For longer storage, slice and freeze individual portions wrapped tightly, then just reheat as needed.
03 - If you're out of brown sugar, using all granulated sugar works, but you'll miss some of that deep, caramel-y flavor.
04 - Try serving a warm slice with a dollop of cinnamon-spiced cream cheese for an extra special treat.

# Equipment Needed:

01 - 9x5-inch loaf pan
02 - large mixing bowls
03 - whisk
04 - grater
05 - spatula
06 - wire rack

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 12g
Total Carbohydrate: 32g
Protein: 4g

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