Gluten-Free Zucchini Bread
	
		Moist, tender zucchini bread made entirely with gluten-free ingredients—perfect for breakfast, snacks, or gifting.
	 
	
		
							- Author: sarra
 
							- Prep Time: 15 minutes
 
							- Cook Time: 60 minutes
 
							- Total Time: 1 hour 15 minutes
 
							- Yield: 1 loaf (10 slices) 1x
 
							- Category: Quick Bread
 
							- Method: Baking
 
							- Cuisine: American
 
							- Diet: Gluten Free
 
					
	 
	
		
		
			
- 2 cups (260 g) finely grated zucchini, lightly packed and patted dry
 
- 2 cups (250 g) gluten-free all-purpose flour blend (with xanthan gum)
 
- 3/4 cup (150 g) granulated sugar
 
- 1/4 cup (55 g) light brown sugar, packed
 
- 2 large eggs, room temperature
 
- 1/2 cup (120 ml) neutral oil (e.g., sunflower or canola)
 
- 1/4 cup (60 ml) plain unsweetened applesauce
 
- 1 tsp pure vanilla extract
 
- 1 1/2 tsp baking powder
 
- 1/2 tsp baking soda
 
- 1/2 tsp fine sea salt
 
- 1 tsp ground cinnamon
 
- 1/4 tsp ground nutmeg
 
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
 
		 
	 
	
		
		
			
- Preheat oven to 350 °F (175 °C). Grease a 9 × 5-inch loaf pan and line with parchment, leaving overhang for easy removal.
 
- In a large bowl, whisk eggs, oil, applesauce, sugars, and vanilla until smooth and slightly thickened.
 
- In a separate bowl, whisk gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
 
- Fold dry ingredients into wet just until streaks of flour disappear.
 
- Add grated zucchini (squeezed of excess moisture) and nuts, folding gently to distribute evenly.
 
- Scrape batter into prepared pan, smoothing the top.
 
- Bake 55–65 minutes, or until a toothpick inserted at center comes out clean and the top springs back lightly.
 
- Cool in pan 15 minutes, then lift bread out using parchment and finish cooling on a wire rack before slicing.
 
		 
	 
	
		Notes
		
			
- If your flour blend lacks xanthan gum, add 3/4 tsp xanthan gum with the dry ingredients.
 
- Swap half the oil for melted coconut oil for subtle coconut flavor.
 
- Bread freezes well: wrap cooled loaf tightly and freeze up to 3 months.
 
- For chocolate variation, stir in 1/2 cup dark chocolate chips.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 slice (1/10 loaf)
 
							- Calories: 180
 
							- Sugar: 10 g
 
							- Sodium: 180 mg
 
							- Fat: 8 g
 
							- Saturated Fat: 1 g
 
							- Unsaturated Fat: 6 g
 
							- Trans Fat: 0 g
 
							- Carbohydrates: 25 g
 
							- Fiber: 2 g
 
							- Protein: 3 g
 
							- Cholesterol: 27 mg
 
					
	 
	
		Keywords: gluten-free zucchini bread, quick bread, baking, breakfast, snack