Gluten Free Zucchini Bread
What to do with all the zucchini taking over your garden? Make this moist and flavorful Gluten Free Zucchini Bread!
Print Recipe
Ingredients
- 1½ cups plus 2 tbsp (227 g) Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 tsp baking soda
- ¾ tsp salt
- 1½ cups (300 g) granulated sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- 1 cup (about one medium) shredded zucchini, packed tightly into cup (do NOT squeeze the water out)
- ½ cup (120 ml) canola, vegetable, or melted coconut oil
- 2 large eggs, at room temperature
- ⅓ cup plus 1 tbsp (92 ml) water
- 1 tsp vanilla extract
- 1 cup (115 g) walnuts or pecans, chopped (if desired)
Instructions
- Preheat oven to 350° F. Spray an 8½ by 4½-inch or 12 by 4½-inch loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Make a well in the center and add the zucchini, oil, eggs, water, vanilla, and nuts (if using). Whisk to combine and then switch to a spoon or spatula to finish mixing completely.
- Pour into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into center comes out clean.
- For muffins, line muffin pan with paper liners and fill all the way to the top with batter. Bake for 20-25 minutes, or until springs back when lightly touched (or a toothpick inserted into center comes out clean).
- Remove from the oven and place on a wire rack to cool for 10 minutes in the pan. Remove bread from the pan and allow to cool completely before cutting and serving.
- Leftovers can be tightly wrapped and stored at room temperature for 3 days or frozen for up to 3 months.