Got zucchini? Here’s a wonderful recipe for Gluten-Free Zucchini Bread. Swap out the milk with a dairy-free alternative if you like. (Recipe makes one loaf.)
Ingredients:
- ¼ C milk (or plant-based alternative)
- 1 t vinegar or lemon juice
- 2 eggs
- ⅓ C oil
- 1 C brown sugar
- 1 C grated zucchini
- ¾ C white rice flour
- ½ C almond flour
- ½ C sorghum flour
- ½ C tapioca flour
- 2 t baking powder
- 1 t cinnamon
- ½ t xanthan gum
- ½ t salt
- Optional: ½ C chopped walnuts or pecans
Directions:
Preheat oven to 350 degrees.
Mix milk and lemon juice or vinegar. Set aside.
Combine all dry ingredients in a medium bowl and set aside.
Drain zucchini in a colander and squeeze out excess moisture if very wet. Pressing with a paper towel works well for this.
In a large mixing bowl, mix eggs and brown sugar. Add in oil, milk mixture, and zucchini and mix.
Add all dry ingredients (and nuts if desired) and thoroughly mix.
Grease an 8 ½ x 4 ½” loaf pan.
Optional: Sugar the pan after greasing to keep the loaf from sticking and to give it a sweet, crunchy crust. Sprinkle in white sugar or a cinnamon-sugar mix. Tip sideways and tap until bottom and sides are coated. Tap out any extra.
Put the batter in the pan and bake at 350 degrees for an hour and ten minutes (70 minutes).
Note: A toothpick inserted in the loaf will come out clean around 45 or 50 minutes, but the loaf will not be fully cooked. Bake for the full 70 minutes. If the top starts to get too brown, lay a sheet of foil on top.
Remove the pan from the oven and allow to cool for about 10 minutes before taking the loaf out of the pan. Run a butter knife around the edges, tip the loaf out, and allow it to fully cool on a rack before slicing.
Enjoy your perfect loaf of gluten-free zucchini bread!
You might also like my recipe for Gluten-Free Pumpkin Bread.
Recipe originally published on this website in August, 2020. Photo has been updated. Method and ingredients also updated slightly.