Gluten Free Zucchini Bread is a delightful way to enjoy moist, sweet treats without gluten. The recipe showcases how zucchini can bring moisture and flavor to your baked goods while cleverly sneaking in some veggies. Perfect for breakfast or a snack, it’s a must-try for anyone looking to indulge guilt-free.
When making gluten-free recipes, it’s essential to use a high-quality gluten-free flour blend, as it directly impacts the texture. If you have nut allergies, you can opt for sunflower seeds instead of pecans. For those who prefer a different sweetener, feel free to substitute the light brown sugar with coconut sugar or even maple syrup, adjusting the liquid accordingly. Ensure your baking powder is gluten-free if you’re sensitive.
Bread & Rolls
Gluten Free Zucchini Bread Recipe
Ingredients
- 1/4 cup canola oil
- 2/3 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
- 1 3/4 cups gluten-free flour (4 flour blend)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups grated zucchini
- 1/2 cup chopped pecans
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F.
- Grease a 9×5 loaf pan with canola oil or cooking spray.
- In a mixing bowl, combine 1/4 cup canola oil and 2/3 cup light brown sugar until mixed well.
- Add in 2 eggs, 1 teaspoon vanilla extract, and 1/2 cup applesauce, then beat the mixture until creamy.
- In another bowl, whisk together 1 3/4 cups gluten-free flour, 2 teaspoons baking powder, 1 teaspoon xanthan gum, 1/2 teaspoon salt, and 1 1/2 teaspoons cinnamon.
- Gradually stir the dry ingredients into the wet ingredient mixture until just combined.
- Fold in 1 1/2 cups grated zucchini, 1/2 cup chopped pecans, and 1/2 cup raisins until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.