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Gluten Free Zucchini Bread

Gluten Free Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups shredded zucchini, squeezed dry
  • ½ cup neutral oil
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup plain yogurt
  • 1 cup gluten-free all-purpose flour blend
  • 1 cup certified gluten-free oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

Method
 

  1. Squeeze the shredded zucchini in a towel until almost dry.
  2. Whisk oil, sugars, eggs, vanilla, and yogurt until smooth, then stir in zucchini.
  3. In another bowl, whisk both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Fold dry mixture into wet until no flour pockets remain.
  5. Scrape into a greased 9x5-inch pan and bake at 350°F (175°C) for 50-55 minutes until a toothpick comes out with moist crumbs.
  6. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before slicing.

Notes

Cool the loaf completely before slicing, which takes about an hour. If you skip this, the slices will tear and the texture will seem gummy. Store fully cooled bread in an airtight container to keep it soft.