Gluten-Free Zucchini Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp ground cinnamon 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg 0.25 tsp ground nutmeg
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup milk 0.5 cup milk
• 0.5 cup vegetable oil or melted unsalted butter 0.5 cup vegetable oil or melted unsalted butter
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1.5 cups grated zucchini, squeezed dry 1.5 cups grated zucchini, squeezed dry

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour a 9x5 inch loaf pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, ground cinnamon, ground nutmeg, and salt until well combined and no lumps remain. This ensures even distribution of leavening and spices throughout the bread.

2. 2

   In a separate medium bowl, whisk together the two large eggs and granulated sugar until the mixture is pale and slightly fluffy, which should take about 1-2 minutes. Then, gradually whisk in the milk, vegetable oil (or melted butter), and pure vanilla extract until everything is smoothly incorporated. This creates the moist base for your zucchini bread.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Overmixing can lead to a tougher texture in gluten-free baked goods. The batter will be thick.

4. 4

   Gently fold in the grated and squeezed zucchini until it is evenly distributed throughout the batter. The zucchini adds moisture and a subtle sweetness to the bread. Pour the batter into the prepared loaf pan and spread it evenly with your spatula.

5. 5

   Bake in the preheated oven for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top of the bread should be golden brown and firm to the touch. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.

6. 6

   Once baked, remove the loaf pan from the oven and let the zucchini bread cool in the pan on a wire rack for about 15-20 minutes. This allows the bread to set properly before you attempt to remove it. After the initial cooling, carefully invert the loaf onto the wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.