Gluten‑Free Zucchini Bread
Moist, tender gluten‑free zucchini bread made with simple pantry ingredients—naturally dairy‑free and easy to customize.
Equipment
- 9×5‑inch loaf pan
- Mixing Bowl
Ingredients
- 1 cup grated zucchini from about 1 medium zucchini, do not squeeze
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tsp pure vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp dried lemon peel or zest optional
- 1 Tbsp ground cinnamon
- 1.5 cups gluten‑free all‑purpose flour with xanthan gum e.g. Pillsbury brand
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5‑inch loaf pan.
- Shred one medium zucchini to yield about 1 cup. Do not peel or squeeze out moisture.
- In a large bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar and vanilla extract.
- Add salt, baking soda, baking powder, lemon peel (if using), cinnamon and gluten‑free flour. Stir to combine.
- Fold in the shredded zucchini until evenly distributed.
- Pour the batter into prepared loaf pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan about 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Notes
Do not squeeze the zucchini — the moisture keeps the bread tender. You can add up to 1 cup mix‑ins like chocolate chips, nuts or raisins. Store at room temp up to 2 days or refrigerate up to 1 week; freeze wrapped up to 6 months. Nutrition calculated per slice.