Easy Gluten-Free Zucchini Bread
This easy gluten-free zucchini bread is beautifully moist and mildly sweet, making it an ideal treat for breakfast or a delightful summer snack.
Ingredients
Dry Ingredients:
- 1 cup gluten-free all-purpose flour (1:1 blend)
- 1/4 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Sugars & Flavorings:
- 1/4 cup packed brown sugar
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Wet Ingredients:
- 2 large eggs
- 1/3 cup vegetable oil (or your preferred oil)
- 1/4 cup almond milk, room temperature
Add-ins:
- 1 cup finely grated zucchini, squeezed dry (from about 1 large zucchini)
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Begin by preheating your oven to 350°F (175°C). Coat three mini loaf pans or a single 9x5-inch loaf pan with cooking spray or coconut oil.
For the Batter:
- In a medium mixing bowl, combine all the dry ingredients—gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg—whisking until evenly mixed.
- To the dry mixture, add brown sugar, white sugar, eggs, vegetable oil, almond milk, lemon juice, and vanilla extract. Blend with a hand mixer on low speed until a smooth batter forms.
- Gently fold the grated zucchini into the batter, mixing on low speed for about 30 seconds. Then, incorporate your choice of chopped walnuts or chocolate chips.
- Distribute the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the bread feels firm.
- Allow the bread to cool in the pans for 10 minutes. Carefully remove the loaves and transfer them to a wire rack to cool completely. Wrap any leftovers in plastic wrap and store at room temperature. Enjoy your moist zucchini bread!