When I say the best, I mean the best. Flavorful, tender, moist, and so delicious - each slice of this homemade zucchini bread will remind you just how tasty summer can be. Gluten free has never tasted thiiiiis good.
Summer is in full, steaming hot swing here in North Carolina, and I'm spending pretty much every hour of the day inside with the AC blasting. However, I will skip out to the garden in the evening to check on how things are doing and harvest anything that is ready. We've been hit with quite the haul of zucchini and squash, and I love it. We've been eating so much of it that I'm searching for all the ways to use it up. My go-to is always zucchini bread, as it reminds me so much of childhood.
This zucchini bread is all you could ask of a traditional zucchini bread. It is tender, moist, and flavorful. The olive oil keeps the bread moist for days, and it adds a delicious flavor. I love the combination of cinnamon, cardamom, and a bit of nutmeg for a perfect, comforting taste. Whether you eat gluten free or not, this bread is a showstopper. Feel free to follow the directions for a standard, traditional loaf, if you are not in need of a gluten free variation.
Ingredients for Gluten Free Zucchini Bread
- gluten free flour blend
- xanthan gum
- baking powder
- baking soda
- kosher salt
- ground cinnamon
- ground cardamom
- ground nutmeg
- olive oil or avocado oil
- light brown sugar
- granulated sugar
- eggs, room temperature
- greek yogurt (or applesauce or sour cream)
- vanilla extract
- shredded zucchini (no need to squeeze the moisture out)
- chocolate chips, chopped nuts, or dried fruit, optional
Steps to Make Homemade GF Zucchini Bread
1. Preheat oven to 350°F and grease a 9x5 inch loaf pan and line with parchment paper, allowing for an overhang for easy removal.
2. In a large bowl, combine the flour, xanthan gum, baking powder and sofa, salt, and spices. Set aside.
3. In a medium bowl, combine the oil, sugars, eggs, yogurt, and vanilla and whisk to combine. Stir in the shredded zucchini. Pour the wet mixture into the dry mixture and stir to combine. Add any mix-ins, like chocolate chips, if desired. Allow the batter to rest for 10 minutes to allow flours to hydrate.
4. Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean when inserted. (Halfway through the baking time, I gently cover the bread with aluminum foil to prevent over-browning on the top.) Remove from oven and set on a cooling rack. Allow to cool in pan for 1 hour before removing from the pan and slicing. Enjoy.
Tools & Essentials for Making Zucchini Bread
- a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula. Worth. Every. Penny.
- glass measuring cups for measuring liquids
- digital scale : I use this for measuring everything.
- glass bowls for mixing dry ingredients
- whisks for dry ingredients
- favorite stand mixer: Kitchen Aid always
- favorite grater with storage container/measuring tool
- favorite gluten free flour blend without xanthan gum
- xanthan gum is essential for gluten free baking
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Recipes to Browse & Make
- Still have more zucchini in your fridge? These Double Chocolate Zucchini Muffins are another great way to enjoy fresh zucchini in a sweet, simple way.
- Loving citrus? Add this Iced Lemon Loaf (with instructions for both gluten free and regular) to your baking list. It's tender, moist, and so flavorful. It's essentially lemonade in sliceable cake form.
- Pumpkin Bread is one of the best things fall has to offer. Perfect pumpkin bread every time with this recipe, and plus - it's gluten free.
- As an all-time favorite recipe, there's nothing like a slice of Pistachio Grapefruit Loaf. It's loaded with crushed pistachios, grapefruit zest, and olive oil. I sure love a sliceable loaf cake, and this one is always a hit.
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