Gluten-Free Zucchini Bread
This Gluten-Free Zucchini Bread is a must-try! Moist, flavorful, and customizable, it’s the perfect way to enjoy a sweet treat while sneaking in some veggies.
Servings: 8 servings
Ingredients
For the Bread:
- 2 cups zucchini, grated (about 1 medium-sized)
- 2 large eggs
- 3/4 cup coconut sugar *
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 3/4 tsp sea salt
- 2/3 cup avocado oil **
- 1/4 tsp ground nutmeg
- 1 cup chocolate chips
- 2/3 cup raw chopped walnuts or pecans
Instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C). This ensures your bread bakes evenly.
- Step 2: Grate the zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture.
- Step 3: In a large mixing bowl, whisk together the eggs, coconut sugar, avocado oil, and vanilla extract until well combined.
- Step 4: In another bowl, mix the gluten-free flour, ground cinnamon, baking powder, sea salt, and ground nutmeg.
- Step 5: Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Step 6: Gently fold in the grated zucchini, chocolate chips, and nuts until evenly distributed throughout the batter.
- Step 7: Pour the batter into a greased loaf pan, smoothing the top with a spatula.
- Step 8: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 9: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Grater
- Measuring Cups and Spoons
- Loaf Pan
- Whisk
Notes
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy loaf.
- Feel free to customize with your favorite mix-ins like nuts or dried fruits.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.