Description
A wonderfully moist gluten-free zucchini bread recipe without any wheat flour, balanced spices, and a hint of sweetness.
Ingredients
Scale
- 1½ cups gluten-free all-purpose flour with xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon juice
- 1 cup grated zucchini, drained and divided
- ¼ cup almond flour
- ⅔ cup chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, making sure to leave overhang on the sides for easy removal. Lightly spray the parchment with non-stick cooking spray.
- Grate one medium zucchini (do not peel) using the large holes of a box grater to yield about 1½ cups. Transfer this grated zucchini into a clean kitchen towel or nut milk bag, and squeeze firmly to remove excess moisture until you have 1 cup of drained zucchini. It’s essential to remove this excess moisture to ensure the loaf isn’t soggy.
- In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, granulated sugar, and brown sugar until the mixture is well combined and free of lumps.
- In a blender or food processor, combine ½ cup of the drained zucchini, eggs, vegetable oil, applesauce, vanilla extract, and lemon juice. Blend this mixture until it is smooth and emulsified, which will take about 30 seconds. This emulsion is crucial for achieving a moist texture without causing gumminess.
- Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined, being careful not to overmix. Gently fold in the remaining ½ cup of zucchini and the almond flour until everything is well incorporated.
- Fold in the chocolate chips or chopped walnuts, reserving a small handful for topping if desired.
- Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the reserved chocolate chips or nuts on top. Place the pan on the center rack of your oven and bake for 45-55 minutes. After 30 minutes of baking, check the bread; if the top is browning too quickly, loosely cover it with aluminum foil. To check for doneness, insert a skewer into the center—the skewer should come out with a few moist crumbs (not wet batter), and a digital thermometer should read 200-205°F when done.
- Once baked, cool the bread in the pan for 15 minutes. Carefully use the parchment overhang to lift the bread out onto a cooling rack. Allow it to cool completely before slicing, which should take at least 2 hours. It’s crucial to wait for full cooling as the gluten-free flours continue to absorb moisture, enhancing texture and flavor.
Notes
- Use a gluten-free all-purpose flour blend with xanthan gum, such as Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If your blend does not include xanthan gum, add an additional ½ teaspoon.
- The approach of splitting the zucchini preparation (half emulsified, half folded) ensures the ideal moisture level and texture without compromising flavor.
- Wrap the bread tightly in plastic wrap and store it at room temperature for up to 3 days. For longer preservation, refrigerate it for up to 7 days or freeze individual slices wrapped for up to 3 months.
- Enhance the bread with variations like adding 1 teaspoon of orange zest for a fruity touch or substituting nuts with pecans or pistachios for different flavors. To add a tropical flair, consider including ¼ cup of shredded coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg