Description
A delicious and moist gluten-free zucchini bread that even picky eaters will love.
Ingredients
Scale
- 2 cups grated zucchini
- 1 ½ cups gluten-free all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini, sugar, and vegetable oil.
- Add the eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- This bread can be stored in an airtight container for up to 5 days.
- For added flavor, consider adding chocolate chips or dried fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg