Gluten Free Zucchini Bread
User Reviews
5
Gluten Free Zucchini Bread
Description
Gluten Free Zucchini Bread starts with a thick batter made from eggs, vanilla, avocado oil, lemon juice, sugars, gluten-free flour, baking powder, and warming spices including cinnamon and optional nutmeg. Grated zucchini is folded in without squeezing out moisture, which contributes to bread’s moist texture. Dark chocolate chips are added for sweet pockets throughout the loaf. The batter consistency changes from thick to slightly more fluid after adding the zucchini.
The bread bakes in a loaf pan until a toothpick comes out clean, producing a tender, moist crumb with subtle sweetness and spice. The avocado oil or neutral oil ensures mild flavor while keeping the bread moist. Cool before slicing to maintain structure and texture.
This bread suits casual meals or snacking and can complement tea or coffee. Its moist texture carries the flavors well. It stores covered at room temperature briefly and freezes well for longer keeping.
Ingredients
- 2 egg
- 1 tsp vanilla extract
- ½ cup avocado oil or other neutral oil
- ½ tsp lemon juice
- ⅓ cup brown sugar packed
- ⅔ cup granulated sugar
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- pinch nutmeg optional
- 1 ½ cups all-purpose flour gluten free 1 to 1
- 1 ¼ cups zucchini do not squeeze out water, grated
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper that overhangs on the sides. Or, very generously spray with nonstick spray.
- In a large mixing bowl, add eggs, vanilla, avocado oil and lemon juice. Stir to combine.
- Add in all remaining ingredients except grated zucchini and chocolate chips. Stir until a very thick batter is formed. Note: it will have a similar consistency to thick mashed potatoes.
- Then, add in grated zucchini. Stir until combined. Batter will resemble a normal quick bread batter at this point.
- Fold in chocolate chips.
- Add batter to lined bread pan.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
- Finally, remove bread from oven. Allow it to cool for at least an hour before slicing and serving.
Notes
- Use avocado or neutral oil for mild flavor; light olive oil is an alternative but avoid coconut oil.
- Do not squeeze out the grated zucchini’s moisture to retain the bread’s moist texture.
- Expect the batter to be very thick before adding zucchini, which loosens it slightly.
- Bake until a toothpick inserted in the center comes out clean to ensure doneness.
- Allow bread to cool completely before slicing to maintain shape and texture.
- Store covered at room temperature up to 3 days or freeze for up to a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 115mg | 5% |
| Potassium | 103mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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