gluten-free zucchini bread

This gluten-free zucchini bread is soft, moist and flavorful. Lightly spiced with cinnamon and nutmeg, this gluten-free quick bread is the perfect breakfast slathered with butter. It's so easy to make, freezes well, and is a great way to use up your zucchini harvest this summer!

Let's make gluten-free zucchini bread together! Gather your ingredients.

Line a 9x5-inch loaf pan with parchment paper.

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Add the gluten-free flour blend, cinnamon, nutmeg, baking powder, baking soda, and salt to a large mixing bowl. Whisk.

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Add granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract to a separate large bowl. Whisk together.

[{"selector":"#anim-9f98a867-7057-4078-9981-fd0840af333f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, -9.909908206152148%, 0) translate(0.20936429920582897%, 4.954954954954954%) scale(0.9009009009009009)","translate3d(0, 0%, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

Add the dry ingredients to the wet ingredients.

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Add the grated zucchini to the batter.

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Stir to combine.

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Pour the zucchini bread batter into the prepared loaf pan. Sprinkle with coarse sugar.

[{"selector":"#anim-7a835717-14f7-46bf-b1f5-605af7b288c5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, -5.660376786041396%, 0) translate(0%, 2.8301886792452824%) scale(0.9433962264150944)","translate3d(0, 0%, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

Bake the zucchini bread at 350F for 55-70 minutes, until golden and cooked through. Cool completely.

[{"selector":"#anim-7c3afecc-5da5-47e3-93dc-4ca5d16d3a45 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, 6.067961238287115e-7%, 0) translate(0%, 0%) scale(1)","translate3d(0, 0%, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

Slice and serve.

[{"selector":"#anim-d473b61a-9d6c-4779-a8d0-81c235c25e27 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, 6.067961238287115e-7%, 0) translate(0%, 0%) scale(1)","translate3d(0, 0%, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] Get the recipe

gluten-free zucchini bread

www.adashofmegnut.com

This gluten-free zucchini bread is soft, moist and flavorful. Lightly spiced with cinnamon and nutmeg, this gluten-free quick bread is the perfect breakfast slathered with butter. It's so easy to make, freezes well, and is a great way to use up your zucchini harvest this summer!

www.adashofmegnut.com

Let's make gluten-free zucchini bread together! Gather your ingredients.

www.adashofmegnut.com

Line a 9x5-inch loaf pan with parchment paper.

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Add the gluten-free flour blend, cinnamon, nutmeg, baking powder, baking soda, and salt to a large mixing bowl. Whisk.

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Add granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract to a separate large bowl. Whisk together.

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Add the dry ingredients to the wet ingredients.

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Add the grated zucchini to the batter.

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Stir to combine.

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Pour the zucchini bread batter into the prepared loaf pan. Sprinkle with coarse sugar.

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Bake the zucchini bread at 350F for 55-70 minutes, until golden and cooked through. Cool completely.

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Slice and serve.

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Grab the full recipe at the link below!

www.adashofmegnut.com