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.

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

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

Add the dry ingredients to the wet ingredients.

Add the grated zucchini to the batter.

Stir to combine.

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

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

Slice and serve.

Grab the full recipe at the link below!