Gluten-Free Zucchini Bread
This gluten-free zucchini bread is tall, lightly spiced, and naturally dairy-free. Made with unsweetened applesauce and vegetable oil instead of butter, it stays moist for days and freezes well. You don't need to squeeze the zucchini either!
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Ingredients
- 2 cups (280 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag) which contains xanthan gum
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (6 g) salt
- ½ tablespoon (4 g) ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- ⅓ cup (75 g) vegetable oil - or other neutral oil
- ⅓ cup (90 g) unsweetened applesauce
- 2 (100 g) large eggs - at room temperature
- ½ tablespoon (7.5 g) vanilla extract
- 10 oz (283 g) zucchini - skin-on, grated on the largest holes of a box grater, lightly blotted; should weigh 200-220g after blotting
- 1 tablespoon (12 g) turbinado sugar - or raw sugar or demerara sugar, for topping
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Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together 2 cups (280 g) gluten-free flour blend, 1 teaspoon (4 g) baking powder, ½ teaspoon (2 g) baking soda, 1 teaspoon (6 g) salt, ½ tablespoon (4 g) ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside.
- In a large bowl, whisk together ¾ cup (150 g) granulated sugar, ½ cup (100 g) brown sugar, ⅓ cup (75 g) vegetable oil, ⅓ cup (90 g) unsweetened applesauce, 2 (100 g) large eggs, and ½ tablespoon (7.5 g) vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients. Stir until no streaks of flour remain. Do not overmix.
- Grate 10 oz (283 g) zucchini on the largest holes of a box grater to get about 2 cups grated zucchini. Blot lightly with a paper towel to remove excess moisture. Do not squeeze.Note: The 2 cups is measured before it is blotted. After blotting, the zucchini will weigh approximately 200-220g.
- Fold the grated zucchini into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan. Sprinkle 1 tablespoon (12 g) turbinado sugar evenly over the top.
- Bake on the center rack for 55 to 70 minutes, until a skewer inserted into the center comes out with just a few moist crumbs and the internal temperature reaches 200°F (93°C). If the top is browning too quickly before the center is done, tent loosely with foil and keep baking.
- Let cool on a wire rack completely before slicing.
Video
Notes
- Flour: I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). King Arthur Measure for Measure also works. Both already contain xanthan gum.
- Zucchini: You do not need to squeeze the grated zucchini dry. I just blot the zucchini with a towel to soak up some of the excess moisture but don't squeeze it. After blotting, your 2 cups should weigh about 200-220g.
- How to tell when it's done: A skewer into the center should come out with just a few moist crumbs attached. If you have a thermometer, the internal temperature should hit 200°F (93°C). If the top is getting dark before the center is set, tent it loosely with foil and keep baking.
- Storage: Room temperature up to 2 days wrapped tight, refrigerator up to 4 to 5 days, freezer up to 6 months. Defrost at room temperature before serving.
Nutrition
Calories: 227kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 258mg | Potassium: 118mg | Fiber: 3g | Sugar: 24g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
