Are you looking for a delicious and healthy treat that's also gluten-free? Look no further! This gluten-free zucchini bread recipe is incredibly moist, flavorful, and perfect for breakfast, snack time, or dessert. It's surprisingly easy to make, even for beginner bakers, and uses simple, wholesome ingredients. Say goodbye to dry, crumbly gluten-free bread and hello to this moist and satisfying loaf! This recipe is perfect for those following a gluten-free diet or simply looking for a healthier alternative to traditional zucchini bread. Get ready to enjoy this fantastic quick dinner idea or delightful addition to your homemade cooking repertoire.
Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This step ensures your bread releases easily from the pan.
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Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt. This thorough mixing ensures even leavening.
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Wet Ingredients: In a separate bowl, combine the granulated sugar, brown sugar, applesauce, eggs, and vanilla extract. Mix well until fully combined.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
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Add Zucchini & Mix-ins: Gently fold in the grated zucchini, walnuts (if using), and chocolate chips (if using).
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Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Tips for the Best GF Zucchini Bread:
- Don't overmix the batter: Overmixing develops gluten (even in gluten-free flour) and can result in a tough bread.
- Use fresh zucchini: Fresh zucchini is crucial for moisture. Older zucchini can be watery, affecting the texture.
- Check for doneness: Use a toothpick or wooden skewer to check for doneness. If it comes out with moist crumbs, bake for a few more minutes.
- Let it cool completely: Allowing the bread to cool completely before slicing prevents it from crumbling.
Variations:
- Spice it up: Add a pinch of ginger or cardamom for a warm, spiced flavor.
- Citrus zest: Add the zest of one lemon or orange for a bright, citrusy twist.
- Different nuts: Try using chopped pecans, almonds, or macadamia nuts instead of walnuts.
- Dried fruit: Add raisins, cranberries, or chopped apricots for added sweetness and texture.
Nutritional Information (per slice, approximate):
Calories: 200-250 Fat: 8-10g Protein: 3-4g Carbohydrates: 30-35g Fiber: 2-3g
This delicious gluten-free zucchini bread is a perfect example of how healthy and delicious food recipes can be. It's a simple, easy recipe that’s ideal for quick dinner ideas or a satisfying snack. Enjoy this best recipe for a healthy and happy treat!