Ingredients
Main ingredients
- 2 cups grated zucchini (about 1 medium zucchini) Make sure to squeeze out excess moisture.
- 1.5 cups gluten-free all-purpose flour Use your preferred brand.
- 1 cup sugar Can substitute half with applesauce or honey for a healthier option.
- 0.5 cups vegetable oil Can substitute with another neutral oil.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon (optional) Add for additional flavor.
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the grated zucchini, sugar, and oil. Mix well.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In another bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 10g
Notes
This zucchini bread is delicious served warm or at room temperature. It can be spread with butter or cream cheese and pairs well with a cup of coffee or tea. For best flavor, let it sit for a few hours or overnight before slicing.
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