Gluten Free Classic Zucchini Bread
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Learn more →Ingredients
10 servings
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
- ½ cup chopped walnuts (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy removal.
- 2
Shred the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid drips out. You should have about 2 cups of tightly packed shredded zucchini after squeezing.
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