Gluten-Free Homemade Zucchini Bread

Discover the perfect balance of comfort and nutrition with this Gluten-Free Homemade Zucchini Bread recipe! Packed with fresh, grated zucchini and subtly sweetened with a blend of granulated and brown sugar, this moist and tender bread is bursting with wholesome flavors. Made with gluten-free all-purpose flour, unsweetened applesauce, and a touch of ground cinnamon, it’s a healthier alternative to traditional zucchini bread without sacrificing taste. The optional addition of nuts adds a delightful crunch, while vanilla extract ties everything together with its warm aroma. Perfect as a breakfast treat, afternoon snack, or dessert, this easy-to-make bread comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether you’re gluten-intolerant or simply looking for a unique gluten-free baking option, this recipe is sure to impress your taste buds and your guests!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups Zucchini, grated
• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 2 large Eggs
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 0.5 cup Unsweetened applesauce
• 0.25 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 0.5 cup Nuts (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.

Step 2

Grate the zucchini using a box grater and set it aside. You don't need to squeeze out the moisture unless it's excessively watery.

Step 3

In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, and salt.

Step 4

In a separate medium bowl, beat the eggs. Add the granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract to the eggs, and whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6

Gently fold in the grated zucchini and nuts (if using) into the batter until they are evenly distributed.

Step 7

Pour the batter into the prepared loaf pan and spread it evenly.

Step 8

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 9

Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 10

Enjoy your homemade gluten-free zucchini bread fresh, or store it in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1346.6g)

Amount per serving	% Daily Value*
Calories	3089.4

Total Fat 133.1g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 33.6g
Cholesterol 372mg	0%
Sodium 4277.7mg	0%
Total Carbohydrate 458.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 214.0g
Protein 46.0g	0%

Vitamin D 82IU	0%
Calcium 341.6mg	0%
Iron 9.8mg	0%
Potassium 2405.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 5.7%

Carbs: 57.0%