Description
A moist, tender gluten free zucchini bread bursting with warm cinnamon and nutmeg flavors. This wholesome loaf is easy to make and perfect for breakfast, snack, or dessert. Made with freshly grated zucchini, a blend of gluten free flours, and a touch of natural sweetness, this recipe delivers all the comforting flavors of traditional zucchini bread — without gluten. Customize with nuts or chocolate chips for a personal twist.
Ingredients
Scale
- 2 medium zucchinis, grated and squeezed
- 1 ½ cups gluten free all-purpose flour
- ½ cup tapioca starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup brown sugar
- 2 tablespoons honey or maple syrup
- ⅓ cup vegetable or coconut oil
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Grate zucchini, squeeze out excess moisture with a towel.
- Whisk dry ingredients in a large bowl: gluten free flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg, salt.
- In another bowl, beat eggs, sugar, honey, oil, and vanilla.
- Combine wet and dry ingredients gently.
- Fold in grated zucchini and optional mix-ins.
- Pour batter into pan and smooth top.
- Bake for 50-55 minutes or until toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
Notes
- Be sure to squeeze zucchini well to avoid sogginess.
- Use fresh gluten free flour for best texture.
- Let bread cool fully before slicing.
- Feel free to add nuts or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg