Imagine sinking your teeth into a moist, perfectly spiced slice of zucchini bread that's not only incredibly delicious but also completely gluten-free! This isn't just another boring health bread - this is a game-changing recipe that proves healthy eating can be absolutely mouthwatering. Whether you're managing gluten sensitivities or simply looking for a nutritious treat, this zucchini bread will revolutionize your baking game and leave everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup honey or maple syrup
- ¼ cup vegetable oil
- 1 cup grated zucchini
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat the two large eggs. Add the honey or maple syrup and vegetable oil to the eggs, and whisk until the mixture is smooth and well combined.
- Grate the zucchini using a box grater or food processor. If the zucchini is particularly watery, you may want to squeeze out some excess moisture using a clean kitchen towel or cheesecloth.
- Add the grated zucchini to the wet ingredient mixture and stir until evenly distributed.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- If desired, fold in the chopped walnuts for added crunch and flavor.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and enjoy it as a healthy snack or breakfast option. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Tips
- Moisture Management: Always pat your grated zucchini with a clean towel to remove excess water, ensuring your bread doesn't become soggy.
- Flour Power: Use a high-quality gluten-free all-purpose flour blend for the best texture and taste.
- Don't Overmix: Gently fold ingredients together to keep the bread light and tender. Overmixing can lead to dense, tough bread.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cool Completely: Let the bread cool entirely before slicing to help it set and prevent crumbling.
- Optional Enhancements: Experiment with adding chocolate chips, dried fruit, or different nuts for variety.
- Storage Tip: Wrap tightly in plastic wrap or store in an airtight container to maintain freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
