A great recipe to use with garden zucchinis. This easy recipe for gluten-free zucchini bread makes a moist and tender loaf. This gluten-free quick bread recipe is made with simple ingredients and is also dairy-free.

Servings: 12 servings
Prep: 10 minutes 
Cook: 45 minutes 
Total: 55 minutes 

Ingredients

  • 1 cup grated zucchini, 1 medium zucchini
  • 2 large eggs
  • 1/2 cup coconut oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dried lemon peel/zest (fresh or dried)
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups gluten-free all-purpose flour with xanthan gum
Zucchini Bread

Instructions

  • Preheat your oven to 350° F.
  • Spray a 4 x 8 loaf pan with gluten-free cooking spray. I like baking with a glass baking pan.
  • Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini. Do not peel the zucchini before shredding. Also, do not squeeze out any of the liquid.
  • In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
  • Stir in the salt, baking soda, baking powder, dried lemon peel, cinnamon, gluten-free all-purpose flour.
  • Stir in the shredded zucchini.
  • Pour the zucchini bread batter into a greased loaf pan.
  • Bake on the center rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Please watch your zucchini bread because all ovens are different.
  • Cool completely before slicing. Enjoy!
  • Store in an air-tight container for 1-2 days at room temperature or for up to 1 week in the refrigerator.