Why You’ll Love This Gluten Free Zucchini Bread Recipe
When you take a bite of this gluten-free zucchini bread, you’ll quickly understand why it’s a favorite in my kitchen. The moist texture and rich flavor make it a treat for everyone, not just those avoiding gluten.
I love how the sweetness from the brown sugar pairs perfectly with the warm spices. Plus, the addition of zucchini keeps it healthy and adds a subtle depth.
It’s versatile, too; I often enjoy it for breakfast or as a snack. With each slice, you get a delightful mix of pecans and raisins, making it an irresistible choice for any occasion.
Ingredients of Gluten Free Zucchini Bread
When it comes to baking, having the right ingredients is key. For this gluten-free zucchini bread, you’ll need a mix of staples and a few special items to really make it shine. Trust me, once you gather everything, you’ll be ready to create something delightful that will fill your kitchen with a warm, inviting aroma.
Plus, zucchini is such an undercover star in this recipe—who knew it could be so delicious in bread? Let’s plunge into what you’ll need to whip up this tasty treat.
Ingredients for Gluten Free Zucchini Bread:
- 1/4 cup canola oil
- 2/3 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
- 1 3/4 cups gluten-free flour (a 4-flour blend works best)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 cups grated zucchini
- 1/2 cup chopped pecans
- 1/2 cup raisins
Now, let’s chat a bit about these ingredients. The gluten-free flour blend is super important for the bread’s texture; it’s what gives it that nice, soft crumb instead of a dense brick.
And if you’re wondering about xanthan gum, it’s like the magic glue that holds everything together in gluten-free baking. Don’t skip it, or you’ll end up with a bread that crumbles more than it slices.
Also, feel free to get creative with the add-ins. If you’re not a fan of pecans, walnuts are a great substitute. Want to toss in some chocolate chips instead of raisins? Go for it!
This recipe is pretty forgiving and is all about what makes your taste buds happy. So gather your ingredients, and let’s get ready to bake some mouthwatering gluten-free zucchini bread.
How to Make Gluten Free Zucchini Bread
Now that you’ve gathered all the ingredients for your Gluten Free Zucchini Bread, it’s time to get down to business and bring that delightful loaf to life. First things first, preheat your oven to a cozy 350°F. This step is essential because you want the bread to bake evenly, and no one likes a cold oven when the batter is ready to go.
While the oven is warming up, grab a 9×5 loaf pan and grease it well. You don’t want your beautiful creation to stick, no matter how delicious it is.
In a large mixing bowl, start by combining 1/4 cup of canola oil with 2/3 cup of light brown sugar. These two ingredients are like the dynamic duo of sweetness and moisture. Mix them together until they’re well combined—no lumps allowed here.
Next, crack in 2 eggs and add 1 teaspoon of vanilla extract along with 1/2 cup of applesauce. The applesauce not only adds moisture but also a subtle sweetness that complements the zucchini. Beat everything together until it’s smooth and inviting.
Now, let’s bring in the dry ingredients. Add 1 3/4 cups of gluten-free flour (a four-flour blend is your best friend here), 2 teaspoons of baking powder, 1 teaspoon of xanthan gum, 1/2 teaspoon of salt, and 1 1/2 teaspoons of cinnamon. Stir it gently, but don’t overdo it—just until everything is combined. It may look a little lumpy, but that’s okay; you’re not making a cake here.
Now fold in 1 1/2 cups of grated zucchini, 1/2 cup of chopped pecans, and 1/2 cup of raisins. This is where the magic happens, and your kitchen will start smelling like a cozy bakery.
Scrape the batter into your greased pan and slide it into the oven. Bake for about 1 hour, but keep an eye on it. You’ll know it’s done when a toothpick inserted into the center comes out clean. And just like that, you’re on your way to enjoying a slice of homemade gluten-free goodness.
Gluten Free Zucchini Bread Substitutions & Variations
While I love the classic recipe for gluten-free zucchini bread, there’s always room for creativity and personal flair.
You can swap canola oil for melted coconut oil or even unsweetened applesauce for a lighter version. If you’re not a fan of pecans, try walnuts or sunflower seeds instead.
For a sweeter touch, add chocolate chips or dried cranberries. Want a spicier kick? Incorporate nutmeg or cardamom.
For a healthier option, substitute some of the flour with almond flour or oat flour.
Experimenting with these substitutions keeps the recipe exciting and tailored to your taste!
Additional Tips & Notes
Experimenting with substitutions can really enhance your gluten-free zucchini bread, but keeping a few tips in mind will guarantee your baking turns out perfectly every time.
Always measure your zucchini after grating; too much moisture can make your bread dense. If you prefer a sweeter loaf, consider adding a bit more brown sugar or some honey.
Don’t skip the xanthan gum; it helps bind the ingredients together.
Finally, let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from falling apart.
Enjoy your delicious creation!