Gluten Free Zucchini Bread

This gluten free zucchini bread is moist, ultra soft, and subtly sweet. It's an easy and delicious way to use up zucchini! Only 10 minutes of hands-on time!

This gluten free zucchini bread is everything a quick-bread should be - moist, soft, and perfectly sweet. And it makes the house smell amazing! Win, win.

When I first got diagnosed with Celiac disease, trips to bakeries always fell flat. If they did have a gluten-free option, it never tasted good!

I've learned my lesson and now I bring my own gluten-free treats when it's time to get coffee, like this gluten-free banana bread or gluten free pumpkin bread. Even my gluten-eating family loves them!

Key Ingredients:

• White & dark brown sugar - Dark brown sugar adds subtle toffee notes to baked goods! Regular brown sugar works great too.
• Vegetable oil - Oil keeps the bread nice and moist!
• Eggs - Eggs provide structure. Always use large eggs when baking unless a recipe specifies otherwise.
• Mashed banana - Use a large, ripe banana! Ripe bananas are the sweetest! I mash it first, then use a measuring cup since bananas vary in size.
• Gluten-free flour - I recommend using Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. This is my favorite gluten-free flour blend, but most importantly it's what I used to create this recipe and all GF flour blends respond differently in recipes.
• Zucchini - I used a handheld box grater to grate them. Very quick and easy!

How to Make Gluten Free Zucchini Bread:

Before you start, preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan with nonstick cooking spray and set it aside.

• Combine both sugars and the wet ingredients in a large bowl. Whisk to combine.
• Add the dry ingredients and whisk to combine.

• Stir in the shredded zucchini.
• Pour the batter into the prepared pan.

• Bake until a toothpick comes out clean. Check it at 55 minutes, then if it still needs time, add a few more minutes.
• Cool for at least 15 minutes before removing it from the pan.

Expert Tips:

• I prefer to grate my zucchini with a box grater since it's quick and easy to clean. You can use the grating attachment on a food processor as well.
• Don't overbake the zucchini bread. It will taste dry if it's overbaked. I always set my timer for slightly less time than I think it will take, then I add a few extra minutes when necessary.
• Don't use a random gluten-free flour blend you've never used before. Not all of them taste good! Some are downright awful. If possible, use the brand I mention in the recipe. It tastes good and it guarantees the results will be good.
• You can find Bob's Red Mill's 1 to 1 Gluten Free Baking Flour at Walmart, Target, Lowe's foods, or on Amazon.

Storage & Freezing:

It's important to let the gluten-free bread cool completely before you store it! If you put warm bread in a bag or container, it will create moisture and perish quickly.

To store:

• Let the bread cool completely. Place it in a gallon sized zip-top plastic bag or wrap it in plastic wrap. Store it on the counter.
• You can cut the bread first so it's pre-portioned. I like to cut it into very thick slices, then cut those slices in half.

To freeze:

• I always cut the bread before I freeze it so it's pre-portioned and I don't have to thaw the entire loaf. This way, a slice of zucchini bread is only a moment away.
• Cut it into slices or quarters, then gently place them in a gallon zip-top bag. Freeze for up to 3 months.
• Defrost a slice in the microwave in 15-second increments, until warm throughout.

Gluten Free Quick Bread Recipes:

• Gluten Free Cinnamon Swirl Bread
• Gluten Free Pumpkin Chocolate Bread
• Gluten Free Banana Bread
• Gluten Free Blueberry Muffins