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!
Equipment
- Loaf pan
- Mixing bowl
- Measuring cups and spoons
Ingredients
- ½ cup sugar
- ⅓ cup dark brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ⅓ cup mashed banana
- 1½ cups Bob's Red Mill's 1 to 1 Gluten Free Baking Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 1½ cups shredded zucchini
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and set aside
- In a large bowl, mix the sugar, brown sugar, vegetable oil, mashed banana, and eggs until combined.
- Add the all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon to the sugar and egg mixture. Stir until a batter forms.
- Add the shredded zucchini to the batter and stir with a spatula. Pour the batter into the greased loaf pan
- Bake until the inside is cooked and the top rises and turns golden brown, about 55 to 65 minutes
- Let the bread cool in the pan for at least 15 minutes before transferring to a wire rack.
Nutrition
Calories: 246kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 172mgPotassium: 99mgFiber: 2gSugar: 19gVitamin A: 91IUVitamin C: 4mgCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!