Easy Gluten Free Zucchini Bread

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

100 g (½ cup) light brown soft sugar

100 g (½ cup) caster/superfine or granulated sugar

110 g (½ cup) sunflower or vegetable oil (or other neutral-tasting oil of choice)

2 US large/UK medium eggs, room temperature

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

280 g (about 1½ cups, packed) coarsely grated zucchini (no need to remove any moisture from it by blotting or wringing it out; you'll need 1-2 medium zucchini)

240 g (2 cups) plain gluten free flour blend

1 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

Directions

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper.

In a large bowl, whisk together the light brown sugar, caster/superfine or granulated sugar, oil, eggs and vanilla until well combined.

Add the coarsely grated zucchini and mix well until combined. (Note that you don't need to remove any moisture from the grated zucchini, just add it straight to the wet ingredients.)

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon and nutmeg.

Add the dry ingredients to the wet and use a rubber spatula or a wooden spoon to mix everything together into a smooth, fairly runny batter with no flour clumps.

Pour the batter into the lined loaf pan and smooth out the top.

Bake at 350ºF (180ºC) for about 1 hour 10 minutes to 1 hour 15 minutes or until the zucchini bread is well risen, cracked down the centre, deep golden brown on top, and an inserted toothpick or cake tester comes clean or with a few moist crumbs attached.If it starts browning too much, cover it with a sheet of aluminium foil, shiny side up, and continue baking until done. (I usually cover it just for the last 10-15 minutes of the baking time, as I love a deeply caramelised top with its crisp, slightly crunchy texture.)

Allow the zucchini bread to cool in the loaf pan for about 10-15 minutes, then transfer it out of the pan onto a wire rack to cool. Serve warm or cooled completely to room temperature.

Storage:

The gluten free zucchini bread keeps well in a closed container in a cool, dry place for 3-4 days.

Notes

High altitude:

Flour 255 g=127 g tapioca, 64 g buckwheat, 64 g millet

-1/8 tsp baking powder, -1/8 tsp baking soda

+ 1 Tbs milk

I let batter sit 10-15 minutes before baking.

Even buttered well, it was hard to get loafs out so don’t use the mini 8 pan. 8/1/25 Cooked in 8 Wilton mini bread pan (needs to be very well buttered) for 30 minutes plus one regular mini pan for 35 minutes. I used parchment to line regular mini pan.

I added 1 cup semi sweet chocolate chips (170 g) to flour mixture but they all sunk to the bottom. Maybe add them to the batter before it sits for 10-15 minutes right before putting them in the loaf pans.