There’s nothing quite like a freshly-baked loaf of zucchini bread! Try this gluten-free version if you’re looking to avoid wheat flour.
Satisfy your sweet tooth with this easy-to-make recipe for Gluten-Free Zucchini Bread.
1. Info for Gluten-Free Zucchini Bread
- Cook Time: 1 Hr 50 Min
- Total Time: 1 Hr 50 Min
- Servings: 10
- Calories: 353.21 kcal
2. Ingredients for Gluten-Free Zucchini Bread
- Nonstick cooking spray
- 1 1/4 cup zucchini (finely shredded)
- 1/2 cup canola oil
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 1/4 cup brown rice flour
- 3/4 cup oat flour
- 2 Tbsp. cornstarch
- 1 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg (optional)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup raisins (optional)
- 1/4 cup walnuts (finely chopped; optional)
Preheat the oven to 350°F.
Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
Place the zucchini in a large mixing bowl and blot with paper towels to remove some of the moisture. Add the canola oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract. Whisk vigorously until smooth and combined.
Add the brown rice flour, oat flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt to the bowl. Whisk the mixture until just combined. Do not overmix. Fold in raisins and walnuts, if using.
Pour the batter into the prepared loaf pan.
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
Check to see that the bread is done. Remove from oven or add time as needed.
Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool on a wire cooling rack.
Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.