Gluten-free zucchini bread

Here’s a moist, flavorful gluten-free zucchini bread recipe—perfect for using up summer zucchini and enjoying a wholesome treat!

---

🌿 Gluten-Free Zucchini Bread

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Yields: 1 loaf

---

📝 Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• 2 large eggs

• ½ cup oil (vegetable or melted coconut oil)

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• 1 ¼ cups grated zucchini (don’t drain)

• ¼ cup unsweetened applesauce or plain yogurt

• ½ cup chopped walnuts or chocolate chips (optional)

---

👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.

2. In a large bowl, whisk together:

   • Gluten-free flour

   • Baking powder

   • Baking soda

   • Salt

   • Cinnamon

   • Nutmeg

3. In another bowl, beat together:

   • Eggs

   • Oil

   • Brown sugar

   • Granulated sugar

   • Vanilla

4. Stir in:

   • Grated zucchini

   • Applesauce (or yogurt)

5. Combine wet and dry ingredients. Fold just until no flour streaks remain.
   Add nuts or chocolate chips if using.

6. Pour batter into the loaf pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

---

🍞 Tips:

• Store at room temperature for 2–3 days, or refrigerate up to 1 week.

• Freezes beautifully—wrap slices and store in freezer for up to 2 months.