Description
A delightful and moist gluten-free zucchini bread, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until combined.
- In a separate bowl, whisk together gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the wet zucchini mixture, stirring just until combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added texture, consider including chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg