Super Moist Gluten-Free Zucchini Bread

Darlene W.

This Super Moist Gluten-Free Zucchini Bread is definitely a game changer. It’s absolutely healthy and delicious, and has become the latest of the favorite sweet breads in our household. It has hints of a lemony taste and smells divine, and best of all, it’s gluten free. The flour blend used in this recipe is also great for those who suffer with celiac disease. This recipe makes two (2) traditional loaves or 12 mini loaves. In my household, we have a preference for the individual mini loaves.

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Prep Time 15

Cook Time 50

Course Bread

Cuisine American

Servings Slices

Calories 277 kcal

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Ingredients

3 Eggs Large
2 Cups Monk Fruit Allulose Blend Sugar
1 Cup Coconut Oil melted and cooled
2 Cups Grated Zucchini raw and unpeeled
2 tsp Vanilla Flavor
1-2 Tblsp Lemon Rind grated
3 Cups Gluten-Free All-Purpose Flour
¼ tsp Baking Powder
1 tsp Baking Soda
1 tsp salt
1 Tblsp Cinnamon
1 Cup Chopped Pecans or Black Walnuts

Instructions

Line the regular loaf pans with Parchment Paper, then set aside.
Pre-heat oven to 325 Degrees.
Add eggs to a large mixing bowl or a stand mixer and beat until light and foamy.
Next, add in the sugar, coconut oil, grated zucchini, vanilla, and the grated lemon rind. Mix ingredients lightly, but thoroughly.
In a medium-sized bowl, combine all the dry ingredients and mix well until combined.
Add the dry ingredients to the zucchini mixture and blend well.
Next,, add the nuts into the batter and stir well.
Finally, pour or spoon the batter into the loaf pans.
Bake Time:
Traditional Loaves - 50-60 minutes until sides pull away from the pans and bread is golden brown.
Mini Loaves - 20-25 minutes
Cool for 15 minutes, then remove the bread from the pans onto a cooling rack.
Freeze, if desired, or store the remaining bread in the fridge for up to 3-4 days.

Chef's Notes

1. I made this Zucchini Bread by converting a traditional recipe that I had. As a substitute for the all-purpose flour, I used this tasty gluten-free flour that I bought online.

2. If using the mini loaf pans, spray each compartment with PAM before filling each compartment 2/3 the way full with batter. Baking time for the mini loaves is 20-25 minutes; check on the loaves after 20 minutes in order to avoid over-baking them.

3. Enjoy warm with a pat or two of butter. Absolutely scrumptious!

Nutrition

Serving: 1SliceCalories: 277kcalCarbohydrates: 22gProtein: 0.75gSaturated Fat: 12gFiber: 3g

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Although this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. We encourage and recommend to you, as a consumer, to read all labels to make sure the ingredients fit your dietary needs, as well as to calculate your own nutritional information as a double check.