It’s that time of year again…gardens are overflowing with an abundance of zucchini squash! You can make fritters, ratatouille, fried zucchini, zucchini pizza bites, and the traditional classic: zucchini bread!
This bread is sweet, moist, delicious, and easy to make! And the best part about it is that it’s gluten free! I remember my life before gluten intolerance when I could walk into a bakery and order whatever I wanted. Now I have to research bakeries and hope they have something on the menu I can enjoy along with my family. Unfortunately, that’s not always the case, so I’m left feeling deprived and left out. That’s what led me to food blogging. I was tired of missing out on all of my favorite things just because I can no longer eat gluten. So I figured out a way to make my favorite foods gluten free, and I just have to share them with the world! No one should ever feel left out due to food sensitivities!
In comes this amazing zucchini bread…it is more than just a way to use up the abundance of zucchini I often find myself having this time of year. It its a classic bread that I’ve always loved and couldn’t have anymore until I figured out a way to make it gluten free! As I sit here typing this, my apartment is filled with the delicious smell of warm cinnamon as a loaf of gluten free zucchini bread bakes in the oven.
I started by preheating my oven to 350 degrees and grating two small zucchinis with my food processor. You could do this with a hand grater as well, but the food processor is much quicker. Place the grated zucchini in a large mixing bowl and add in granulated sugar, brown sugar, applesauce, eggs, oil, and vanilla, and stir to combine.
In a separate bowl, add flour, baking soda, baking powder, cinnamon, and a pinch of salt. Whisk to combine and then pour it on top of the wet ingredients.
Stir the dry ingredients into the wet ingredients until combined. Transfer to batter to a greased 9x5 loaf pan and tap the bottom of the pan against the counter to release any air bubbles and even out the batter. Pop the pan into the oven for 52 minutes. You’ll know it’s done when you can stick a toothpick into the center of the bread and it comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool. I’m impatient, especially when my home smells warm and delicious from bread that I’ve had in the oven for an hour, so I slice into it right away and eat it warm. I think you’re technically supposed to let it cool completely before slicing so it doesn’t crumble, but I just can’t wait and dive right in! It’s perfect on its own or with a dab of butter!
Gluten Free Zucchini Bread
- Food processor or cheese grater
- 2 cups grated zucchini loosely pack
- 1 cup granulated sugar I used organic cane sugar
- ¼ cup light brown sugar packed
- ½ cup unsweetened applesauce
- ⅓ cup canola oil or vegetable oil
- 2 large eggs
- 1 ½ cups gluten free measure for measure all purpose flour King Arthur is my fave!
- ½ tsp baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- pinch salt
- Preheat oven to 350 degrees
- Spray 9x5 loaf pan with cooking oil and set aside
- Using a food processor or cheese grater, grate 1 large or 2 small zucchinis
- Add grated zucchini to a large mixing bowl
- Add sugar, brown sugar, applesauce, eggs, and vanilla to bowl with zucchini and stir to combine
- In a separte mixing bowl, add flour, baking soda, baking powder, cinnamon, and salt and whisk together
- Add dry ingredients to wet ingredents and stir to combine
- Transfer batter to greased loaf pan and gently tap the bottom of the pan on the counter to release any air bubbles
- Bake at 350 for 1 hour, until a toothpick stuck in the center comes out clean
- Allow to cool in pan for 10 minutes
- Transfer bread to a wire rack to cool completely before cutting to reduce crumbling
- Store in airtight container in fridge for up to 1 week, freezer for up to 3 months
- Serve as is or with a pat of butter and enjoy!