Gluten Free Zucchini Bread
Equipment
- Food processor or cheese grater
Ingredients
- 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
Instructions
- 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!
Notes
Makes 12 servings
Nutrition
Calories: 158kcalCarbohydrates: 22.6gProtein: 1.3gFat: 7.1gSaturated Fat: 0.7gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 30.8mgSodium: 71.3mgPotassium: 74.9mgFiber: 0.4gSugar: 17.9g
Tried this recipe?Let us know how it was!