Best Damn Gluten-Free Zucchini Bread (Legit Moist)

It's easy to make a good-ish zucchini bread with gluten-free flour, but don't we deserve a version identical to the classic, old fashioned loaf we remember? I've cracked the code and lucky for us it only requires a few simple tweaks, easy enough a GF baking newbie can pull off. Say goodbye to a sunken middle, dense, gummy texture, or a dry, gritty crumb. This outrageously moist, lofty gluten-free zucchini bread is your recipe game changer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 325ºF. Grease a 8X4 loaf pan with cooking spray. Set aside.

Step 2

Grate the zucchini. Measure 2 cups (not tightly packed) and transfer to a double layer paper towel or lint-free dish towel. Squeeze gently to soak up excess water and set aside.

Step 3

In a large bowl whisk together egg, sugar, packed brown sugar, oil, and vanilla extracts. Stir in slightly dried zucchini.

Step 4

To the bowl add the flour, baking powder, baking soda, and cinnamon. Stir until very well combined, and no flour pockets remain. Pour into the prepared loaf pan and spread evenly. Let rest for 15 minutes before baking. This gives time for the GF starches to saturate and helps build the structure so the middle doesn't sink.

Step 5

Bake for 1 hour - 1 hour 5 minutes, or until the top is firmly set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Run a knife around the edges and then turn onto a wire rack to cool completely.

↑Support creators by visiting their site 😊