By mamagourmand.com
Moist Zucchini Bread with Gluten-Free Flour
6 steps
Prep:10minCook:1h
Look no further for the best gluten-free zucchini bread recipe! Outrageously tasty and easy to throw together, this gluten-free dairy-free zucchini bread is made with all purpose gluten-free flour, but tastes just like the ultra moist spiced bread you know and love! Try it as a loaf, baked into muffins or loaded with chocolate or nuts.
Updated at: Thu, 25 Jan 2024 10:02:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
21
High
Nutrition per serving
Calories170.6 kcal (9%)
Total Fat6.6 g (9%)
Carbs30.2 g (12%)
Sugars17 g (19%)
Protein1.3 g (3%)
Sodium83.4 mg (4%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat the oven to 325ºF. Grease a 8X4 loaf pan with cooking spray. Set aside.
Step 2
Grate zucchini and lay in a double layer paper towel or 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, vegetable oil, and vanilla extracts. Stir in slightly dried zucchini.
Step 4
Add 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.
Step 5
Bake for 1 hour - 1 hour 5 minutes, or until 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.
Step 6
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