Ingredients
Scale
- 2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup brown sugar
- ¼ cup honey or maple syrup
- ½ cup vegetable oil (or light olive oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Grate zucchini and squeeze out excess moisture with a towel.
- Whisk dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk eggs, brown sugar, honey, oil, and vanilla.
- Combine wet and dry ingredients gently until just mixed.
- Fold in grated zucchini.
- Pour batter into prepared pan and smooth top.
- Bake for 50-60 minutes, until toothpick comes out clean.
- Cool in pan for 10-15 minutes, then transfer to wire rack to cool completely.
Notes
- Do not overmix to keep bread tender.
- For extra flavor, add nuts or chocolate chips.
- Let bread cool fully before slicing to avoid crumbling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg