Are you craving a moist, delectable bread that's not only gluten-free but packed with hidden veggie goodness? Get ready to transform your boring breakfast or snack time with this mind-blowing Old Fashioned Gluten Free Zucchini Bread recipe that will have everyone begging for your secret! Imagine a slice of heaven that's tender, slightly sweet, and loaded with nutritious zucchini - all without gluten. Whether you're a health-conscious foodie or simply looking for a crowd-pleasing treat, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups gluten free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easy removal of the zucchini bread.
- In a large mixing bowl, combine 2 cups of grated zucchini with 1/2 cup of melted coconut oil. Make sure the coconut oil is not too hot to avoid cooking the zucchini.
- Add 1/2 cup of brown sugar and 1/2 cup of honey to the zucchini mixture. Stir well until the sugars are fully incorporated and the mixture is smooth.
- Crack 2 eggs into the bowl and add 1 teaspoon of vanilla extract. Whisk the ingredients together until they are well blended and the mixture is slightly frothy.
- In a separate bowl, whisk together 2 cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and enjoy it as a delicious gluten-free treat. It can be stored in an airtight container for several days or frozen for longer storage.
Tips
- Moisture is Key: When grating zucchini, don't squeeze out too much liquid. The natural moisture helps keep the bread soft and tender.
- Room Temperature Matters: Ensure eggs and wet ingredients are at room temperature for better mixing and a more consistent texture.
- Avoid Overmixing: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your bread is perfect!
- Cooling Technique: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent breaking.
- Storage Hack: Wrap cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
- Freezing Option: This bread freezes beautifully for up to 3 months. Slice before freezing for easy individual servings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 35mg
