Gluten-Free Zucchini Bread Recipe

Gluten-Free Zucchini Bread Recipe

This gluten free zucchini bread recipe makes one moist, tender loaf by squeezing the zucchini until it is damp rather than dripping, using a measured gluten-free flour blend, and balancing oil with enough leavening to help the loaf rise without collapsing.

Ingredients

• 1 1/2 cups finely shredded zucchini, measured after trimming but before squeezing
• 1 3/4 cups gluten-free all-purpose flour blend, preferably one containing xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg, optional
• 2 large eggs, at room temperature
• 3/4 cup light brown sugar, packed
• 1/2 cup neutral oil, such as canola, avocado, or sunflower oil
• 2 teaspoons vanilla extract
• 1/2 cup chopped walnuts or pecans, optional
• 1/2 cup chocolate chips, optional

Use a gluten-free flour blend intended for baking rather than a single flour such as almond, coconut, or rice flour. Single flours absorb liquid very differently and will not provide the same structure. If the blend does not contain xanthan gum, add 1/2 teaspoon xanthan gum with the dry ingredients.

Mom's Place Gluten-Free Zucchini Bread Mix, Dairy & Soy Free, 15.2 oz

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XO Baking Zucchini Bread Mix - Non-GMO Gluten-Free Zucchini Bread Mix - No Preservatives or Artificial Flavors

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Modern Bread & Bagel Gluten-Free Double Chocolate/Chocolate Zucchini Cake Mix | Certified Gluten Free | Nut Free | Non-GMO | Vegan Friendly | Kosher - 12.0oz. (1 Pack)

Included for 'Gluten-Free Zucchini Bread Recipe' because the listing specifies Certified Gluten Free and Nut Free, details this guide uses to compare options.

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XO Baking Co. Gluten Free Gourmet Zucchini Bread Mix; Non GMO; Kosher; Rice Free; Dairy Free, Peanut Free; Soy Free, No Preservatives; No Artificial Flavors or Colors, 17.6oz (Pack of 6)

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Why the zucchini needs to be squeezed

Zucchini contains a large amount of water. That moisture is useful for a soft crumb, but too much can leave gluten-free zucchini bread gummy in the center, sunken in the middle, or difficult to slice. Gluten-free flour also needs time to hydrate, so excess zucchini liquid can make the batter appear properly thick before baking but remain wet after an ordinary bake time.

For consistent results, shred the zucchini on the large holes of a box grater. Do not puree it, and do not salt it before squeezing; salt draws out water but can also make the zucchini lose more liquid than you intend.

How to squeeze zucchini without making the loaf dry

1. Shred enough zucchini to produce about 1 1/2 cups before squeezing. Two medium zucchini usually provide enough, but size and freshness vary.
2. Place the shreds in the center of a clean kitchen towel or several layers of cheesecloth.
3. Gather the cloth and twist it over a sink or bowl. Press firmly until liquid stops streaming and only occasional drops appear.
4. Fluff the zucchini and measure 1 1/2 cups. It should feel moist and flexible, not wet enough to pool liquid in the measuring cup.

Do not wring the zucchini until it feels completely dry. A loaf made with bone-dry shreds can be crumbly, especially when the flour blend is rice-heavy. The goal is to remove free liquid while retaining enough moisture for a soft crumb.

Method

1. Heat the oven to 350°F. Grease an 8 1/2 x 4 1/2-inch loaf pan and line it with a strip of parchment paper, leaving paper over the long sides to act as handles.
2. Whisk the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Breaking up small lumps now prevents dense flour pockets later.
3. In a large bowl, whisk the eggs, brown sugar, oil, and vanilla until smooth. The oil should be fully blended rather than floating in a separate layer.
4. Stir the squeezed zucchini into the wet mixture.
5. Add the dry ingredients and fold just until no dry streaks remain. If using nuts or chocolate chips, fold them in at the same time.
6. Let the batter stand for 10 minutes. This short rest gives the gluten-free flour time to absorb moisture and reveals whether the batter is balanced.
7. Scrape the batter into the prepared pan and smooth the top. It should be thick enough to mound slightly when stirred, but it should still spread with a spatula.
8. Bake for 55–70 minutes, rotating the pan after 35 minutes. If the top browns before the center is done, cover it loosely with foil.
9. Check the middle with a toothpick or instan
   
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   Lucas Hayes

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