Moist & Nutty Gluten-Free Zucchini Bread
This Moist & Nutty Gluten-Free Zucchini Bread is a delightful twist on a classic quick bread, perfect for breakfast, snacks, or dessert. With abundant fresh zucchini and crunchy walnuts, it boasts a subtle sweetness complemented by warm hints of cinnamon. Whip up a loaf in no time using gluten-free ingredients, and enjoy a slice with a pat of butter or almond spread. It's a great way to sneak in some vegetables while satisfying your sweet tooth. Ideal for sharing with friends and family or keeping all for yourself!
12
Servings
N/A
Calories
12
Ingredients
Ingredients
walnuts, chopped
1 cup (chopped)
freshly shredded zucchini
1 1/2 cups (freshly shredded)
vegetable oil
1/2 cup (none)
sugar
1 cup (none)
eggs
2 (none)
vanilla extract
2 teaspoons (none)
baking soda
1/2 teaspoon (none)
ground cinnamon
1/2 teaspoon (none)
salt
1/2 teaspoon (none)
baking powder
1/4 teaspoon (none)
gluten-free flour mix
1 1/2 cups (none)
xanthan gum
1 1/2 teaspoons (for each cup of flour)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, then lightly dust it with gluten-free flour.
2
In a large mixing bowl, shred the zucchini and chop the walnuts, setting them aside.
3
Using an electric mixer, beat the eggs until fluffy. Gradually add in the sugar, vegetable oil, and vanilla extract, mixing until well combined.
4
In a separate bowl, whisk together the gluten-free flour mix, xanthan gum, baking soda, cinnamon, salt, and baking powder.
5
Slowly add the dry ingredients to the wet mixture, mixing on low speed until just blended. Do not overmix.
6
Fold in the shredded zucchini and chopped walnuts gently by hand until evenly distributed.
7
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8
Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
9
Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this Moist & Nutty Zucchini Bread gluten-free?
Yes, this recipe is specifically developed to be gluten-free by using a gluten-free flour mix and xanthan gum.
What size loaf pan should I use?
You should use a standard 9x5 inch loaf pan for this recipe.
How much zucchini is required?
The recipe calls for 1.5 cups of freshly shredded zucchini.
What kind of nuts are included in the recipe?
The recipe uses 1 cup of chopped walnuts to provide a crunchy, nutty texture.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking the bread.
How long does it take to bake the zucchini bread?
The bread takes between 60 to 75 minutes to bake thoroughly.
Why do I need xanthan gum?
Xanthan gum is essential in gluten-free baking as it provides the elasticity and structure that gluten would normally offer.
How many servings does this recipe make?
This recipe yields approximately 12 servings per loaf.
Can I substitute the vegetable oil?
Yes, you can use other neutral oils or melted coconut oil, though 1/2 cup of vegetable oil is recommended for moisture.
How many eggs are needed?
You will need 2 eggs, which should be beaten until fluffy before adding other wet ingredients.
Is there cinnamon in this bread?
Yes, 1/2 teaspoon of ground cinnamon is used to add warm hints of spice.
How do I know when the bread is finished baking?
Insert a toothpick into the center of the loaf; if it comes out clean, the bread is ready.
Should I peel the zucchini before shredding?
The recipe does not specify peeling; usually, the skin is left on for color and nutrients.
Can I omit the walnuts?
Yes, you can omit the walnuts if you prefer a nut-free version or use a different seed/nut.
What is the best way to cool the bread?
Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Is this bread very sweet?
It has a subtle sweetness from 1 cup of sugar, complemented by the natural flavor of the zucchini and nuts.
Should I grease the pan?
Yes, grease the pan and lightly dust it with gluten-free flour to ensure easy removal.
What kind of flour mix works best?
A standard gluten-free all-purpose flour mix is ideal for this quick bread.
How much vanilla extract should I use?
The recipe uses 2 teaspoons of vanilla extract for a rich flavor profile.
Do I need both baking soda and baking powder?
Yes, the recipe uses 1/2 teaspoon of baking soda and 1/4 teaspoon of baking powder for proper rising.
Can I add chocolate chips to this recipe?
While not in the original list, you can gently fold in chocolate chips with the zucchini if desired.
Is this recipe suitable for snacks?
Yes, it is tagged as a healthy snack and is perfect for breakfast or dessert as well.
What speed should I use on my mixer?
Use an electric mixer to beat the eggs, then use low speed when adding dry ingredients to avoid overmixing.
Should the zucchini be squeezed dry?
The recipe calls for freshly shredded zucchini; usually, you do not need to squeeze it unless it is exceptionally watery.
How do I store the leftovers?
Store the bread in an airtight container at room temperature for a few days or refrigerate for longer freshness.
Can I freeze this zucchini bread?
Yes, gluten-free zucchini bread freezes well when wrapped tightly in plastic wrap and foil.
Is this bread moist?
Yes, the combination of oil and shredded zucchini ensures a very moist crumb.
What are the suggested toppings for a slice?
It is delicious with a pat of butter or an almond spread.
Is this recipe easy for beginners?
Yes, it is a straightforward quick bread recipe that requires no yeast or proofing time.
Can I make muffins instead of a loaf?
Yes, though you would need to significantly reduce the baking time to approximately 20-25 minutes.