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Gluten Free Zucchini Bread Recipe - Perfect fall treat!

Easy fall zucchini bread recipe or change it up and make muffins! No matter how you prepare this recipe, you are sure to win over the crowd with this mouth watering, fluffy and moist recipe.


This recipe has been my go to since I was a teenager, I am not even sure where it originates. What I do know, is that this recipe is always a crowd favorite and best trick I have under my sleeve when trying to make a first good impression or win the in-laws over!

Homemade gluten free zucchini bread and muffins fresh and warm out of the oven on a gorgeous wooden platter
warm zucchini bread fresh out of the oven

My number one trick I have learned over the years, also from the guidance of quite a few grandma's! Is always, and I mean always use a metal bread pan. The glass does not cook even, you don't get the perfect crust and the bread will stick to glass every time(no matter how much grease or butter you use).


I always travel all over the place with my husband for his job, so this recipe has been tried down at sea level and at crazy high elevation of 5900ft. I can assure you this recipe always turns out so good and doesn't fall after taking it out of the oven. Better yet, it's gluten free!


Author: Lauren Cox Prep Time: 10 Minutes

Total Time: 60 Minutes Yields: 1 Bread Loaf 9x5

Category: Dessert Bread Method: By Hand Cuisine: American


 

Dry Ingredients

  • 1 1/4 C. Gluten Free Flour

  • 2 Tsp Baking Powder

  • 1/2 Tsp Baking Soda

  • 1/2 Tsp Salt

  • 1 1/2 Tsp Cinnamon

  • 1/4 Tsp Nutmeg


Wet Ingredients

  • 1/4 C Brown Sugar

  • 1/2 C White Sugar

  • 2 Eggs

  • 1/3 C Vegetable Oil

  • 1/4 C Milk

  • 1 Tsp Lemon Juice

  • 2 Tsp Vanilla Extract

  • 1 Tsp Almond Extract

  • 1 C Finely Grated Zucchini

  • 1/2 C Nuts or Chocolate Chips (Optional)


Wet Ingredients


Lets get started!


  1. Preheat the oven to 350F. Grease one 9x5 metal loaf pan with coconut oil or cooking spray


  2. In a medium bowl mix together all your wet ingredients, add the zucchini and set aside.


  3. In a large bowl mix together all the dry ingredients, then slowly add in the wet ingredients making sure to incorporate everything evenly.


  4. Grease muffin or bread pans and fill about half way with the batter, muffins are about 15-20 minute bake time and the bread is 45-60 minutes. Poke the center with a toothpick and if it comes out clean your baked goods are done!


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Let me know what you think!

I want to hear all about your experience or substitutions down below in the comments!

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Hi! Thank you for stopping by

After a long 9 months of morning sickness and a few hiccups with my daughter, I recently found out we have a severe gluten intolerance. Now at 25 I am learning how to eat and cook without gluten, I thought my days of bread and delicious desserts were a thing of the past. Fortunately I have found multiple recipes that are just as satisfying and yummy as my past recipes. I hope you enjoy them as much as I do. 

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