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Light Gluten-Free Zucchini Bread

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A light and fluffy gluten-free zucchini bread recipe that’s easy to make and perfect for breakfast or a snack. This bread balances wholesome ingredients with a tender crumb and subtle sweetness.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 180g), squeezed lightly to remove excess moisture
  • 2 cups gluten-free all-purpose flour blend (240g)
  • ½ cup almond flour (50g) – can swap with oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ⅓ cup maple syrup or honey (80ml)
  • ½ cup unsweetened applesauce (120ml)
  • ¼ cup olive oil or melted coconut oil (60ml)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans (optional, 60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with oil or line it with parchment paper.
  2. Grate the zucchini using a fine grater or food processor. Place grated zucchini in a clean kitchen towel and gently squeeze out some moisture but do not dry completely.
  3. In a large bowl, whisk together gluten-free all-purpose flour blend, almond flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  4. In a medium bowl, whisk eggs, maple syrup, unsweetened applesauce, olive or coconut oil, apple cider vinegar, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the grated zucchini and optional chopped nuts. Avoid overmixing.
  6. Pour the batter into the prepared loaf pan, spread evenly, and smooth the top. Tap the pan lightly on the counter to settle the batter and remove air bubbles.
  7. Bake for 50 to 60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  8. Remove from oven and let cool in the pan for 15 minutes. Transfer to a cooling rack and cool completely before slicing.

Notes

Do not overmix the batter to keep the bread fluffy. Squeeze out some moisture from the zucchini but keep it juicy. Use room temperature eggs for better rise. Apple cider vinegar reacts with baking soda to lighten the texture. Toast nuts before adding for extra flavor and crunch. Let bread cool completely before slicing to prevent crumbling. Vegan adaptation: replace eggs with flax eggs and honey with maple syrup.

Nutrition

Keywords: gluten-free, zucchini bread, healthy baking, dairy-free, vegan option, easy recipe, fluffy texture, snack, breakfast

Find it online: https://cheerycrisp.com/light-gluten-free-zucchini-bread-recipe-easy-5-step-fluffy-texture-guide/