Gluten-Free Zucchini Bread Recipe
Are you ready for zucchini season? This delicious, gluten-free zucchini bread is made with bananas so it isn’t dry like some gluten-free bread can be.
Ingredients
Scale
- 3 cups gluten free flour
- 1 tsp. guar or xanthan gum (omit if your flour mix already contains gum)
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 cup brown sugar
- 2 ½ cups zucchini
- 3 eggs
- 1 banana
- ½ cup oil (I use light olive oil)
- 2 tsp. vanilla
Instructions
- Preheat oven to 325º
- In a large bowl, mix together flour, xanthan gum, salt, baking soda, cinnamon, and brown sugar. Set aside.
- Mash banana (blend in a food processor if you have one
- Beat in eggs, oil, and vanilla. (Pulse to combine if using the food processor)
- Shred zucchini and add to banana/egg/oil mixture.
- Pour wet ingredients over dry ingredients and mix until everything is combined. Use a rubber spatula to scrape flour up from the bottom and mix it in.
- Divide batter between two greased loaf pans.
- Place the loaf pans in the center of the preheated oven, and bake, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
- Remove from oven and allow to cool for ten minutes.
- Loosen edges with a butter knife, and turn onto wire cooling grid to finish cooling.
- Ideally, you would let it cool completely before serving, but if you’re like me, hot bread and butter is just too tempting, so enjoy!