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The BEST Gluten-Free Zucchini Bread

5 from 1 vote
This is the BEST gluten-free zucchini bread. It's delectably moist with an addictingly crunchy exterior!
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Prep Time:15 mins
Cook Time:1 hr 20 mins
Total Time:1 hr 35 mins
Course: bread, Breakfast, brunch, snacky snack
Keyword: breakfast, gluten free, quick bread, zucchini bread
Servings: 12
Author: Gabi Fletcher

Ingredients

  • 1 cup vegetable oil I'm sure any other oil would work too!
  • 1¼ cup white sugar I have not tried any subs for this, but let me know if you do!
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2 ½ cup grated zucchini not drained! just fresh from the grater
  • 2 ¼ cup gluten-free flour blend any 1:1 ratio to AP flour
  • 1 ¼ tsp baking soda
  • 1 tsp baking powder
  • 3 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt

Instructions

  • Preheat your oven to 350° F. Grease a 1lb loaf pan and set aside.
  • First, grate your zucchini. In my experience, 2 ½ cups are about 2 medium-sized zucchinis. Do not drain the zucchini liquid, as some recipes call for. Do not pack the zucchini into the measuring cups. Lightly press the grated zucchini into the measuring cup to get the desired amount. Set aside.
  • Next, in a large mixing bowl, whisk the oil and sugar until light (about 30 seconds). Add the vanilla and eggs and whisk until you get a smooth, homogenous mixture.
  • Next, add the grated zucchini and mix until fully combined.
  • Measure the flour, baking powder, baking soda, cinnamon, ground ginger, and salt into the wet mixture. Gently fold the batter with a rubber spatula until thoroughly combined.
  • Pour the bread batter into the greased loaf and bake for about 1hr and 20 minutes*. I would start with 65 minutes, then play around with how the bread looks. 65-75 minutes will be about right. You want a toothpick to come out clean.
  • Finally, let the bread cool on a wire rack for as long as you can be patient for! The longer you wait, the more solidified your slices will be. I do encourage you to eat this bread warm, though, because it's absolutley divine!
  • After enjoying, cover with tin foil or any other wrap if you did not slice the whole loaf. It will keep on the counter for up to a week (and probably more)!

Notes

If your zucchini bread looks like it's darkening too quickly on the top, either reduce the oven to 325 F or cover gently with tin foil. This should stop the browning! Also, the cooking time completely depends on the flour blend you used AND the type of pan!