Are you ready to transform an ordinary vegetable into a decadent, mouth-watering treat that will have everyone begging for seconds? This Simply Perfect Zucchini Bread is not just a recipe—it's a culinary adventure that turns humble zucchini into a spectacular gluten-free delight that's incredibly moist, wonderfully spiced, and guaranteed to become your new favorite quick bread. Whether you're looking to sneak more vegetables into your diet or simply craving a delicious homemade treat, this recipe is about to become your kitchen's star performer!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten free flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup grated zucchini
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 1/2 cups of gluten-free flour, 1 cup of sugar, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Whisk the dry ingredients together until they are well blended and free of lumps.
- In a separate bowl, crack 2 large eggs and beat them lightly with a fork or whisk. Add 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract to the eggs, and mix until combined.
- Grate 1 cup of fresh zucchini using a box grater or food processor. If the zucchini is particularly watery, you may want to squeeze it gently in a clean kitchen towel to remove excess moisture before adding it to the mixture.
- Add the grated zucchini to the wet ingredients and stir until well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the zucchini bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice the zucchini bread once it has cooled to your desired temperature. Enjoy it plain, or spread with butter, cream cheese, or your favorite nut butter!
Tips
- Moisture Management: The key to amazing zucchini bread is controlling moisture. If your zucchini is very wet, gently squeeze out excess liquid using a clean kitchen towel to prevent a soggy loaf.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense bread.
- Check for Doneness: Use the toothpick test—insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, your bread is perfectly baked.
- Cooling is Crucial: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. This prevents the bottom from becoming soggy and helps the bread set.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for 3-4 days or can be frozen for up to 3 months.
- Customize Your Bread: Feel free to add nuts, chocolate chips, or dried fruit to make this recipe your own unique creation!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
