This Easy Gluten-Free Zucchini Bread is a delightful treat that’s moist, flavorful, and simple to make. Perfect for breakfast or as a snack!

Scale

1 ½ cups gluten-free all-purpose flour (with xanthan gum)

1 cup grated zucchini (lightly squeezed)

2 large eggs

¾ cup brown sugar

½ cup neutral oil (such as canola or avocado oil)

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk together the eggs, brown sugar, oil, and vanilla extract until well mixed.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Make sure to squeeze out excess moisture from the zucchini for better texture. This bread can be enjoyed warm or at room temperature.

Keywords: Easy Gluten-Free Zucchini Bread, gluten-free recipes, zucchini bread, easy baking, healthy snacks