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Gluten-Free Zucchini Bread

  • Author: Michael Henry
  • Total Time: 0 hours
  • Yield: 24

Description

This gluten free recipe for zucchini bread is perfectly moist, warmly spiced, and topped with crunchy turbinado sugar. Made with fresh zucchini, pecans, and clean ingredients, it’s a sweet treat the whole family will love.

Ingredients

Units Scale
  • 3 1/2 cups Bob's Red Mill 1 to 1 baking flour
  • 1 cup unsalted butter plus enough to grease your pans
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup organic granulated sugar
  • 1 cup organic brown sugar
  • 3 large eggs, plus one yolk
  • 1 tablespoon vanilla extract or paste
  • 1/2 cup avocado oil
  • 3 medium zucchini (about 4 cups)
  • 1/4 cup organic turbinado sugar
  • 1 cup unsalted pecans

Instructions

  1. Gather all the ingredients and preheat the oven to 350°F. Lightly grease and flour two 8×4 pans.
  2. Rinse the zucchini and pat it dry, then grate it into a bowl using a box grater. Squeeze out any extra water and set aside.
  3. Melt the butter in a small saucepan over medium heat until it begins to slightly brown and smell nutty, approximately 5 minutes. Then, set it aside.
  4. As the butter is browning, sift together the flour, baking powder, baking soda, and salt in a separate large bowl.
  5. Mix the eggs, one yolk, one cup granulated sugar, one cup brown sugar, oil, cinnamon, nutmeg, and vanilla in a separate large bowl with a whisk until well combined.
  6. Roughly chop the pecans, then add them to the egg mixture along with the zucchini and brown butter. Mix the ingredients evenly. Next, add the mixture to the dry ingredients and stir until well blended.
  7. Divide the mixture evenly between the two 8×4 pans, then top with turbinado sugar.
  8. Bake for approximately 50-60 minutes, rotating the pan halfway through to ensure even baking. If your turbinado sugar topping has melted, add more at this time.
  9. Allow to cool on a rack for 20 minutes after baking. Run a knife around the edges, if necessary, and turn the cake over onto a wire rack to cool completely.
  10. Enjoy!
  • Prep Time: 15
  • Cook Time: 50-60
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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Find it online: https://thegoodportions.com/gluten-free-zucchini-bread/