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Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

The Kind of Recipe You Don’t Expect to Love… but You Do
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method

Ingredients
  

Dry(ish) things
  • Gluten free flour blend — about 1 ½ cups.
  • A little baking powder ½ tsp.
  • A bit of baking soda ½ tsp.
  • Cinnamon — 1 tsp or more if you’re feeling cozy.
  • Salt — just a pinch… okay fine ½ tsp.
  • Nutmeg — optional but magical.
Wet-ish things
  • 2 eggs.
  • Oil — half cup.
  • Brown sugar — ¾ cup though you can go less.
  • Vanilla — the fun part.
  • And of course… the star… grated zucchini. About 1½ cups lightly pressed so it’s not dripping everywhere.
Things you can throw in if you feel like it
  • Walnuts chocolate chips, raisins (people fight about this), shredded coconut, orange zest… whatever sounds right at the moment.
  • Sometimes I toss in chocolate chips and pretend it’s a healthy dessert. No shame here.

Equipment

  • A bowl. Maybe two bowls.
  • A whisk — or a fork, if your whisk is lost (mine disappears all the time).
  • A loaf pan. Size? Somewhere around the usual. 8×4 or 9×5.
  • Grater… the normal one. Not the tiny one used for nutmeg.
  • Measuring cups, unless you feel rebellious.
  • Oven. Obviously.

Method
 

Step 1. Start with the oven
  1. Turn it on.
  2. 175°C or 350°F.
  3. If your oven heats like mine — meaning slightly crooked and moody — just trust your instincts later.
Step 2. Zucchini prep
  1. Grab the zucchini.
  2. Grate it.
  3. Don’t panic when it looks too wet — it always looks too wet.
  4. Just squeeze it a bit.
  5. Not like squeezing the life out of it, just press lightly.
  6. Some moisture is your friend.
Step 3. Dry bowl business
  1. Throw in the flour… cinnamon… salt… baking something (both powder and soda)… nutmeg if you remembered.
  2. Whisk or stir.
  3. It doesn’t need to be elegant.
Step 4. Wet bowl chaos
  1. Crack the eggs in another bowl.
  2. Add the sugar.
  3. Oil. Vanilla.
  4. Mix until it doesn't look separated anymore.
  5. If you see tiny sugar lumps — don’t panic, they melt.
Step 5. Combine everything
  1. Add zucchini into the wet mixture first.
  2. Looks weird for a second, but trust me — it all blends.
  3. Then dump the dry stuff in.
  4. Stir until it’s just mixed.
  5. No overthinking. No beating.
  6. Gluten free flour turns gummy if you bully it too much.
  7. If you want mix-ins, now’s the time.
  8. Or ignore this part — there’s no baking police.
Step 6.Into the pan
  1. Grease or line the pan.
  2. Pour the batter in.
  3. It should look thick-ish, but spreadable.
  4. Smooth the top if you want neatness… I usually don’t bother.
Step 7. Bake
  1. Slide it in.
  2. Set a timer for 45 minutes, but don’t trust it blindly.
  3. Every oven has its own personality.
  4. Sometimes mine finishes at 50 minutes, sometimes 55.
  5. When the top looks golden and a toothpick comes out with crumbs — not batter — it’s ready.
Step 8.The hardest part: cooling
  1. Let it sit for 15–20 minutes.
  2. If you slice too early, it kind of falls apart.
  3. Been impatient… regretted it… don’t recommend it.