Gluten Free Zucchini Bread
You won't believe this Zucchini Bread is gluten-free! It is every bit as moist and dense as your favorite zucchini bread made with flour.
Servings: 24 slices
Calories: 268kcal
Equipment
- 8x4 inch loaf pans (3)
Ingredients
- 4 cups gluten-free flour (32 ounce package)
- 2 tablespoons cinnamon
- 1 tablespoon baking soda
- 1 teaspoon salt
- 5 eggs
- 2 cups sugar
- 1 cup brown sugar packed
- 1 cup oil
- 3/4 cup applesauce (no sugar added)
- 1 tablespoon vanilla extract
- 1 large zucchini (or 2 small zucchini)
- 3 Granny Smith apples
Instructions
- Preheat oven to 350 degrees.
- Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside. Peel and shred zucchini to get 2 cups. Remove any seeds before shredding.
- Peel, core, and shred the Granny Smith apples to get 1 heaping cup. A little extra doesn't hurt. It's ok if the shredded apple darkens while making the recipe.
- In a large mixing bowl, beat eggs for 1 minute. Add oil, applesauce, sugar, brown sugar, and vanilla. Mix for another minute. Fold in shredded apples and zucchini.
- Pour this wet mixture into the large bowl with the dry ingredients. Stir by hand just until the ingredients are blended well. Do not over stir.
- Use cooking spray to lightly coat three 8x4 bread loaf pans. Divide the batter between the three bread loaf pans. The pans should be about 3/4 full.
- Bake for 55 minutes. This can vary by oven and altitude. To test for doneness, insert a toothpick in the center of a loaf. If it comes out clean, the bread is cooked through.
- Allow loaves to cool 10 minutes before removing from pans. Finish cooling on a wire rack.
Notes
7 small bread loaf pans (6x2 inch) can also be used for this recipe. Fill each pan about 3/4 full and bake for 40 minutes at 350 degrees.
Nutrition
Calories: 268kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 340mg | Potassium: 97mg | Fiber: 3g | Sugar: 30g | Vitamin A: 429IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg