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Gluten-Free Zucchini Bread
Baked goods

Gluten-Free Zucchini Bread

Use up summer zucchini in this moist, spiced quick bread that makes a delicious kid-friendly breakfast or snack.

Serves 14
Ready in 70 mins
Prep time 20 mins
Cooking time 50 mins
488 calories per serving

Ingredients

> Baking spray
> 3- 4 medium zucchini
> 4 cups gluten-free flour blend (includes xanham or guar gum)
> 2 tsp baking powder
> 2 tsp baking soda
> 2 tsp kosher salt
> 2 tsp ground cinnamon
> 1/2 tsp ground ginger
> 2 cups packed light brown sugar
> 2/3 cup vegetable oil
> 1/2 cup applesauce
> 4 large eggs
> 2 tsp vanilla extract

Steps

1
Spray two 8½x4½-inch loaf pans with the baking spray. Preheat oven to 375°F. Halve the zucchini lengthwise. With a small spoon, scrape out the seeds. Coarsely grate remaining zucchini to get 3 cups.
2
In a large bowl, whisk the flour blend, baking powder, baking soda, salt, cinnamon, and ginger to combine. In another large bowl, whisk the sugar, oil, applesauce, eggs, and vanilla until smooth.
3
Add flour mixture to wet ingredients in 3 batches, mixing in between until well combined. Fold in zucchini. Divide between prepared loaf pans, smoothing tops. Bake 40–50 min., until a toothpick inserted in centers comes out clean, tenting with foil if the zucchini bread browns too much on the top.

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