Gluten Free Zucchini Bread

Gluten Free Zucchini Bread

This recipe makes 2 small loaves or 1 larger loaf  8 x 4-inch loaf pan.  This can also be made in a well-sprayed muffin pan. 

To avoid soggy loaves squeeze out excess liquid from grated zucchini. I usually put my grated zucchini in a collider and let it start to drain, while I'm mixing the other ingredients. You can press

down with your hands when ready to use.  Mix dry and wet ingredients separately.  Add zucchini to dry ingredients.  

  • Spray or butter pans
  • 1 lb zucchini ( about 2 medium)
  • 3 cups of Bella Lucia All-Purpose Gluten-Free flour (sifted) 
  • 2 t. baking powder
  • 2 t. lemon zest (optional) 
  • 1/4 t. ground nutmeg
  • 1 t. salt
  • 2 large eggs
  • 1 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/2 cup packed brown sugar
  • 3/4 c. non-gmo canola oil
  • 2 t. vanilla
  • Bake at 350 for 40-45 minutes or until toothpick comes out clean
  • (Image credit: Joe Lingeman | Kitchn)
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