Zucchini Bread - Gluten-Free & Dairy-Free
Jump to RecipeThis moist, delicious Gluten-Free, Dairy-Free Zucchini Bread is packed full of nutrients and spices! I always make a double batch (this recipe is for 2 loaves), because it disappears very quickly in our house ;) I attempted to make a Vegan version (substituting applesauce for the eggs) for my daughter, but it turned out like a VERY wet brick...I will continue trying different Vegan versions until I succeed! In the meantime, let me know what you think of this GF, DF version :)
Ingredients
- 3 Cups Zucchini, shredded water squeezed out
- 4 Cups Better Batter All Purpose Gluten Free Flour Mix You can use other cup-for-cup GF flours, but end results may vary
- 1 Cup Granulated Sugar
- 2-3 Tbsp Granulated Sugar for sprinkling in both pans
- ¼ Cup Light Brown Sugar Firmly Packed
- 5 tsp Baking Powder, GF
- 1 ½ tsp Ground Cinnamon
- ½ tsp Salt
- ¼ tsp Nutmeg
- 1 Tbsp Lemon Zest
- 1 ½ Cups Plain Rice Milk or any other non-dairy unflavored milk (if you're not DF, you can use Skim, 1%, 2% or Whole Milk)
- ¼ Cup + 2 Tbsp Vegetable Oil I use Canola
- 2 tsp Vanilla Extract
- 2 Large Eggs lightly beaten
- Non-Stick Cooking Spray
- ½ Cup Pecans or Walnuts, chopped optional
Instructions
- Preheat oven to 350 degrees.
- Gather the ingredients.
- Spray two 8" x 4" loaf pans with the non-stick cooking spray. Sprinkle all sides and bottom of each pan with about 1 Tbsp Granulated Sugar. Set aside.
The Flour Mixture:
- In a large bowl, combine the GF Flour, 1 Cup Granulated Sugar, Light Brown Sugar, Baking Powder, Spices and Lemon Zest. Mix thoroughly and form a well in the center. Set aside.
The Zucchini Mixture:
- Using a food processor or handheld grater, shred the Zucchini and place on paper towels in a large bowl to absorb the water.
- In another large bowl, mix the milk, oil, vanilla and eggs until well combined. Add the shredded zucchini and mix well.
Making the Batter:
- Add the Zucchini Mixture to the center of the Flour Mixture.
- Mix well using a fork to start with to help break up the Zucchini. Then switch to a large spoon to ensure that you get all of the ingredients off of the bottom. (Note: if you're adding nuts, do so at this step).
Baking the Bread:
- Divide the batter between the two prepared loaf pans. If desired, you may sprinkle the tops with additional granulated sugar.
- Bake on the center rack for 50-60 minutes or until toothpick comes out clean.
- Cool in their pans for about 10 minutes.
- Transfer loaves to wire cooling rack and let cool completely before slicing.
- Enjoy!
