Zucchini Bread - Gluten-Free & Dairy-Free

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This 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 🙂
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Desserts, Lunch, Snacks, Sweet Breads
Servings 2 8" x 4" Loaves

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!
Keyword dairy-free, Desserts, gluten-free, sweet breads, sweets, Treats, zucchini