1 / 1
Gluten-Free Zucchini-Apple Bread
Warm cinnamon and nutmeg fill your kitchen as this tender gluten-free loaf bakes. Shredded zucchini brings incredible moisture to the crumb, while fresh apple adds a natural, subtle sweetness. Relying on a pre-made gluten-free baking mix keeps the batter incredibly simple to pull together. You'll love having a thick slice of this quick bread ready for busy mornings or a quiet afternoon coffee break.
Equipment
- Oven
Ingredients
- 2 cups Bisquick Gluten Free mix
- 1 cup shredded zucchini (about 1 medium)
- 1 small unpeeled apple, shredded (½ cup)
- ¾ cup sugar
- ⅓ cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon gluten-free vanilla
- ½ teaspoon ground nutmeg
- 3 eggs
Instructions
- 1Preheat the oven to 350°F. Grease only the bottom of a 9x5-inch loaf pan with shortening or cooking spray. Leaving the sides ungreased helps the bread cling and rise higher.
- 2Combine the gluten-free baking mix, shredded zucchini, shredded apple, sugar, vegetable oil, cinnamon, vanilla, nutmeg, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds to bring the batter together, scraping down the sides as needed. Increase the speed to medium and beat for 1 more minute until smooth. Pour the batter into the prepared loaf pan.
- 3Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes so it sets slightly before moving. Turn the loaf out onto a wire rack to cool completely.
Notes
- Cooling: Let the loaf cool completely for about 2 hours before slicing so it doesn't crumble.
- Storage: Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days.
- Prep: You don't need to peel the apple before shredding. The skin softens during baking and saves you a step.