1 / 1
Swipe left or right
More recipes
More recipes
Scroll down
Full recipe details
Full recipe details
Tap
Toggle menu
Toggle menu
Tap anywhere to continue
Zucchini Nut Bread
This gluten-free zucchini nut bread is a tender, spiced loaf packed with fresh vegetables and crunchy nuts. A blend of rice flour and xanthan gum creates a perfect crumb that rivals any traditional wheat-based bake. Serve thick slices for a comforting weekend breakfast or an easy afternoon snack. Warm cinnamon and vanilla notes pair beautifully with the moisture from the shredded zucchini.
Ingredients
- 1 cup sugar
- 2 eggs
- ⅔ cup vegetable oil
- 1 teaspoon gluten-free vanilla
- 1¼ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped nuts
Instructions
- 1Preheat the oven to 350°F. Coat only the bottom of a 9x5-inch loaf pan with a light layer of shortening.
- 2Combine the sugar and eggs in a large mixing bowl. Use an electric mixer on medium speed to beat them until fully incorporated, then pour in the vegetable oil and vanilla, mixing until the batter is completely smooth.
- 3Whisk the gluten-free flour blend, baking powder, cinnamon, xanthan gum, baking soda, and salt together in a separate medium bowl. Turn the mixer to low speed and slowly add this dry mixture into the wet ingredients until just combined.
- 4Fold the shredded zucchini and chopped nuts into the batter by hand. Transfer the finished batter into the prepared loaf pan.
- 5Bake for 1 hour to 1 hour and 10 minutes. Test the center with a toothpick to ensure it comes out clean. Let the bread rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely for about 2 hours.