November 25, 2023
Gluten Free Zucchini Bread
Prep time:
20 min
Cook time:
60 - 70 min
Total time:
90 min
Gluten Free Zucchini Bread
Savor the deliciousness of our Gluten Free Banana Zucchini Bread, a delightful treat made effortlessly with Hand + Heart Gluten Free All Purpose Flour. This recipe is a clever way to sneak in those nutritious vegetables, using fresh zucchini to create a moist and flavorful bread that’s perfect for utilizing your summer harvest.
Imagine a blend of ripe bananas and garden-fresh zucchini, coming together in a batter that’s both tender and satisfying. The convenience of using a blender not only simplifies the process but also makes cleanup a breeze, ensuring that this recipe is as easy as it is delicious.
This Banana Zucchini Bread is not just a delightful treat but a smart and tasty way to incorporate more veggies into your diet. Each slice is a harmonious balance of the sweet richness from bananas and the subtle freshness from zucchini.
To elevate the experience, consider topping it with a dollop of cream cheese for an added layer of indulgence. Whether you’re a seasoned baker or just starting your gluten-free journey, this recipe is a winner for its simplicity, flavor, and the joy of a healthier treat. Get ready to enjoy a slice of Gluten-Free Banana Zucchini Bread that’s not only delicious but a celebration of the bounties of summer!
Gluten Free Zucchini Bread
Prep time:
20 min
Cook time:
60 - 70 min
Total time:
90 min
Yield:
1 loaf
Author:
made by hand, from the heart
Ingredients
- 1 3/4 cup Hand + Heart Gluten Free All Purpose Flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2/3 cup avocado or canola oil
- 2 teaspoons vanilla extract
- 2 large bananas (about 1 cup)
- 1 cup shredded zucchini packed (about 1 medium)
Instructions
- Preheat oven to 350ºF.
- Spray a 9×5 inch loaf pan with oil and set aside.
- Shred the zucchini using a cheese grater. Squeeze out excess liquid. Set aside.
- Whisk the gluten free flour, baking soda, salt and cinnamon together in a large bowl until thoroughly combined. Set aside.
- Using a blender, add both sugars, eggs, oil, vanilla extract and bananas in the blender container and blend until smooth.
- Add the blended banana mixture into the dry ingredients and mix until well combined. Fold in shredded zucchini until well distributed. Transfer batter into the prepared loaf pan and smooth top.
- Bake for 60 – 70 minutes until a wooden stick inserted in the center comes out clean. Tent loaf midway to prevent from browning too fast.
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