Zucchini plants are like tomato plants in our summer garden. I always plant way too many. I always worry so much about losing one or two plants during the season that I always plant more than I should, just in case. Then when summer rolls around, all my zucchini plants thrive and I have zucchini squash everywhere. The great news about having lots and lots of zucchini is that zucchini bread is so easy to make and freezes beautifully, so you can make extra and freeze it all for later.
This recipe is a quick and easy recipe. Cinnamon and lemon zest give it an amazing flavor. It is delicious anytime of day, plain or with butter or cream cheese.
It is important to be make sure to wring out your zucchini after shredding it. Zucchini is ninety-five percent water by weight, making it one of the most hydrating vegetables, that you can eat. If you do not wring out the excess moisture, your loaves will not bake properly.
If you don’t plant a garden or have friends begging you to take their extra zucchinis, your local farmer’s markets is a great place to find fresh, delicious zucchini.
For more delicious, gluten free recipes, visit our recipe page.
| Cook Time | 40-55 minutes |
| Servings |
loaves
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- 3 cups all purpose gluten free flour mix with xanthan gum see note*
- 1 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- lemon zest of one fresh lemon
- 3 eggs large, room temperature
- 2 tsp vanilla extract
- 1 cup sunflower oil may substitute any neutral flavor oil
- 2 tbsp lemon juice or juice of one fresh lemon
- 2 cups zucchini grated with moisture wrung out *see notes
- 1 tbsp cinnamon sugar optional, if desired for topping
Ingredients
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- Preheat oven to 350 degrees. Spray bottom of two 8x4 or 9x5 loaf pans with cooking spray. With a long thin piece of parchment paper, leaving the ends long, line the sides and bottom of each pan.
- Mix all dry ingredients and lemon zest together in a large bowl. Whisk until well combined. Set aside.
- In stand mixer or a large bowl, blend eggs, vanilla, oil and lemon juice. Mix on medium until just incorporated.
- Add flour mix to egg mix. Mix on medium until well incorporated and smooth.
- With mixer on low, slowly add the grated zucchini.
- Pour batter into prepared loaf pans and smooth out evenly. If desired, sprinkle top with 1 tablespoon of cinnamon sugar.
- Bake in a preheated 325 degree oven for 40-55 minutes until the edges just begin to pull away, the top begins to turn golden brown and a tester inserted into the middle of the cake comes out clean.
- Place pans on cooling rack for 30 minutes. Using the parchment paper, remove from pan and place bread on rack until it is completely cool.
*If your gluten free gluten free flour mix does not contain xanthan gum, add 3 teaspoons xanthan gum to your flour mix.
To wring zucchini dry: Grate zucchini and place on a towel. Gather and twist towel and wring moisture out of zucchini. If needed, place zucchini in a second towel and wring a second time.
This Zucchini Bread recipe is gluten free, dairy free and vegetarian.
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