Traditional or Gluten-Free Zucchini Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 16
Ingredients
  • 1 1/2 cups flour (for gluten-free version, see NOTES following recipe)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup vegetable oil (walnut, grapeseed or other)
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1 medium zucchini (about 6-inch or 5 ounces), unpeeled, scrubbed and grated
  • 1 cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 350°F.
  2. Grease a 9-inch by 5-inch loaf pan.
  3. In a large bowl (electric mixer bowl for gluten-free version), stir together flour, baking soda, baking powder, salt and cinnamon.
  4. In a medium bowl, beat together eggs, oil, sugar and vanilla.
  5. Add wet ingredients to dry ingredients and stir to combine. (For gluten-free version, beat at medium speed or vigorously by hand 2 to 3 minutes to activate xanthan gum.) Add zucchini and nuts and stir just until combined.
  6. Scrape batter into loaf pan and bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean and dry. Allow to rest at least 30 minutes before removing from pan and slicing. This bread freezes well.
Note
If using a gluten-free flour blend that does not contain xanthan gum, add 1 teaspoon xanthan gum to dry ingredients.
Nutrition Information
Serving size: 1 slice. Calories: 210; Fat: 12g; Saturated fat: 2g; Unsaturated fat: 0g; Carbohydrates: 23g; Sugar: 13g; Fiber: 1g; Protein: 3g; Cholesterol: 23mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/08/23/zucchini-bread-recipe-gluten-free-or-traditional/