Gluten-Free Zucchini Bread Recipe
Our Gluten-Free Zucchini Bread Recipe is amazing! Excess zucchini in the garden? Try this delicious solution to use it up.
Ingredients for Gluten-Free Zucchini Bread Recipe
1 cup sugar
2/3 cup vegetable oil
1 teaspoon gluten-free vanilla
1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped nuts
Heat oven to 350°F. Lightly grease bottom only of 9×5-inch loaf pan.
In large bowl, beat sugar and eggs with electric mixer on medium speed until well blended. Add oil and vanilla; beat until smooth.
In medium bowl, mix flour blend, baking powder, cinnamon, xanthan gum, baking soda and salt. Gradually beat into egg mixture on low speed until blended. Stir in zucchini and nuts. Pour batter into pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to cooling rack; cool completely, about 2 hours.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
It may be tempting to cut this loaf while it is warm, but cool it completely first and slice with a sharp knife for best results.
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