Gluten-Free Zucchini Bread

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

📝 Ingredients

• 3 large eggs, room temperature
• 1/3 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil (or oil of choice)
• 1 teaspoon gluten-free vanilla extract
• 2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
• Optional: 1 cup gluten-free, dairy-free chocolate chips

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F; lightly grease four...: Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
2. 2In a large mixing bowl, beat the eggs,...: In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
3. 3Add the flour, salt, baking soda, baking powder,...: Add the flour, salt, baking soda, baking powder, and mix until well combined.
4. 4Stir in the zucchini and chocolate chips (optional).
5. 5Pour the batter into the prepared mini loaf...: Pour the batter into the prepared mini loaf pans, or larger loaf pan.
6. 6For mini loafs, bake for 30-35 minutes or...: For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
7. 7Remove the bread from the oven, and let...: Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
8. 8Once cooled, slice and serve.
9. 9Store leftovers in an airtight container at room...: Store leftovers in an airtight container at room temperature for up to 4 days.