Gluten Free Zucchini Bread

Gluten-Free Zucchini Bread Recipe Introduction Welcome to our delightful culinary creation: Gluten-Free Zucchini Bread. This recipe brings together the wholesome goodness of zucchini with a medley of flavors for a truly comforting treat that everyone can enjoy. Zucchini, a versatile summer squash, adds moisture and a subtle sweetness, making our bread delectably moist. Perfect as a breakfast option or a delicious snack, this gluten-free version ensures that those with gluten sensitivities can also relish its taste without compromise. Kitchen Equipment Required Box Grater or Food Processor Large Mixing Bowl Medium Mixing Bowl Measuring Cups and Spoons Whisk Spatula 9×5 inch (23×13 cm) Loaf Pan Parchment Paper or Cooking Spray Oven Cooking Time Total estimated time: 1 hour 15 minutes Gluten-Free Zucchini Bread Recipe Ingredients 300g (2 cups) grated zucchini 125ml (1/2 cup) vegetable oil 200g (1 cup) granulated sugar 100g (1/2 cup) brown sugar 2 large eggs 5ml (1 tsp) vanilla extract 240g (2 cups) gluten-free all-purpose flour 5g (1 tsp) baking soda 5g (1 tsp) baking powder 2g (1/2 tsp) salt 3g (1 tsp) ground cinnamon 1g (1/4 tsp) ground nutmeg 60g (1/2 cup) chopped walnuts (optional) Instructions Step 1: Prepare the Zucchini Preheat your oven to 175°C (350°F). Begin by grating the zucchini using a box grater or a food processor fitted with a grating blade. Measure out 300g (2 cups) and set aside. If the zucchini is too watery, gently squeeze out some excess moisture with a clean kitchen towel. Step 2: Mix Wet Ingredients In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk these ingredients together until well combined, resulting in a smooth and creamy mixture. Step 3: Integrate the Zucchini Fold the grated zucchini into the wet ingredients using a spatula. The zucchini will not only add moisture but also contribute gentle sweetness to your bread. Step 4: Combine Dry Ingredients In a separate medium mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisking helps distribute the leavening agents and spices evenly throughout the flour. Step 5: Create the Batter Gradually add the dry ingredients to the zucchini mixture, stirring until just combined. Overmixing can result in a dense bread. If using, gently fold in the chopped walnuts for added texture and flavor. Step 6: Bake the Bread Line a 9×5 inch (23×13 cm) loaf pan with parchment paper or lightly coat it with cooking spray. Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Step 7: Cool and Serve Once baked, remove the loaf from the oven and let it cool in the pan for around 10 minutes. Then transfer it to a wire rack to cool completely. Slice, serve, and indulge in every bite of this delightful bread. Conclusion Enjoy the rewarding experience of baking and savoring this delightful Gluten-Free Zucchini Bread, where each bite melds the earthy notes of zucchini with the aromatic sparks of cinnamon and nutmeg. Tailor the recipe to your taste by adding in your favorite nuts or spices. Perfect for everyone, it’s a wholesome treat that promises warmth and comfort at any time of the day. Happy baking!

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