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Gluten-Free Zucchini Bread

Author: tessa

Ingredients

  • 2 cups grated fresh zucchini
  • 1 cup applesauce unsweetened
  • 1 cup sugar I like to use a mix of brown & white
  • ½ cup light olive oil or any light tasting oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar or lemon juice this reacts with the soda for rise
  • ¾ cup brown rice flour
  • ¾ cup gluten free oat flour you can make your own by whirring rolled oats in a blender or coffee grinder
  • ½ cup tapioca flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon guar gum
  • ½ cup chocolate chips optional, but everything is better with chocolate!

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine the zucchini, applesauce, sugar, oil, and vanilla. Mix well.
  • With the mixer running, sprinkle in the dry ingredients over the top,
  • Stir in chocolate chips.
  • Pour batter into greased mini loaves or regular loaf pan. (I used 4 mini loaves).
  • Bake for 30 minutes (for mini loaves), and 50 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of zucchini will vary).
  • Cool for 10 minutes and invert on a cooling rack to cool the rest of the way.

Notes

Use 2 cups wheat flour in place of the rice, oat, and tapioca flours and omit the guar gum. (Wheat flour is not gluten free.)Use 2 eggs in place of the applesauce and omit the apple cider vinegar.