Gluten-Free Zucchini Bread

Name: Gluten-Free Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 1 loaf (16 pieces)
Ingredients: 2-3/4 cups gluten-free oat flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 2 large eggs, room temperature; 1/2 cup sugar; 1/2 cup packed brown sugar; 1/2 cup coconut oil, melted; 1/4 cup plain full-fat Greek yogurt; 2 teaspoons vanilla extract; 1-1/2 cups shredded zucchini; 3/4 cup semisweet chocolate chips or chopped hazelnuts

Total Time Prep: 20 min. Bake: 55 min. + cooling

Yield 1 loaf (16 pieces)

Test Kitchen Approved

There's no tastier way to eat up zucchini than making a tasty quick bread! Everyone's gonna love our gluten-free zucchini bread recipe.

Ingredients

2-3/4 cups gluten-free oat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup coconut oil, melted
1/4 cup plain full-fat Greek yogurt
2 teaspoons vanilla extract
1-1/2 cups shredded zucchini
3/4 cup semisweet chocolate chips or chopped hazelnuts

Directions

Preheat oven to 350º. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, sugars, oil, yogurt and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in zucchini and chocolate chips.
Transfer to a greased 9x5-in. loaf pan; if desired, sprinkle with additional chocolate chips. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan 1 hour before removing to a wire rack to cool completely.

Nutrition Facts

1 piece: 228 calories, 12g fat (9g saturated fat), 24mg cholesterol, 158mg sodium, 30g carbohydrate (18g sugars, 2g fiber), 3g protein.