Gluten free zucchini bread is moist, sweet and delicious, with an added kick. We love having zucchini bread on hand for an afternoon snack, or even as a breakfast on-the-go. It's a great use of your zucchini if you're not sure how to use them. Plus, it's fun to make as a family. Have your kids safely make the shredded zucchini and then help them mix up the rest of the ingredients.
This zucchini bread recipe originally called for 3 cups of sugar. We agreed with many of our customer comments that three cups seems like a lot of sweetness! In this revised recipe, the sugar has been cut down to 1 cup and we've added some xanthan gum to ensure a stable structure for easy slicing and serving. We also recommend toasting the walnuts before adding them to the batter for a nice nutty flavor, but that is an optional step. We would also not fault you for swapping/adding some chocolate chips to the mix.
Whether you want to bake zucchini bread in a loaf pan or muffin tin, make sure you keep an eye on your bread while it's in the oven so you don't overcook it. After a few ingredient tweaks and restructuring the steps for more ease, this recipe yields two 8 x 4-inch loaves, or 4-6 mini loaves for gifting, of lovely sweet and spiced zucchini bread.
