Moist Gluten Free Zucchini Muffins Recipe To Try

There’s nothing quite like the comfort of a freshly baked loaf of zucchini bread, especially when it’s gluten-free. This Moist Gluten Free Zucchini Bread is perfect for breakfast or a mid-afternoon snack. Let’s dive into this delicious recipe that is simple to make and absolutely satisfying!

Moist Gluten Free Zucchini Bread

Imagine a slice of warm zucchini bread, bursting with flavor and moisture. It’s the perfect blend of spices and healthy ingredients that brings a smile to your face with each bite.

Ingredients

To whip up this delightful loaf, you’ll need the following:

1 ½ cups grated zucchini (about 2 medium zucchinis)
1 cup almond flour
½ cup gluten-free all-purpose flour
½ cup granulated sugar or coconut sugar
2 large eggs
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup walnuts or pecans (optional)
½ cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large bowl, combine the almond flour, gluten-free flour, sugar, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract. Stir in the grated zucchini until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix!
If desired, fold in the nuts and chocolate chips for an extra treat.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Enjoy this deliciously moist gluten-free zucchini bread sliced and served plain, or with a bit of butter smeared on top. It’s a delightful way to enjoy a healthy treat!