Summer means there is always extra zucchini. Fall means apples are easy to come by. Make Gluten Free Zucchini Apple Bread and take advantage of those fresh ingredients. This quick bread is moist, tender, and delicious.
Gluten Free Zucchini Apple Bread
Zucchini Bread always takes center stage in the summer when gardens are full of it. Home gardeners are always giving it away and it’s on sale at all the grocery stores. Why should it be the only star?
Mix it up and add an apple to the batter. The shredded apple provides natural sweetness. It also provides some extra fiber because this recipe uses the apple peel as well!
Gluten Free Zucchini Apple Bread Recipe Tips
Gluten Free Flour Blend – I used King Arthur Measure for Measure Gluten Free Flour. Gluten Free Flour blends are all different and recipe results can vary.
Xanthan Gum – If your flour blend does not have xanthan Gum, start with ½ teaspoon in the recipe and adjust as needed.
Dry The Zucchini – Zucchini has a lot of water so squeeze any excess water out and blot it dry with a paper towel.
The Apple – Use your favorite apple variety and leave the skin on! It cooks nicely into the bread and you don’t even notice it’s there.
Use Room Temperature Ingredients – Room temperature ingredients create better baking results. Let the eggs and any other cold ingredients sit out of the fridge for a bit before making the recipe.
How to Store the Zucchini Apple Bread – The bread stays moist for almost a week after baking. Store the bread at room temperature in an airtight container or tightly wrapped in plastic wrap.
This Summer when zucchini is at its freshest, or in the fall when apples are plentiful, make this quick bread and see how tasty it is.
Find more recipes and tips on YouTube and Pinterest.
More Gluten Free Desserts
Copycat Gluten Free Starbucks Lemon Loaf – This gluten free copycat recipe has a bright flavor with a sweet and tart icing that’s delicious. It’s even better than the coffee shop version!
Gluten Free Bakers One Bowl Brownies – These brownies are fudgy, chewy, and delicious! It’s an easy recipe to cure that chocolate fix.
Gluten Free Oatmeal Carmelitas – These are also called Oatmeal Caramel Cookie Bars. They have a buttery crust, crumb topping, and a layer of gooey caramel, chocolate and nuts. It’s a must have recipe.
Gluten Free Heavenly Oreo Dessert – This is a no bake dessert perfect for gatherings and pot lucks. It’s Easy, Quick, Creamy, and Delicious.
Gluten Free Apple Cake – Make this with a gluten free cake mix and pie filling for an amazingly easy cake that’s moist and full of fall flavor.
Gluten Free Zucchini Apple Bread
Ingredients
- 1 Medium Zucchini, Grated and Squeezed Dry (about 1 cup)
- 1 Medium Apple, Unpeeled and Grated (about 1 cup)
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar, Packed
- ½ Cup Applesauce
- ⅓ Cup Vegetable Oil
- 3 Large Eggs
- 2 Cups Cup Gluten Free Flour (I used King Arthur Measure for Measure Gluten Free Flour see notes for adding xanthan gum)
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Salt
Instructions
- Grease a 9×5 inch loaf pan with shortening or cooking spray and flour lightly with gluten free flour.
- Grate the zucchini and apple. Squeeze the zucchini to remove any excess liquid. Set aside.
- In a large bowl, whisk together the sugar, brown sugar apple sauce, vegetable oil, and eggs until well combined.
- Stir in the gluten free flour, baking powder, cinnamon, nutmeg, and salt and stir until combined.
- Fold in the grated zucchini and apple.
- Pour the batter into prepared pan.
- Preheat oven to 350ºF.
- Bake for about 60 to 65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Place the cake on a wired rack and allow to cool in pan for 10 minutes before turning out onto the wire rack to cool completely.
Video
Notes
- Gluten Free Flour Blend – I used King Arthur Measure for Measure Gluten Free Flour. Gluten Free Flour blends are all different and recipe results can vary.
- Xanthan Gum – If your flour blend does not have xanthan Gum, start with ½ teaspoon in the recipe and adjust as needed.
- Dry The Zucchini – Zucchini has a lot of water so squeeze any excess water out and blot it dry with a paper towel.
- The Apple – Use your favorite apple variety and leave the skin on! It cooks nicely into the bread and you don’t even notice it’s there.
- Use Room Temperature Ingredients – Room temperature ingredients create better baking results. Let the eggs and any other cold ingredients sit out of the fridge for a bit before making the recipe.
- How to Store the Zucchini Apple Bread – The bread stays moist for almost a week after baking. Store the bread at room temperature in an airtight container or tightly wrapped in plastic wrap.
