Gluten Free Zucchini Apple Bread
This Gluten Free Zucchini Apple Bread is easy comes together in minutes. Have this tender, moist quick bread as a snack, dessert or breakfast.
Servings: 12 Slices
Cost: 5.00
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 9x5 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.