Gluten-Free Zucchini Bread
A moist and flavorful gluten-free zucchini bread perfect for breakfast or snacks. Easy to make with wholesome ingredients and chocolate chips or nuts.
Ingredients
Dry 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
Wet Ingredients
- 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
Main Mix-ins
- 1-1/2 cups shredded zucchini
- 3/4 cup semisweet chocolate chips or chopped hazelnuts
Instructions
- Preheat oven to 350ºF (175ºC). Grease a 9x5 loaf pan.
- Mix dry ingredients in a large bowl. Whisk wet ingredients separately until smooth.
- Combine wet and dry, then fold in zucchini and chocolate chips or nuts.
- Pour batter into the pan, smooth the top, and bake for 55-60 minutes. Cool before slicing.
Notes
Ensure zucchini is well-distributed for moistness. Cool completely before slicing for best results.