Gluten-free Olive Oil Zucchini Bread
This Gluten-Free Olive Oil Zucchini Bread is a fresh take on the classic zucchini bread. Made with olive oil, packed with zucchini, and flavored with a hint of cinnamon, it is light, not overly sweet, and fabulously moist, soft & fluffy. Super simple recipe comes together in 15 minutes, then bakes to perfection!
Servings: 1 zucchini bread
Equipment
- 1 9 inch loaf pan
Ingredients
- 1½ cups Gluten-Free Flour with xanthum gum we used GF Jules (affiliate link)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon up to 1/2 teaspoon if you want extra cinnamon flavor
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup granulated sugar
- ¼ cup olive oil or oil of choice
- 1½ cups grated zucchini (approximately 1 large or 2 small zucchini) we leave skin on when grating; remove skin if you don't want to see any "green" in the bread
Optional Add Ins
- ½ cup chopped walnuts
- ½ cup semi sweet or dark chocolate chips add in the batter or just on top
Instructions
- Preheat oven to 325 degrees F, and oil and flour a 9 inch loaf pan using olive oil. (alternatively you can line the pan with parchment paper *). Set aside.
- If you haven't grated your zucchini, do that first, then place in a strainer so it can drain water.
- In a small bowl combine flour, baking soda, baking powder and salt and combine with a pastry cutter or fork. Set aside.
- In a large mixing bowl or stand mixer bowl, add egg and mix so that it is lightly beaten. Add sugar, olive oil and vanilla and mix until combined and smooth, about 1 minute. It will be a thick golden color.
- Add dry ingredients to wet ingredients and mix to combine, scraping down the sides as needed. The batter will be thick at this point.
- Using your hand or a towel gently squeeze the zucchini in the colander to remove any excess water. Then add grated and drained zucchini to the batter and mix to combine, scraping down the sides as needed.
- Stir in nuts and chocolate chips if using.
- Batter will be thick. Use a spatula to spoon into the prepared loaf pan and spread evenly. Sprinkle with extra chocolate chips if using.
- Bake for 45 minutes total or until a wooden toothpick comes our clean: bake 37-40 minutes uncovered, then if the top is golden but center not done, cover loosely with foil and bake the additional 5-8 minutes.
- Let cool in the loaf pan for 30 minutes. Then remove from pan and continue cooling on a wire baking rack. Serve and enjoy!
Notes
*Instead of oil and flour to prepare the pan, parchment paper works great if you are adding chocolate chips on top of the bread and don't want to smudge any of the chocolate chips when taking it out of the pan.
*Storing -- I store quick breads by wrapping them in wax paper, then foil. Leave out at room temperature for 1-2 days or store in the refrigerator for up to a week.
*Freezes well for up to 3 months. I like to slice before freezing sometimes so that then I can take out one piece at a time whenever we want.
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