Gluten Free Dairy Free Zucchini Bread
Serves 8
10 mins prep
40 mins cook
50 mins total
Ready in under one hour, my gluten free dairy free zucchini bread is easy to make with simple ingredients. It's wheat-free and dairy-free, but is still super moist, light and tender. The whole family will love the balance of sweet sugar and warm cinnamon in this quick bread. It's perfect for anyone who loves a healthy, quick breakfast or a grab-and-go afternoon snack!
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Preheat oven to 350 F/ 175 C.
Put flours, sugar, baking powder, cinnamon and salt in a bowl. Whisk well to remove clumps and combine.
Make a well in the middle and add the zucchini, milk, apple sauce and vinegar. Mix to form a thick batter. It may seem dry at first, but keep mixing. The zucchini will add moisture as you mix it and it will turn into a thick batter.
Pour into a prepared loaf pan (I use a little coconut oil spray and rub it around). If you want, you can top with some nuts.
Bake for 36-40 minutes. Until the top is browning and a toothpick comes out dry with crumbs on it. If you use a glass pan instead of a metal one, it may take longer.
Allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge.
