⏱ Prep time: 20 min
🔥 Cook time: 50–60 min
🍽 Servings: 1 loaf / 8–10 servings
🌾 Gluten-free
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This gluten-free zucchini bread is ultra moist, lightly spiced with cinnamon, and perfect for breakfast or snacking. The zucchini creates a soft and tender texture without overpowering the flavor, resulting in a rich and comforting loaf.
This recipe is made with our gluten-free all-purpose flour, brown rice flour, sorghum flour, and baking powder.
INGREDIENTS
Dry ingredients
115 g Cannelle sorghum flour
70 g oat flour
70 g Cannelle brown rice flour
60 g Cannelle gluten-free all-purpose flour
100 g brown sugar
2 tsp Cannelle baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/2 tsp salt
Wet ingredients
2 eggs
80 ml vegetable oil
80 ml plain yogurt or sour cream
1 tsp vanilla extract
Other
250 g grated zucchini, lightly squeezed
80 g walnuts, pecans, or chocolate chips (optional)
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INSTRUCTIONS
1. Preheat the oven
Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper.
2. Mix the dry ingredients
In a large bowl, combine the sorghum flour, oat flour, Cannelle brown rice flour, Cannelle gluten-free all-purpose flour, brown sugar, Cannelle baking powder, baking soda, spices, and salt.
3. Mix the wet ingredients
In another bowl, whisk together the eggs, oil, yogurt, and vanilla.
4. Make the batter
Add the wet ingredients to the dry ingredients and mix until combined.
5. Add the zucchini
Fold in the grated zucchini along with the nuts or chocolate chips if using.
6. Transfer to the pan
Pour the batter into the loaf pan and smooth the top.
7. Bake
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
8. Cool
Let cool before slicing so the crumb can fully set.
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CANNELLE TIP
– Lightly squeeze the zucchini without drying it out completely: it’s what gives the bread its signature moist texture.
– Let the loaf rest for at least 1 hour before slicing for an even softer texture.
– Sprinkle a few seeds or nuts on top before baking for a subtle crunchy finish.
– This bread tastes even better the next day once the flavors have fully developed.