Description
This Cheesy Gluten-Free Zucchini Bread is a moist, savory loaf perfect for those seeking a delicious gluten-free option. Packed with grated zucchini, sharp cheddar cheese, and subtle spices, this bread combines comforting flavors and a tender crumb, ideal for breakfast, snacks, or a light meal.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains it)
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1 cup milk
- 2 eggs, beaten
- 3 tablespoons butter, melted
Additional Ingredients
- 1 1/2 cups zucchini, grated
- 1 1/2 cups sharp cheddar cheese, grated
- 4 green onions (whites and light green parts), chopped
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by brushing it with oil to ensure the bread doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, combine the gluten-free flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, kosher salt, and garlic powder. Stir these dry ingredients together until evenly mixed.
- Mix wet ingredients: In a separate smaller bowl, whisk together the milk, melted butter, and beaten eggs until fully combined.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently but thoroughly to combine everything into a batter. Once mixed, let the batter rest for 10 minutes to allow the gluten-free flour to hydrate properly.
- Prepare zucchini: While the batter rests, take the grated zucchini and wrap it in a clean paper towel. Squeeze firmly to release about a tablespoon of excess liquid. This step prevents the bread from becoming soggy but doesn’t require drying it completely.
- Add zucchini, cheese, and onions: Fold the squeezed grated zucchini, grated sharp cheddar cheese, and chopped green onions into the rested batter until evenly distributed.
- Bake the bread: Pour the prepared batter into the greased loaf pan, smoothing the top gently. Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Omitting xanthan gum is acceptable if your gluten-free flour blend already contains it to provide structure.
- Squeezing excess moisture from the zucchini is crucial to avoid a soggy loaf.
- You can substitute sharp cheddar with any other firm cheese for a different flavor profile.
- This bread can be stored at room temperature, wrapped tightly, for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
