Gluten Free Zucchini Bread
This Gluten Free Zucchini Bread recipe is easy and delicious! I love the spice blend here that really adds flavors that compliment the zucchini really well.
Made with our Muffin and More mix
The chinese five spice adds a really nice sophisticated spice (think Chai-ish flavor) to this loaf that is just a tad bit different and I really loved it here balanced with the savory zucchini and a tad bit of chocolate grated on top. You can certainly swap the five spice with cinnamon but its an easy spice to find and I highly recommend it!
Pro tip: This loaf needs time to cool, Make it in the evening, letting it cool overnight and then revealing your genius for a ready to go breakfast!
Mom tip: Devine with morning coffee and berries before kids wake up.
Pre heat oven to 350.
Mix Muffin & More, baking powder, baking soda, salt, and spices. Set aside.In a separate bowl, mix vanilla, butter, sugars, eggs, and milk until smooth.
Add dry to wet ingredients and mix gently until fully combined.
Fold in Zucchini.
Pour into a parchment lined loaf pan and smooth top.
At this point I grated some dark chocolate on top (optional but yummy!)
Bake for 40-45 mins until cooked through and a toothpick inserted into the middle comes out with only a few moist crumbs.
Let cool (!!!) at least 20 mins before you move this out of the pan and then allow to cool fully before you slice it.
This loaf sets up really well as it gets cools.
Spread that butter, cream cheese whatever you wish & ENJOY!