Easy Gluten-Free Zucchini Bread

Easy gluten-free zucchini bread recipe. The bread is tender, moist, and loaded with zucchini. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one 9×5-inch loaf and doubles easily.

1 medium zucchini (about 8 ounces; 226 grams)

1 ½ cups gluten-free flour, see note (7 ½ ounces; 212 grams)

1 ½ teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 large eggs (about 4 ounces; 113 grams out of shell)

½ cup light or dark brown sugar (4 ounces; 113 grams)

½ cup vegetable oil, such as canola oil, or melted and cooled butter (2 ⅓ ounces; 65 grams)

1 teaspoon vanilla extract

subheading: Optional Mix-Ins. Use one cup total.:

1 cup chocolate chips (6 ounces; 170 grams)

1 cup chopped nuts (4 ounces; 113 grams)

1 cup dried fruit (4 ounces; 113 grams)

Directions at glutenfreebaking.com

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