Ingredients:

  • 2 cups (280g) Gluten-free 1-to-1 baking flour
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (2g) Salt
  • 1 tbsp (8g) Ground cinnamon
  • 1/2 cup (120g) Unsweetened applesauce
  • 1/2 cup (110ml) Vegetable oil
  • 2 Large eggs
  • 3/4 cup (150g) Light brown sugar, packed
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (225g) Grated zucchini

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line with parchment paper.
  2. Grate the zucchini using the coarse side of a grater. Gently press with a paper towel to remove excess surface moisture without squeezing it dry.
  3. In a medium bowl, whisk together gluten-free flour, baking soda, salt, and ground cinnamon until no clumps remain.
  4. In a large bowl, whisk together brown sugar, oil, eggs, applesauce, and vanilla extract until smooth and emulsified.
  5. Gradually pour the dry ingredients into the wet mixture, stirring with a rubber spatula until just combined.
  6. Gently fold in the grated zucchini until evenly distributed.
  7. Pour batter into the prepared pan, smooth the top, and bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.