Step 1 of 9
Gluten-Free Zucchini Bread
Preheat the oven to 350°F.
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Step 2 of 9
Gluten-Free Zucchini Bread
Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
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Step 3 of 9
Gluten-Free Zucchini Bread
Place the zucchini in a large mixing bowl and blot with paper towels to remove some of the moisture. Add the canola oil, brown sugar, granulated sugar, sour cream, eggs, and vanilla extract. Whisk vigorously until smooth and combined.
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Step 4 of 9
Gluten-Free Zucchini Bread
Add the brown rice flour, oat flour, cornstarch, cinnamon, nutmeg, baking powder, baking soda, and salt to the bowl. Whisk the mixture until just combined. Do not overmix. Fold in raisins and walnuts, if using.
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Step 5 of 9
Gluten-Free Zucchini Bread
Pour the batter into the prepared loaf pan.
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Step 6 of 9
Gluten-Free Zucchini Bread
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
PRO TIP Using an older oven? Rotate the pan halfway through the cook time to ensure a more even heat distribution.
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Step 7 of 9
Gluten-Free Zucchini Bread
Check to see that the bread is done. Remove from oven or add time as needed.
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Step 8 of 9
Gluten-Free Zucchini Bread
Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool on a wire cooling rack.
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Step 9 of 9
Gluten-Free Zucchini Bread
Allow to cool for at least 1 hour before slicing and serving. Leftover bread may be stored in a large zip-top bag at room temperature for 1 day, in the refrigerator for 4 days, or in the freezer for up to 3 months.