Gluten Free Summer Squash Bread Recipe
Prep Time:
25 minutes
Cook Time:
55 minutes
Servings:
1 loaf
Ingredients
  • 1 ½ cups gluten-free flour baking blend (with binder)
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup safflower oil
  • ¼ cup unsweetened applesauce
  • 1 ½ teaspoons vanilla extract
  • 1 cup grated zucchini, packed
  • ¼ cup raisins
  • ½ cup chocolate chips
Directions
  1. Preheat the oven to 350 F.
  2. Spray a 9x5-inch loaf pan with nonstick spray and set aside.
  3. In a medium-sized mixing bowl, whisk to combine the gluten-free flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
  4. In another medium-sized mixing bowl, add the eggs, sugars, oil, applesauce, and vanilla extract, and whisk vigorously until smooth and creamy, about 1–2 minutes.
  5. Add the dry ingredients to the wet ingredients in two batches, folding each batch gently with a rubber spatula until just combined before adding the next batch.
  6. Fold in the zucchini, raisins, and chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake on the center rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool for 15 minutes, then remove it from the pan and place onto a cooling rack to cool completely.
  10. Slice, and serve.