Cook The Book: Zucchini Bread Recipe

Name: Cook The Book: Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable shortening, for pan; White rice flour, for pan; 1 1/4 cups white rice flour; 1/4 cup cornstarch; 1/4 cup sweet rice flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon xanthan gum; 2 large eggs; 1/2 cup vegetable oil; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup grated zucchini

Servings: persons

Vegetable shortening, for pan
White rice flour, for pan
1 1/4 cups white rice flour
1/4 cup cornstarch
1/4 cup sweet rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup grated zucchini

1
Preheat oven to 350u00b0F. Grease a 9x5-inch loaf pan.
2
In a medium bowl, whisk together the dry ingredients.
3
In a large bowl, whisk the eggs together with the oil until well combined and slightly frothy. (Use high speed on a handheld mixer or medium-high on a stand mixer.) Add sugar and vanilla; mix until sugar is dissolved. Add dry ingredients and blend until thoroughly combined, about 1 minute. (Use medium speed on a handheld mixer or medium-low on a stand mixer.) Using a wooden spoon, stir in grated zucchini. Pour the batter into prepared pan.
4
Bake for 60 minutes or until a tester inserted into the middle of the loaf comes out clean.
5
Place pan on a wire rack to cool, 10 minutes. Remove bread from the pan and place on rack to cool completely.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vegetable shortening, for pan, White rice flour, for pan, 1 1/4 cups white rice flour, 1/4 cup cornstarch, and more.

Yes, Cook The Book: Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cook The Book: Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions