This gluten-free zucchini walnut loaf is a delightful twist on the classic zucchini bread, offering a moist texture and a nutty flavor.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
Grate the zucchini and set it aside.
Use a fine grater for a smoother texture in the loaf.
In a mixing bowl, whisk together the eggs, sugar, melted butter, and vanilla extract.
Ensure the butter is slightly cooled before mixing to avoid cooking the eggs.
Add the baking soda, cinnamon, salt, and baking powder to the wet mixture and stir well.
Mixing these ingredients thoroughly ensures even distribution of flavors and leavening.
Gradually add the gluten-free flour and xanthan gum, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the grated zucchini and chopped walnuts.
Folding gently prevents the batter from deflating.
Pour the batter into the prepared loaf pan and smooth the top.
Leveling the batter ensures even baking.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 60-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and makes it easier to remove.
Slice and serve your delicious gluten-free zucchini walnut loaf.
Serve with a spread of butter or cream cheese for added flavor.
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