Gluten-Free Zucchini Bread (Dairy-Free)

The best zucchini bread with hints of cinnamon and spice, packed with tender pieces of walnut

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 247kcal

Preheat the oven to 350° F. Grease an 8x4 or 9x5 inch loaf pan
In a medium-size bowl whisk together the dry ingredients, and then set the bowl aside.
In a separate large mixing bowl or KitchenAid mixer, combine the brown sugar, sugar, melted oil, eggs, milk, lemon juice, and vanilla extract. Beat on medium speed for 1-2 minutes.
Slowly add the dry ingredients into the wet ingredients. Mix until fully combined.
Wash the zucchini and cut off both ends. Using a grater, carefully grate the zucchini over a small bowl. Measure out one cup's worth of zucchini into a cheesecloth and squeeze out any excess water. Stir the zucchini into the batter, then fold in the walnuts.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes.
Remove the loaf from the oven and allow it to sit in the pan for 5 minutes before removing it. Transfer the loaf to a cooling rack for 1-2 hours.
Wrap the loaf in aluminum foil and store it in a tightly sealed airtight container at room temperature for up to 3 days. You can also store this bread in the refrigerator for up to 5 days.