When the garden gifts more zucchini and sweet potatoes than you know what to do with, a loaf like this feels like the simplest kind of magic. Moist, gently spiced, and filled with earthy sweetness, it bakes into a bread that tastes like comfort itself.
Made gluten free without fuss, it’s a cozy way to gather the flavors of the season and keep them close — perfect for sharing, or for quiet mornings with a warm cup of tea.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with 1/2 tsp xanthan gum, if your blend doesn’t already include it)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnuts, chopped and toasted
- 2 cups sugar
- 3 large eggs
- 3/4 cup avocado oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini, shredded & water pressed out
- 1 1/2 cups sweet potato, peeled and grated
Instructions
- Preheat oven to 350°F. Lightly grease a 9x5x3-inch loaf pan with butter or oil, then dust with gluten-free flour.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, beat together the eggs, sugar, oil, and vanilla until smooth.
- Stir in the shredded zucchini and grated sweet potato.
- Add the dry mixture to the wet ingredients, then fold in the walnuts until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan on a wire rack for 15 minutes. Run a knife around the edges to loosen, then carefully turn the loaf out onto the rack. Cool completely before slicing.
Storage tip: The bread can be baked a day in advance. Wrap it in foil and keep it at room temperature for best flavor and texture.
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