Get ready to enjoy moist, delicious gluten free zucchini bread with just four ingredients! A beautiful loaf of bread that is perfect for fall! (Gluten free, dairy free option, nut free, soy free, egg free, vegan, vegetarian, FODMAP)
Preheat oven to 350 degrees. Lightly grease your loaf pan or muffin pan and set aside. In a bowl, mix together the flour, sweetened condensed milk and cinnamon until smooth. Fold in the zucchini. Pour the batter into the loaf pan or divide between the two mini loaf pans. Bake at 350 degrees for 22-27 minutes for mini loaf pans or 45-50 minutes for the larger loaf pan. Muffins can be baked at 350 degrees for 20-22 minutes. Bread is done when a toothpick or skewer inserted into the bread comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes prior to removing from pan and allowing to cool on a cooling rack.
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Notes
Storing
After your bread has been baked, you can store it in an airtight container for several days or in an airtight freezer bag for about a month. If you are making a loaf of bread, make sure to slice prior to storing or freezing for ease.
Reheating
If you love warm bread, to reheat your stored bread you can reheat for 10-20 seconds in the microwave for room temperature bread or 20-30 seconds for frozen bread.
Do I Use Fresh or Frozen Zucchini?
You can use fresh grated zucchini for this recipe or frozen zucchini too. Just make sure to thaw the frozen zucchini prior to using or the bread may become too moist and have difficulty when baking.