25+ Delightful Sunday Gluten-Free Baking Recipes for Cozy Feast

Sundays are for relaxation, family time, and indulging in delicious treats that make the day extra special.

If you’re following a gluten-free lifestyle or simply looking to try something different, baking gluten-free on Sunday can be both rewarding and satisfying.

Whether you’re craving something sweet like cakes and cookies or a savory option such as bread or scones, we’ve rounded up over 25 gluten-free baking recipes to fill your kitchen with enticing aromas and delectable flavors.

These recipes are perfect for both beginners and experienced bakers, so there’s something for everyone.

From moist and fluffy muffins to crispy crusted bread, these gluten-free baked goods are sure to be crowd-pleasers at your Sunday brunch or afternoon tea.

25+ Delightful Sunday Gluten-Free Baking Recipes for Cozy Feast

Baking gluten-free on a Sunday doesn’t have to feel like a limitation; it can be an exciting way to experiment with new flavors, textures, and ingredients.

With over 25 gluten-free recipes at your fingertips, you have endless options for making your weekend baking both delightful and inclusive.

From indulgent sweet treats like rich brownies and lemon scones to healthy options like zucchini bread and nutty granola bars, these recipes are crafted to please every palate.

Whether you’re sharing with loved ones or savoring a slice with your favorite cup of tea, these gluten-free bakes will ensure that your Sunday is memorable, tasty, and full of joy.

Gluten-Free Banana Bread

This gluten-free banana bread is moist, rich, and full of sweet, natural banana flavor. Perfect for a Sunday morning treat or a mid-day snack, it’s an easy recipe that will make your kitchen smell irresistible.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil or butter
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. In a large mixing bowl, combine the mashed bananas, melted coconut oil, and brown sugar. Mix well until the mixture is smooth.
3. Add the eggs and vanilla extract to the banana mixture, beating until combined.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing, as this can make the bread dense.
6. Gently fold in the walnuts or chocolate chips if using.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is both light and tender, perfect for any banana lover looking to enjoy a treat without gluten. It’s great with a warm cup of coffee or as a healthy snack on its own.

Gluten-Free Blueberry Muffins

These fluffy, moist, and perfectly sweetened gluten-free blueberry muffins are ideal for Sunday brunch or as an afternoon snack. Packed with juicy blueberries, they’re a family favorite that everyone can enjoy.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup milk (or dairy-free alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
2. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix, as this can make the muffins dense.
5. Gently fold in the blueberries, taking care not to break them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These gluten-free blueberry muffins are a delightful way to start your day. They’re light, fluffy, and bursting with blueberry goodness. Perfectly suited for a leisurely Sunday morning or a light snack throughout the week.

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are chewy, rich, and loaded with melty chocolate chips. They’re a classic treat that’s perfect for any occasion, made even better without gluten.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, mix the gluten-free flour, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Stir in the chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes or until the edges are golden and the centers are set.
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are perfect for satisfying your sweet tooth with their melt-in-your-mouth texture and rich chocolate flavor. They’re a simple, crowd-pleasing treat that makes any Sunday a little sweeter.

Gluten-Free Pumpkin Spice Bread

This gluten-free pumpkin spice bread is a warm, comforting treat perfect for a cozy Sunday morning. With the perfect balance of sweetness and spice, it captures the essence of autumn in every bite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar or coconut sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, mix together the gluten-free flour, baking soda, salt, and spices.
3. In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the pumpkin puree and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
6. Fold in the chopped nuts if using.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free pumpkin spice bread is rich, moist, and filled with the comforting flavors of fall. It’s perfect with a warm cup of tea or coffee, making it a must-have for your Sunday spread.

Gluten-Free Apple Cinnamon Scones

These gluten-free apple cinnamon scones are light, tender, and packed with the cozy flavors of apple and cinnamon. Perfect for a Sunday brunch or an afternoon snack, they pair wonderfully with your favorite warm beverage.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup whole milk or dairy-free alternative
• 1 large egg
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and diced into small pieces
• Optional glaze: 1/2 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, salt, and cinnamon.
3. Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring until combined. The dough will be slightly sticky.
6. Gently fold in the diced apple pieces.
7. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Optional: Mix the powdered sugar, milk, and vanilla extract to create a glaze and drizzle over the cooled scones.

These scones are soft on the inside with a crisp, golden exterior. The addition of apples and cinnamon makes them a delightful, comforting choice for a Sunday brunch.

Gluten-Free Lemon Drizzle Cake

This gluten-free lemon drizzle cake is tangy, sweet, and incredibly moist. With a light lemony flavor and a sweet glaze on top, it’s perfect for serving at Sunday gatherings or enjoying with an afternoon cup of tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup plain Greek yogurt or dairy-free alternative
• 1/4 cup lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• Optional glaze: 1/2 cup powdered sugar and 2 tablespoons lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×4-inch loaf pan and line it with parchment paper.
2. In a medium bowl, mix the gluten-free flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the Greek yogurt, lemon juice, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
9. Optional: Mix the powdered sugar and lemon juice to create a glaze and drizzle it over the cooled cake.

This lemon drizzle cake is fresh, zesty, and perfectly balanced between sweet and tangy. It’s a bright addition to any Sunday dessert table and pairs beautifully with a cup of tea or coffee.

Gluten-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are bursting with fresh flavors and are a perfect way to start a Sunday morning. The combination of tangy cranberries and sweet orange zest makes them an irresistible treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup milk (or dairy-free alternative)
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup fresh or frozen cranberries, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease with non-stick spray.
2. In a large bowl, mix the gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and orange zest until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix.
5. Gently fold in the chopped cranberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free cranberry orange muffins are perfectly balanced, with a refreshing citrus twist and tart bursts of cranberries. They’re ideal for a Sunday brunch or a light snack during the day.

Gluten-Free Chocolate Banana Bread

A twist on classic banana bread, this gluten-free chocolate banana bread is moist, rich, and full of chocolatey goodness. Perfect for a sweet Sunday morning breakfast or an afternoon treat, it’s an easy recipe to enjoy with family and friends.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup melted coconut oil or unsalted butter
• 1 cup brown sugar or coconut sugar
• 3 ripe bananas, mashed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, combine the gluten-free flour, baking soda, salt, and cocoa powder.
3. In a large bowl, mix the melted coconut oil or butter with the sugar until smooth. Add the mashed bananas, eggs, and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
5. Fold in the chocolate chips if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free chocolate banana bread is rich, tender, and full of deep chocolate flavor. It’s perfect for chocolate lovers and pairs wonderfully with a glass of milk or a warm beverage.

Gluten-Free Almond Flour Pancakes

These gluten-free almond flour pancakes are light, fluffy, and full of rich, nutty flavor. They’re perfect for a lazy Sunday brunch and can be topped with your favorite syrup, fresh fruit, or a dusting of powdered sugar.

Ingredients:

• 1 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Butter or oil for cooking

Instructions:

1. In a bowl, mix the almond flour, baking soda, and salt.
2. In another bowl, whisk together the eggs, milk, honey or maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until combined. The batter should be thick but pourable.
4. Heat a skillet over medium-low heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet and cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2-3 minutes until golden and cooked through.
6. Repeat with the remaining batter, adding more butter or oil as needed.

These gluten-free almond flour pancakes are satisfying and nutty, with a tender, fluffy texture. Perfect for a Sunday morning that calls for a leisurely breakfast, they’re great with a drizzle of maple syrup, a sprinkle of sliced almonds, or fresh fruit on top.

Gluten-Free Blueberry Lemon Bars

These gluten-free blueberry lemon bars are a perfect combination of sweet and tart, with a buttery, gluten-free crust and a bright, citrusy filling. They’re ideal for a Sunday treat that everyone will enjoy, and they look as beautiful as they taste.

Ingredients:

Crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, chilled and cut into cubes
• Pinch of salt

Filling:

• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons gluten-free all-purpose flour (for the filling)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper.
2. For the crust, mix the gluten-free flour, powdered sugar, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared pan.
4. Bake for 12-15 minutes or until lightly golden. Remove from the oven and let cool slightly.
5. For the filling, whisk the eggs, granulated sugar, lemon juice, and lemon zest in a bowl until well combined. Stir in the gluten-free flour and gently fold in the blueberries.
6. Pour the filling over the cooled crust and spread it evenly.
7. Bake for 25-30 minutes or until the filling is set and lightly golden on top.
8. Allow the bars to cool completely in the pan before cutting them into squares. Dust with powdered sugar before serving if desired.

These blueberry lemon bars offer a delightful combination of tangy lemon and sweet blueberries with a crisp, buttery base. They’re perfect for a weekend dessert or a light treat with a cup of tea.

Gluten-Free Peanut Butter Cookies

These gluten-free peanut butter cookies are rich, chewy, and full of the classic peanut butter flavor we all love. They’re quick to make and perfect for sharing with friends and family on a relaxing Sunday afternoon.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• 1/2 cup brown sugar or coconut sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, brown sugar, granulated sugar, egg, vanilla extract, baking soda, and salt. Stir until well combined.
3. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Use a fork to press a crisscross pattern into each cookie.
5. Bake for 10-12 minutes or until the edges are golden. The cookies will look soft but will firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free peanut butter cookies are a simple yet satisfying treat. Their rich flavor and soft, chewy texture make them perfect for a sweet bite on a laid-back Sunday.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are sweet, chewy, and lightly crisp on the outside, with a naturally gluten-free base. They’re an easy and elegant addition to your Sunday dessert spread.

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 3 large egg whites
• 1 teaspoon vanilla extract
• Optional: 1/2 cup dark or semi-sweet chocolate chips, melted (for dipping)

Instructions:

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine the shredded coconut, sugar, and salt.
3. In a separate bowl, whisk the egg whites until they form soft peaks.
4. Gently fold the egg whites into the coconut mixture, adding the vanilla extract as you mix.
5. Scoop out tablespoon-sized portions of the mixture and form small mounds. Place them on the prepared baking sheet.
6. Bake for 20-25 minutes or until the tops are golden brown.
7. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Optional: Dip the bottom of each macaroon in melted chocolate and place them back on the parchment to set.

These gluten-free coconut macaroons are deliciously sweet and perfect for satisfying your dessert cravings. They’re a simple, elegant way to enjoy a gluten-free treat on a Sunday.

Gluten-Free Apple Cinnamon Scones

These gluten-free apple cinnamon scones are tender, flaky, and packed with sweet apple chunks and warm cinnamon flavor. Perfect for a Sunday brunch, they pair beautifully with a hot cup of tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1/2 cup milk (or dairy-free alternative)
• 1 teaspoon vanilla extract
• 1 apple, peeled and diced small
• Optional: 1 tablespoon sugar and a pinch of cinnamon for sprinkling on top

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and ground cinnamon.
3. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the diced apple.
6. Turn the dough out onto a floured surface and shape it into a disc about 1 inch thick. Use a sharp knife to cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Sprinkle the tops with a mixture of sugar and cinnamon if desired.
8. Bake for 15-18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Let cool for a few minutes before serving.

These gluten-free apple cinnamon scones are light and flavorful, making them perfect for a leisurely Sunday morning treat. Their warm spices and tender texture make them irresistible.

Gluten-Free Lemon Poppy Seed Bread

This gluten-free lemon poppy seed bread is light, zesty, and full of flavor. The perfect way to enjoy a slice of bright, citrusy goodness with a hint of crunch from the poppy seeds, it’s ideal for a Sunday breakfast or snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, mix the gluten-free flour, baking powder, and salt.
3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the sour cream, lemon juice, lemon zest, poppy seeds, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free lemon poppy seed bread has a tender crumb and a bright, refreshing flavor that makes it perfect for a Sunday snack or dessert. The poppy seeds add a subtle crunch that enhances the texture beautifully.

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is moist, subtly sweet, and perfect for using up that extra zucchini from your garden. It’s a great option for a Sunday breakfast or an afternoon snack, and it pairs wonderfully with a cup of coffee or tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter or coconut oil, melted
• 1 cup brown sugar or coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (squeezed to remove excess moisture)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, combine the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, mix the melted butter or coconut oil with the brown sugar. Add the eggs and vanilla extract and mix until smooth.
4. Stir in the grated zucchini and mix until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped nuts if using.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free zucchini bread is moist and flavorful, with a hint of warm spice. It’s a perfect Sunday baking project, offering a healthy and delicious treat that everyone will love.

Note: More recipes​ are coming soon!