GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)
Got this recipe from someone else but made some changes to it, to make it not taste gluten-free. My family loves bread and my husband is always looking for something that taste 'normal'. So this is as close as it gets for muffins. They are actually really good. The extra applesauce really makes it moist and not too dry! The batter will look runny but when you take them out of the oven they will be nice and soft. I can't keep them long, they go so fast!
Provided by horsegirl
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 99.4 g, Cholesterol 69.8 mg, Fat 17.3 g, Fiber 6.3 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 539.2 mg, Sugar 61.9 g
GLUTEN FREE ZUCCHINI BREAD OR MUFFINS
This is a recipe my mother-in-law gave me that I converted to be gluten free. It was originally from a cookbook that she bought in Pennsylvania. You can also sub some of the zucchini for grated carrots. For example, 1 cup zucchini, 1 cup grated carrots, instead of 2 cups zucchini.
Provided by threehappypenguins
Categories Quick Breads
Time 1h30m
Yield 2 large loaves
Number Of Ingredients 14
Steps:
- Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
- In a separate bowl, combine the dry ingredients and whisk to combine.
- Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
- Add the rest of dry mixture and blend well.
- Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
- Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
- Makes 2 large or 4 small loaf pans, or about 36 muffins.
Nutrition Facts : Calories 2672.1, Fat 121.5, SaturatedFat 11.9, Cholesterol 372, Sodium 1542.6, Carbohydrate 380.3, Fiber 10.9, Sugar 237.3, Protein 25.2
GLUTEN-FREE ZUCCHINI CARROT MUFFINS
I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn't have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd.
Provided by swalker3
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 24
Steps:
- Lightly grease 18 muffin cups.
- Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
- Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
- Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 12.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 197.6 mg, Sugar 19.7 g
WONDERFUL GLUTEN FREE ZUCCHINI MUFFINS
Make and share this Wonderful Gluten Free Zucchini Muffins recipe from Food.com.
Provided by UmmBinat
Categories Quick Breads
Time 50m
Yield 8 large muffins, 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix dry ingredients.
- Mix wet ingredients.
- Combine both mixtures.
- Stir in chopped walnuts and shredded zucchini.
- Let batter sit 15 minutes.
- Scoop into lined muffin tins generously.
- Bake at 350F for about 25 minutes (until a skewer comes out clean).
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