Gluten Free Zucchini Bread Or Muffins Recipes

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GLUTEN-FREE ZUCCHINI BREAD



Gluten-Free Zucchini Bread image

Tender and perfectly sweet, this gluten-free zucchini bread is easy to make and a great way to sneak veggies in.

Provided by Chrystal

Categories     Breads/Muffins

Time 50m

Number Of Ingredients 11

3 large eggs, room temperature
1/3 cup white sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil (or oil of choice)
1 teaspoon gluten-free vanilla extract
2 cups gluten-free flour blend (I use Bob's Red Mill 1-to-1 or Ryze Gluten Free Flour)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1 medium shredded zucchini (about 2 cups), gently pressed between paper towels
Optional: 1 cup gluten-free, dairy-free chocolate chips

Steps:

  • Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
  • In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
  • Add the flour, salt, baking soda, baking powder, and mix until well combined.
  • Stir in the zucchini and chocolate chips (optional).
  • Pour the batter into the prepared mini loaf pans, or larger loaf pan.
  • For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
  • Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
  • Once cooled, slice and serve.
  • Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition Facts : Calories 242 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 272 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)



Gluten-Free Zucchini Bread (or Muffins) image

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

3 cups gluten-free flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch ground nutmeg
2 ¼ cups white sugar
1 cup applesauce
3 eggs
½ cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded zucchini

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



Gluten Free Zucchini Bread or Muffins image

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

1 cup white sugar
1 cup brown sugar
4 eggs
1 cup canola oil (or other neutral tasking oil)
2 cups zucchini (grated)
2 cups rice flour
1 cup tapioca starch or 1 cup cornstarch
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons xanthan gum
1 (19 ounce) can pineapple (drained)
2 teaspoons vanilla extract
3 teaspoons cinnamon
1 cup raisins (optional)

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 BREAD



Gluten-Free Zucchini Bread image

By the end of the summer, we're all overloaded with zucchini. We've sauteed it, made it into fritters, used it as pasta noodles, and tried to give it to our neighbors. But they've been growing zucchini too. What to do with all that zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg, and cardamom, slightly sweet, and super moist. Best of all, it doesn't taste of zucchini at all. Pick another zucchini out of the garden.

Provided by Shauna Ahern

Yield 10 servings

Number Of Ingredients 18

1 large zucchini
210 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1 teaspoon psyllium husk
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt
1 egg
1/2 cup white sugar
1/3 cup brown sugar
1/4 cup olive oil
1/4 cup Greek yogurt
1 teaspoon vanilla extract
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

  • Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
  • Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
  • Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
  • Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
  • Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
  • Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
  • Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
  • Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE ZUCCHINI BREAD/MUFFIN RECIPE



Gluten-Free Zucchini Bread/Muffin Recipe image

Here is a simple, in-season, gluten-free bread recipe that will have you coming back for more and more. It is a simple, inexpensive, and tasty way to use up some of those large zucchini from the garden or farmer's market this time of year. Enjoy! To find more recipes like this, visit: www.glutenfreehope.blogspot.com

Provided by stephanielaidlaw

Categories     Breads

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 17

1 1/2 cups sorghum flour
1 cup brown rice flour
1 cup tapioca flour
1 1/2 cups sucanat
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons xanthan gum
2 teaspoons fresh lemon juice
1/2 cup natural applesauce
1/2 cup non-dairy milk substitute (So Delicious coconut milk beverage)
1/3 cup coconut oil or 1/3 cup light olive oil
2 eggs
3 cups zucchini, grated
1/3 cup cacao, powder or 1/2 cup of allergen-free chocolate chips

Steps:

  • Mix all the dry ingredients together first in a large mixing bowl, then add the wet ingredients and mix well. Lastly add the heaping 3 cups of grated zucchini. The way I grate zucchini is on a cheese grater over a plate and it usually takes about 1 large zucchini to get about 3 heaping cups. Use the juices and all the grated parts. Mix all together and it is ready for putting in pans.
  • Some baking options:.
  • This recipe will make either 24 muffin cups, or 2 loaf pans. You could also use 2 8x8 pans for this recipe, or even 1 9x13 pan. It makes a beautiful cake, bread, and muffin, so use for what you desire most. The muffins should be baked at 350 degrees for 20-25 minutes, the bread loaves should be baked at around 35-40 minutes, and a cake in a 9x13 should be around 30-40 minutes. Just check on it and pull from the oven when it is a golden brown color and after tested with a pick comes out clean with nothing gooey. The best baking temp is at 350 degrees. After pulled from the oven, make sure you cool for at least 10-15 minutes before cutting into. And, let it be fully cooled before bagging up to freeze for best results.
  • Other option:.
  • If you only want to make one loaf, then half this recipe and make just one loaf or 12 muffins.

GLUTEN-FREE ZUCCHINI MUFFINS



Gluten-Free Zucchini Muffins image

These gluten-free muffins are so good you won't even notice they are gluten free. This recipe is best baked in silicone muffin liners. Do not use paper liners or metal tins as the muffins will stick.

Provided by nanzinmaine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 15

cooking spray
1 cup vanilla whey protein powder
⅓ cup tapioca flour
⅓ cup sorghum flour
⅓ cup arrowroot flour
⅓ cup oat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon xanthan gum
3 eggs
1 ¼ cups shredded zucchini
⅔ cup applesauce
½ cup stevia powder
¼ cup canola oil
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  • Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  • Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  • Spoon batter into the prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 21.6 g, Cholesterol 48.8 mg, Fat 8.6 g, Fiber 1.8 g, Protein 26.7 g, SaturatedFat 1.7 g, Sodium 240.2 mg, Sugar 2.7 g

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2019-07-26 Instructions. Preheat the oven to 350 degrees. Use a grater to shred your zucchini. Make sure to pat it dry or follow one of the tips above so it isn't too wet. Add wet ingredients in a small bowl and whisk to blend. Add zucchini shreds and mix. In a large bowl, add all dry ingredients and whisk to blend.
From fearlessdining.com


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Top Asked Questions

Can I make gluten-free zucchini bread?
You are here: Home / Recipes / Breads/Muffins / Gluten-Free Zucchini Bread Don't forget to save this for later! You can make tender gluten-free zucchini bread in a few simple steps. Only one zucchini and a few other ingredients needed before this stunning gluten-free zucchini bread recipe is baking in your oven.
How do you make zucchini muffins?
In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract. Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour. Stir in the shredded zucchini. Scoop the batter into baking cups lined/cooking sprayed muffin tin.
Are zucchini muffins gluten free?
These gluten free zucchini muffins are the portable equivalent of everyone’s favorite zucchini bread, but lower in oil and sugar. So what’s not to love? I’m in full-on Farmers’ Market Mode!
How to bake zucchini cake?
Preheat the oven to 350°F; line a cupcake or muffin pan with paper liners; set aside. In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth. Add the flour, salt, baking soda, baking powder, and mix until well combined. Stir in the zucchini and chocolate chips (optional).

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