Gluten Free Zucchini Breadmuffin Recipes

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

Ingredients

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 MUFFINS

Gluten Free Zucchini Muffins image

You can make tender gluten-free zucchini muffins in a few simple steps. Only one zucchini and a few other ingredients needed before these gluten-free zucchini muffins are baking in your oven.

Provided by Chrystal

Categories Breads/Muffins

Time 38m

Number Of Ingredients 11

Ingredients

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; 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).
Spoon the batter into the prepared paper liners (about 1/4 cup each).
Bake for 20-22 minutes, or until the center sets.
Remove from the oven, and let it cool for 10 minutes in the pan. Finish cooling muffins on a wire rack.
Store leftovers in an airtight container at room temperature for up to 4 days.

Nutrition Facts : Calories 298 calories, Carbohydrate 39 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 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

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

Ingredients

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

Ingredients

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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