Best 3 Gluten Free Zucchini Bread Or Muffins Recipes
Calling all gluten-free bakers and zucchini enthusiasts! This article presents a delightful collection of gluten-free zucchini bread and muffin recipes that are sure to tantalize your taste buds and cater to your dietary needs. Whether you prefer the classic loaf of zucchini bread or individual muffins, these recipes offer a variety of options to suit your preferences. With a focus on wholesome ingredients and delectable flavors, these gluten-free creations are packed with the goodness of zucchini, ensuring a moist and flavorful treat in every bite. From traditional recipes to unique variations, this article has something for every gluten-free baker. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our carefully curated selection of gluten-free zucchini bread and muffin recipes.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE ZUCCHINI MUFFINS
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
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
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
Tips:
- Choosing the Right Zucchini: Select medium-sized zucchinis as they tend to have a higher moisture content, resulting in a moist and flavorful bread.
- Grating the Zucchini: Use a box grater with large holes to grate the zucchini. Grating it finely will release too much moisture and make the bread dense.
- Squeezing Out Excess Moisture: After grating the zucchini, place it in a colander and sprinkle it with salt. Let it sit for 10-15 minutes to draw out the excess moisture. Then, use a paper towel or cheesecloth to gently squeeze out any remaining moisture.
- Measuring the Flour: Be sure to use the spoon and level method to measure the gluten-free flour. Scooping the flour directly from the bag can result in too much flour being packed into the measuring cup, leading to a dry and crumbly bread.
- Mixing the Batter: Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough bread. Gently fold the dry ingredients into the wet ingredients until just combined.
- Baking the Bread/Muffins: Preheat the oven to the desired temperature before placing the bread or muffins in the oven. This helps ensure even baking and prevents the bread from sinking in the center.
- Cooling the Bread/Muffins: Allow the bread or muffins to cool completely before slicing and serving. This helps the bread set and prevents it from crumbling.
Conclusion:
Gluten-free zucchini bread or muffins are a delicious and nutritious treat that can be enjoyed by people with gluten sensitivities or celiac disease. With careful ingredient selection and preparation, you can create moist, flavorful, and gluten-free zucchini bread or muffins that are sure to be enjoyed by everyone. Remember to follow the tips provided in this recipe to achieve the best results and enjoy a delightful gluten-free zucchini bread or muffin experience.
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