Best 2 Gluten Free Zucchini Breadmuffin Recipes

Indulge in a delightful gluten-free journey with our Zucchini Bread and Zucchini Muffin recipes. These treats are not just delicious but also cater to those with gluten sensitivities or celiac disease. Made with wholesome ingredients like almond flour, coconut flour, and zucchini, these recipes offer a guilt-free indulgence. The Zucchini Bread has a moist and tender crumb, while the Zucchini Muffins are perfect for grab-and-go breakfasts or snacks. Both recipes are easy to follow and can be enjoyed by people of all ages. So, let's dive into the world of gluten-free baking and create these delectable treats that will satisfy your taste buds and nourish your body.

Let's cook with our recipes!

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

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.

Tips:

Use fresh zucchini: Fresh zucchini has a higher water content, which will help keep your bread or muffins moist. If you don't have fresh zucchini, you can use frozen zucchini that has been thawed and drained.
Grate the zucchini finely: This will help it distribute evenly throughout the batter and prevent large chunks of zucchini from forming in your bread or muffins.
Don't overmix the batter: Overmixing can make your bread or muffins tough. Mix just until the ingredients are combined.
Bake at the right temperature: The ideal baking temperature for zucchini bread or muffins is 350°F (175°C). Baking at a higher temperature can cause the bread or muffins to brown too quickly on the outside before they have a chance to cook through in the center.
Let the bread or muffins cool completely before slicing: This will help prevent them from crumbling.

Conclusion:

Gluten-free zucchini bread or muffins are a delicious and healthy way to enjoy this summer vegetable. They're perfect for breakfast, lunch, or a snack. With a few simple tips, you can make sure your zucchini bread or muffins turn out moist, flavorful, and gluten-free.