Best Wonderful Gluten Free Zucchini Muffins 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

WONDERFUL GLUTEN FREE ZUCCHINI MUFFINS

Wonderful Gluten Free Zucchini Muffins image

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

Ingredients

1 cup dark brown sugar (I use a little less, unpacked)
1/2 cup brown rice flour
1/4 cup plus 1/3 cup tapioca starch
1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
1/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or I use 1/3 tsp Another Allspice Substitute (Halal) plus 1 tsp ground cinnamon)
1 tablespoon organic apple cider vinegar or 2 teaspoons gf baking powder
1/3 cup canola oil
1/2 teaspoon vanilla, paste (Add a bit more if you use the typical vanilla)
1 large egg (or use 2 Ener-G egg replacer eggs)
1/2 cup balkan yogurt
1 cup shredded zucchini
1/2 cup chopped walnuts

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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Best Wonderful Gluten Free Zucchini Muffins Recipes

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

WONDERFUL GLUTEN FREE ZUCCHINI MUFFINS

Make and share this Wonderful Gluten Free Zucchini Muffins recipe from Food.com.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

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