How to Make Gluten-Free Zucchini Bread (or Muffins) - A Step-by-Step Guide

If you're looking for a delicious and healthy way to use up all that zucchini from your garden, look no further than this recipe for Gluten-Free Zucchini Bread (or Muffins). This recipe is perfect for those who are avoiding gluten or just looking for a healthier alternative to traditional zucchini bread. Plus, it's a great way to sneak some extra veggies into your diet without even realizing it!

What's great about this recipe is that it's incredibly versatile. You can make it into a t...

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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 (Optional)
  • 2 ¼ cups white sugar
  • 1 cup applesauce
  • 3 eggs
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups shredded zucchini

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8
  • Yield: 2 loaf pans or 24 muffins

  • 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

    561 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 70mg
    • Sodium: 539mg
    • Total Carbohydrate: 99g
    • Dietary Fiber: 6g
    • Total Sugars: 62g
    • Protein: 8g
    • Vitamin C: 6mg
    • Calcium: 59mg
    • Iron: 1mg
    • Potassium: 137mg