Gluten-Free Zucchini Bread (or Muffins)

Gluten-Free Zucchini Bread (or Muffins)

horsegirl

"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!"
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Ingredients

1 h 10 m servings 561 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 99.4g
  • 32%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Footnotes

  • Cook's Notes:
  • For the 3 cups gluten-free flour, I used 2 cups white rice flour, 1/2 cup potato starch, 1/2 cup tapioca flour.
  • If making muffins, bake for 20 minutes.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Reviews

Read all reviews 4
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Made it just as written. Granddaughter who cannot have gluten thought it was delicious!!

I made 4 loaves using this recipe on Friday. I made a few modifications instead of white sugar I used organic granulated sugar for the first batch and just brown sugar for the second. I added a ...

I made two loaves. They smelled absolutely delicious. The breads wouldn't bake through and were still gummy on the snide after baking for almost two hours. I tasted the top that was cooked and i...

Four stars for taste and texture. I made muffins instead of a loaf and they took over an hour to cook, not 20 minutes as written in the notes. Thank you for the recipe.

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