Gluten Free Zucchini Breadmuffin Recipes

IRRESISTIBLY MOIST VEGAN GLUTEN FREE ZUCCHINI BREAD RECIPE (GF)

Steps:

• Preheat the oven to 325°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together all the dry ingredients.
• In a large bowl, whisk together all the wet ingredients.
• Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Thoroughly fold and mash in zucchini and walnuts, until zucchini is very well incorporated (about 30 seconds). The batter will be very, very thick-do not add additional liquids to thin out the batter.
• Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer, with a rise down the center-in the shape of a loaf.
• Bake for 55-70 minutes. Mine took 62 minutes. Insert a toothpick to check for doneness-once it comes out clean with just a few moist bits, it's done.
• Allow to cool in the pan, placed on a cooling rack for about 25 minutes. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 2-3 hours before slicing. Slice loaf into 10-14 slices. Enjoy!

GLUTEN FREE ZUCCHINI BREAD

Steps:

• Place the coconut oil in a large, microwave-safe mixing bowl. Microwave for about 30 seconds, just until melted. Set aside to cool to room temperature (alternatively, you can melt the coconut oil in a small saucepan over medium heat, then transfer it to a large mixing bowl).
• Preheat the oven to 350°F and line an 8 ½ x 4 ½-inch loaf pan with parchment paper so that the paper overhangs the sides like handles. Lightly coat with nonstick spray.
• Press the shredded zucchini between several layers of paper towel or clean kitchen towels to remove as much excess water as possible. Set aside.
• In a medium mixing bowl, whisk together the 1:1 flour, xanthan gum (if using), almond flour, cinnamon, allspice, baking powder, baking soda, and salt.
• To the mixing bowl with the coconut oil, add the eggs, honey, almond milk, and vanilla extract. Whisk until smoothly combined. If the coconut oil resolidifies, heat the bowl the microwave in very short bursts (or put the bowl on top of a saucepan of simmering water if the bowl is not microwave safe), just until it liqueifies again. With a rubber spatula, stir in the zucchini.
• Add the dry ingredients to the bowl with the zucchini mixture. With a rubber spatula, gently stir and fold until just combined and the dry ingredients completely disappear. Do not over-mix.
• Carefully fold in the chocolate chips, reserving some to sprinkle on top if desired.
• Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean-check the loaf at the 30-minute mark. If it is browning more quickly than you would like (this is the honey caramelizing) loosely tent the pan with foil to shield it, then continue baking as directed.
• Place the pan on a wire rack. Let the bread cool in the pan for 20 minutes, then gently unmold it. Slice and serve warm or cooled to room temperature! (If your loaf is still warm, be sure to use a large, sharp knife to cut it. For neat slices, wipe the blade clean between each.

GLUTEN-FREE ZUCCHINI MUFFINS

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.

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

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.