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

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

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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