Gluten Free Zucchini Breadmuffin Food

GLUTEN-FREE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
• In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
• Add the flour, salt, baking soda, baking powder, and mix until well combined.
• Stir in the zucchini and chocolate chips (optional).
• Pour the batter into the prepared mini loaf pans, or larger loaf pan.
• For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
• Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
• Once cooled, slice and serve.
• Store leftovers in an airtight container at room temperature for up to 4 days.

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.

GLUTEN FREE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350°F; line a cupcake or muffin pan with paper liners; set aside.
• In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
• Add the flour, salt, baking soda, baking powder, and mix until well combined.
• Stir in the zucchini and chocolate chips (optional).
• Spoon the batter into the prepared paper liners (about 1/4 cup each).
• Bake for 20-22 minutes, or until the center sets.
• Remove from the oven, and let it cool for 10 minutes in the pan. Finish cooling muffins on a wire rack.
• Store leftovers in an airtight container at room temperature for up to 4 days.

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:

• Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
• In a separate bowl, combine the dry ingredients and whisk to combine.
• Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
• Add the rest of dry mixture and blend well.
• Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
• Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
• Makes 2 large or 4 small loaf pans, or about 36 muffins.

GLUTEN FREE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F.
• Grease 9x5 loaf pan.
• Combine oil, sugar.
• Add eggs, vanilla applesauce & beat.
• Add flours, baking powder, xantham gum, salt, and cinnamon.
• Stir in zucchini, nuts and raisins.
• Bake for 1 hour.

GLUTEN-FREE ZUCCHINI BREAD/MUFFIN RECIPE

Steps:

• Mix all the dry ingredients together first in a large mixing bowl, then add the wet ingredients and mix well. Lastly add the heaping 3 cups of grated zucchini. The way I grate zucchini is on a cheese grater over a plate and it usually takes about 1 large zucchini to get about 3 heaping cups. Use the juices and all the grated parts. Mix all together and it is ready for putting in pans.
• Some baking options:.
• This recipe will make either 24 muffin cups, or 2 loaf pans. You could also use 2 8x8 pans for this recipe, or even 1 9x13 pan. It makes a beautiful cake, bread, and muffin, so use for what you desire most. The muffins should be baked at 350 degrees for 20-25 minutes, the bread loaves should be baked at around 35-40 minutes, and a cake in a 9x13 should be around 30-40 minutes. Just check on it and pull from the oven when it is a golden brown color and after tested with a pick comes out clean with nothing gooey. The best baking temp is at 350 degrees. After pulled from the oven, make sure you cool for at least 10-15 minutes before cutting into. And, let it be fully cooled before bagging up to freeze for best results.
• Other option:.
• If you only want to make one loaf, then half this recipe and make just one loaf or 12 muffins.