Gluten Free Zucchini Muffins Food

GLUTEN FREE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350° F (static) or 325° F (convection). Beat sugar and butter until fluffy, then add the eggs, sour cream, vanilla and mashed banana and mix well. Sift all dry ingredients in a large mixing bowl. Pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the pressed zucchini and nuts. The batter will be somewhat stiff. Sprinkle with cinnamon-sugar mixture, if desired. If baking as mini loaves, oil two 5-6 small loaf pans, filling each no more than 1/2 full. Bake for approximately 30-35 minutes, testing with a cake tester or toothpick to be sure the middle is cooked through. There should be few, if any, wet crumbs sticking to the tester when done. If baking as muffins, oil and fill 24 muffin tins halfway full. Bake for approximately 30 minutes, testing to be sure the middle is cooked through. If you are using mini-muffin tins, cook for only 15 minutes.

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.

EASY GLUTEN-FREE ZUCCHINI MUFFINS {DAIRY-FREE}

Steps:

• Preheat the oven to 350° F.
• Line muffin pan with cupcake liners or gluten-free cooking spray.
• Shred one medium-sized zucchini with a shredder to equal 1 cup of shredded zucchini.
• In a large mixing bowl whisk the eggs together with the oil, sugar, brown sugar and pure vanilla extract.
• Stir in the salt, baking soda, baking powder, cinnamon, and gluten-free all-purpose flour.
• Stir in the shredded zucchini.
• Scoop the batter into baking cups lined/cooking sprayed muffin tin. I like to use a greased ice cream scoop.
• Bake on the center rack for 30-35 minutes or until a toothpick inserted in the center comes out clean. Please watch your zucchini bread because all ovens are different.
• Allow the muffins to cool for a few minutes, and then remove the muffins to a cooling rack.
• Store leftovers in an air-tight container.

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.

WONDERFUL GLUTEN FREE ZUCCHINI MUFFINS

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).