Gluten-Free Zucchini Bread (or Muffins)

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!



Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.

Step: 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.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.


Per Serving: 561 calories; protein 7.9g; carbohydrates 99.4g; fat 17.3g; cholesterol 69.8mg; sodium 539.2mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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