Zucchini Muffins or Bread
A family recipe that yields muffins or bread that are moist, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 24 muffins. See what you like best!
Author: Healthy Gluten-Free Family
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free
Serves: 2 loaves or 24 muffins
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups loosely packed, coarsely grated zucchini, and drained (I tend to grate the zucchini and let it stand in a colander for 20-30 minutes, then I transfer the zucchini to a cheese cloth and squeeze the water out)
- 1¾ cup sugar
- 1 tbsp Vanilla
- 2 cups all purpose gluten-free flour (I use GF Jules)
- 1 tbsp cinnamon
- ¼ tsp baking powder
- 1 tsp salt
- 2 tsp baking soda
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees
- In a bowl, beat the eggs until frothy
- Add and beat in sugar, oil and vanilla until the mixture is thick and lemon-colored
- Stir in the zucchini
- Sift cinnamon, baking soda, salt and baking powder into the flour (I just mix in a bowl with a pastry cutter)
- Add flour and other sifted ingredients into the mix
- Fold in the chopped nuts
- Pour into 2 greased and floured loaf pans (8"x4" works well), OR 18-24 greased muffin tins (number of muffins depends on how big you want them -- Fill ¾ of the cup or ½ the cup depending on how big you want the muffins) , OR 1 loaf pan and 12 muffin tins.
- FOR BREAD: Bake in a preheated 350 degree oven for one hour (Insert tooth pick and it should come out clean)
- FOR MUFFINS: Bake in a preheated 350 degree oven for 30 mins (insert tooth pick and it should come out clean)
- Cool for ten minutes
- If bread, Invert onto rack
