Good ol' tried and tested classic zucchini muffins!
Moist, not too sweet & yummy!
Our favorite Zucchini Bread recipe makes two loaves, which is already a bonus. But recently we’ve been making the recipe as muffins instead… and they are a hit!
This family recipe is a longtime fan favorite. They only thing we change is we substitute GF Jules All Purpose Gluten-free flour for regular flour — and no one knows the difference! Whether we make is as a bread loaf or muffins, they are moist, not too sweet and really yummy! Even people who say they don’t like zucchini, LOVE it!
Bonus: This super easy recipe makes 18-24 muffins (depending on how big you like them) OR 2 loaves of zucchini bread OR a combination 1 loaf and 12 muffins. Your choice. Either way, it makes a large quantity which is perfect for feeding a crowd — brunch anyone? — or for meal prep as easy grab and go breakfast or snacks.
As for muffins versus bread, apparently people have preferences, or at least my family does. My son prefers a slice of zucchini bread, my husband prefers muffins any day, and I like them both! Do you have a preference?
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
Serves: 2 loaves or 24 muffins
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
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
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...