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Zucchini Muffins or Bread
Prep time
Cook time
Total time
A family recipe that yields muffins or bread that are soft and fluffy, not too sweet and a fan favorite. Recipe makes two loaves (8x4 pan), OR 1 loaf and 12 muffins, OR 18-24 muffins, depending on how big you make them. See what you like best!
Author: Healthy Gluten-Free Family
Recipe type: Bakery, Breakfast, Dessert, Snacks
Cuisine: Gluten-Free, Dairy-Free, Nut-Free optional
Serves: 2 loaves or 18- 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 (The quantity has already been reduced from the original recipe though I have made it with as little as 1½ cups sugar and still good!)
- 1 tbsp Vanilla
- 2 cups all purpose gluten-free flour (I use GF Jules, affiliate link)
- 1 tbsp cinnamon
- ¼ tsp baking powder
- 1 tsp salt
- 2 tsp baking soda
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees and depending on whether you're making muffins, loaf bread or both, grease and flour the loaf pan(s) and/ or line the muffin pan with muffin liners.
- 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 lined 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 45-55 mins (Insert tooth pick and it should come out clean). Pro tip: if the top is browning, cover loosely with foil and continue baking.
- 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
These muffins were really delicious. Great texture and flavor! I will definitely make these again. Also, I did use gfjules flour.
Yay! So happy you loved them as much as we do! And isn’t GF Jules flour great? Thanks for sharing!
Can you use almond flour instead of gf flour?
Great question! Almond flour wouldn’t work as a direct substitute in this recipe. These Carrot Banana Muffins recipe from Elana’s Pantry is almond flour based and we’ve been making these for years — definitely worth trying if you’re looking for an almond flour based muffin.
Any replacement of egg please??
Great question! When a recipe has only 1 egg, I find that I can substitute flax egg for egg and it will work well. Because this recipe has 3 eggs, I don’t feel comfortable recommending a direct substitution. I feel like the recipe needs to be reworked a bit to be egg free. I can play with it and get back to you.
Great gluten free muffins! This is a keeper. I used melted coconut oil instead of vegetable oil and it worked.
Thanks!
Thanks Lori! Great substitution! So happy to know it worked well — I may try next time!
Hi, I wanted to make these for my 7 month old, can I leave out the sugar or is their a substitute I could use that you would recommend?
Hi. Great question! Remember this recipe makes 2 loaves of 18-24 muffins so it’s not as much sugar per loaf as it appears on first glance. The bread isn’t sweet. But with that said, the bread needs some kind of sweetner and I’ve never made it with anything else. I wouldn’t recommend a natural sweetner like applesauce or bananas because the zucchini provides enough moisture already. Sorry!
Yes, you can use monkfruit sugar. It’s sweet and tastes just like sugar, no calories, low glycemic. Excellent for cookies, cakes, whatever.
Everyone in my family enjoyed these. Thank you for the recipe!
Yay! Happy you all love them!
I made these with just a few changes-used calabacitas instead of zucchini and then topped the muffins with cinnamon sugar. Such a great recipe!! Definitely one I’ll be making again!!
I made these with just a few changes-used calabacitas instead of zucchini and then topped the muffins with cinnamon sugar. Such a great recipe!! Definitely one I’ll be making again!!
Loved this recipe!! Used calabacita because I had them and put cinnamon sugar on top of the muffins before baking them. This a great recipe and will use it again!!
These were great! I cooked the muffins for 27 minutes and they were perfect (the other batch was 30 min and a little crispy). Yum!
Delicious, but why the baking soda, I can taste it?
Baking soda is a leavening agent, so it helps the bread rise. I’ve never tasted it in the bread or muffins, so not exactly sure what you’re referring to… sorry!
I live in the Rocky Mountains. What adjustments do I need to make to get muffins like the ones in your picture? Mine were a little flat.
Great question… I am not familiar with the types of adjustments that need to be made for high altitude baking. Sorry!
Two tablespoons of cinnamon and of vanilla? That seems a lot. Did you mean teaspoons?
Sorry for any confusion but the recipe calls for 1 tablespoon of each… not sure where you’re seeing 2 tablespoons…. 1 tablespoon of each and you will get 2 loaves of bread..
Would like to know the calorie count on these muffins/ bread. TY.
Hi. At this time, I do not have nutritional information on our recipes.