Zucchini Bread or Muffins

Serves: 24

My daughter found this recipe. It is very good. You can substitute equal amounts of banana for the zucchini with excellent results.Use flour of your choice - gluten-free mix or regular flour

Yield: 24 muffins or 2 loaf
Prep Time:
Cook Time:
Total Time:


3 cups all-purpose flour or Gluten-free flour blend
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons xanthan gum (omit if using all-purpose flour)
3 eggs
1 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons gluten free vanilla extract
2 cups grated zucchini
1 cup chopped walnuts or pecans


1 Grease and flour two 8 x 4 inch pans. Or prepare 24 muffin tins. Preheat oven to 325 degrees F (165 degrees C).
2 Sift flour, salt, baking powder, soda, xanthan gum, nutmeg and cinnamon together.
3 Beat eggs, oil, vanilla, and sugar together in a large bowl.
4 Add sifted ingredients to the creamed mixture, and beat well.
5 Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
6 Loaves: Bake for 50-60 minutes, or until tester comes out clean.
7 Muffins: Bake for 25-30 minutes, or until tester comes out clean
8 Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Optional- I’ve added chocolate chips and also crumb topping. These are really good no matter how you make them! Freeze them in zip-lock bags for just a few at a time.

Source: riseabovegluten.com

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