Zucchini Bread or Muffins
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 loafPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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
