Deliciously Moist Gluten-Free Zucchini Bread & Muffins
Indulge in a scrumptious treat with this mouthwatering gluten-free zucchini bread and muffin recipe. Perfectly moist and bursting with flavor, this recipe is an ideal way to utilize the bountiful zucchini from your garden or local farmers' market during peak season. With a delightful blend of sorghum, brown rice, and tapioca flours, this bread is not only gluten-free but also packed with nutrients. The addition of warm spices like cinnamon and nutmeg, combined with the natural sweetness of sucanat and applesauce, makes every bite a little slice of heaven. Enjoy this versatile recipe as muffins, loaves, or even a cake—perfect for breakfast, snacks, or dessert. For more nourishing and delicious recipes, visit www.glutenfreehope.blogspot.com.
N/A
Servings
175
Calories
17
Ingredients
Ingredients
sorghum flour
1.5 cups (sifted)
brown rice flour
1 cup (sifted)
tapioca flour
1 cup (sifted)
sucanat
1.5 cups (packed)
baking powder
1 tablespoon (none)
baking soda
1 teaspoon (none)
sea salt
0.5 teaspoons (none)
ground cinnamon
1 teaspoon (none)
ground nutmeg
1 teaspoon (none)
xanthan gum
1.5 teaspoons (none)
fresh lemon juice
2 teaspoons (freshly squeezed)
natural applesauce
0.5 cups (unsweetened)
non-dairy milk substitute
0.5 cups (like coconut milk beverage)
coconut oil or light olive oil
0.33 cups (melted)
eggs
2 (large, beaten)
zucchini, grated
3 cups (freshly grated)
cacao powder or allergen-free chocolate chips
0.33 cups or 0.5 cups (optional, for sweetness and flavor)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare your baking pans: line muffin tins with paper liners, grease loaf pans, or prepare cake pans with a non-stick spray.
2
In a large mixing bowl, combine all the dry ingredients: sorghum flour, brown rice flour, tapioca flour, sucanat, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg, and xanthan gum. Whisk together thoroughly until evenly mixed.
3
In a separate bowl, whisk together the wet ingredients: fresh lemon juice, natural applesauce, non-dairy milk substitute, coconut oil or olive oil, and eggs until well combined.
4
Pour the wet mixture into the bowl with the dry ingredients and mix until just combined. Do not overmix.
5
Gently fold in the grated zucchini and cacao powder or chocolate chips until evenly distributed throughout the batter.
6
Pour the batter into the prepared pans of your choice. For muffins, fill each muffin liner about two-thirds full. For loaf pans, divide the batter evenly between them.
7
Bake muffins for 20-25 minutes, loaves for 35-40 minutes, or cake for 30-40 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8
Allow to cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely. It’s best to let them cool thoroughly before wrapping and freezing for optimal freshness.
Nutrition Information
5.8g
Fat
25.8g
Carbs
2.3g
Protein
1.5g
Fiber
8.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is this zucchini bread recipe gluten-free?
Yes, this recipe is specifically designed to be gluten-free using a blend of sorghum, brown rice, and tapioca flours.
What flours are used in this recipe?
The recipe uses 1.5 cups of sorghum flour, 1 cup of brown rice flour, and 1 cup of tapioca flour.
How long should I bake the muffins?
Muffins should be baked at 350°F (175°C) for 20-25 minutes.
What is the baking time for a loaf of zucchini bread?
Loaf pans should be baked for approximately 35-40 minutes at 350°F (175°C).
Can this recipe be used to make a cake?
Yes, this versatile batter can be baked as a cake for 30-40 minutes.
How many calories are in a serving of this zucchini bread?
Each serving contains 175 calories.
What kind of sweetener is recommended?
The recipe calls for 1.5 cups of packed sucanat and natural unsweetened applesauce.
How much zucchini is required for this recipe?
You will need 3 cups of freshly grated zucchini.
What oil should I use for the batter?
You can use either 0.33 cups of melted coconut oil or light olive oil.
Is there a dairy-free option for the milk?
Yes, the recipe suggests using 0.5 cups of a non-dairy milk substitute, such as a coconut milk beverage.
What spices provide the flavor in this bread?
The bread is flavored with 1 teaspoon of ground cinnamon and 1 teaspoon of ground nutmeg.
Does this recipe require xanthan gum?
Yes, 1.5 teaspoons of xanthan gum are included to help with the gluten-free structure.
How many eggs are needed?
The recipe requires 2 large, beaten eggs.
Can I add chocolate to the recipe?
Yes, you can gently fold in 0.33 cups of cacao powder or 0.5 cups of allergen-free chocolate chips.
What temperature should the oven be?
The oven should be preheated to 350°F (175°C).
How much fat is in one serving?
There are 5.8 grams of fat per serving.
How much protein does this recipe provide?
Each serving provides 2.3 grams of protein.
What is the carbohydrate count per serving?
There are 25.8 grams of carbohydrates per serving.
How much fiber is in each serving?
Each serving contains 1.5 grams of fiber.
How much sugar is in the zucchini bread?
There are 8.8 grams of sugar per serving.
How long should I let the bread cool in the pan?
Allow the bread or muffins to cool in the pans for 10-15 minutes before moving them to a wire rack.
Can I freeze this zucchini bread?
Yes, it is recommended to let them cool thoroughly before wrapping and freezing for optimal freshness.
Should the flours be prepared in a specific way?
The sorghum, brown rice, and tapioca flours should all be sifted before use.
Why is lemon juice included in the recipe?
2 teaspoons of fresh lemon juice are added to the wet ingredients to help the bread rise and add flavor.
How full should I fill the muffin liners?
Fill each muffin liner about two-thirds full with the batter.
What is the mixing process for the wet and dry ingredients?
Whisk dry ingredients and wet ingredients in separate bowls, then pour the wet mixture into the dry and mix until just combined without overmixing.
How many total ingredients are in this recipe?
There are 17 total ingredients listed in this recipe.
Is this recipe suitable for vegetarians?
Yes, the recipe is tagged as vegetarian-friendly.
How do I know when the bread is finished baking?
The bread is done when a toothpick inserted into the center comes out clean and the tops are golden brown.
Where can I find more recipes like this?
For more nourishing and delicious recipes, you can visit www.glutenfreehope.blogspot.com.