I adapted this recipe from another source so that it wouldn’t taste gluten-free. My spouse is always looking for food that tastes “normal,” and my family adores bread. So for muffins, this is the closest thing. They are pretty excellent, in fact. The additional applesauce makes it significantly moister and less dry. When you take them out of the oven, they will be delicious and soft even though the batter will appear sloppy. They leave so quickly that I can’t keep them for very long.
Prep Time: | 20 mins |
Cook Time: | 50 mins |
Total Time: | 1 hr 10 mins |
Servings: | 8 |
Yield: | 2 loaf pans or 24 muffins |
Ingredients
- 3 cups gluten-free flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch ground nutmeg (Optional)
- 2 ¼ cups white sugar
- 1 cup applesauce
- 3 eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
- For the 3 cups gluten-free flour, I used 2 cups white rice flour, 1/2 cup potato starch, 1/2 cup tapioca flour.
- If making muffins, bake for 20 minutes.
Nutrition Facts
Calories | 561 kcal |
Carbohydrate | 99 g |
Cholesterol | 70 mg |
Dietary Fiber | 6 g |
Protein | 8 g |
Saturated Fat | 3 g |
Sodium | 539 mg |
Sugars | 62 g |
Fat | 17 g |
Unsaturated Fat | 0 g |
Reviews
Very moist muffins and they actually tasted good!
Made the bread to exact recipe using Red Mill Gluetn Free flour and it was so gummy… not sure if it is cooked all the way thru… I bet if it was more solid and not so hard to cut due to the gummyness it would be good.
I didn’t use the nutmeg, but the rest of the ingredients I did. It’s delicious & doesn’t taste gluten-free!
Absolutely awful. Made it as written. Tasted like sugar and baking soda.
Really good. I used coconut sugar instead of cane sugar, which made them less sweet. Made them as muffins and baked them about 40 minutes, but I could have taken them out earlier. Thanks for a great recipe!
while i have not tried it yet, it smells really good. of course i altered it. my version took twice as long to bake.
Made it just as written. Granddaughter who cannot have gluten thought it was delicious!!
I made 4 loaves using this recipe on Friday. I made a few modifications instead of white sugar I used organic granulated sugar for the first batch and just brown sugar for the second. I added a little more salt and nutmeg than called for and I used olive oil instead of vegetable oil. I did need to bake it a full hour. It is Sunday and my family has been through 2 loaves and is working on the 3rd. I gave the last to a friend. So far it has been a hit!
I made two loaves. They smelled absolutely delicious. The breads wouldn’t bake through and were still gummy on the snide after baking for almost two hours. I tasted the top that was cooked and it is fantastic. If somebody could figure out baking time, I would make this.
Four stars for taste and texture. I made muffins instead of a loaf and they took over an hour to cook, not 20 minutes as written in the notes. Thank you for the recipe.