) Delicious Gluten-Free Zucchini Bread for Everyone to Enjoy
Welcome to my gluten-free and dairy-free recipe for homemade zucchini bread or muffins! I am a nutritionist cum food blogger who loves experimenting with healthy, organic ingredients. This recipe is perfect for those who are on a gluten-free or dairy-free diet or simply looking for a healthier version of their favorite bread or muffin recipe.
Zucchini is one of my favorite vegetables because of its subtle, sweet taste and tender texture. It’s also a great source of dietary fiber and vitamins A and C. With this recipe, you can use up all those extra zucchinis from your garden in a delicious and nutritious way.
Whether you prefer bread or muffins, this recipe will guide you step-by-step to achieve perfect results every time. By using gluten-free flour and xanthan gum, we can achieve the same texture as traditional flour-based recipes but without the gluten. This recipe also uses alternative natural flours such as almond flour, tapioca starch, and cornstarch which provide health benefits such as lowering cholesterol levels and reducing inflammation.
So, let’s get started on creating some yummy, healthy zucchini bread or muffins that everyone will love!
Why You’ll Love This Recipe
Are you looking for a healthy and gluten-free snack to satisfy your hunger cravings? If so, you’re in for a treat with this delicious Gluten-Free Zucchini Bread or Muffins recipe! Trust me – this recipe will become your new go-to when it comes to snacking.
What’s not to love about zucchini bread or muffins? They are moist, fluffy, and packed with flavors that will leave you wanting more. With the right amount of raisins, cinnamon, and vanilla extract mixed in with grated zucchini, you’ll have a nutritious snack that’s also incredibly tasty.
Aside from being gluten-free, this recipe is also dairy-free, making it an excellent choice for those who are lactose intolerant. The recipe uses xanthan gum, baking soda, and baking powder as raising agents instead of gluten-based wheat flour. So if you want to go easy on gluten, this recipe is perfect for you.
Furthermore, the recipe includes tapioca starch and cornstarch, which add moisture to the batter while helping it rise even more. The result is light and airy bread or muffins that won’t weigh you down. Plus, shredded zucchini contributes to a healthier alternative to traditional muffins or bread. It has potassium and fiber that aid digestion and promote overall health.
In addition to all the above benefits of this recipe, it’s highly customizable. You can sub out one or two ingredients that aren’t your favorite without changing the quality of the final product. For example, you can add pineapple or chocolate chips instead of raisins or use almond flour instead of rice flour. You can also substitute canola oil with olive oil for an even healthier twist.
In conclusion, there are so many reasons why you will love this Gluten-Free Zucchini Bread or Muffins Recipe! It’s moist, fluffy, nutritious, customizable – simply put – it’s everything you want from a snacking item. So why not give it a try and let us know what you think? You’ll be glad you did!
Ingredient List
Let’s take a look at the ingredient list for this gluten-free zucchini bread or muffins recipe. Here’s what you’ll need:
Dry Ingredients:
- 1 cup gluten-free flour
- ½ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon Xanthan gum
- ¼ cup tapioca starch/Cornstarch
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs, room temperature
- ¾ cup brown sugar, packed
- â…“ cup canola oil or olive oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups grated zucchini, remove seeds (about 2 medium-sized zucchinis)
- ½ cup pineapple (optional)
So now it’s time to gather all the ingredients and let’s get started in making the healthy zucchini bread or muffins!
The Recipe How-To
Once you have gathered all the ingredients, it’s time to start baking! This recipe can make either a loaf of gluten-free zucchini bread or 12 muffins. First, preheat your oven to 350°F/175°C and grease a loaf pan with cooking spray, or line your muffin tin with paper cups.
Step 1: Mix the dry ingredients
In one bowl, whisk together 1 and 1/4 cup of gluten-free flour (e.g. almond flour, rice flour), 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, a pinch of salt, and optionally, 1/4 teaspoon of xanthan gum. This mixture is what gives your bread or muffins the right texture and helps them rise.
Step 2: Combine the wet ingredients
In another bowl, beat 2 large eggs until fluffy. Gradually mix in ½ cup of packed brown sugar and ½ cup of granulated white sugar. Then pour in ⅓ cup of vegetable oil (or your oil of choice), followed by 1 teaspoon of pure vanilla extract. Mix until smooth.
Step 3: Add shredded zucchini and any optional mix-ins
Fold in one medium-sized shredded zucchini (about 1 cup) into the wet mixture until well combined. At this point, you can also add optional ingredients like raisins, pineapple, chocolate chips or chopped nuts for extra flavor and texture.
Step 4: Combine dry and wet mixtures
Slowly add the dry ingredient mixture to the wet mixture in three batches while continuously beating until just combined.
If you’re baking a loaf, transfer the batter into the greased pan and smooth out the surface using a spatula. If you’re baking muffins, divide the batter equally into the lined muffin cups (filling them about 2/3 full).
Step 5: Bake and cool down
For zucchini bread, bake for approximately 45 to 50 minutes or until a toothpick inserted in the center comes out clean. For muffins, bake for approximately 18-20 minutes until lightly golden.
Once baked, remove the bread or muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your healthy gluten-free zucchini bread or muffins as a quick breakfast or snack option. These are perfect for sharing and freezing too!
Substitutions and Variations
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Are you looking to tweak the recipe a bit? Here are some substitutions and variations to try out:
– Carrot Zucchini Bread/Muffins: Replace half of the zucchini with grated carrots. This will add a nice sweetness and a pop of color to your baked goods.
– Healthy Vegan Zucchini Muffins: Swap out the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg). Also, substitute the canola oil for olive oil or coconut oil, and use non-dairy milk instead of regular milk.
– Chocolate Chip Zucchini Bread/Muffins: Add ½ cup of chocolate chips to the batter before baking. The chocolate chips pair perfectly with the cinnamon in this recipe!
– Oat Flour Zucchini Bread/Muffins: Instead of using gluten-free flour, use oat flour. To make oat flour, simply blend oats in a food processor until they reach a fine powder consistency.
– Almond Flour Zucchini Bread/Muffins: Use almond flour in place of gluten-free flour. You may need to adjust the wet ingredients slightly as almond flour tends to absorb more liquid than other flours.
You can also experiment with different types of sweeteners such as honey or maple syrup instead of the combination of brown sugar and white granulated sugar. Alternatively, you can swap pineapple for raisins and try adding nutmeg or ginger for added spice.
However, it’s important to remember that changing one ingredient can impact the texture as well as the flavor in baked goods. For example if you remove seeds from zucchini, your bread may become less dense, but may also require additional liquid in order not to dry out. So feel free make adjustments and get creative with your recipes because sometimes those little tweaks lead to amazing results!
Serving and Pairing
This gluten-free zucchini bread recipe is amazing! It’s one of those recipes that’s perfect for any occasion. I love it in the morning with a cup of coffee or as an afternoon snack, but it’s also great for dessert! It’s moist, delicious and will satisfy any sweet tooth.
Here are some serving and pairing suggestions for this recipe:
– Toasted and buttered: I love toasting a slice of this bread and then spreading some butter on it. It’s perfect for breakfast or a quick snack.
– With a cup of tea or coffee: This gluten-free zucchini bread goes perfectly with a hot cup of tea or coffee. The warm spices in the bread complement the flavors of coffee or tea perfectly.
– With almond milk or hot chocolate: If you’re not a fan of coffee or tea, you can enjoy this bread with a glass of almond milk or hot chocolate. The sweetness of the drink pairs beautifully with the flavors in the bread.
– With cream cheese frosting: If you’re looking to make this recipe into a dessert, try topping it with cream cheese frosting. The tanginess of the frosting cuts through the sweetness of the bread and makes for an irresistible treat!
Overall, this gluten-free zucchini bread is perfect for any time of day and pairs well with many different drinks and toppings. Don’t be afraid to get creative and see what pairings work best for your taste preferences!
Make-Ahead, Storing and Reheating
One of the best things about this gluten-free zucchini bread or muffin recipe is that it can be easily stored and reheated without losing its amazing flavors and textures. If you are anything like me, you know that sometimes life can get busy, which means that we need fast and convenient meal options that we can make ahead of time while ensuring they’re still delicious.
When it comes to making this recipe ahead of time, you have a few options. If you are baking the bread, it can be made one day prior to serving and stored in an airtight container at room temperature. The muffins can be made on the same day or the day before, whichever works best for you. Once baked and cooled down completely, wrap the muffins tightly with plastic wrap and store them in an airtight container in the refrigerator for up to 3-4 days.
Reheating this recipe is also simple. If you refrigerated your muffins overnight, simply remove them from the refrigerator, let them rest at room temperature for about 10-15 minutes, then warm them up in the oven at 350 degrees Fahrenheit for 5-7 minutes, or until heated through. This will ensure that they remain moist and flavorful.
If you are reheating your bread loaf slice, you could do so by warming it up in a toaster or even in the microwave for a few seconds; however, be mindful not to overheat as it may dry out or burn. When reheating any food item, consistency is key: aim to reheat slowly and evenly throughout all areas of the dish!
Finally, one more added perk is that you can freeze both the baked zucchini muffins and zucchini bread! Simply wrap each well with plastic wrap tightly before freezing them in an airtight baggie or container. If stored properly, they’ll store well for up to three months! Frozen thawed muffins and loaves could be reheated the same way as explained above.
Now you can have these healthy and delicious treats on-demand anytime you want!
Tips for Perfect Results
As much as this recipe has been crafted to perfection, there are a few tips to ensure that your gluten-free zucchini bread or muffins come out as perfectly as you imagine them. Here are some helpful tips and tricks to make your baking experience more enjoyable:
1. Proper Storage
Store the baked bread or muffins in an airtight container to retain moisture and freshness. The fridge can make it dry, stale, and gummy in texture, so refrigerate only when necessary.
2. Correct Temperature
Baking gluten-free treats requires a bit of temperature adjustment. Lowering the temperature by 25 degrees prevents burning of the crust while letting the inner part undercook.
3. Measuring Equipment
Stick to using measuring cups and spoons while preparing ingredients instead of eye-measuring everything to ensure accuracy.
4. Right Ingredients
Use fresh ingredients for this recipe to achieve the best outcome. Old spices lose their potency and oils go rancid, compromising taste quality.
5. Substitution
Substitute almond flour with oat flour or rice flour if you have any nut allergies, and omit raisins if they aren’t your favorite.
6. Shredding Zucchini
Shred zucchini on the largest holes of grate then squeeze with a paper towel or cheesecloth until it’s more than halfway dry before adding.
7. Appearance Factor
For presentation purposes, leave out two thin slices of zucchini and pineapple (if using) to use as toppings before baking for added appeal.
By following these tips, you can have confidence that this gluten-free zucchini bread will come out perfectly every time!
FAQ
Now that we’ve gone through the recipe for gluten-free zucchini bread or muffins, you may have some questions about how to achieve the perfect texture and taste. Don’t worry, I’m here to help. In this section, I aim to answer the most commonly asked questions about this recipe, from ingredient substitutions to storage recommendations. So let’s get started!
Do you remove seeds from zucchini for bread?
When dealing with a large zucchini, it is advisable to remove its seeds. If these seeds have fully formed and matured, they can be a nuisance to consume and bring a bitter taste to the final product. Hence, it is recommended to scoop them out before adding the flesh to the recipe.
How do you make gluten free muffins less dense?
When baking gluten-free goods, it’s helpful to add additional liquid to the flour blends to create a moist and soft texture, free from any gritty inconsistencies. Nevertheless, a longer baking time is essential to remove any excess moisture and develop a dense and fluffy texture for the end product.
Do you leave the skin on zucchini when making bread?
When making zucchini bread, it’s best to leave the skin intact. Although it may be tempting to peel it off, there’s really no need to do so. As the zucchini is grated and added to the batter, it will become soft and blend in seamlessly. However, it is recommended to grate the zucchini finely so it’s not visible in the bread. After all, who wants to see chunks of zucchini in their bread?
Why did my gluten free muffins not rise?
When it comes to baking, it can be quite discouraging to see your cake sinking in the middle or not rising at all. One possible reason for this could be that you didn’t use enough raising agents in your recipe. To avoid this, I suggest giving double action baking powders a try. Alternatively, if you’re converting a recipe to gluten-free, you might want to use 25 percent more chemical raising agents like baking soda or baking powder. This can increase the chances of your cake rising evenly!
Bottom Line
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In conclusion, this gluten-free zucchini bread or muffins recipe is not only delicious but also healthy and nutritious. It’s loaded with shredded zucchini, raisins, and cinnamon to give it a burst of flavor, and with an option to make dairy-free and vegan versions, it’s perfect for a wide range of dietary needs.
By making substitutions such as using almond flour in place of regular flour or coconut oil instead of canola oil, the recipe can be tailored to personal preferences. Furthermore, the addition of pineapple chunks gives this bread an exotic twist that will have your taste buds dancing with joy.
Whether you’re looking for a healthy snack or a satisfying breakfast, this recipe is sure to please. So why wait? Try it out today and see why it’s become one of my all-time favorites! With these tips and tricks, you’ll be a pro at making the best gluten-free zucchini treats in no time. Happy baking!
Gluten Free Zucchini Bread or Muffins Recipe
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 4 eggs
- 1 cup canola oil (or other neutral tasking oil)
- 2 cups zucchini (grated)
- 2 cups rice flour
- 1 cup tapioca starch or 1 cup cornstarch
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons xanthan gum
- 1 (19 ounce) can pineapple (drained)
- 2 teaspoons vanilla extract
- 3 teaspoons cinnamon
- 1 cup raisins (optional)
Instructions
- Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini.
- In a separate bowl, combine the dry ingredients and whisk to combine.
- Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon.
- Add the rest of dry mixture and blend well.
- Pour into a greased loaf pan, or greased and floured (use rice flour) muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches.
- Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins.
- Makes 2 large or 4 small loaf pans, or about 36 muffins.
Add Your Own Notes
Nutrition
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